why make this recipe
Homemade Lemon Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the zesty brightness of lemon. This recipe is perfect for any occasion, whether it’s a special celebration or just a sweet treat to enjoy at home. The balance of sweet and tangy flavors makes it refreshing and satisfying. Plus, making it from scratch allows you to customize the taste and texture to your liking.
how to make Homemade Lemon Cheesecake
Ingredients:
- 2 1/2 cups Graham Cracker Crumbs
- 1/4 cup Granulated Sugar (for crust)
- 1/2 cup Unsalted Butter, melted (for crust)
- 1 cup Granulated Sugar (for cheesecake)
- 1 tbsp Lemon Zest (from 2-3 lemons)
- 32 oz Cream Cheese, softened
- 1/2 cup Whole Milk Ricotta Cheese (or Plain Greek Yogurt or Full Fat Sour Cream)
- 1/3 cup Fresh Lemon Juice (from 2-3 lemons)
- 1/4 tsp Lemon Oil (optional)
- 1 tsp Vanilla Extract
- 3 Large Eggs
- 8 Egg Yolks
- 1 cup Granulated Sugar (additional for filling)
- 4 tbsp Cornstarch
- 2 tsp Lemon Zest (from 1 lemon, additional)
- 8 tbsp Lemon Juice (from 2 lemons, additional)
- 5 tbsp Unsalted Butter (for topping)
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar, and mix well.
- Add ricotta cheese, lemon zest, and lemon juice. Mix until blended.
- Add eggs and egg yolks, one at a time, mixing well after each addition.
- Stir in vanilla extract, cornstarch, and optional lemon oil. Mix until combined.
- Pour the cheesecake batter over the prepared crust.
- Bake for about 60-70 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 1 hour.
- Once cooled, refrigerate for at least 4 hours or overnight.
- If using the lemon curd topping, prepare it according to your preferred recipe or use store-bought.
- Before serving, drizzle with additional lemon curd if desired.
how to serve Homemade Lemon Cheesecake
Serve the Lemon Cheesecake chilled. Slice it into wedges and place each slice on a dessert plate. You can top it with fresh lemon curd, whipped cream, or berries for added flavor and presentation. It’s an ideal dessert for gatherings, parties, or a quiet evening at home.
how to store Homemade Lemon Cheesecake
To store the cheesecake, cover it tightly with plastic wrap or foil. It can be kept in the refrigerator for up to a week. If you want to store it for a longer period, you can freeze slices. Wrap each slice in plastic wrap, then place them in an airtight container. They can be frozen for up to three months.
tips to make Homemade Lemon Cheesecake
- Make sure all your ingredients, especially cream cheese, are at room temperature for the best blending.
- Don’t overmix the batter to avoid a dense texture.
- Use fresh lemon juice and zest for the most vibrant flavor.
- Monitor the baking time closely to avoid overcooking.
- Letting it cool in the oven helps prevent cracks on the surface of the cheesecake.
variation
You can add a layer of fruit on top, such as blueberries or strawberries, for an extra refreshing touch. Alternatively, you can use a different type of citrus, like lime or orange, for a unique twist.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but it may result in a slightly different texture and flavor.
Q: Why did my cheesecake crack?
A: Cracks can happen if the cheesecake is overbaked or if it cools too quickly. To avoid this, let it cool gradually in the oven and monitor the baking time.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
Homemade Lemon Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar, and mix well.
- Add ricotta cheese, lemon zest, and lemon juice. Mix until blended.
- Add eggs and egg yolks, one at a time, mixing well after each addition.
- Stir in vanilla extract, cornstarch, and optional lemon oil. Mix until combined.
- Pour the cheesecake batter over the prepared crust.
- Bake for about 60-70 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 1 hour.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Serve the Lemon Cheesecake chilled. Slice it into wedges and place each slice on a dessert plate.
- You can top it with fresh lemon curd, whipped cream, or berries for added flavor and presentation.
