Experience the perfect balance of sweet and tart with this lemon cheesecake. Its creamy texture and refreshing lemon flavor make it an ideal dessert for any occasion, from family gatherings to elegant dinner parties. With its buttery crust and smooth filling, this cheesecake is sure to impress your guests and leave them wanting more.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup all-purpose flour
- 1 cup sour cream
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Servings and Cooking Time
This lemon cheesecake serves 8 people. Preparation time is approximately 20 minutes, with a cooking time of 60 minutes, followed by chilling time of at least 4 hours.
Nutritional Value
For one serving (1 slice), this lemon cheesecake contains approximately 350 calories, 25g of fat, 30g of carbohydrates, and 6g of protein.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then allow it to cool.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar, eggs, and flour, mixing until well combined.
- Stir in sour cream, lemon juice, lemon zest, and vanilla.
- Pour the filling over the cooled crust in the springform pan.
- Bake for 60 minutes or until the center is set.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Alternative Ingredients
If you’re looking for alternatives, you can use almond flour instead of graham cracker crumbs for a gluten-free option. Additionally, Greek yogurt can replace sour cream for a tangier flavor and added protein.
Serving and Pairings
This lemon cheesecake pairs beautifully with fresh berries, whipped cream, or a drizzle of lemon glaze. For a complete dessert experience, serve it alongside a cup of herbal tea or coffee.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. This cheesecake can also be frozen for up to 2 months. To reheat, let it thaw in the fridge overnight before serving.
Cooking Mistakes
- Overmixing the batter can result in cracks.
- Not allowing the cheesecake to cool gradually can lead to a soggy bottom.
- Skipping the chilling time will affect the texture.
- Using cold ingredients can lead to lumps in the batter.
- Not using a water bath can cause uneven baking.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- For a stronger lemon flavor, increase the lemon juice and zest.
- Line the springform pan with parchment paper for easy removal.
- Let the cheesecake set overnight for the best flavor.
- Dust with powdered sugar before serving for an elegant touch.
FAQs
What can I do if my cheesecake cracks?
A cracked cheesecake can be a result of overmixing or baking at too high a temperature. To prevent this, bake at a lower temperature and avoid overmixing the batter. If cracks do occur, you can cover them with whipped cream or fruit.
How can I make a no-bake lemon cheesecake?
To make a no-bake version, skip the baking step and use whipped cream and gelatin to set the filling. Combine cream cheese, sugar, lemon juice, and whipped cream, then chill until firm.
Can I use other citrus fruits instead of lemon?
Yes! You can substitute lemon with lime or orange for a different flavor profile. Adjust the sugar based on the sweetness of the fruit.
How long does lemon cheesecake last?
Properly stored, lemon cheesecake lasts about 5 days in the fridge and can be frozen for up to 2 months. Always thaw in the fridge before serving.
Is lemon cheesecake gluten-free?
Traditional lemon cheesecake is not gluten-free due to the graham cracker crust. However, you can easily make it gluten-free by using gluten-free graham crackers or almond flour for the crust.
Conclusion
Lemon cheesecake is a delightful dessert that combines the freshness of lemon with a creamy texture. Whether for a special occasion or a casual gathering, this cheesecake will surely impress. With its simple preparation and delicious flavor, it’s a must-try for any dessert lover.
Lemon Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup all-purpose flour
- 1 cup sour cream
- ¼ cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then allow it to cool.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar, eggs, and flour, mixing until well combined.
- Stir in sour cream, lemon juice, lemon zest, and vanilla.
- Pour the filling over the cooled crust in the springform pan.
- Bake for 60 minutes or until the center is set.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
