Lemon Cheesecake Delight Recipe
Lemon Cheesecake Delight is a luscious and tangy dessert featuring a buttery graham cracker crust topped with a creamy lemon-infused cheesecake filling. This classic no-fail recipe combines the richness of cream cheese with the zesty freshness of lemon juice and zest, baked to perfection in a water bath for a smooth, crack-free finish. Perfectly chilled and garnished with fresh berries and whipped cream, it’s an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 1 (8-ounce) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon baking powder
For Garnish (Optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Lemon slices or zest
- Powdered sugar for dusting
Instructions
- Preparing the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- Making the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed after each to avoid overmixing. In a separate bowl, whisk the sour cream, fresh lemon juice, lemon zest, and baking powder. Gently fold this mixture into the cream cheese batter until fully combined.
- Baking the Cheesecake: Pour the filling over the cooled crust and spread evenly. Place the springform pan inside a larger baking dish filled with hot water to create a water bath, which helps prevent cracking. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Then remove and allow it to cool at room temperature for another hour.
- Chilling and Serving: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with fresh berries, whipped cream, lemon slices, or a dusting of powdered sugar. Slice, serve, and enjoy your delightful lemon cheesecake!
Notes
- Using a water bath while baking ensures a smooth texture and prevents cracking.
- Make sure the cream cheese is well softened to avoid lumps in the batter.
- Do not overmix eggs into the batter to maintain a creamy consistency.
- Allow the cheesecake to chill thoroughly for the best flavor and texture.
- Fresh lemon zest enhances the lemon flavor without extra acidity.
Keywords: Lemon cheesecake, creamy dessert, graham cracker crust, baked cheesecake, lemon dessert, summer dessert, creamy lemon cheesecake
Find it online: https://bitesizedbenny.com/lemon-cheesecake-delight-recipe/
