Lemon Cheesecake
A delightful dessert that perfectly balances creamy richness with a refreshing citrus twist, this Lemon Cheesecake is both easy to make and impressively delicious.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Can substitute with gluten-free cookies or nuts.
- 0.5 cups unsalted butter, melted Provides richness to the crust.
- 0.25 cups granulated sugar Sweetens the crust.
Filling
- 16 ounces cream cheese, softened Ensure it's at room temperature for a smooth filling.
- 1 cups granulated sugar Sweetens the cheesecake.
- 3 large eggs Incorporate one at a time.
- 0.25 cups fresh lemon juice Fresh juice is recommended for the best flavor.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 zest of 1 lemon Adds concentrated lemon flavor.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and beat until incorporated.
- Add the eggs one at a time, mixing on low speed until just combined.
- Stir in the lemon juice, lemon zest, and vanilla extract, mixing until everything is well combined.
- Pour the filling into the prepared crust, using a spatula to smooth the top.
Baking
- Bake for 50-60 minutes, or until the center is just set but still slightly jiggly.
Cooling
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Notes
Serve with whipped cream or fresh berries for an enhance flavor. Best when chilled overnight for improved flavor and texture.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 12gSodium: 210mgSugar: 15g
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