For me, lemon cheesecake became a go-to recipe during the summer. There’s something about the tangy, fresh flavor that matches perfectly with the warm weather. Whenever I made it, it felt like I was adding a touch of sunshine to my table. My family quickly fell in love with it too, and it became a dessert we looked forward to on every occasion.
“Luscious Lemon Cheesecake Recipe for a Refreshing Dessert Treat”
Just imagine that you’re sinking the fork into the slice that’s smooth and rich with the right amount of tanginess. This treat brightens up your day whether you’re enjoying it on a warm summer afternoon or celebrating a special occasion. If you’ve never tried making lemon cheesecake before, now is the perfect time to give it a shot. Making it can be fun and adventurous in the kitchen. So why not whip up a lemon cheesecake? It’s a simple yet impressive dessert that’s sure to wow your loved ones and leave them craving more!
Table of Contents
What we need to make this tangy, delicious lemon cheesecake:
- Graham cracker crumbs: you’ll need to use cracker crumbs for the crust. You can use store- bought crust as well, but it’s recommended to use homemade. Graham crackers, melted butter, and sugar make your cheesecake crust.
- Cream cheese: Make sure to use full-fat cream cheese. I’ll recommend using the Philadelphia brand; it makes your cheesecake smooth and gives a perfect finish.
- Granulated sugar: it helps to give the sweetness in cream filling and balance the tartness of lemons. It also enhances the firmness of cheesecake.
- Eggs: I’ve used 4 large eggs, but you can use them according to your cheesecake quantity. Eggs help to give smooth and creamy texture to your cheesecake without falling apart when you slice it.
- Lemon juice: It makes your dessert tangy and adds richness to your cheesecake. Make sure to use fresh squeezed lemons. I’ve used 1/2 lemon juice as well as 2 lemon zests. It varies depending on the size of the lemons.
- Vanilla extract: It enhances the overall flavor profile of your cheesecake. And gives an aromatic note, which makes your cheesecake more tasteful and well-rounded.
- Whipped cream/lemon slices: Heavy whipped cream adds light and creamy texture and richness to your lemon cheesecake, and lemon slices are like cherry on top. It provides a pop of color and gives a fresh, vibrant look.
How to prepare cheesecake crust:
- Crush the Graham crackers in a food processor with melted butter and sugar. Set the crust in a springform pan and bake it for at least 10 minutes. Let it aside for some time.
How to make lemon cheesecake:
- In a large mixing bowl, beat the softened cream cheese and sugar. Make a smooth filling, just like Oreo cheesecake. Then add the eggs one at a time until it becomes smooth and airy. Stir in the lemon zest, lemon juice, and vanilla extract, then slowly pour the filling over the cooled crust and spread it evenly.
Perfect baking of lemon cheesecake:
- Give a water bath to avoid the cracking of cheesecake. Place the springform pan in the larger roasting pan and carefully pour the hot water into the roasting pan.
- Bake your cheesecake in the preheated oven for at least 60-70 minutes. And keep an eye on the texture of the cheesecake; bake until the edges are set, but the center should be slightly jiggled.
- Turn off the oven and let the cheesecake cool for an hour. Once they cooled, remove them from the water bath and refrigerate for at least 4-5 hours. And garnish it with whipped cream and slices of lemon. If you love mint, then feel free to use it. Slice! Serve! Enjoy!
Secret tips to make perfect lemon cheesecake:
- Don’t forget to give a water bath. It helps to avoid cracking your cheesecake.
- If you have a lemon curd, then well and good. Instead of lemon zest and juice, you’ve got to use lemon curd. You can add the layer of lemon curd between the cream filling.
- Adding the lemon zest to Graham crackers crust gives extra citrus flavor to your cheesecake.
- To avoid soggy crust, make sure to wrap the springform pan tightly with a few layers of heavy-duty aluminum foil to prevent water from seeping into the pan.
Can freezing be the best option??
Yes, absolutely freezing is the best option, but make sure to cool it before freezing. And wrap it tightly in a plastic wrap or aluminum foil, then place it in an airtight container. When you are ready to eat, then thaw the cheesecake in the refrigerator for several hours or overnight to maintain its creamy texture.
Make ahead of time:
Making lemon cheesecake ahead of time is a fantastic idea; it allows the flavors to melt and actually tastes better when chilled overnight. By making your lemon cheesecake ahead of time, you’ll not only save stress on the day of your event but also enjoy an even more flavorful dessert.
Recipe Variations:
1) Lemon Blueberry Cheesecake:
Add a swirl of blueberry syrup into the cheesecake batter before baking. And top with fresh blueberries and lemon glaze. The lemon adds a refreshing citrus note, and the blueberry gives a fruity brust, making it the perfect balance of flavors. This dessert combines the tartness of lemon with the sweetness of blueberries.
2) Lemon Raspberry Cheesecake:
Fold the fresh or frozen raspberries into the cheesecake filling and garnish with fresh raspberries. The zesty lemons and tangy raspberries give the refreshing flavor to cheesecake. Lemon Raspberry Cheesecake is a refreshing dessert that blends the bright tang of lemon with the sweet-tart flavor of raspberries.
