Lemon Cheesecake 🍋🍰
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1/4 cup sour cream
1/4 cup heavy cream
Zest of 2 lemons
1/2 cup fresh lemon juice (about 2 lemons)
1 tablespoon all-purpose flour (optional, for stability)
For the Lemon Topping (Optional):
1/2 cup lemon curd (store-bought or homemade)
Fresh whipped cream
Lemon zest or lemon slices for garnish
Instructions:
Prepare the Crust:
Preheat the oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add sugar and vanilla extract, mixing until combined.
Beat in the eggs, one at a time, mixing after each addition.
Add sour cream and heavy cream, followed by the lemon zest and lemon juice.
Mix until smooth. If you prefer a firmer cheesecake, add the flour and mix to incorporate.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust and spread it evenly.
Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Chill the Cheesecake:
After the cheesecake has cooled, refrigerate for at least 4 hours, or overnight, to fully set.
Topping (Optional):
Once the cheesecake has set, spread a layer of lemon curd on top.
Add fresh whipped cream and garnish with lemon zest or lemon slices for extra flair.
Serve:
Slice and enjoy this creamy, tangy Lemon Cheesecake for a refreshing dessert! 🍋
This Lemon Cheesecake is perfect for citrus lovers who enjoy a balance of creamy richness and refreshing tartness. 🌟🍰
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