Lemon cheesecakes are a delightful fusion of creamy cheesecake and the zesty zing of lemon, making them a perfect dessert for any occasion. With a rich, smooth texture and a refreshing citrus undertone, this lemon Cheesecake Recipe is a crowd-pleaser that will leave everyone asking for seconds.
My love for this recipe goes back to family gatherings during the summer. My grandmother would prepare this cheesecake for our Sunday brunches. As a child, I would eagerly watch her zest fresh lemons, mesmerized by her ability to turn simple ingredients into a heavenly dessert. This creamy delight soon became a family tradition that we continue to cherish to this day.
Why You’ll Love This Recipe
Not only is this lemon cheesecake incredibly indulgent, but it’s also easy to make even for beginner bakers. The combination of tangy lemon and creamy filling caters to those who love a dessert that’s not overly sweet. The recipe uses a basic set of ingredients, ensuring you can enjoy a gourmet dessert without a trip to specialty stores. Additionally, the versatility of this cheesecake allows it to be dressed up for formal events or relish in its simplicity.
Ingredients Notes
For the best results, use fresh lemons both for juice and zest. If organic lemons are available, they’ll provide an intense flavor. Cream Cheese should be at room temperature to ensure a smooth blend. Substitute the graham cracker crust with digestive biscuits for a different texture, or opt for a gluten-free option if required.
Recipe Steps
Step 1
Preheat your oven to 325°F (165°C). Prepare a springform pan by greasing it lightly and setting it aside. This will help with easy removal later.
Step 2
In a medium-sized bowl, combine crushed graham crackers with melted butter, pressing the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes and let cool.
Step 3
Beat the Cream Cheese and sugar together until smooth. Gradually add in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon juice and zest until well blended.
Step 4
Pour the Cream Cheese mixture over the cooled crust, smoothing out the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Step 5
Bake in the preheated oven for 50-55 minutes, or until the center is set and the edges are lightly golden. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours before serving.
Storage Options
To store leftovers, cover the cheesecake with plastic wrap or place it in an airtight container, then refrigerate for up to 5 days. For longer storage, cheesecake can be frozen by wrapping it tightly in plastic and aluminum foil. To thaw, leave it in the refrigerator overnight; reheat slices gently in the microwave if desired.
Variations & Substitutions
To tailor this recipe for dietary needs, substitute the cream cheese with a vegan alternative and replace eggs with a plant-based substitute. For a flavor twist, add a tablespoon of vanilla extract or a swirl of raspberry puree into the cheesecake batter before baking for a fruity variation.
Serving Suggestions
This lemon cheesecake is perfect for afternoon tea or a light dessert after a hearty meal. Garnish with fresh mint leaves and lemon slices, serve alongside a glass of chilled Prosecco for an elegant finish. It’s a delightful choice for weddings, garden parties, or any celebration calling for a zesty ending.
Frequently Asked Questions
Can I use bottled lemon juice? While bottled lemon juice can be convenient, fresh lemon juice offers a more vibrant flavor that significantly enhances the cheesecake. If possible, opt for freshly squeezed lemon juice for the brightest taste.
My cheesecake cracked in the middle. What went wrong? Cracks can occur when a cheesecake is overbaked or cooled too quickly. To prevent this, ensure the cheesecake finishes cooking in a slightly turned-off oven, allowing it to cool gradually. Additionally, placing a shallow pan of water under your cheesecake while baking can add moisture to prevent cracks.
Can I make the cheesecake a day ahead? Yes, in fact, making it a day ahead is recommended as it allows the flavors to fully develop and the texture to firm up. Store it in the refrigerator overnight for best results. This makes it an ideal dessert for stress-free entertaining.
Lemon Cheesecake Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 1 cup sugar
- 0.5 cup unsalted butter melted
- 3 packages cream cheese softened
- 3 units eggs large
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest grated
Instructions
Preparation Steps
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, 1/4 cup of sugar, and butter in a bowl.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese and remaining sugar in a large bowl until smooth.
- Add in eggs, one at a time, beating after each addition.
- Mix in lemon juice and zest.
- Pour the cream cheese mixture over the crust.
- Bake for 50 minutes or until the center is set.
- Cool at room temperature for 1 hour, then refrigerate at least 4 hours before serving.
Notes
For best results, chill the cheesecake overnight.