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Lemon Cheesecake Delight Recipe is a must-try dessert! Recipe

Lemon Cheesecake Delight Recipe is a must-try dessert! Recipe
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★★★★★

5.2 from 12 reviews

Experience the refreshing and creamy Lemon Cheesecake Delight, a perfect dessert combining a buttery graham cracker crust with a tangy lemon-flavored cheesecake filling. This recipe features a smooth, luscious texture with bright lemon zest and juice, finished with optional fresh berries and whipped cream for an elegant touch.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the 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

For Garnish (Optional):

  • Fresh berries (strawberries, blueberries, raspberries)
  • Whipped cream
  • Lemon slices or zest
  • Powdered sugar for dusting

Instructions

  1. Preparing the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
  2. Making the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy in a large bowl. Gradually add the sugar and vanilla extract, stirring until fully combined. Add eggs one at a time, mixing on low speed after each to avoid overmixing. In a separate bowl, whisk together sour cream, fresh lemon juice, lemon zest, and baking powder. Gently fold the sour cream mixture into the cream cheese base until well combined.
  3. Baking the Cheesecake: Pour the cheesecake filling over the cooled crust and spread evenly. Place the springform pan inside a larger baking dish filled with hot water to create a water bath, which helps prevent cracking. Bake for 50 to 60 minutes, until the center is mostly set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Remove from oven and allow it to cool for an additional hour at room temperature.
  4. Chilling and Serving: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set. Before serving, garnish with fresh berries, whipped cream, lemon slices, or a dusting of powdered sugar. Slice, serve, and enjoy this delightful dessert!

Notes

  • Room Temperature Ingredients: Using room-temperature cream cheese, eggs, and sour cream ensures a smooth, lump-free filling.
  • Water Bath: Helps maintain moisture and prevents the cheesecake from cracking during baking.
  • Cooling Gradually: Allows the cheesecake to set properly and prevents sinking in the center.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Cheesecake slices can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Nutrition

Keywords: lemon cheesecake, lemon dessert, cheesecake recipe, graham cracker crust, creamy cheesecake, fruit garnish dessert

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