Are you craving a dessert that's both refreshing and decadent? Look no further! This Lemon Cheesecake recipe is a twist on the classic, boasting a bright, zesty lemon flavor that will dance on your tongue. Forget those complicated, time-consuming recipes; this one is surprisingly easy, making it perfect for a weeknight treat or a special occasion. Get ready to impress your friends and family with this homemade masterpiece – a delicious dish that’s both easy and elegant. This recipe is perfect for those searching for easy recipes, quick dinner ideas (well, dessert ideas!), and healthy meals (relatively!).
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- ½ cup fresh lemon juice (about 3-4 lemons)
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup sour cream
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure an even layer.
- Bake for 10 minutes, then let cool completely.
Creating the Creamy Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this step a breeze!
- Beat in the lemon juice, lemon zest, and vanilla extract until well combined.
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Stir in the sour cream until just combined. Don't overmix!
Baking the Cheesecake:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
Serving Suggestions:
Once chilled, carefully remove the sides of the springform pan. Garnish with fresh lemon zest, lemon slices, or whipped cream for an extra touch of elegance. This easy recipe creates a truly delicious dish!
Tips and Variations:
- For a richer crust, use digestive biscuits instead of graham crackers.
- Add a tablespoon of lemon curd to the filling for an extra burst of lemony flavor.
- If you prefer a less tangy cheesecake, reduce the amount of lemon juice slightly.
- To make this a truly healthy meal (dessert!), you could use Greek yogurt instead of some of the sour cream. The texture will be slightly different but still delicious.
Nutritional Information (Approximate per serving):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 6-8g
- Carbohydrates: Approximately 35-40g
This Pasta Queen's Lemon Cheesecake is guaranteed to be a crowd-pleaser. It's the perfect balance of tangy and sweet, making it a delightful treat for any occasion. Enjoy creating and sharing this simple yet impressive dessert!