3) Lemon White Chocolate Cheesecake:
Melt the white chocolate and blend it into the cheesecake batter along with the lemon zest. You can use white chocolate shavings with a lemon curd drizzle for garnishing. The creamy, sweet layer of white chocolate goes well with Zesty lemons.
4) Lemon Cheesecake Bars:
The mini lemon cheesecake bars are more convenient to store and perfect for picnics. You can make individual bars. You’ve got to make with Graham crackers or shortbread crust and topped with lemon zest and powdered sugar for a simple finish. Instead of making a full cheesecake, try pressing the crust and filling into a square baking dish to create portable cheesecake bars.
5) Lemon Coconut Cheesecake:
Add shredded coconut to the crust. This dessert combines the tangy flavor of fresh lemons with the sweetness of coconut. This cheesecake features a smooth and creamy filling made from cream cheese, lemon juice, and zest, all layered over a buttery Graham cracker crust and topped with shredded coconut and lemon glaze.
Checkout My More Cheesecake Recipes !!!
Lemon Cheesecake Recipe
Equipment
- 1 Springform Pan
- 1 Electric mixer
- 1 Mixing Bowl
- 1 Food Processor
Ingredients
For The Crust
- 2 Cups Graham Cracker Crumbs ( Or Digestive Biscuits )
- 1/2 Cup Melted Butter
- 1/4 Cup Sugar
For The Filling
- 8 oz Cream Cheese
- 1 Cup Granulated Sugar
- 4 Large Eggs
- 2 Tbsp Lemon Zest ( About 2 Lemons )
- 1/2 Cup Fresh Lemon Juice
- 1 Tsp Vanilla Extract
For The Topping
- 1 Cup Whipped Cream
- 1 Cup Lemon Slices
- 1 Cup Lemon Glaze Or. Lemon Curd
Instructions
- Preheat your oven to 325°F.
- In a bowl, combine the Graham cracker crumbs, melted butter, and granulated sugar. Mix until all the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan; you can use the back of a spoon to pack tightly and bake the crust for at least 10 minutes, then allow it to cool for some time.
- Prepare the creamy lemon filling: Take an electric mixer, beat the softened cream cheese until it becomes smooth and creamy, then add the sugar and mix it well.
- Add the eggs; make sure to add only one at a time, and mix well after each addition. Then add the lemon zest, lemon juice, and vanilla extract mix. Until everything is well combined.
- Pour the batter over the crust and spread it evenly. Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour the hot water into the pan; it helps to avoid cracking the cheesecake. Then bake it for 60-70 minutes until the edges are set.
- Turn off the oven and crack the door slightly, and let them cool for an hour. Once they cooled, remove the cheesecake from the oven and refrigerate for at least 4-5 hours. Then topped with lemon curd and whipped cream. Your lemon cheesecake is ready to serve.
FAQs:
1) How long does lemon cheesecake need to chill?
Ans: The lemon cheesecake needs to chill in the refridgerate for at least 4 hours. To set properly. But it’s highly recommended to chill it overnight. This allows the flavors to blend and the texture to firm up, giving you a smooth and creamy dessert.
2) How do I know when my baked lemon cheesecake is done?
Ans: You’ll know your baked lemon cheesecake is done when the edges are set and slightly puffed, but the center still has a slight jiggle when you gently shake the pan. The top may also have a light golden color. Avoid overbaking, as the cheesecake will continue to firm up as it cools. You can also check with a toothpick or a knife—if it comes out mostly clean, it’s done.
3) What can I use instead of cream cheese?
Ans: You can use mascarpone, which has a similar creamy texture but is slightly sweeter. Greek yogurt or strained yogurt can also work, especially if you’re looking for a lighter option, though it may add a tangier flavor. If you want a diary-free option, then feel free to use vegan cream.
4) Why is cheesecake not creamy?
Ans: Cheesecake may not be creamy if it’s overbaked or if the ingredients aren’t properly mixed. Overbaking can dry out the cheesecake, making it dense instead of smooth. Not using enough cream cheese or failing to mix the ingredients until completely smooth can also affect the texture. It’s important to bake at the right temperature and mix thoroughly to get that rich, creamy consistency.
5) Can I use curd instead of sour cream in cheesecake?
Ans: Yes, you can use curd instead of sour cream in cheesecake, but it might slightly change the texture and flavor. Curd has a tangy taste similar to sour cream, but it’s often lighter and less creamy. To get a smoother texture, you can strain the curd to remove excess liquid before using it.
Conclusion:
This lemon cheesecake is a delightful and refreshing dessert that brings together the tangy flavor of lemons with the creamy richness of cheesecake. The combination of buttery crust with smooth lemon filling creates perfect balance. Whether you’re enjoying the warm summer or special occasions, this cheesecake is a must try. Trust me, you’ll definitely love this.
