Creamy Lemon Cheesecake

why make this recipe

Creamy Lemon Cheesecake is a delightful dessert that brings a burst of tangy flavor and rich, creamy texture in every bite. It makes for an impressive treat for any special occasion or a simple family dinner. The refreshing lemon taste cuts through the richness, making it a wonderful finish to any meal. Plus, it is surprisingly easy to make, requiring just a few common ingredients.

how to make Creamy Lemon Cheesecake

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 4 (8-ounce) packages cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 4 large eggs

Directions:

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese and sugar until smooth.
4. Add sour cream, lemon juice, and lemon zest, then mix until well combined.
5. Add the eggs one at a time, mixing until just incorporated.
6. Pour the cheesecake batter over the crust in the springform pan.
7. Bake for 55-65 minutes or until the center is set.
8. Remove from the oven, let cool, then refrigerate for at least 4 hours before serving.

how to serve Creamy Lemon Cheesecake

Serve your Creamy Lemon Cheesecake chilled, straight from the refrigerator. You can garnish it with fresh berries, a dollop of whipped cream, or more lemon zest for an extra touch. Slicing it into wedges makes it easy for guests to enjoy, perfect for parties and gatherings.

how to store Creamy Lemon Cheesecake

To store leftover cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for about 5-7 days. If you need to keep it longer, you can freeze the cheesecake. Wrap it in plastic wrap and then in foil, and it can last up to 3 months in the freezer. Just thaw it in the fridge before serving.

tips to make Creamy Lemon Cheesecake

1. Make sure your cream cheese is softened at room temperature to avoid lumps in your batter.
2. When adding the eggs, mix them in just until incorporated to prevent overmixing, which can make the cheesecake dense.
3. For a smoother texture, consider using a food processor to blend the filling ingredients.
4. Let the cheesecake cool in the oven with the door slightly ajar for a bit to prevent cracking.

variation

You can add different flavors by mixing in other citrus juices like lime or orange for a twist. For a berry-flavored cheesecake, swirl in some berry puree before baking or top it with fruit.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and creaminess may be different.

2. How do I know when my cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.

3. Can I make this cheesecake without a springform pan?
Yes, you can use a regular pie dish, but it may be harder to remove slices without a springform pan. Make sure to grease the dish well.

Enjoy making and sharing this delicious Creamy Lemon Cheesecake!

Creamy Lemon Cheesecake

A delightful dessert featuring a tangy flavor and rich, creamy texture, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 15 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Filling

• 1 cup granulated sugar
• 4 packages cream cheese, softened 8-ounce packages
• 1/4 cup sour cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 4 large eggs

Method

 

Preparation

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese and sugar until smooth.
4. Add sour cream, lemon juice, and lemon zest, then mix until well combined.
5. Add the eggs one at a time, mixing until just incorporated.
6. Pour the cheesecake batter over the crust in the springform pan.

Baking

1. Bake for 55-65 minutes or until the center is set.
2. Remove from the oven, let cool, then refrigerate for at least 4 hours before serving.

Notes

Serve chilled, garnished with fresh berries, whipped cream, or lemon zest. Store leftovers tightly covered in the refrigerator for 5-7 days or freeze for up to 3 months.