Introduction
Are you looking for a delightful dessert that perfectly balances the tanginess of lemon with the richness of cream cheese? This lemon cream cheese dessert offers a refreshing take on the classic cheesecake, making it a perfect treat for any occasion. Whether it’s a family gathering, a special celebration, or simply a sweet craving, this recipe is sure to impress.
Detailed Ingredients with measures
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
16 oz (2 packages) cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
Topping:
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Prep Time
20 minutes
Cook Time
70 minutes
Total Time
Approximately 4 hours and 20 minutes (including chill time)
Yield
8 servings
Directions
1. Prepare the Crust:
Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
2. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue to beat until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon juice, and lemon zest until the mixture is smooth and uniform. Pour the filling over the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 50-55 minutes, or until the center is set and the top appears slightly golden. Remove the cheesecake from the oven and let it cool for about 10 minutes.
4. Prepare the Topping:
In a small bowl, combine sour cream, sugar, and vanilla extract. Mix until smooth. Spread the topping evenly over the slightly cooled cheesecake.
5. Final Bake:
Return the cheesecake to the oven and bake for an additional 10 minutes. Remove from the oven and let it cool to room temperature.
6. Chill and Serve:
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely. Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan. Slice and serve chilled. Enjoy your delicious lemon cream cheese dessert!
Detailed Directions and Instructions
Prepare the Crust:
Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue to beat until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon juice, and lemon zest until the mixture is smooth and uniform. Pour the filling over the cooled crust, spreading it evenly.
Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 50-55 minutes, or until the center is set and the top appears slightly golden. Remove the cheesecake from the oven and let it cool for about 10 minutes.
Prepare the Topping:
In a small bowl, combine sour cream, sugar, and vanilla extract. Mix until smooth. Spread the topping evenly over the slightly cooled cheesecake.
Final Bake:
Return the cheesecake to the oven and bake for an additional 10 minutes. Remove from the oven and let it cool to room temperature.
Chill and Serve:
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely. Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan. Slice and serve chilled.
Notes
Ensure Cream Cheese is Softened:
Soften the cream cheese at room temperature for about an hour before starting to ensure a smooth filling.
Use Fresh Lemons for Juice and Zest:
Fresh lemons provide a brighter flavor compared to bottled lemon juice.
Check Baking Time:
Ovens vary, so check the cheesecake a few minutes before the stated time to avoid overbaking.
Serve with Garnishes:
Consider serving with fresh berries, lemon slices, or a drizzle of lemon sauce for added presentation and flavor.
Cook Techniques
Preparing the Crust
When preparing the crust, it’s essential to mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. This ensures that the crust holds together well when pressed into the pan.
Baking the Cheesecake
Baking the cheesecake requires careful monitoring of the time and temperature. It’s crucial to bake the cheesecake at 325°F (163°C) until the center is set, which usually takes 50-55 minutes. A slight jiggle in the center is a good indicator that it’s ready without overbaking.
Making the Topping
The topping should be mixed until smooth before being spread over the cheesecake. This adds a creamy layer that balances the richness of the cheesecake.
Chilling the Cheesecake
Chilling the cheesecake for at least 4 hours, or preferably overnight, allows it to set properly. This step is critical for achieving the right texture and flavor before serving.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute graham cracker crumbs with other types of crushed cookies, such as Oreo or digestive biscuits, for a different flavor.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will continue to firm up as it cools.
Can I make this dessert a day in advance?
Absolutely! This dessert actually tastes better when made a day in advance, as it allows the flavors to meld.
What can I use instead of sour cream for the topping?
You can substitute sour cream with Greek yogurt for a similar tangy flavor and texture.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Conclusion
This lemon cream cheese dessert is a delightful treat that combines the creamy richness of cream cheese with the bright and zesty flavor of lemon. Its deliciously sweet and tangy profile, complemented by a crunchy graham cracker crust, makes it perfect for any occasion. Once chilled, this cheesecake becomes a refreshing dessert that everyone will enjoy.
More recipes suggestions and combination
Lemon Blueberry Cheesecake
Add fresh blueberries to the cheesecake filling for a burst of fruity flavor that pairs perfectly with the lemon.
Chocolate Lemon Cream Dessert
Incorporate melted dark chocolate into the cream cheese filling for a rich contrast to the lemon’s brightness.
Coconut Lime Cheesecake
Substitute lime juice and zest for the lemon, and add shredded coconut to the crust for a tropical twist.
Raspberry Lemon Cream Bars
Layer a raspberry jam over the lemon cream cheese filling before baking for an elegant touch.
Key Lime Pie Cheesecake
Use key lime juice instead of regular lemon juice for a unique and flavorful variation that enhances the tropical notes.
