lemon cheesecake

Lemon Cheesecake Recipe

This lemon cheesecake is rich, creamy, and has a delightful citrus flavor that is perfect for any occasion. The combination of tangy lemon and smooth cream cheese creates a refreshing dessert that is both indulgent and satisfying.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 2 tablespoons all-purpose flour
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the lemon topping:

  • 1/2 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons unsalted butter

Instructions

  1. Prepare the crust:
    1. Preheat your oven to 325°F (163°C).
    2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
    3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
  2. Prepare the cheesecake filling:
    1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
    2. Add the granulated sugar and beat until well combined.
    3. Add the sour cream and mix until smooth.
    4. Add the eggs, one at a time, beating well after each addition.
    5. Add the flour, fresh lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and smooth.
    6. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
  3. Bake the cheesecake:
    1. Bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are lightly golden.
    2. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour.
    3. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
    4. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
  4. Prepare the lemon topping:
    1. In a small saucepan, combine the fresh lemon juice, granulated sugar, lemon zest, cornstarch, and water. Whisk until smooth.
    2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
    3. Remove from heat and stir in the unsalted butter until melted and smooth.
    4. Allow the lemon topping to cool slightly before spreading it over the chilled cheesecake.
  5. Serve:
    1. Remove the cheesecake from the springform pan and transfer to a serving plate.
    2. Slice and serve the cheesecake chilled. Enjoy!

This lemon cheesecake is sure to be a hit with its vibrant citrus flavor and creamy texture. Perfect for a refreshing dessert on any special occasion!

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