Lemon Cheesecake
Indulge in the zesty and creamy delight of lemon cheesecake, a perfect treat for any occasion. This dessert combines the richness of cream cheese with the bright, tangy flavor of fresh lemons, creating a harmonious balance that will leave your taste buds dancing. Whether it’s a summer gathering or a cozy dinner, this cheesecake is sure to impress. Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 150g granulated sugar
- 2 large eggs
- 200ml sour cream
- Juice and zest of 2 lemons
- 1 tsp vanilla extract
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is 20 minutes, and cooking time is 60 minutes, plus chilling time.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 25g fat, 28g carbohydrates, and 6g protein. This is based on a standard slice size of 1/8 of the cheesecake.
Step-by-Step Cooking Process
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour the cheesecake mixture over the crust in the pan.
- Bake for 60 minutes, or until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Refrigerate for at least 4 hours before serving.
Alternative Ingredients
You can substitute the cream cheese with Greek yogurt for a lighter version. Additionally, dairy-free cream cheese can be used for a vegan option. For a gluten-free crust, use gluten-free cookies instead of digestive biscuits.
Serving and Pairings
Lemon cheesecake pairs beautifully with fresh berries, whipped cream, or a drizzle of raspberry sauce. Serve it with a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store leftover lemon cheesecake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months. Thaw in the refrigerator before serving. Reheating is not necessary; serve chilled.
Cooking Mistakes
- Overmixing the batter can lead to cracks in the cheesecake.
- Not using room temperature ingredients can result in lumps.
- Skipping the chilling time can affect texture and flavor.
- Opening the oven door during baking can cause sinking.
- Not using a water bath can lead to uneven baking.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let the cheesecake cool gradually to prevent cracks.
- Top with lemon slices or zest for a decorative touch.
- For a firmer texture, increase baking time slightly.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used, fresh lemons provide a brighter and more vibrant flavor that enhances the cheesecake.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Yes, lemon cheesecake can be made a day ahead of serving. Just ensure it is well covered and refrigerated.
What can I do if my cheesecake cracks?
If your cheesecake cracks, you can cover it with whipped cream or a fruit topping to hide imperfections.
Is it possible to make this cheesecake gluten-free?
Absolutely! Use gluten-free biscuits for the crust and ensure all other ingredients are gluten-free.
Conclusion
Lemon cheesecake is a delightful dessert that combines creamy richness with zesty brightness. This recipe is simple to follow and perfect for any occasion. Whether enjoyed on its own or paired with fresh toppings, it promises to be a hit with everyone. Enjoy every bite of this refreshing treat!
Lemon Cheesecake
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 600 g cream cheese
- 150 g granulated sugar
- 2 large eggs
- 200 ml sour cream
- Juice and zest of 2 lemons
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour the cheesecake mixture over the crust in the pan.
- Bake for 60 minutes, or until the center is set but slightly wobbly.
- Refrigerate for at least 4 hours before serving.
