Soft and Fluffy Lemon Cheesecake Recipe

Soft and Fluffy Lemon Cheesecake Recipe

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This recipe yields a light and airy lemon cheesecake with a bright, tangy flavor. The creamy texture is achieved through careful preparation and the addition of whipped cream, making it an irresistible dessert.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted  

For the Cheesecake Filling:

  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract  
  • 1/2 cup sour cream
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest

For the Whipped Cream Topping (Optional):

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest

Instructions:

1. Prepare the Crust:

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened.
  • 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.

2. Prepare the Cheesecake Filling:

  • In a large bowl, using an electric mixer, beat the softened cream cheese until smooth.
  • Add sugar, cornstarch, and salt. Beat until well combined.
  • Stir in vanilla extract and sour cream. Mix until smooth.
  • Add eggs one at a time, beating after each addition until just combined. Do not overmix.
  • In a seperate bowl, lightly whip the heavy cream, until it is slightly thickened, but not fully whipped.
  • Add the lemon juice, lemon zest, and the slightly thickened heavy cream to the cream cheese mixture. Gently fold the heavy cream in until just combined.
  • Pour the filling over the cooled crust.

3. Bake the Cheesecake:

  • Wrap the outside of the springform pan with aluminum foil to prevent leaks.
  • Place the springform pan in a larger roasting pan.
  • Fill the roasting pan with hot water, reaching 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 with the door slightly ajar for 1 hour.
  • 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.

4. Prepare the Whipped Cream Topping (Optional):

  • In a chilled bowl, beat heavy cream until soft peaks form.
  • Add powdered sugar and lemon zest, and continue beating until stiff peaks form.
  • Spread the whipped cream over the chilled cheesecake.

5. Serve:

  • Carefully remove the sides of the springform pan.
  • Slice and serve the soft and fluffy lemon cheesecake.
  • Garnish with extra lemon zest or a lemon slice if desired.

Tips for Success:

  • Ensure all ingredients are at room temperature for a smooth batter.
  • Do not overmix the batter after adding eggs, as this can lead to a tough cheesecake.
  • The water bath is crucial for even baking and preventing cracks.
  • Allow the cheesecake to cool slowly to prevent cracking.
  • For an extra lemony kick, you can add lemon extract to the batter.
  • When folding in the heavy cream, be gentle. You want the cheesecake to remain light and fluffy.

Enjoy your delicious lemon cheesecake!

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