why make this recipe
Creamy Lemon Cheesecake with Vanilla Wafer Crust is a delightful dessert that combines richness and tanginess in each bite. This cheesecake is perfect for any occasion, whether it’s a family gathering, holiday celebration, or just a cozy evening at home. The smooth and creamy filling is brightened by the fresh lemon flavor, while the vanilla wafer crust adds a nice crunch. It’s simple to make and is sure to impress your friends and family!
how to make Creamy Lemon Cheesecake with Vanilla Wafer Crust
Ingredients:
- 1 ½ cups Vanilla Wafer crumbs (gluten-free version recommended)
- ¼ cup plus 1 tablespoon Unsalted Butter, melted
- 2 tablespoons Granulated Sugar
- 2-8 ounce packages Cream Cheese, room temperature
- 1 cup Granulated Sugar
- 1 cup Sour Cream
- 3 eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Extract
- 2 tablespoons Lemon Juice
- Zest of 1 Lemon
- Optional: Edible flowers for decoration
Directions:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Vanilla Wafer crumbs, melted butter, and 2 tablespoons of granulated sugar until combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat together the cream cheese and 1 cup of granulated sugar until smooth. Add the sour cream, eggs, vanilla extract, lemon extract, lemon juice, and lemon zest; mix until well combined.
- Pour the filling over the prepared crust.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open and let the cheesecake cool in the oven for an hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Before serving, decorate with edible flowers if desired.
how to serve Creamy Lemon Cheesecake with Vanilla Wafer Crust
Serve the cheesecake chilled. You can slice it into wedges and enjoy it plain, or add some fresh berries on top for extra flavor. If you want to make it special, sprinkle some edible flowers on top for a beautiful presentation.
how to store Creamy Lemon Cheesecake with Vanilla Wafer Crust
Store any leftovers in the refrigerator. Make sure to cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It can last in the fridge for about 3-5 days.
tips to make Creamy Lemon Cheesecake with Vanilla Wafer Crust
- Make sure your cream cheese is at room temperature. This helps create a smooth filling.
- For the best flavor, use fresh lemon juice and zest.
- Allow the cheesecake to cool slowly in the oven after baking to prevent cracks on the surface.
variation
If you want to change things up, you can add a layer of fruit topping, such as blueberry or raspberry, on top of the cheesecake after it is chilled. This adds another layer of flavor and makes it even more appealing.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or any other favorite cookie to make the crust. Just crush them finely and follow the same steps.
2. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will continue to set as it cools.
3. Can I freeze Creamy Lemon Cheesecake?
Yes, you can freeze it. Wrap tightly and store in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
Creamy Lemon Cheesecake with Vanilla Wafer Crust
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Vanilla Wafer crumbs, melted butter, and 2 tablespoons of granulated sugar until combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat together the cream cheese and 1 cup of granulated sugar until smooth.
- Add the sour cream, eggs, vanilla extract, lemon extract, lemon juice, and lemon zest; mix until well combined.
- Pour the filling over the prepared crust.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open and let the cheesecake cool in the oven for an hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Before serving, decorate with edible flowers if desired.
