Fluffy Lemon Cheesecake Recipe

This recipe delivers a light and airy cheesecake with a tangy lemon flavor. The addition of whipped cream cheese adds a unique texture and enhances the overall richness.

Ingredients:

  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup melted butter
  • For the Filling:
    • 16 ounces cream cheese, softened
    • 1 (14 ounce) can sweetened condensed milk  
    • 1/4 cup lemon juice
    • 1 teaspoon lemon zest
    • 4 large eggs
    • 1/4 cup all-purpose flour
  • For the Topping:
    • 1 cup heavy cream, chilled
    • 2 tablespoons powdered sugar
    • 1 teaspoon lemon zest

Instructions:

  1. Make the Crust:
    • In a medium bowl, combine graham cracker crumbs and melted butter.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
  2. Prepare the Filling:
    • In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
    • Gradually beat in sweetened condensed milk until well combined.
    • Beat in lemon juice and lemon zest until incorporated.
    • In a separate bowl, whisk together eggs and flour.
    • Gradually add the egg mixture to the cream cheese mixture, beating on low speed until just combined. Be careful not to overmix.
  3. Bake the Cheesecake:
    • Pour the filling into the prepared crust.
    • Place the springform pan in a water bath (optional but recommended for a smoother cheesecake).
    • Bake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and leave the cheesecake inside for another 30 minutes to prevent cracking.  
    • Then, carefully remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
  4. Make the Topping:
    • In a chilled bowl, beat heavy cream with an electric mixer on high speed until stiff peaks form.
    • Gradually add powdered sugar and lemon zest, beating until combined.
  5. Serve:
    • Run a knife around the edges of the cheesecake to loosen it from the pan.
    • Remove the sides of the springform pan.
    • Top with the whipped cream topping and serve immediately.

Tips:

  • For a smoother cheesecake, use room temperature cream cheese.
  • To prevent cracks, avoid overbaking.
  • If using a water bath, wrap the bottom of the springform pan with several layers of foil to prevent water from seeping in.  
  • For extra lemon flavor, add a few drops of yellow food coloring to the filling.

Enjoy your delicious and fluffy lemon cheesecake!

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