Lemon Cheesecake
Introduction
Lemon Cheesecake is a refreshing and creamy dessert that packs a tangy punch. With its sweet and zesty flavor, it’s perfect for any occasion! Whether you’re hosting a dinner, celebrating a birthday, or just craving something sweet, this cheesecake will surely impress your family and friends.
Why Make This Recipe
Making Lemon Cheesecake is a wonderful way to bring smiles to the table. It’s not only simple to prepare, but it’s also a crowd favorite! The combination of creamy cheese and bright lemon makes this dessert light yet satisfying. Plus, you can personalize it with your favorite garnishes!
How to Make Lemon Cheesecake
Ingredients:
- 1.5 cups honey graham cracker crumbs
- 4 tablespoons salted butter
- 4 tablespoons honey
- 1 cup granulated white sugar
- 2 tablespoons lemon zest
- 24 ounces cream cheese
- 1 cup plain full fat yogurt
- 1/4 cup lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs
- 10 ounces lemon curd
- 8 ounces whipped topping
- Optional: 1/2 zested lemon
- Optional: 1/2 thinly sliced lemon
Directions:
- Preheat the oven to 325°F (162°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and honey to form the crust mixture. Press it into the bottom of a springform pan.
- In a large mixing bowl, beat together the cream cheese and sugar until smooth.
- Add in the lemon zest, yogurt, lemon juice, and vanilla extract, mixing until well combined.
- Incorporate the eggs one at a time, mixing on low speed after each addition.
- Fold in the lemon curd and whipped topping until evenly distributed.
- Pour the filling into the crust and smooth the top.
- Bake in the preheated oven for about 55-60 minutes or until set.
- Turn off the oven and let the cheesecake cool with the door slightly open for an hour.
- Refrigerate for at least 4 hours or overnight.
- Serve chilled, garnished with zested lemon and slices if desired.
How to Serve Lemon Cheesecake
To serve your delicious Lemon Cheesecake, slice it into wedges and place them on dessert plates. You can add a dollop of whipped topping on each slice for extra creaminess. Garnish with lemon zest or thin lemon slices for a fresh look. Enjoy with a cup of tea or coffee!
How to Store Lemon Cheesecake
If you have any leftovers—though I doubt it!—store the cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.
Tips to Make Lemon Cheesecake
- Use room temperature cream cheese for a smoother filling.
- Don’t skip the refrigerating time; chilling helps the flavors develop and makes it firmer.
- For a firmer cheesecake, bake it a bit longer but watch not to overbake it.
Variation
You can switch up the flavors by adding different fruit curds or toppings. Try raspberry or blueberry for a fruity twist!
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can, but it might change the texture a bit.
Q: Can I make this cheesecake gluten-free?
A: Absolutely! Just use gluten-free graham cracker crumbs.
Q: How long does it take to cool completely?
A: After baking, let it cool in the oven for about an hour, then refrigerate for at least 4 hours or overnight for best results.
Now you’re all set to create your own delightful Lemon Cheesecake! Enjoy every bite!