When life gives you lemons, make cheesecake! End a dreary day with the freshness of a lemon cheese cake. The creamy filling bursts with zesty lemon flavor and offers a delightful contrast to the sweet, crumbly graham cracker crust. Every slice is a little piece of delight that will have you coming back for more. Make your afternoon gatherings or a high-teas memorable with this lemon cheesecake. Our lemon cake cheesecake skilfully balances the flavors of tartness and sweetness. The luscious filling pairs beautifully with the buttery crust, creating a delightful texture that’s hard to resist.
Ingredients:
Crust:
- 250 gm graham cracker crumbs
- 100 gm unsalted butter, melted
- 50 gm granulated sugar
- 1/4 tsp table salt
Filling:
- 600 gm cream cheese, softened
- 200 gm granulated sugar
- 150 ml sour cream
- 100 ml freshly squeezed lemon juice
- Zest of 2 large lemons
- 3 large eggs
- 1 tsp vanilla extract
- 1/8 tsp table salt
Topping:
- 240 ml heavy whipping cream
- 30 gm powdered sugar
- Zest of 1 lemon
Process:
- Preheat your oven to 180°C. In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until the crumbs are evenly coated. Firmly press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes until it’s lightly golden, then allow it to cool completely.
- While the crust cools, prepare the filling. In a stand mixer, beat the softened cream cheese until it’s smooth. Add the granulated sugar gradually and mix until well incorporated. Pour in the sour cream, freshly squeezed lemon juice, and lemon zest, mixing until everything is beautifully blended.
- Next, add the eggs one at a time; this is to ensure each is fully combined before adding the next and the yolk(s) do not form lumps in the mixture. Stir in the vanilla extract and salt. You will have a silky batter.
- Now, pour the lemon filling over the cooled crust and smoothen it out with a spatula. Gently tap the springform pan on the counter to release any air bubbles trapped inside. Place the pan in a water bath by setting it in a larger roasting pan filled with about two liters of water. Bake in the preheated oven at 180°C for 50-60 minutes, or until the cheesecake jiggles slightly in the center. Once done, turn off the oven, crack the door open, and let the cheesecake sit for an additional hour to cool gradually—this will help you prevent cracks.
- After the cheesecake has cooled, transfer it to the fridge to chill for at least four hours, or overnight if you can resist! When you’re ready to serve, whip up the topping by beating the heavy cream with powdered sugar until stiff peaks form. Spread this fluffy cloud of cream over the chilled cheesecake and sprinkle with lemon zest for an extra zing.
Notes and Tips
For the freshest taste, use freshly squeezed lemon juice and the zest. And if you prefer a firmer cheesecake, you can add an extra egg. Make it a day ahead for the flavors to develop beautifully— it's a secret! Also, do not forget to garnish with additional lemon zest or berries for a pop of color.
If you love cheesecakes, try this dark chocolate cheesecake recipe. It is a perfect treat for kids and adults alike that can also double up as a birthday cake if you want to go for a thoughtful gesture. Or have these exotic Japanese cheesecakes, which are also known as cotton cheesecake or souffle cheesecake. Cheesecake lovers would also love these cherry cheesecakes– check out the recipes!
This refreshing lemon cheesecake that’s sure to brighten your day and impress your guests. Slice it up and watch as everyone savors the vibrant flavors. Serve it with fresh berries on the side or drizzle some lemon syrup over the top for an extra touch of decadence. Enjoy each mouthful and let the bright citrus notes dance on your taste buds. Whether you’re enjoying a slice after dinner or sharing it at a gathering, this lemon cheesecake is destined to be a crowd-pleaser.