why make this recipe
The Ultimate Lemon Cheesecake is a delightful dessert that balances creamy and tangy flavors in every bite. Perfect for any occasion, it impresses guests with its refreshing taste and beautiful presentation. This cheesecake is rich yet light, making it a memorable end to any meal. Whether you’re celebrating a special moment or simply treating yourself, this recipe brings the sunshine right to your plate.
how to make Ultimate Lemon Cheesecake
Ingredients:
- 1 cup flour
- 1/2 cup icing sugar
- Powdered sugar
- Small pinch salt
- 1/2 cup cold butter, cut in cubes
- 1 teaspoon lemon extract
- 1 large egg yolk
- 1 teaspoon lemon zest, finely minced
- 3 eight-ounce packages cream cheese
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup whipping cream, whipped to soft peaks
- Zest of one large lemon, finely minced
- 4 lightly beaten egg yolks
- 2/3 cup sugar
- 1/3 cup fresh lemon juice
- Zest of half a lemon, finely minced
- 1/3 cup butter cut into small pieces
- 1 cup sugar
- 2/3 cup water
- Zest and juice of one large lemon
- Additional sugar to toss the lemon peel in, about a cup
Directions:
- Sift together the flour, icing sugar, and salt. Mix in the lemon zest. Set aside.
- Rub the butter into the dry ingredients with your fingers until well incorporated and crumbly.
- Whisk together the egg yolk and lemon extract. Add to the crumbly mixture and mix until a soft dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
- Press the dough into the bottom of a parchment-lined 9-inch springform pan. Bake at 350°F for 25-30 minutes and let cool.
- Cream together cream cheese and sugar. Add eggs one at a time, then vanilla and lemon extracts.
- Whip cream to soft peaks and fold into the mixture along with lemon zest.
- Pour over the cooled base and bake in a bain marie at 300°F for 1 hour and 15 minutes.
- Cool on a wire rack.
- For the lemon curd topping, combine egg yolks, sugar, lemon juice, and zest in a saucepan and cook until thickened. Stir in butter until smooth, chill, and spread over the cheesecake.
- For candied lemon peel, simmer lemon zest, sugar, and water for 15 minutes. Drain and toss in sugar. Garnish cheesecake with it.
how to serve Ultimate Lemon Cheesecake
Serve the Ultimate Lemon Cheesecake chilled. Cut it into slices and place on dessert plates. Consider garnishing each slice with additional lemon zest or a slice of candied lemon peel for an extra touch. It pairs wonderfully with a dollop of whipped cream on the side.
how to store Ultimate Lemon Cheesecake
Store any leftover cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container to maintain its freshness. It’s best consumed within 3-5 days for optimal taste and texture. If you need to keep it longer, consider freezing it without the toppings.
tips to make Ultimate Lemon Cheesecake
- Make sure all ingredients, especially cream cheese, are at room temperature for easier mixing.
- Chill the dough well to prevent it from becoming too soft when pressed into the pan.
- Use fresh lemons for the best flavor in your cheesecake and lemon curd topping.
- Allow the cheesecake to cool completely to achieve the right texture before adding the lemon curd.
variation
You can add a berry topping instead of lemon curd if you want a fruity twist. Simply prepare a berry sauce using your favorite berries and pour it over the chilled cheesecake.
FAQs
Can I make this cheesecake in advance?
Yes, you can prepare the cheesecake a day ahead. Just store it in the refrigerator until you’re ready to serve.
Can I use a different type of crust?
Absolutely! You can use a graham cracker crust or even a cookie crust for a different flavor profile.
What can I do if my cheesecake cracks?
To prevent cracks, make sure not to overbake it. If it does crack, you can hide it with the lemon curd topping or whipped cream.
Ultimate Lemon Cheesecake
Ingredients
Method
- Sift together the flour, icing sugar, and salt. Mix in the lemon zest. Set aside.
- Rub the butter into the dry ingredients with your fingers until well incorporated and crumbly.
- Whisk together the egg yolk and lemon extract. Add to the crumbly mixture and mix until a soft dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
- Press the dough into the bottom of a parchment-lined 9-inch springform pan. Bake at 350°F for 25-30 minutes and let cool.
- Cream together cream cheese and sugar. Add eggs one at a time, then vanilla and lemon extracts.
- Whip cream to soft peaks and fold into the mixture along with lemon zest.
- Pour over the cooled base and bake in a bain marie at 300°F for 1 hour and 15 minutes.
- Cool on a wire rack.
- Combine egg yolks, sugar, lemon juice, and zest in a saucepan and cook until thickened.
- Stir in butter until smooth, chill, and spread over the cheesecake.
- Simmer lemon zest, sugar, and water for 15 minutes. Drain and toss in sugar.
- Garnish cheesecake with it.
