A refreshing and creamy cheesecake with a vibrant lemon flavor, perfect for any occasion.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 32 ounces cream cheese, softened (4 packages)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs
- For the Topping (Optional):
- Whipped cream
- Lemon slices
- Fresh Berries.
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, 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 and sugar until smooth and creamy.
- Stir in cornstarch and salt.
- Add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Wrap the outside of the springform pan tightly with aluminum foil to prevent leaks.
- Place the springform pan in a larger roasting pan.
- Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Garnish and Serve:
- Remove the sides of the springform pan.
- Garnish with whipped cream, lemon slices, and/or fresh berries, if desired.
- Slice and serve.
Tips for Success:
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overmix the batter, especially after adding the eggs.
- The water bath is crucial for even baking and preventing cracks.
- Allow the cheesecake to cool slowly to prevent cracking.
- For a stronger lemon flavor, you can add more lemon zest, or lemon extract.
- For a sweeter topping, a lemon curd is a delicious addition.