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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/lemon-cheesecake-delight-recipe/