Description
A creamy and zesty lemon cheesecake that is perfect for any occasion. This dessert features a buttery graham cracker crust and a smooth lemon filling, topped with fresh whipped cream.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove from oven and let cool.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in lemon juice and lemon zest until fully incorporated.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake for 55-60 minutes or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe over the cheesecake as desired.
Notes
- For a firmer cheesecake, bake a bit longer. Keep an eye on it to avoid overbaking.
- You can add more lemon zest for extra flavor.
- This cheesecake can be made a day in advance for enhanced flavor.
Keywords: Lemon Cheesecake, cheesecake recipe, easy cheesecake, dessert recipes, lemon dessert