Description
This Lemon Cheesecake Cake is a delightful combination of creamy cheesecake and tangy lemon flavors, all resting on a buttery graham cracker crust. It’s a perfect dessert for any occasion, offering a refreshing and decadent treat that’s sure to impress. The bright lemon zest and juice infuse every bite with a zesty aroma, making it irresistible.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 large eggs
- 2 cups cream cheese, softened
- ½ cup sour cream
- 1 tablespoon vanilla extract
- ½ cup lemon juice
- 2 tablespoons lemon zest
Preparation:
Step 1: Preheat the oven to 350°F (175°C). This ensures the oven is evenly heated for optimal baking.
Step 2: In a medium bowl, combine graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened.
Step 3: Press the mixture into the bottom of a 9-inch springform pan. Ensure the crust is uniformly compacted for a sturdy base.
Step 4: In a large mixing bowl, beat the cream cheese until smooth. This step is crucial for a lump-free cheesecake.
Step 5: Gradually add in sugar, then beat in eggs one at a time. Beating in the eggs slowly helps incorporate air, creating a light and airy texture.
Step 6: Mix in sour cream, vanilla extract, lemon juice, and lemon zest until fully combined. Ensure all ingredients are well incorporated for a consistent flavor profile.
Step 7: Pour the filling over the crust in the springform pan. Spread evenly to ensure uniform baking.
Step 8: Bake for 50-60 minutes or until the center is set. The cheesecake should have a slight jiggle but not be liquid.
Step 9: Allow to cool completely, then refrigerate for 4 hours or overnight. Chilling allows the cheesecake to set properly and enhances the flavor.
Why you’ll love this recipe
This Lemon Cheesecake Cake is a crowd-pleaser because it perfectly balances the richness of cheesecake with the bright, refreshing flavor of lemon. It’s easy to make, requires minimal ingredients, and the result is a show-stopping dessert that’s both elegant and delicious. The combination of textures, from the crunchy crust to the smooth, creamy filling, makes every bite a delight.
Serving Suggestions:
- Serve chilled, plain, or with a dollop of whipped cream.
- Garnish with fresh berries, such as raspberries or blueberries, for added flavor and visual appeal.
- A drizzle of lemon curd can further enhance the lemon flavor.
- Pair with a light, fruity white wine for an elegant dessert course.
Tips:
- Let the cheesecake cool completely before refrigerating to prevent cracking.
- Use fresh lemon juice and zest for the best flavor. Bottled juice can sometimes taste artificial.
- If the crust starts to brown too quickly, cover the edges of the springform pan with foil.
- Do not overbake the cheesecake; a slight jiggle in the center is ideal.
- For a smoother texture, ensure your cream cheese is fully softened before mixing.
Preparation Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 4 hours and 10 minutes (including chilling time)
Nutrition Information: (per serving, approximate)
- Calories: 450
- Protein: 8g
- Sodium: 250mg
Conclusion
The Lemon Cheesecake Cake is a delightful dessert that’s perfect for any occasion. Its creamy texture, tangy lemon flavor, and buttery crust make it an unforgettable treat. With easy-to-follow instructions and simple ingredients, you can create a show-stopping dessert that will impress your friends and family.
Questions and Answers
- Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with a shortbread crust or even a gluten-free crust made from almond flour. Just adjust the baking time accordingly. - Can I make this recipe ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld together, resulting in an even more delicious cheesecake. - What can I do to prevent the cheesecake from cracking?
Cool the cheesecake slowly at room temperature before refrigerating. Also, avoid overbaking it. A slight jiggle in the center is normal. - Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving. - Is it necessary to use a springform pan?
Yes, a springform pan is highly recommended. It allows you to easily remove the cheesecake without damaging it. If you don’t have one, you can use a regular cake pan, but line it with parchment paper, leaving an overhang to lift the cheesecake out.
