Lemon Cheesecake Recipe

When you have lemons, make a lemon cheesecake! This dessert brings together smooth, tangy, and sweet flavors that are beloved by dessert enthusiasts across the USbrings together smooth, tangy, and sweet flavors that dessert enthusiasts across the US. It’s perfect for celebrations, family get-togethers, or simply enjoying a delicious treat. Let’s dive into the recipe for festivals, family get-togethers, or simply enjoying a delicious treat. Let’s dive into the recipe:

Ingredients

To Prepare the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter
• ¼ cup granulated sugar

For the Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (finely grated)
• 1 tsp vanilla extract

For the Lemon Topping:

• ½ cup fresh lemon juice
• ½ cup granulated sugar
• 2 tsp cornstarch
• 2 tbsp water
• 1 tbsp butter

Instructions

Assemble the Crust

1. Preheat the oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl, ensuring the mixture is evenly blended.
3. Firmly press the crust mixture into the base of a 9-inch springform pan. Prepare the dish for 10 minutes, then let it to cool before putting it aside.
4. Bake for 10 minutes, then let it cool.

Make the Cheesecake Filling

1. Mix the cream cheese and sugar until the combination is smooth and creamy.
2. Incorporate the eggs individually, thoroughly mixing each before adding the next.
3. Blend in the sour cream, blend lemon juice, lemon, and vanilla extract until the mixture is smooth and thoroughly combined.
4. Distribute the filling evenly over the cooled crust to create a consistent layer.

Bake the Cheesecake

1. Set the springform pan on a baking sheet to catch any possible drips while baking.
2. Bake in the preheated oven for 50-60 minutes. The borders should be firm, but the middle will still have a slight wobble.
3. After baking, turn off the oven, leave the door open, and allow the cheesecake to cool inside for 1 hour to avoid cracking.
4. Put the cheesecake in the refrigerator for at least 4 hours or overnight for optimal flavor and texture.

Prepare the Lemon Topping

1. In a bowl, heat the lemon juice and sugar over medium heat, stirring to combine.
2. Mix cornstarch and water until smooth. Combine the ingredients in a separate bowl, then pour the mixture into the saucepan.
3. Stir continuously until the mixture thickens, about 2-3 minutes.
4. Remove the heat and mix the butter until the mixture becomes glossy.
5. Let the topping cool slightly, then spread it over the chilled cheesecake.

Serve and Enjoy

1. Carefully transfer the cheesecake from the springform pan to a serving dish.
2. Garnish with lemon slices or whipped cream if desired.
3. Slice, serve, and enjoy lemon cheesecake’s tangy, creamy goodness!

Tips for Lemon Cheesecake

• Let the cream cheese sit out until it reaches room temperature for a smooth filling.
• Don’t overmix the batter; it can introduce air bubbles that lead to cracking.
• Bake with a water bath for an ultra-creamy texture.

This luscious lemon cheesecake will indeed become a favorite in your recipe collection, with its perfect balance of tangy citrus and creamy sweetness that melts in your mouth. The rich graham cracker crust provides a satisfying crunch that pairs beautifully with the creamy, silky filling. Finished with a shiny lemon glaze, this dessert is more than just a treat—it’s like capturing sunshine on a plate. Perfect for summer barbecues, festive holidays, or cozy family dinners, this cheesecake will wow your guests and have them return for more.