🍋 Luscious Lemon Cheesecake Recipe – A Zesty Treat to Light Up Your Day! 🍰
If you’re a fan of creamy desserts with a tangy twist, this Lemon Cheesecake is your next must-try indulgence. Smooth, rich, and bursting with bright citrus flavor, it’s the perfect dessert to impress guests or to enjoy as a refreshing treat after dinner.
Let’s dive into this heavenly Lemon Cheesecake recipe that’s as delightful to make as it is to eat!
Ingredients:
For the Crust:
– 1½ cups graham cracker crumbs (about 12 full crackers)
– ¼ cup granulated sugar
– ½ cup unsalted butter, melted
– Zest of 1 lemon (optional, for an extra lemony touch)
For the Cheesecake Filling:
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– ½ cup sour cream
– ¼ cup heavy cream
– Zest of 2 lemons
– ⅓ cup fresh lemon juice (about 2 lemons)
For the Lemon Topping (Optional but Recommended!):
– ½ cup sugar
– 2 tbsp cornstarch
– ⅓ cup fresh lemon juice
– ¼ cup water
– 2 egg yolks, lightly beaten
– 1 tbsp butter
– 1 tsp lemon zest
Instructions:
1. Prep the Crust:
– Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
– In a bowl, mix graham cracker crumbs, sugar, lemon zest, and melted butter until the mixture resembles wet sand.
– Press firmly into the bottom (and slightly up the sides) of the pan.
– Bake for 8-10 minutes. Remove and let it cool while preparing the filling.
2. Make the Lemon Cheesecake Filling:
– In a large bowl, beat the softened cream cheese until smooth and fluffy.
– Add sugar, and beat until combined. Scrape down the sides.
– Add eggs one at a time, mixing well after each addition.
– Mix in vanilla extract, sour cream, and heavy cream.
– Finally, add lemon zest and fresh lemon juice. Stir gently until well incorporated.
3. Bake the Cheesecake:
– Pour the lemon cheesecake batter over the cooled crust.
– Optional: Wrap the bottom of the springform pan in foil and place it in a water bath to prevent cracks.
– Bake at 325°F (163°C) for 55–65 minutes, or until the center is almost set but still slightly jiggly.
– Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
– Then cool completely at room temperature before chilling in the refrigerator for at least 4 hours or overnight.
4. Prepare the Lemon Topping (Optional but oh-so-good!):
– In a small saucepan, whisk together sugar and cornstarch.
– Stir in lemon juice, water, and egg yolks. Cook over medium heat, stirring constantly until thickened and bubbling (about 5–7 minutes).
– Remove from heat, stir in butter and lemon zest. Let cool slightly before pouring over the chilled cheesecake.
5. Serve and Enjoy:
– Carefully run a knife around the edges before removing the springform ring.
– Top with fresh whipped cream, lemon slices, or even berries for a beautiful finish.
– Slice, serve chilled, and enjoy every creamy, citrusy bite!
Tip: This cheesecake gets even better on the second day—if you can wait that long!
Tag a fellow lemon lover and share this sunshine-in-a-dessert with someone who needs a little zest today! 🍋💛 #LemonLovers #CheesecakeDelight #HomemadeHappiness #DessertHeaven
