Lemon Cheesecake (Easy Recipe) – Very Good

Time to indulge your taste buds with something truly spectacular: Lemon Cheesecake.

This delicious dessert combines two of life’s greatest pleasures.

It features creamy, decadent cheesecake and a burst of tart citrus.

Together, they create delicious meals that will satisfy even the pickiest of eaters.

So are you an avid baker looking for your next challenge?

Or maybe you’re just an amateur foodie eager to try new things.

Either way, this heavenly Homemade Lemon Cheesecake recipe has something special for everyone!

Now, let’s figure out how to make it.

Lemon Cheesecake

Lemon Cheesecake is for those who like a little tartness in their desserts.

A warm, luscious graham cracker crust is perfect.

But it gets even better when you add a creamy lemon cheesecake filling.

It’s the perfect combination of sweet and sour, crunchy and creamy.

As far as cheesecake recipes go, it’s not too difficult to make.

People are sometimes hesitant to try cheesecake.

They also worry that they will overcook them or not cook them long enough.

Getting the filling to the perfect consistency can be tricky.

Fortunately, if you follow the instructions below, you shouldn’t have too much trouble.

Don’t worry, I won’t make you use the dreaded water bath.

(Although doing so is not as difficult as most people think.)

raw material

This recipe has two components: the crust and the filling. Let’s take a look at the ingredients of the pastry:

• Graham cracker crumbs. Graham cracker crumbs are the base of this pie crust. When made into pie crust, they’re warm, rich, and slightly crunchy.
• butter. The butter enriches the crust and helps hold it together.
• sugar. For sweetness.

That’s it! The crust only needs three ingredients. Here are the ingredients needed for the cheesecake filling:

• cream cheese. You’ll need four eight-ounce packages of full-fat cream cheese. Just be sure to let it warm and soften before using.
• sugar. The sweetness from the sugar helps reduce some of the tartness of the cake. Four packs of cream cheese and plenty of lemon add tangy flavor. Sugar helps to dilute it.
• heavy cream. This ingredient gives cheesecake its light, airy texture.
• lemon juice. Fresh squeezed is best. Usually, you need three or four.
• All purpose flour. The flour helps hold all the ingredients together and locks the moisture in the cheesecake.
• lemon peel. For more lemon flavor.
• vanilla extract. For a touch of sweetness.
• lemon extract. I like mine to have an extra lemon zest, so I also added lemon extract.
• Egg. Eggs help ensure that the cheesecake filling is smooth and fluffy.
• yellow food coloring. You don’t have to add it if you don’t want to. However, if you want it to have that signature lemon yellow color, you’ll need food coloring. Unfortunately, just adding lemon juice and zest will not change the color of the cake.

Some people omit the lemon extract and lemon zest. They said it was too sour.

Others leave out the vanilla because they say it’s too sour.

I think cheesecake works best with all three. However, feel free to tweak the recipe.

How to Make Lemon Cheesecake

Here are the (condensed) steps to make this delicious cheesecake.

1. Prepare. Preheat oven to 325 degrees. Juice and peel a lemon, then grind graham crackers into crumbs.

2. Make the crust. Start by mixing the graham cracker crumbs, butter, and sugar.

Then, grease a 10-inch springform pan and add the mixture to it.

Press it into the bottom of the pan and up two inches or so.

Place the pan on the baking sheet and bake for 10 minutes. Let it cool on a wire rack.

3. Make the stuffing. You start by mixing the cream cheese and sugar. Then, add the other ingredients. When you get to the eggs, add one, and mix. Then, add others in the same way.

Next, pour the filling into the crust. Then, return the cheesecake to the baking sheet.

4. Bake. Bake the cheesecake for 55-65 minutes, until the filling is set.

5. Cool and refrigerate overnight. Remove cheesecake to a wire rack to cool. You may need to run a knife around the edge to help loosen it.

Once cooled, refrigerate it overnight.

6. Serve and enjoy! When you are ready to serve the cake, loosen one side of the pan. Slice, serve, and enjoy!

how to store

The best way to store most cheesecakes is in the refrigerator. This one is no exception.

You can transfer leftovers to an airtight container, or leave them in the pot.

(Make sure your pan is freezer safe first. Also, be sure to cover the top with plastic wrap.)

Another option is to place it on a freezer-safe plate and wrap it loosely in plastic wrap.

Let it freeze solid, then remove it from the dish. Then you can wrap the whole thing in plastic wrap.

Whichever method you choose, be sure to store the cake upright.

You should also avoid putting anything on top of it if it’s not in a freezer safe container.

When you’re ready to serve, remove it to the refrigerator to thaw for a few hours.

Just be sure to put it on a plate before it defrosts. Otherwise, it’s too hard to move.

Tips for the Best Cheesecake

Here are some final tips to remember:

• Do all the preparations in advance. Don’t try to juice and lemon zest or grind up graham crackers at work. Do all of this ahead of time and be ready to go.

Also, if your lemons are too hard to juice, try rolling them on the countertop first.

If that doesn’t work, pop them in the microwave for about 5 to 7 seconds.

• First peel the lemon. Speaking of prep, be sure to peel the lemons before juicing. Trying to do it the other way around is a very cumbersome thing to do, and it won’t work.

• Use room temperature ingredients. Cream cheese, especially, is difficult to work with if it’s still cold. Let the ingredients sit at room temperature for a while before starting.

• Do not use a water bath, but prevent cracking. The benefit of a water bath is that it prevents cracking.

Without it, you need to be extra careful. Don’t over mix ingredients – especially eggs.

• Press the crust at least two inches along the sides. Doing this is another way to prevent cracking.

• Do not over bake. Remember that the filling should not be completely set when you remove the cheesecake from the oven. If it’s a little wobbly, that’s fine. Overbaking will ruin it.

• Let cake cool on a wire rack before refrigerating. Never put hot food in the refrigerator. Instead, transfer the cake to a wire rack and let it cool for at least an hour before refrigerating.

• Let the cake refrigerate overnight. The cheesecake was cold. period. Whether you make it at home or buy it somewhere, it should be served cold.

Don’t wait until the day you want to eat it to bake. Make it the day before and let it cool overnight before serving.

Plus, if you want to top your cheesecake with whipped cream and fresh lemon slices, go for it!

Do it little by little. If you have leftovers, you don’t want to freeze these ingredients.