This recipe yields a light, airy, and tangy lemon cheesecake with a melt-in-your-mouth texture. Perfect for a refreshing 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 (3 packages) cream cheese, softened
- 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 Optional Lemon Glaze/Topping:
- 1/2 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Lemon zest for garnish
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 softened cream cheese until smooth.
- Add sugar, cornstarch, and salt. Beat until well combined.
- Stir in sour cream until smooth.
- Add eggs one at a time, beating after each addition until just combined. Do not overmix.
- Stir in lemon juice, lemon zest, and vanilla extract. Mix until smooth.
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 slightly open the oven door, and let the cheesecake cool inside the oven for 1 hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
4. Prepare the Optional Lemon Glaze/Topping:
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar to reach your desired consistency.
- Pour the glaze over the chilled cheesecake.
- Garnish with additional lemon zest, if desired.
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 chilled.
Tips for a Fluffy Cheesecake:
- Use room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Don’t overmix: Overmixing incorporates too much air and can cause the cheesecake to crack. Mix until just combined.
- Water bath (optional): For an even smoother texture, 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.
- Slow cooling is key: The gradual cooling process inside the oven prevents rapid temperature changes that can lead to cracks.
- Patience: Allow the cheesecake to chill thoroughly in the refrigerator for the best texture and flavor.
Enjoy your soft and fluffy lemon cheesecake!