Introduction
Lemon cheesecake is a delightful twist on the classic dessert, combining the rich, creamy texture of cheesecake with the zesty brightness of fresh lemons. This combination creates a refreshing treat that is perfect for any occasion, from summer gatherings to holiday celebrations.
As you take your first bite, the tangy flavor of lemon cuts through the richness of the cream cheese, making it a light yet indulgent dessert. This lemon cheesecake is not only delicious but also surprisingly simple to make, allowing home cooks of all levels to impress their family and friends with a stunning dessert.
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 600 g cream cheese, softened
- 200 g granulated sugar
- 150 ml sour cream
- 100 ml lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 3 large eggs
Directions & Preparation
- Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and set it aside.
- In a bowl, combine the crushed digestive biscuits and melted butter. Mix until the crumbs are evenly coated.
- Press the biscuit mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and allow to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring there are no lumps.
- Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Mix until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can introduce air bubbles.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracking.
- After the cheesecake has cooled at room temperature, refrigerate it for at least 4 hours, or overnight for the best texture.
- Before serving, garnish with lemon slices or zest for an added touch of freshness.
FAQs
What if my cheesecake is too sweet?
You can reduce the sugar in the filling by 50 grams for a less sweet flavor.
How do I know when my cheesecake is done cooking?
It should be set around the edges with a slight jiggle in the center; it will firm up as it cools.
What can I do if my cheesecake filling is too thick?
Add a tablespoon of sour cream or lemon juice and mix until you reach the desired consistency.
Can I scale this recipe for a larger pan?
Yes, simply multiply the ingredient quantities by 1.5 for a 12-inch pan.
What if my cheesecake cracks during baking?
To prevent cracks, ensure you do not overbeat the eggs and allow the cheesecake to cool gradually in the oven.
Can I use a different type of crust for this cheesecake?
Certainly! You can experiment with an Oreo crust or a nut-based crust for added flavor.
Conclusion
Lemon cheesecake is a delightful dessert that brings a burst of flavor to any gathering. Its creamy texture and zesty notes make it a favorite among many.
Whether you enjoy it plain or with fresh fruit toppings, this cheesecake is sure to impress. So gather your ingredients and enjoy the refreshing taste of lemon cheesecake in your kitchen!
Recipe Card
Lemon Cheesecake: A Refreshing Dessert Delight
Ingredients
- 200 g digestive biscuits crushed
- 100 g unsalted butter melted
- 600 g cream cheese softened
- 200 g granulated sugar
- 150 ml sour cream
- 100 ml lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and set it aside.
- In a bowl, combine the crushed digestive biscuits and melted butter. Mix until the crumbs are evenly coated.
- Press the biscuit mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and allow to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring there are no lumps.
- Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Mix until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can introduce air bubbles.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracking.
- After the cheesecake has cooled at room temperature, refrigerate it for at least 4 hours, or overnight for the best texture.
- Before serving, garnish with lemon slices or zest for an added touch of freshness.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
