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Lemon Cheesecake

Lemon Cheesecake
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Lemon Cheesecake is a luscious dessert that perfectly balances creamy richness with zesty citrus flavor. This delightful cheesecake features a buttery graham cracker crust, a velvety filling infused with fresh lemon zest, and a light whipped cream topping. Ideal for celebrations or casual gatherings, this recipe is simple enough for beginner bakers while still impressing seasoned chefs. With its refreshing taste and stunning presentation, this Lemon Cheesecake will surely become a favorite at your table.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 4 tbsp butter (melted)
  • 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
  • 1 tsp lemon extract
  • 1 lemon – zest only
  • 2 lemons – zest only
  • 8 oz cream cheese (softened)
  • 1 cup heavy whipping cream (cold)
  • 1/2 tsp lemon extract
  • 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 oven to 325°F (160°C). Prepare a springform pan by wrapping it in aluminum foil.
  2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press into the bottom of the pan.
  3. Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in heavy cream, sour cream, cornstarch, vanilla extract, lemon extracts, and zest until combined.
  4. Pour filling over the crust and bake in a water bath for about 85 minutes or until slightly jiggly in the center.
  5. Cool in the oven for an hour before refrigerating for at least four hours.
  6. Whip heavy cream with powdered sugar until soft peaks form; fold in softened cream cheese and lemon extract. Spread over chilled cheesecake.

Nutrition

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