Creamy Lemon Cheesecake
1 h 35 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 1 h 5 min | 1 h 35 min |
Introduction
This creamy lemon cheesecake is velvety, bright, and just the right balance of tangy and sweet.
It’s perfect for spring gatherings, holidays, or any time you want a make-ahead dessert that feels a little extra special.
A simple graham cracker crust, smooth lemon-kissed filling, and fluffy whipped topping make every bite feel like a bakery treat.
Ingredients (12 servings)
Ingredients for the Crust:
Ingredients for the Filling:
Ingredients for the Whipped Topping:
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How to Make Creamy Lemon Cheesecake
-
Prepare the pan and oven
Preheat your oven to 325°F and position a rack in the center.
Lightly grease a 9-inch springform pan and line the bottom with parchment.
If using a water bath, wrap the outside with two layers of foil.
-
Make the graham cracker crust
Stir the graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened.
Press the mixture firmly into the bottom and slightly up the sides of the pan.
Use the bottom of a measuring cup to pack it tightly for clean slices.
-
Bake and cool the crust
Bake the crust for 8 to 10 minutes, until lightly golden and fragrant.
Set the pan on a wire rack to cool while you prepare the filling.
-
Beat the cream cheese and sugar
In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth.
Add the granulated sugar and beat on medium speed until creamy and fluffy, scraping the bowl as needed.
-
Add sour cream, lemon, and vanilla
Beat in the sour cream, lemon juice, lemon zest, and vanilla until fully blended and satiny.
Stop the mixer and scrape the bowl again so everything mixes evenly.
-
Beat in the eggs
Add the eggs one at a time, mixing on low speed just until each is incorporated.
Avoid overmixing here; too much air can cause cracks later.
-
Fill the pan and set up the water bath
Pour the filling over the cooled crust and smooth the top with a spatula.
Place the springform pan inside a larger roasting pan for the water bath.
Carefully pour hot tap water into the roasting pan until it reaches halfway up the sides.
-
Bake the cheesecake
Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly.
If you check temperature, the center should be around 150°F, not fully firm.
-
Cool the cheesecake gently
Turn off the oven and crack the door open, leaving the cheesecake inside for 1 hour.
Remove the pan from the water bath, unwrap the foil, and cool completely on a rack.
Cover and refrigerate at least 4 hours, or overnight for the best texture.
-
Whip the topping
Just before serving, beat the cold heavy cream, powdered sugar, and vanilla until soft to medium peaks form.
Keep the mixer on medium speed and stop as soon as the cream holds its shape.
-
Top and serve
Spread or pipe the whipped cream over the chilled cheesecake in swirls or pretty mounds.
Garnish with extra lemon zest or thin lemon slices, then slice and serve.
Substitutions
- Use gluten-free cookies instead of graham crackers
- Use finely crushed gluten-free graham crackers or vanilla cookies in the same amount. They give a similar sweet, buttery crunch without the gluten.
- Swap sour cream with plain Greek yogurt
- Choose full-fat plain Greek yogurt for the same tang and creaminess. It makes the filling slightly lighter but still very smooth and rich.
- Replace heavy cream topping with coconut cream
- Chill canned full-fat coconut milk, then whip the thick cream with powdered sugar and vanilla. You get a fluffy, dairy-free topping with a subtle tropical note that loves lemon.
Tips
- Bring ingredients to room temperature
- Room-temperature cream cheese, eggs, and sour cream blend smoothly and reduce lumps in the batter. Cold ingredients resist mixing and can cause a grainy texture.
- Avoid overbaking
- Pull the cheesecake while the center still has a gentle wobble when you nudge the pan. It will finish setting as it cools, staying creamy instead of dry.
- Use a proper water bath
- A water bath keeps the baking temperature even and humid around the cheesecake. This gentle heat helps prevent cracks and keeps the texture extra silky.
- Loosen the edges before chilling
- Once cool, run a thin knife around the inside edge of the pan. This releases the cheesecake so it does not tear as it contracts in the fridge.
- Slice with a hot clean knife
- Dip a sharp knife in hot water, then wipe it dry between each cut. This simple step gives you neat, bakery-style slices every time.
Nutrition Facts *
| Energy | 455 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 34 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cheesecake crack on top?
- Cracks usually come from overmixing, overbaking, or sudden temperature changes. Mix the eggs on low speed, bake just until slightly jiggly, and cool slowly in the oven. A water bath and loosening the edges also help reduce stress on the surface.
- How do I know when the cheesecake is done?
- Look for set edges and a center that wobbles like soft gelatin when you gently shake the pan. If you use a thermometer, aim for about 150°F in the very middle.
- Can I make this cheesecake ahead of time?
- Yes, cheesecake is perfect for making ahead because the flavor and texture improve overnight. Bake it the day before, chill completely, then add the whipped topping right before serving.
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice gives the brightest, cleanest flavor, so I strongly recommend it here. Bottled lemon juice works in a pinch, but the cheesecake will taste a little flatter.
- What if I do not have a springform pan?
- You can bake the cheesecake in a deep 9-inch cake pan instead. Line the bottom and sides with parchment and leave a long overhang for lifting. Chill very well before gently easing it out of the pan.
Serving Suggestions
This creamy lemon cheesecake shines with fresh berries, a raspberry sauce drizzle, or simple extra lemon zest on top.
For a fun twist, try a gingersnap crust or swirl in a few spoonfuls of lemon curd before baking.
More pairings:
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