Lemon Cheesecake -

Lemon cheesecake is a delightful dessert that perfectly balances the creamy richness of cream cheese with the bright, zesty flavor of fresh lemons. This classic dessert is ideal for any occasion, whether you’re celebrating a special event or simply looking for a sweet treat to enjoy at home. In this post, we’ll walk you through a detailed recipe for lemon cheesecake, covering everything from the ingredients to helpful tips to ensure your cheesecake turns out flawlessly.

Why You Will Love This Recipe

If you adore desserts with a hint of tartness, this lemon cheesecake will undoubtedly become a favorite. The vibrant citrus flavor cuts through the richness of the cream cheese, making it refreshing rather than heavy. This cheesecake is also versatile! Whether served plain or topped with a zesty lemon glaze, it’s sure to impress your guests and family alike. With just a few simple ingredients and straightforward steps, you can create a dessert that looks and tastes like it came straight from a gourmet bakery.

Pro Tips for Making Lemon Cheesecake

Ensure your cream cheese is at room temperature before mixing for a smooth filling.
Use fresh lemons for the best flavor; bottled lemon juice can alter the taste.
Allow the cheesecake to cool gradually before chilling in the refrigerator to avoid cracks on the surface.
For a firmer texture, consider chilling your cheesecake overnight.
Top with a lemon glaze or fresh berries for an extra touch of sweetness and color.

Ingredients

Below, you’ll find the ingredients needed for both the crust and the lemon cheesecake filling. The measurements are precise to ensure the best results.

For the Crust:

1½ cups (150g) digestive biscuits or graham cracker crumbs
¼ cup (50g) granulated sugar
⅓ cup (75g) unsalted butter, melted

For the Lemon Cheesecake Filling:

3 blocks (675g) cream cheese, softened
1 cup (200g) granulated sugar
1 tbsp (8g) all-purpose flour
3 large eggs
½ cup (120g) sour cream
½ cup (120ml) heavy cream
½ cup (120ml) freshly squeezed lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For Optional Lemon Topping:

½ cup (120ml) lemon juice
¼ cup (50g) sugar
1 tbsp cornstarch
1 tbsp water
1 tbsp unsalted butter

Instructions

Step 1: Preheat your oven to 170°C (340°F). Start by preparing the crust. In a mixing bowl, combine the crushed digestive biscuits or graham cracker crumbs with granulated sugar and melted butter. Mix well until the crumbs are evenly coated.

Step 2: Press the crumb mixture firmly into the base of a 9-inch (23cm) springform pan to form an even layer. Bake the crust in the preheated oven for about 10 minutes or until golden brown. Once done, remove from the oven and allow to cool completely.

Step 3: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and all-purpose flour on medium speed until the mixture is smooth and creamy. This is crucial for a lump-free texture.

Step 4: Add the eggs one at a time to the cream cheese mixture, making sure to mix well after each addition. This will help incorporate air for a light texture.

Step 5: Once the eggs are well mixed, stir in the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract. Continue mixing until everything is well combined and smooth.

Step 6: Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles.

Step 7: Bake the cheesecake in the oven at 160°C (325°F) for 50 to 60 minutes. The edges should be set, while the center should still be slightly jiggly. This will give it a creamy texture.

Step 8: Once baked, turn off the oven and crack the door open. Leave the cheesecake inside for another hour to cool gradually, minimizing cracks on the surface.

Step 9: After an hour, remove the cheesecake from the oven and allow it to chill in the refrigerator for at least 4 hours, or ideally overnight.

Step 10: If you wish to add the optional lemon topping, combine the lemon juice and sugar in a small saucepan. Mix cornstarch and water in a separate bowl, then stir it into the lemon mixture. Cook over medium heat until the mixture thickens. Remove from heat, add the butter, and let it cool before spreading over the chilled cheesecake.

FAQs

Can I make this cheesecake ahead of time?

Absolutely! This lemon cheesecake can be made up to two days in advance. Be sure to keep it tightly covered in the refrigerator.

What can I use instead of digestive biscuits?

If you can’t find digestive biscuits, graham crackers work as an excellent substitute and are equally delicious in the crust.

How do I store leftover cheesecake?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can freeze it for up to two months, though the texture may slightly change.

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can be used, fresh lemon juice is recommended for the best flavor and aroma in your cheesecake.

What toppings go well with lemon cheesecake?

Fruit toppings, particularly fresh berries, lemon glaze, or whipped cream, complement lemon cheesecake beautifully and offer extra flavor.

Conclusion

Making a delicious lemon cheesecake at home is not only achievable but also incredibly rewarding. The combination of tangy lemon and creamy filling creates a delightful dessert that is sure to please. Armed with this recipe and the pro tips mentioned, you’ll be well on your way to impressing your friends and family with your baking skills. Enjoy every bite of this luscious treat!