Soft & Fluffy Lemon Cheesecake Recipe

Soft & Fluffy Lemon Cheesecake Recipe

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This recipe yields a light and airy lemon cheesecake with a bright, refreshing flavor. The creamy texture is perfectly balanced with a tangy lemon zest and juice, creating a dessert that’s both decadent and invigorating.

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 (3 standard 8-ounce packages)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract

For the Lemon Glaze (Optional):

  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 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 into the bottom of a 9-inch springform pan, creating an even layer.
  • 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 softened cream cheese until smooth.
  • Add sugar, cornstarch, and salt. Beat until well combined and smooth.
  • Stir in sour cream until just combined.
  • Add eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
  • Stir in lemon juice, lemon zest, and vanilla extract until evenly distributed.

3. Bake the Cheesecake:

  • Pour the cheesecake filling over the cooled crust.
  • Bake for 50-60 minutes, or until the center is just slightly jiggly.
  • Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly. This prevents cracking.
  • Remove from oven and let cool completely at room temperature.
  • Cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight.

4. Prepare the Lemon Glaze (Optional):

  • In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
  • Once the cheesecake is chilled, drizzle the lemon glaze over the top.

5. Serve:

  • Run a thin knife around the edge of the springform pan to loosen the cheesecake.
  • Carefully remove the sides of the pan.
  • Slice and serve.

Tips for a Fluffy Cheesecake:

  • Softened Cream Cheese: Ensure your cream cheese is completely softened at room temperature for a smooth, lump-free batter.
  • Don’t Overmix: Overmixing incorporates too much air, which can cause the cheesecake to crack. Mix until just combined.  
  • Slow Cooling: The slow cooling process in the oven is crucial for preventing cracks.
  • Room Temperature Ingredients: ensure that all of your ingredients are at room temperature. This helps to create a smooth batter.
  • Water Bath (Optional): For even more consistent results and to prevent cracking, you can place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. This creates a water bath that helps the cheesecake bake evenly.

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