Lemon Cheesecake Recipe
There’s something truly special about a well-made cheesecake, but when you add the zesty brightness of lemon, it transforms into a dessert that’s simply irresistible. This Lemon Cheesecake Recipe is a delightful balance of creamy, tangy, and sweet, making it the perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just indulging yourself on a sunny afternoon, this cheesecake will surely impress.
The buttery crust, the luscious filling, and the refreshing topping of lemon curd combine to create a dessert that feels both elegant and comforting. So, let’s dive into this mouthwatering Lemon Cheesecake Recipe and discover what makes it so special!
What Sets This Recipe Apart
What makes this Lemon Cheesecake Recipe stand out among the crowd is its incredible balance of flavors and textures. The graham cracker crust provides a crunchy, buttery foundation that perfectly complements the smooth and creamy filling. The addition of fresh lemon juice and zest gives the cheesecake a vibrant tang that brightens every bite. Plus, this recipe uses sour cream, which adds a delightful richness and depth to the flavor. And let’s not forget the luscious lemon curd topping that crowns this dessert, adding an extra layer of citrus goodness.
What Goes In
- 1 3/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 4 teaspoons all-purpose flour
- 2/3 cup sour cream, room temperature
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- Lemon curd for topping
Prep & Cook Tools
- 9-inch springform pan: Perfect for baking and easy to release the cheesecake.
- Mixing bowls: For combining ingredients smoothly.
- Electric mixer: Makes creaming the cheese and sugar effortless.
- Rubber spatula: Ideal for scraping down the sides of the mixing bowl.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Zester or microplane: For achieving the finest lemon zest.
- Oven thermometer: Ensures your oven is at the perfect baking temperature.
Cooking Lemon Cheesecake Recipe: The Process
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then remove and let cool while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined. Add the flour and mix until just incorporated.
Step 3: Add the Sour Cream and Lemon
Pour in the sour cream, lemon zest, and fresh lemon juice. Beat until the mixture is smooth. Make sure to scrape down the sides of the bowl to ensure everything is well mixed.
Step 4: Incorporate the Eggs
Add the eggs and the egg yolk one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in the cheesecake.
Step 5: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 55-65 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. This helps prevent cracks.
Step 6: Chill and Top
After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight. Once chilled, top with lemon curd before serving.
Spring–Summer–Fall–Winter Ideas
- Spring: Serve with fresh berries like strawberries or blueberries for a pop of color and flavor.
- Summer: Chill the cheesecake and serve it at a picnic or backyard barbecue.
- Fall: Add a sprinkle of cinnamon to the crust for a warm, cozy twist.
- Winter: Drizzle with a citrus glaze for a festive touch during holiday gatherings.
Problems & Prevention
To ensure your Lemon Cheesecake Recipe turns out perfectly, consider the following tips:
- Cracks: Avoid overmixing the filling, and ensure your cheesecake cools gradually in the oven.
- Undercooked center: Use a toothpick to test doneness; it should come out clean with a slight jiggle.
- Too dense: Make sure your cream cheese is softened to room temperature before mixing.
- Overbaking: Keep an eye on the cheesecake in the last 10 minutes of baking.
Storing Tips & Timelines
To keep your Lemon Cheesecake fresh and delicious, follow these storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- If you plan to make it in advance, the cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
- Thaw in the refrigerator overnight before serving.
- Top with lemon curd just before serving to keep it fresh and vibrant.
Lemon Cheesecake Recipe Q&A
Can I use a store-bought crust instead of making my own?
Absolutely! A store-bought graham cracker crust can save time and still taste delicious. Just skip the crust preparation step and fill it with the cheesecake filling.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt as a substitute. It will provide a similar tanginess and creaminess to the cheesecake.
Can I make this recipe dairy-free?
Yes! You can use dairy-free cream cheese and a non-dairy yogurt alternative to create a dairy-free version of this Lemon Cheesecake Recipe. Just ensure all other ingredients are also dairy-free.
How can I make the cheesecake more lemony?
For an extra lemony flavor, increase the amount of lemon zest to 1 tablespoon and add an additional tablespoon of lemon juice. This will enhance the citrus flavor without affecting the texture of the cheesecake.
One Pan, More Ideas
- Strawberry Cheesecake: A fruity twist on the classic.
- Classic Vanilla Cheesecake: A rich and creamy option for those who love simplicity.
- Vegan Cheesecake: A plant-based alternative that’s just as delicious.
- Chocolate Cheesecake: For chocolate lovers, this is a decadent choice.
Bring It to the Table
Now that you’ve mastered this incredible Lemon Cheesecake Recipe, it’s time to share it with friends and family. Whether you’re presenting it at a special occasion or enjoying it on a quiet evening at home, this cheesecake is sure to be a hit. The zesty flavor, creamy texture, and beautiful presentation will leave everyone wanting more.
This Lemon Cheesecake Recipe not only showcases your baking skills but also brings a burst of sunshine to any table. So grab your ingredients, channel your inner pastry chef, and get ready to indulge in a slice of lemony bliss!
Lemon Cheesecake Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then remove and let cool while you prepare the filling.
- Step 2: Make the Filling - In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined. Add the flour and mix until just incorporated.
- Step 3: Add the Sour Cream and Lemon - Pour in the sour cream, lemon zest, and fresh lemon juice. Beat until the mixture is smooth. Make sure to scrape down the sides of the bowl to ensure everything is well mixed.
- Step 4: Incorporate the Eggs - Add the eggs and the egg yolk one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in the cheesecake.
- Step 5: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 55-65 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. This helps prevent cracks.
- Step 6: Chill and Top - After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight. Once chilled, top with lemon curd before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- If you plan to make it in advance, the cheesecake can be frozen for up to 2 months.
- Thaw in the refrigerator overnight before serving.
