Creamy Lemon Cheesecake
1 h 30 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
This is my bright, creamy spin on the classic New York cheesecake, with fresh lemon juice and zest cutting through the rich, velvety filling over a buttery graham cracker crust.
It is a make-ahead showstopper for birthdays, BBQs, or any night you want a clean, tangy finish, crowned with a soft cloud of vanilla whipped cream that keeps the sweetness in check.
Ingredients (12 servings)
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Ingredients for the Crust:
- 1½ cups graham crackers, crumbled graham crackers 6 oz
- ⅓ cup unsalted butter, melted unsalted butter 2.64 oz
- 2 Tbsp granulated sugar granulated sugar
Ingredients for the Filling:
- 3 blocks (8 oz) cream cheese, softened cream cheese 3 blocks (8 oz)
- ¾ cup granulated sugar granulated sugar
- ¼ cup sour cream sour cream 2 oz
- ¼ cup fresh lemon juice lemons 1.33 ct (for fresh lemon juice)
- 1 Tbsp lemon zest lemons (for lemon zest)
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 3 large eggs large eggs 3 ct
Ingredients for the Whipped Topping:
- 1 cup heavy cream heavy cream 8 fl oz
- 3 Tbsp powdered sugar powdered sugar 0.83 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
How to Make Creamy Lemon Cheesecake
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Prep the pan and oven
Heat the oven to 325 F and place a rack in the lower-middle position.
Line the bottom of a 9-inch springform pan with a round of parchment and lightly grease the sides.
Wrap the outside of the pan in two layers of heavy-duty foil so water cannot sneak in.
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Build the crust
Stir the graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand and clumps when squeezed.
Press the crumbs firmly and evenly into the bottom of the pan using the bottom of a measuring cup for tight, level compression.
Bake the crust for 10 minutes, then cool on a rack while you make the filling.
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Warm a water bath
Bring a full kettle of water to a boil so it is ready to pour when the cheesecake goes into the oven.
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Mix the cream cheese base
Beat the softened cream cheese on medium-low until perfectly smooth and no lumps remain.
Scrape the bowl and paddle so nothing hides on the sides.
Add the granulated sugar and beat on medium-low until satiny and combined without whipping in a lot of air.
-
Brighten with lemon and vanilla
Mix in the sour cream, lemon zest, lemon juice, and vanilla on low just until blended and silky.
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Add the eggs gently
Add the eggs one at a time on low speed, mixing just until each disappears to avoid extra air in the batter.
Give the bowl a final scrape and fold by hand to ensure a uniform texture.
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Fill, set the bath, and bake
Pour the batter into the crust and tap the pan firmly on the counter a few times to pop surface bubbles.
Set the foil-wrapped pan in a large roasting pan and pour the hot water into the roasting pan to come halfway up the sides of the springform.
Bake at 325 F for 55 to 70 minutes until the edges are set and the center still has a 2-inch gentle wobble.
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Release and cool gradually
Turn off the oven, crack the door slightly, and let the cheesecake rest in the water bath for 45 minutes.
Remove the pan from the bath, set on a rack, and gently run a thin knife around the edge to release the sides.
Cool to room temperature before chilling.
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Chill to set
Cover and refrigerate at least 6 hours or overnight until thoroughly set and sliceable.
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Whip the topping
Beat the cold heavy cream to soft peaks, sprinkle in the powdered sugar and vanilla, then continue to medium peaks so it holds shape but stays plush.
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Finish and serve
Unlatch the springform, remove the ring, and slide off the parchment.
Spread or pipe the whipped cream over the top and garnish with a little fresh lemon zest if you like.
Slice with a hot, dry knife for clean edges and serve chilled.
Substitutions
- Graham crackers -> Biscoff cookies
- Biscoff brings caramelized spice that plays beautifully with lemon and gives a slightly snappier crust that still presses and bakes like a dream.
- Sour cream -> Full-fat Greek yogurt
- Greek yogurt keeps the tang and moisture while yielding a slightly lighter body and the same clean finish.
- Fresh lemon juice -> Yuzu juice
- Yuzu adds an aromatic citrus twist that reads like lemon-meets-grapefruit for a more exotic brightness without changing the texture.
Tips
- Room temperature dairy is non-negotiable
- Softened cream cheese and cool-not-cold sour cream blend lump-free so you do not have to overmix and invite cracks.
- Low speed is your friend
- Mix on low and scrape often to avoid beating in air, which can cause a puffy rise and a split top as it cools.
- Water bath done right
- Double-wrap the pan in heavy foil and use boiling water halfway up the sides for even, gentle heat that keeps the custard creamy.
- Know your doneness cue
- Pull the cheesecake when the center wobbles like Jell-O within a set ring rather than waiting for a firm center, which is already overbaked.
- Release the sides early
- Run a thin knife around the edge while warm so the top does not tear as it contracts during cooling.
- Whipped cream that lasts
- Whip to medium peaks and keep it cold so it stays plush on the cake instead of slumping by dessert time.
- Clean slices, every time
- Dip a long knife in hot water and wipe between cuts so each slice shows off that smooth, glossy interior.
Nutrition Facts *
| Energy | 274 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 17 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent cracks on top?
- Use room temperature ingredients, mix on low, bake in a proper water bath, and release the sides with a knife before cooling so nothing sticks and tears.
- Can I skip the water bath?
- Yes, but expect more browning and a higher risk of cracks, so lower the oven to 300 F and bake longer while placing a pan of hot water on the rack below for some humidity.
- How do I know when it is done?
- Look for set edges with a 2-inch jiggle in the center and no soupy waves, then let it finish gently during the cool-down.
- Why is my crust soggy?
- Either the foil leaked or the crust was not pre-baked, so bake the crust first and wrap the pan tightly, or set the springform inside a slightly larger cake pan before the roasting pan for extra insurance.
- My batter is lumpy, what now?
- Warm the bowl briefly over a pot of steamy water and whisk gently to smooth it out rather than overbeating it cold.
- Can I make it ahead or freeze it?
- Yes, chill overnight, then wrap tightly and freeze up to one month, and thaw wrapped in the fridge so condensation forms on the outside, not the cake.
Serving Suggestions
This cheesecake loves a slick of quick lemon curd or a tumble of macerated berries to double down on that bright citrus vibe.
Pour crisp prosecco or iced limoncello alongside, and if you want drama, brûlée a thin sugar cap on top for a crackly creme brulee finish that keeps guests quiet for a minute.
More pairings:
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