Lemon Cheesecake

Name: Lemon Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 320 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 3 pkg cream cheese (softened, 250g each); 1 cup granulated sugar; 3 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup sour cream; 1/4 cup lemon juice (freshly squeezed); 1 tbsp lemon zest (finely grated)

320 min 12 slices Medium

All Recipes

Lemon Cheesecake

A refreshing and creamy lemon cheesecake with a buttery crust, perfect for any occasion.

Prep

20 min

Cook

60 min

Total

320 min

Servings

Difficulty

Medium

Lemon cheesecake is a delightful dessert that combines the creamy richness of traditional cheesecake with the zesty freshness of lemons. It's a perfect treat for those who enjoy a balance of sweet and tangy flavours. This recipe is easy to follow, ensuring you achieve a perfect cheesecake every time. Whether you're serving it at a family gathering or enjoying a slice with your afternoon tea, this lemon cheesecake is sure to impress. The buttery crust complements the smooth and tangy filling, creating a harmonious blend of textures and flavours.

Ingredients

Servings

Crust

Filling

Instructions

Prepare the crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 23 cm (9 inch) springform pan.

Pro tip: Use the bottom of a measuring cup to press the crust evenly.

Bake the crust

Bake the crust for 10 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.

Pro tip: Cooling the crust helps it set and prevents it from mixing with the filling.

Make the filling

In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth. Add the eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, lemon juice, and zest until just combined.

Pro tip: Avoid overmixing to prevent air bubbles in the cheesecake.

Fill the pan

Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Pro tip: Tap the pan gently on the counter to release any trapped air bubbles.

Bake the cheesecake

Bake in the preheated oven for 50-60 minutes, or until the centre is just set and slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Pro tip: Letting the cheesecake cool gradually prevents cracks on the surface.

Chill the cheesecake

Remove the cheesecake from the oven and cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

Pro tip: Chilling overnight allows the flavours to meld and the texture to firm up.

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Tips & Tricks

<ul><li>Use room temperature ingredients for a smooth filling.</li><li>Bake the crust until golden for better texture.</li><li>Chill the cheesecake overnight for best results.</li><li>Use a springform pan to easily remove the cheesecake.</li></ul>

Serving Suggestions

Serve your lemon cheesecake chilled, topped with fresh lemon slices or a dollop of whipped cream for an extra touch of elegance. It pairs wonderfully with a cup of hot tea or a glass of dessert wine. For make-ahead convenience, this cheesecake can be prepared a day in advance and stored in the refrigerator for up to 3 days. If you have leftovers, they can be frozen for up to a month—just be sure to wrap the cheesecake tightly to prevent freezer burn.