Lemon Cheesecake Delight Recipe

Introduction

This Lemon Cheesecake Delight is a refreshing twist on a classic dessert, combining creamy cheesecake with bright lemon flavors and a buttery graham cracker crust. Perfect for any occasion, it offers a smooth texture and a tangy finish that will delight your taste buds.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 (8-ounce) package cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sour cream
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon baking powder
• Fresh berries (strawberries, blueberries, raspberries) for garnish
• Whipped cream for garnish
• Lemon slices or zest for garnish
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined and the texture resembles wet sand.
2. Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
3. Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add ½ cup sugar and the vanilla extract, mixing until well combined.
4. Step 4: Add the eggs one at a time, mixing on low speed after each addition to prevent overmixing.
5. Step 5: In a separate bowl, whisk together the sour cream, fresh lemon juice, lemon zest, and baking powder.
6. Step 6: Gently fold the sour cream mixture into the cream cheese mixture until fully combined.
7. Step 7: Pour the cheesecake filling over the cooled crust and spread evenly. Place the springform pan in a larger baking dish filled with hot water (water bath) to prevent cracking.
8. Step 8: Bake for 50-60 minutes, or until the center is set but slightly jiggly.
9. Step 9: Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
10. Step 10: Remove from the oven and allow it to cool at room temperature for another hour.
11. Step 11: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
12. Step 12: Before serving, garnish with fresh berries, whipped cream, lemon slices, or a dusting of powdered sugar. Slice, serve, and enjoy!

Tips & Variations

• Use a water bath when baking to prevent cracks and keep the cheesecake smooth.
• For extra lemon flavor, add a teaspoon of lemon extract to the filling.
• Try swapping sour cream with Greek yogurt for a slightly tangier taste.
• Make individual servings by baking in ramekins instead of a large pan.

Storage

Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. When ready to serve, you can enjoy it chilled or let it sit at room temperature for about 15 minutes for a creamier texture. Avoid freezing as it may change the texture of the cheesecake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is recommended because it allows easy removal of the cheesecake without damaging the sides. If you don’t have one, you can use a regular pan lined with parchment paper, but be extra careful when removing the cheesecake.

Why do I need to use a water bath for baking?

The water bath provides gentle, even heat and moisture, which helps prevent the cheesecake from cracking and keeps the texture creamy and smooth.

Lemon Cheesecake Delight Recipe

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★★★★★

4.9 from 101 reviews

This Lemon Cheesecake Delight is a creamy, tangy dessert featuring a buttery graham cracker crust with a luscious lemon-infused cream cheese filling. Baked in a water bath to ensure a smooth texture without cracks, it’s finished with fresh berries, whipped cream, and a dusting of powdered sugar for a refreshing and elegant treat perfect for any occasion.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake Filling

• 1 (8-ounce) package cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sour cream
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon baking powder

Garnish

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream
• Lemon slices or zest
• Powdered sugar for dusting

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
2. Prepare Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
3. Bake Crust: Bake the crust for 10 minutes to set it, then remove from the oven and allow it to cool completely before adding the filling.
4. Mix Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, ensuring there are no lumps.
5. Add Sugar and Vanilla: Gradually incorporate ½ cup granulated sugar and 1 teaspoon vanilla extract into the cream cheese, mixing thoroughly for a well-blended base.
6. Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition to prevent overmixing and to maintain a smooth texture.
7. Prepare Sour Cream Mixture: In a separate bowl, whisk together the sour cream, fresh lemon juice, lemon zest, and baking powder until fully combined.
8. Combine Mixtures: Gently fold the sour cream mixture into the cream cheese mixture to create a consistent and creamy filling without deflating it.
9. Pour Filling onto Crust: Pour the cheesecake filling over the cooled crust, spreading evenly to cover the entire surface.
10. Set up Water Bath: Place the springform pan inside a larger baking dish filled with hot water to create a water bath, which helps cook the cheesecake evenly and prevents cracking.
11. Bake Cheesecake: Bake for 50-60 minutes until the center is set but still slightly jiggly, indicating it is perfectly baked.
12. Cool Gradually: Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually and avoid cracking.
13. Room Temperature Cooling: Remove the cheesecake from the oven and let it cool at room temperature for another hour to reach a suitable temperature before refrigeration.
14. Chill Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully and enhance the flavors.
15. Garnish and Serve: Before serving, garnish with fresh berries, whipped cream, lemon slices or zest, and a dusting of powdered sugar. Slice and enjoy your Lemon Cheesecake Delight!

Notes

• Using a water bath is essential to prevent cracks and achieve a smooth cheesecake texture.
• Ensure all ingredients, especially cream cheese and eggs, are at room temperature for the best mixing results.
• Allow the crust to cool completely before adding filling to avoid mixing the layers.
• Refrigerate for at least 4 hours; overnight chilling yields the best texture and flavor.
• Use fresh lemon juice and zest for maximum brightness and natural flavor.
• Run a knife around the edge of the cake before releasing the springform to avoid sticking.

Keywords: lemon cheesecake, lemon dessert, creamy cheesecake, baked cheesecake, graham cracker crust, lemon zest cheesecake