The Best Lemon Cheesecake Recipe
Lemon cheesecake is one of those desserts that can brighten up any day with its creamy texture and zesty flavor. Perfect for gatherings, celebrations, or simply to indulge yourself, this The Best Lemon Cheesecake Recipe combines the richness of cream cheese with the refreshing taste of lemon. With a buttery graham cracker crust and a luscious lemon curd topping, this cheesecake is sure to become a favorite in your household. Let’s dive into the details of this delightful dessert!
Why This Recipe Is Reliable
What makes this lemon cheesecake stand out is not just its incredible flavor, but also its foolproof method. With carefully measured ingredients and clear instructions, you can achieve a cheesecake that’s creamy, tangy, and perfectly set every time. Whether you are a novice baker or a seasoned pro, you will find this recipe straightforward and rewarding. Plus, the combination of cream cheese and heavy cream creates a velvety texture that’s simply irresistible.
What We’re Using
For this The Best Lemon Cheesecake Recipe, you will need the following ingredients:
- 2 cups (240g) graham cracker crumbs: Provides the crumbly, buttery crust.
- 1/3 cup (67g) granulated sugar: Sweetens the crust.
- 1/4 teaspoon salt: Balances the sweetness.
- 7 tablespoons (98g) unsalted butter, melted: Binds the crust together.
- 1 and 1/2 cups (299g) granulated sugar: Sweetens the cheesecake filling.
- 1 tablespoon (14g) lemon zest: Adds intense lemon flavor.
- 5 (8-ounce) bricks (1130g) full-fat cream cheese: The base for a rich and creamy filling.
- 1 and 1/2 teaspoons pure vanilla extract: Enhances flavor.
- 4 large eggs: Helps set the cheesecake.
- 3 large egg yolks: Adds richness and creaminess.
- 2/3 cup (151ml) freshly squeezed lemon juice: The star ingredient for that zesty flavor.
- 1/4 cup (57ml) heavy cream: Adds a smooth texture.
- 3/4 cup (171g) lemon curd: For a delicious topping.
- Whipped cream: Optional, for serving.
- Lemon slices: Optional, for garnish.
- Mint sprigs: Optional, for garnish.
Equipment Breakdown
To make this cheesecake, you’ll need a few essential tools:
- 9-inch springform pan: Ideal for baking and serving cheesecake.
- Mixing bowls: For combining ingredients.
- Electric mixer: To achieve a smooth filling.
- Rubber spatula: For scraping down the sides of bowls.
- Measuring cups and spoons: To ensure precise measurements.
- Large saucepan: For creating a water bath if desired for even baking.
The Best Lemon Cheesecake Recipe Made Stepwise
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Gradually add in the sugar and lemon zest, mixing until fully combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
Step 3: Add the Eggs
Add the eggs and egg yolks one at a time, mixing on low speed after each addition. Make sure to scrape the sides of the bowl as necessary. This helps to achieve a smooth filling without overmixing.
Step 4: Incorporate Lemon Juice and Heavy Cream
Pour in the freshly squeezed lemon juice and heavy cream. Mix until just combined. Avoid overmixing to keep the cheesecake from cracking during baking.
Step 5: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. For a creamier texture and to prevent cracks, consider placing the springform pan in a larger pan filled with hot water (this is called a water bath). Bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Step 6: Cool and Chill
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracks. Afterward, transfer it to the refrigerator and chill for at least 4 hours, or overnight if possible.
Step 7: Add Lemon Curd
Before serving, spread the lemon curd evenly over the top of the cheesecake. If desired, garnish with whipped cream, lemon slices, and mint sprigs for an extra touch of elegance.
Dietary Swaps & Alternatives
If you need to make some adjustments, consider these alternatives:
- Gluten-free: Use gluten-free graham cracker crumbs or almond flour for the crust.
- Lower sugar: Substitute granulated sugar with a sugar alternative like erythritol or coconut sugar.
- Dairy-free: Use a dairy-free cream cheese and coconut cream instead of heavy cream.
- Vegan: Replace eggs with flax eggs or a commercial egg replacer and use a vegan cream cheese alternative.
Missteps & Fixes
Even the best bakers can run into issues. Here are some common missteps and how to fix them:
- Cracks on the surface: This usually happens from overmixing or baking at too high a temperature. Make sure to mix just until combined and bake at the correct temperature.
- Cheesecake not set: If underbaked, return it to the oven for a few more minutes. If the center is too jiggly, it may need more time.
- Crust falling apart: Ensure the melted butter is well mixed with the graham cracker crumbs and press firmly into the pan.
- Too sweet: Adjust the sugar amount to your preference, especially if using sweet toppings like lemon curd.
Save for Later: Storage Tips
To keep your lemon cheesecake fresh and delicious:
- Store in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cheesecake (without toppings) for up to 3 months. Thaw in the refrigerator before serving.
- If you plan to serve later, add toppings like whipped cream or lemon curd just before serving to keep them fresh.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better after a day in the fridge, allowing the flavors to meld together. Just be sure to store it properly to maintain its freshness.
Can I substitute bottled lemon juice for fresh lemon juice?
While bottled lemon juice can be used in a pinch, freshly squeezed lemon juice offers a brighter and more authentic flavor, which is essential for this recipe.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to set as it cools.
What can I serve with lemon cheesecake?
This cheesecake pairs beautifully with a variety of accompaniments. Consider serving it with Caramel Cheesecake Bites or Peppermint Cheesecakes for a delightful dessert spread.
Serve with These
Enhance your cheesecake experience by serving it alongside:
- Fresh berries for a pop of color and flavor.
- Chocolate sauce for a decadent twist.
- Homemade whipped cream for added richness.
- A cup of tea or coffee to balance the sweetness.
Bring It Home
This The Best Lemon Cheesecake Recipe is more than just a dessert; it’s an experience. Each bite is a perfect blend of creamy, sweet, and tangy flavors that will leave you craving more. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is sure to impress. With its beautiful presentation and refreshing taste, it’s bound to become a staple in your dessert repertoire. Enjoy making this delightful treat, and don’t forget to share with your loved ones!
The Best Lemon Cheesecake Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
- Step 2: Make the Filling - In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Gradually add in the sugar and lemon zest, mixing until fully combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Step 3: Add the Eggs - Add the eggs and egg yolks one at a time, mixing on low speed after each addition. Make sure to scrape the sides of the bowl as necessary.
- Step 4: Incorporate Lemon Juice and Heavy Cream - Pour in the freshly squeezed lemon juice and heavy cream. Mix until just combined. Avoid overmixing to keep the cheesecake from cracking during baking.
- Step 5: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust. For a creamier texture and to prevent cracks, consider placing the springform pan in a larger pan filled with hot water. Bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Step 6: Cool and Chill - Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours, or overnight if possible.
- Step 7: Add Lemon Curd - Before serving, spread the lemon curd evenly over the top of the cheesecake. Garnish with whipped cream, lemon slices, and mint sprigs if desired.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cheesecake (without toppings) for up to 3 months.
- Add toppings just before serving to keep them fresh.
