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Lemon Cheesecake

Lemon Cheesecake
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Lemon Cheesecake is a refreshing dessert that combines the tartness of fresh lemons with the creamy richness of cream cheese. This delightful treat is perfect for any occasion, whether you’re celebrating a birthday, hosting a family gathering, or simply indulging yourself at home. The bright flavor and smooth texture will captivate your guests and leave them asking for seconds. Easy to make and versatile, this cheesecake can be served chilled or at room temperature, making it a fantastic summer dessert or a festive favorite during the holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 4 tbsp butter (melted)
  • 1 lemon – zest only
  • 1/2 tsp lemon extract
  • 32 oz cream cheese (softened)
  • 1 cup white granulated sugar
  • 3 eggs (room temperature)
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 lemons – zest only
  • 8 oz cream cheese (softened)
  • 1 cup heavy whipping cream (cold)
  • 1/2 tsp lemon extract
  • 1 lemon – zest only
  • 1 cup powdered sugar
  • 2–3 lemons – peel only
  • 3/4 cup water
  • 1 cup white granulated sugar
  • 2 tbsp extra fine sugar for coating

Instructions

  1. Preheat your oven to 325°F (163°C). Prepare a springform pan by wrapping the outside with aluminum foil.
  2. In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the springform pan.
  3. In another bowl, beat softened cream cheese until smooth. Gradually add sugar and mix well.
  4. Add eggs one at a time, mixing thoroughly. Stir in sour cream, heavy whipping cream, cornstarch, and lemon extracts until smooth.
  5. Fold in lemon zest gently before pouring over the crust.
  6. Bake for about 85 minutes until set but slightly jiggly in the center. Let cool in the oven for an hour, then refrigerate for at least four hours before serving.

Nutrition

Find it online: https://recipesamanda.com/lemon-cheesecake/