This recipe combines the tangy zest of lemons with the creamy richness of cheesecake for a refreshing and delicious dessert.
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 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions:
- Make the Crust:
- Preheat oven to 350°F (175°C).
- 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 for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually add sugar, flour, and salt, beating until well combined.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract until smooth.
- Bake the Cheesecake:
- Pour the filling into the cooled crust.
- Bake for 45-55 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Chill and Serve:
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips & Variations:
- For a more intense lemon flavor, use lemon curd instead of fresh lemon juice.
- Top with fresh berries, whipped cream, or a lemon glaze for extra flair.
- Use a food processor to quickly crush the graham crackers for the crust.
- To prevent cracks, use a water bath while baking. Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan.
Enjoy your homemade Lemon Cheesecake!