Lemon cheesecake is a delicious dessert that combines the tartness of lemons with the sweetness of cheesecake. It's a great way to entertain guests or just treat yourself. In this article, we'll talk about how to make a delicious lemon cheesecake from scratch, with tips and variations for people with different tastes and diets. So, let's dive in!
Ingredients for Lemon Cheesecake
Graham Cracker Crust:
- 14 full-sheet graham crackers (about 1 and 3/4 cups or 210g graham cracker crumbs)
- 5 tablespoons (71g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Cheesecake:
- 1 and 1/4 cups (250g) granulated sugar
- 1 tablespoon packed lemon zest (from about 1 lemon)
- 4 (8-ounce) blocks of full-fat cream cheese, softened to room temperature (32 oz/904g total)
- 1/2 cup (120ml) fresh lemon juice (from about 3-4 lemons), at room temperature
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
Toppings:
- 3/4 cup lemon curd (highly recommended)
- Homemade whipped cream
- Lemon slices and/or fresh berries
Preparation Steps
- Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
- Make the crust: If you have whole graham crackers, grind them into fine crumbs using a food processor or blender. Combine the crumbs with sugar in a medium bowl, then stir in melted butter. The mixture will be sandy. Press it firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Use the flat bottom of a small measuring cup to pat it down until it's no longer crumbly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 6. Allow the crust to slightly cool as you prepare the filling.
- Make the lemon sugar: Put sugar in your food processor or blender, then spoon lemon zest on top. Pulse or blend until the two are combined and the lemon zest is slightly broken down about 10-12 pulses.
- Continue with the filling: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the cream cheese and lemon sugar together on medium-high speed until the mixture is smooth and creamy about 2 minutes. Add the lemon juice, sour cream, and vanilla extract, then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter.
- Pour the cheesecake batter into the warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
- Prepare the water bath: Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Wrap aluminum foil around the springform pan. Place the pan inside a large roasting pan. Carefully pour the hot water inside the pan and place it in the oven. Alternatively, you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.
- Bake the cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it's done, the center of the cheesecake will slightly wobble if you gently tap the pan. Turn off the oven and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
- Remove the cheesecake from the oven, lift it out of the water bath, and cool it uncovered at room temperature.
- Top with lemon curd: After the cheesecake has cooled completely at room temperature, spread about 3/4 cup of lemon curd (around half of the curd recipe) on top, nearing the edge of the cheesecake without spilling over. Use an offset spatula to spread it evenly.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add more garnishes like whipped cream, lemon slices, and berries, if desired. Use a Wilton 1M piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip
FAQs :
Can I use bottled lemon juice instead of fresh lemon juice?
Although fresh lemon juice is preferred for its bright and natural flavor, bottled lemon juice can be used as a substitute in a pinch.
How can I tell when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will continue to set as it cools.
How long can I store lemon cheesecake in the refrigerator?
Lemon cheesecake can be stored in the refrigerator for up to 5 days, covered tightly with plastic wrap or aluminum foil.
Can I freeze lemon cheesecake?
Yes, you can freeze the lemon cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
What other fruit flavors can I use in place of lemon?
You can experiment with other citrus fruits like lime, orange, or grapefruit, or even try berries like raspberries or blueberries for a different flavor profile.
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