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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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★★★★★

5.1 from 29 reviews

Lemon Cheesecake Delight is a luscious, creamy dessert combining a buttery graham cracker crust with a tangy lemon-infused cream cheese filling. Perfectly baked to a smooth, velvety texture and topped with fresh berries and whipped cream, this cheesecake is a refreshing treat ideal for any special occasion or a delightful end to your meal.

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, mix the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
  2. Making the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition 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 mixture until fully combined.
  3. Baking the Cheesecake: Pour the cheesecake filling evenly over the cooled crust. Place the springform pan in a larger baking dish filled with hot water (water bath) to prevent cracking during baking. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Then remove from the oven and let it cool at room temperature for an additional hour.
  4. Chilling and Serving: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely. Before serving, garnish with fresh berries, whipped cream, lemon slices, or a dusting of powdered sugar. Slice and enjoy your delightful lemon cheesecake.

Notes

  • Using room temperature cream cheese ensures a smooth filling without lumps.
  • The water bath prevents the cheesecake from cracking by providing gentle, even heat.
  • Allow the cheesecake to chill overnight for best texture and flavor.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • For added zest, sprinkle some lemon zest over the top before serving.

Nutrition

Keywords: lemon cheesecake, cheesecake recipe, lemon dessert, creamy cheesecake, graham cracker crust, lemon zest dessert

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