Lemon Cheesecake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Lemon cheesecake is a refreshing twist on the classic dessert, combining the smoothness of cream cheese with the bright, tangy flavor of fresh lemons. This delectable treat is perfect for summer gatherings or as a light finish to a hearty meal. With a buttery crust and a velvety filling, this cheesecake is sure to impress your guests and satisfy your sweet tooth.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 cup sour cream
– ½ cup fresh lemon juice
– Zest of 1 lemon
– 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, while cooking time is around 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 23g fat, 25g carbohydrates, 5g protein, and 3g fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter, mixing well.
3. Press the crumb mixture into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat the softened cream cheese until smooth.
5. Gradually add sugar and continue to beat until well combined.
6. Add eggs one at a time, mixing thoroughly after each addition.
7. Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
8. Pour the cheesecake batter into the prepared crust.
9. Bake for 55-60 minutes, or until the center is set but slightly jiggly.
10. Allow to cool, then refrigerate for at least 4 hours before serving.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed digestive biscuits or even almond flour for a gluten-free version. Additionally, Greek yogurt can replace sour cream for a lighter option, while lemon extract can enhance flavor if fresh lemons are unavailable.
Serving and Pairings
This lemon cheesecake pairs beautifully with fresh berries, a dollop of whipped cream, or a drizzle of lemon glaze. Served alongside a cup of herbal tea or coffee, it makes for a delightful dessert experience.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to a week. It can also be frozen for up to three months. To reheat, allow it to thaw in the refrigerator overnight before serving.
Cooking Mistakes
- Not allowing the cream cheese to soften completely can result in a lumpy cheesecake.
- Overbaking the cheesecake can cause cracks; it should be slightly jiggly in the center.
- Skipping the refrigeration step can lead to a soft texture.
- Using too much lemon juice can make the cheesecake overly tart.
- Forgetting to line the pan can make it difficult to remove the cheesecake.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Gently tap the pan on the counter before baking to release air bubbles.
- Top with fresh fruit or a fruit compote for added flavor.
- Consider using a water bath to prevent cracks.
- Let the cheesecake cool gradually in the oven after baking.
FAQs
Can I use store-bought crust for lemon cheesecake?
Yes, a store-bought graham cracker crust can save time and effort while still delivering delicious results.
How can I tell when the cheesecake is done?
The cheesecake should be set around the edges but still slightly jiggly in the center when done.
Is it necessary to refrigerate the cheesecake?
Yes, refrigeration is crucial for setting the cheesecake properly and enhancing its flavor.
Can I add fruits to the cheesecake batter?
Absolutely! You can fold in fresh berries or pureed fruits for added flavor and texture.
How long can I store leftover cheesecake?
Leftover cheesecake can be stored in the refrigerator for up to a week or frozen for up to three months.
Conclusion
Lemon cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the refreshing zest of lemons. Perfect for any occasion, this recipe is simple to follow and yields impressive results. Whether served plain or with toppings, it is sure to please any crowd. Enjoy making your own version of this classic treat!
Lemon Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter, mixing well.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add sugar and continue to beat until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour the cheesecake batter into the prepared crust.
- Bake for 55-60 minutes, or until the center is set but slightly jiggly.
- Allow to cool, then refrigerate for at least 4 hours before serving.
