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:
- 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.
- 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.
- 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.
- 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.
- 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!