This lemon cheesecake recipe offers the perfect balance of creamy richness and refreshing tang. The velvety texture of the cheesecake, paired with the brightness of fresh lemon, makes for an irresistible dessert. Whether you’re hosting a special event or simply craving something sweet, this lemon cheesecake recipe will leave everyone asking for more. The zesty lemon glaze on top adds the perfect finishing touch.

Ingredients:

Ingredients for the lemon cheesecake recipe:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1/4 cup lemon curd (optional for topping)

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Execution

Step-by-Step Method for the lemon cheesecake recipe:

• Preheat the oven: Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
• Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 10 minutes, then set aside to cool.
• Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating after each addition. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until well combined.
• Pour and bake: Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour.
• Chill the cheesecake: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
• Top with lemon curd: If using lemon curd, spread a thin layer on top of the chilled cheesecake before serving for an extra burst of lemon flavor.

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Tips:

For the best lemon cheesecake recipe:

• Use room temperature ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
• Bake gently: To prevent cracks, bake the cheesecake at a low temperature and cool it gradually in the oven before refrigerating.
• Add extra lemon flavor: For a stronger lemon flavor, increase the amount of lemon zest or lemon juice in the filling.
• Serve chilled: Cheesecake is best served chilled, so be sure to refrigerate it long enough to achieve the perfect texture.

FAQs:

• Can I make this cheesecake ahead of time? Yes, lemon cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
• Can I freeze cheesecake? Yes, cheesecake freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the refrigerator before serving.
• What can I use instead of graham cracker crumbs? If you don’t have graham crackers, you can use digestive biscuits or shortbread cookies for the crust.
• Can I skip the lemon curd? Yes, the lemon curd is optional, but it adds an extra layer of lemony goodness on top of the cheesecake.

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