Lemon Cheesecake

Lemon cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the bright, zesty flavor of fresh lemons. This recipe is perfect for any occasion, whether a summer gathering or a cozy family dinner. With its silky texture and refreshing taste, this lemon cheesecake is sure to impress your guests and become a favorite in your household. Let’s dive into the details of creating this delicious dessert!

What You’ll Love About This Recipe

This lemon cheesecake is not only easy to make but also features a harmonious balance of flavors. The creamy filling is perfectly complemented by the tangy lemon zest and juice, while the graham cracker and almond flour crust adds a satisfying crunch. Each slice is a burst of sunshine, making it a perfect treat to brighten your day. Plus, it’s topped with a luscious layer of lemon curd, adding an extra layer of flavor that you won’t want to miss.

Ingredient List

• 1 cup graham cracker crumbs
• ½ cup Bob’s Red Mill Super-Fine Natural Almond Flour
• 3 tablespoons sugar
• 6 tablespoons butter, melted
• 1 cup granulated sugar
• Zest of 2 lemons
• 32 ounces cream cheese, room temperature (4 [8-ounce] packages)
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup freshly squeezed lemon juice
• 1 cup heavy cream
• 1 cup lemon curd
• Whipped cream (optional)
• Lemon slices (optional)

Must-Have Equipment

• 9-inch springform pan: Ideal for cheesecakes, allowing for easy removal.
• Mixing bowls: For combining the crust and filling ingredients.
• Electric mixer: To achieve a smooth and creamy cheesecake batter.
• Rubber spatula: Perfect for scraping down the sides of the bowl.
• Measuring cups and spoons: Essential for precise ingredient measurements.

Lemon Cheesecake Cooking Guide

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, almond flour, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy using an electric mixer. Gradually add the granulated sugar and lemon zest, continuing to beat until well combined. Next, add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix. Add the vanilla extract and freshly squeezed lemon juice, mixing until smooth.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust, smoothing the top with a rubber spatula. Place the springform pan on a baking sheet and bake in the oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. This helps prevent cracking as it cools.

Step 4: Chill the Cheesecake

After the hour, remove the cheesecake from the oven and let it cool at room temperature for another hour. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld beautifully.

Step 5: Add the Toppings

Before serving, whip the heavy cream until soft peaks form. Spread the lemon curd evenly over the top of the chilled cheesecake, then dollop or pipe the whipped cream around the edges. For a decorative touch, garnish with fresh lemon slices.

Year-Round Variations

• For a berry twist, top the cheesecake with fresh berries like strawberries or blueberries.
• Try a chocolate drizzle for a rich contrast against the lemony flavor.
• For a tropical flair, mix in some coconut flakes into the crust.
• Make individual mini cheesecakes in muffin tins for easy serving at parties.

Chef’s Notes

• Room temperature ingredients are key to a smooth cheesecake. Make sure to take your cream cheese and eggs out of the fridge ahead of time.
• Don’t skip the chilling step! A well-chilled cheesecake is easier to slice and has better flavor.
• If you prefer a less sweet dessert, reduce the sugar in the filling slightly.
• Experiment with different flavored curds, such as passionfruit or raspberry, for a unique twist.

Prep Ahead & Store

This lemon cheesecake can be made up to two days in advance. Store it covered in the refrigerator until you’re ready to serve. It also freezes well for up to a month. Just make sure to wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw it overnight in the fridge before serving.

Reader Questions

Can I use a different type of crust?

Absolutely! You can substitute the graham cracker crust with an Oreo crust or even a nut-based crust for a gluten-free option.

What can I do if my cheesecake cracks?

Cracks can occur due to overmixing or baking at too high of a temperature. If it does crack, don’t worry! Cover it with lemon curd or whipped cream to hide imperfections.

Can I make this cheesecake without eggs?

Yes, you can use egg substitutes like flaxseed meal or a commercial egg replacer, though the texture may differ slightly.

How do I know when my cheesecake is done baking?

The edges should be set, and the center should still have a slight jiggle. It will firm up as it cools and chills in the refrigerator.

More from the Kitchen

• Creamy Lemon Butter Salmon Pasta – A delightful dish that complements the fresh flavors of lemon.
• Peanut Butter Cheesecake Balls – A fun and easy dessert that’s perfect for a snack.
• Fluffy Creamy Cinnamon Roll Cheesecake – A decadent twist on traditional cheesecake.

Ready, Set, Cook

Now that you have all the details on making this luscious lemon cheesecake, it’s time to gather your ingredients and get baking! This dessert is sure to be a crowd-pleaser and a slice of sunshine on any table. Enjoy every creamy, zesty bite!