This recipe delivers a light and airy cheesecake with a subtle sweetness. The addition of cream cheese creates a rich and creamy texture, while the lemon zest adds a bright and refreshing flavor.
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 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a springform pan (9 inches).
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Prepare the Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar, beating until light and fluffy.
- Beat in flour, vanilla extract, and salt.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice and lemon zest.
- Bake the Cheesecake:
- Pour the filling into the prepared crust.
- Place the springform pan in a water bath (optional, but helps prevent cracking).
- Bake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another 30 minutes to prevent cracking.
- Remove from the oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Serve:
- Run a knife around the edges of the springform pan to loosen the cheesecake.
- Remove the sides of the pan.
- Serve chilled with fresh berries, whipped cream, or lemon sauce.
Tips & Variations:
- For a richer flavor: Use sour cream instead of some of the cream cheese.
- For a tangier flavor: Increase the amount of lemon juice and zest.
- For a different flavor: Add a teaspoon of almond extract or orange zest to the filling.
- To prevent cracking: Use a water bath by placing the springform pan in a larger baking pan filled with about 1 inch of hot water.
Enjoy your delicious and fluffy white cheesecake!