Lemon Cream Cheesecake with Zest

why make this recipe

Creamy Lemon Cheesecake with Zest is a delightful dessert that brings together the refreshing taste of lemons and the rich creaminess of cheesecake. This recipe balances sweetness and tartness perfectly, making it a great choice for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just want a sweet treat, this cheesecake is sure to impress your family and friends.

how to make Creamy Lemon Cheesecake with Zest

Ingredients

• 1 1/2 cup graham cracker crumbs (180 grams, or 12 full sheets of graham cracker)
• 1/4 cup granulated sugar (50 grams)
• 6 tbsp unsalted butter (melted, 84 grams)
• 1 1/3 cup granulated sugar (266 grams)
• 2 tbsp lemon zest (from 2 lemons)
• 4 8 oz blocks of cream cheese (room temperature, 904 grams)
• 1/3 cup lemon juice (80 ml)
• 1/3 cup sour cream (80 grams)
• 1 tsp vanilla extract
• 4 large eggs (room temperature)
• 1 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla
• 1/2 cup lemon curd
• Lemon slices, for garnish
• Lemon zest, for garnish

Directions

1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a springform pan to form the crust.
3. In another bowl, beat together the cream cheese and 1 1/3 cup sugar until smooth.
4. Mix in the lemon zest, lemon juice, sour cream, and vanilla extract.
5. Add eggs one at a time, mixing well after each addition.
6. Pour the mixture over the crust in the springform pan.
7. Prepare a water bath by placing the springform pan inside a larger pan filled with water. Bake for about 60-70 minutes, or until the center is set.
8. Remove from the oven and allow to cool. Then refrigerate for at least 4 hours or overnight.
9. Before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the top of the cheesecake.
10. Garnish with lemon slices and additional lemon zest.
11. Serve chilled.

how to serve Creamy Lemon Cheesecake with Zest

Serve your cheesecake chilled for the best flavor and texture. You can cut it into slices and place each slice on a plate. Add a dollop of lemon curd or a sprinkle of extra lemon zest on top for an extra burst of flavor.

how to store Creamy Lemon Cheesecake with Zest

To store your cheesecake, keep it covered in the refrigerator. It will stay fresh for about 5 to 7 days. If you want to freeze it, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.

tips to make Creamy Lemon Cheesecake with Zest

• Make sure your cream cheese is at room temperature to avoid lumps in your filling.
• When adding eggs, mix until just incorporated. Overmixing can cause cracks in the cheesecake.
• Experiment with the amount of lemon zest for a stronger or milder lemon flavor.
• Use a water bath to ensure even baking and to prevent the cheesecake from cracking.

variation

You can add fresh berries like raspberries or blueberries on top of the cheesecake for a colorful and tasty twist. Alternatively, you can mix in some herbs like basil or mint for a unique flavor experience.

FAQs

1. Can I make this cheesecake a day in advance?
Yes, in fact, it’s recommended to allow it to chill overnight for the best flavor and texture.

2. Can I use a different type of crust?
Absolutely! You can try a chocolate cookie crust or an almond flour crust for a different twist.

3. How can I tell if my cheesecake is done?
The center of the cheesecake should be set but still slightly jiggly. It will continue to firm up as it cools.

Creamy Lemon Cheesecake with Zest

A delightful dessert combining the refreshing taste of lemons with rich creaminess, this cheesecake balances sweetness and tartness perfectly for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups 1 1/2 cup graham cracker crumbs (180 grams, or 12 full sheets of graham cracker)
• 0.25 cups 1/4 cup granulated sugar (50 grams)
• 6 tbsp 6 tbsp unsalted butter, melted (84 grams)

Filling

• 1.33 cups 1 1/3 cup granulated sugar (266 grams)
• 2 tbsp 2 tbsp lemon zest (from 2 lemons)
• 4 8 oz blocks 4 8 oz blocks of cream cheese (room temperature, 904 grams)
• 0.33 cups 1/3 cup lemon juice (80 ml)
• 0.33 cups 1/3 cup sour cream (80 grams)
• 1 tsp 1 tsp vanilla extract
• 4 large 4 large eggs (room temperature)

Topping

• 1.5 cups 1 1/2 cup heavy whipping cream
• 0.25 cups 1/4 cup powdered sugar
• 1 tsp 1 tsp vanilla
• 0.5 cups 1/2 cup lemon curd
• to garnish pieces Lemon slices for garnish
• to garnish tbsp Lemon zest for garnish

Method

 

Preparation

1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a springform pan to form the crust.
3. In another bowl, beat together the cream cheese and 1 1/3 cup sugar until smooth.
4. Mix in the lemon zest, lemon juice, sour cream, and vanilla extract.
5. Add eggs one at a time, mixing well after each addition.
6. Pour the mixture over the crust in the springform pan.

Baking

1. Prepare a water bath by placing the springform pan inside a larger pan filled with water. Bake for about 60-70 minutes, or until the center is set.
2. Remove from the oven and allow to cool. Then refrigerate for at least 4 hours or overnight.

Serving

1. Before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the top of the cheesecake.
2. Garnish with lemon slices and additional lemon zest.
3. Serve chilled for the best flavor and texture.

Notes

Make sure your cream cheese is at room temperature to avoid lumps in your filling. Overmixing the eggs can cause cracks in the cheesecake. Experiment with lemon zest for flavor intensity. Use a water bath for even baking.