Description
Lemon Cheesecake Recipe
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
16 ounces cream cheese, softened
¾ cup granulated sugar
3 large eggs
¼ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
Topping (optional):
Whipped cream
Fresh strawberries or lemon slices for garnish
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Chill while preparing the filling.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in lemon juice, lemon zest, and vanilla extract until well combined.
4. Pour the filling over the crust and smooth the top.
5. Bake for 45-50 minutes or until the center is just set. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
6. Refrigerate for at least 4 hours or overnight before serving.
7. Top with whipped cream and garnish with strawberries or lemon slices if desired. Serve and enjoy your creamy lemon cheesecake!
#LemonCheesecake #DessertDelight
Step-by-Step Guide
Follow these detailed steps for a perfect cheesecake. First, ensure all filling ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, lump-free batter. When making the crust, press the crumb mixture firmly and evenly up the sides of the springform pan about halfway to create a sturdy edge. For the filling, beat the cream cheese and sugar on medium-low speed; over-beating incorporates too much air and can cause cracks. After adding the eggs, mix only until just combined. The key to a creamy texture is minimal mixing once the eggs are in.
Serving Suggestions
While delicious plain, this lemon cheesecake pairs beautifully with various toppings. A classic lemon curd drizzle enhances the citrus flavor. For a fresh contrast, serve with a mixed berry compote or a handful of fresh raspberries. A dollop of lightly sweetened mascarpone cream offers a richer alternative to whipped cream. For an elegant presentation, dust the plate with powdered sugar or garnish with edible flowers alongside the lemon slices.
How-to Summary
To summarize: Combine crust ingredients and press into a pan. Beat room-temperature cream cheese and sugar until smooth, then incorporate eggs one at a time. Mix in lemon juice, zest, and vanilla. Pour filling over the chilled crust and bake at 325°F until the center is just set. Let it cool in the turned-off oven for an hour, then chill thoroughly before garnishing and serving.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest, freshest flavor. Bottled juice often contains preservatives and lacks the vibrant taste of fresh.
Why did my cheesecake crack?
Cracks are usually caused by over-mixing the batter (incorporating too much air), a sudden temperature change, or over-baking. The gradual cooling in the oven helps prevent this.
How do I know it’s done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle, like Jell-O, when you gently shake the pan. It will firm up as it cools.
Can I make this ahead of time?
Absolutely. Cheesecake needs to chill for at least 4 hours, but making it a full day ahead allows the flavors to meld perfectly and makes slicing cleaner.
Do I need a water bath?
This recipe’s slow, low-temperature bake and gradual cool-down minimize cracking, so a water bath isn’t strictly necessary. However, using one can provide extra insurance against cracks and ensure ultra-creamy texture.
Common Mistakes to Avoid
- Using cold ingredients: This leads to a lumpy filling.
- Over-beating the batter: This incorporates air and causes rising and falling, leading to cracks.
- Opening the oven door during baking: The draft can cause the cake to fall.
- Skipping the gradual cool-down: Moving the hot cheesecake directly to the fridge causes thermal shock.
- Cutting before fully chilled: The cheesecake will not hold its shape and will appear messy.
Conclusion
This creamy lemon cheesecake is a timeless dessert that balances rich, tangy flavor with a luxuriously smooth texture. By following the detailed steps, avoiding common pitfalls, and allowing proper time for chilling, you can create an impressive, restaurant-quality dessert at home. The bright lemon flavor makes it a perfect finale for any meal, from a casual family dinner to a special occasion. Enjoy the process and the delicious results!