Lemon Cheesecake
Lemon cheesecake is a delightful dessert that combines the tartness of fresh lemons with the smoothness of cream cheese. This cake is perfect for spring and summer gatherings, offering a refreshing taste that balances sweetness and acidity. Whether you’re a seasoned baker or a novice, this recipe is both simple and rewarding, guaranteed to impress your family and friends.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 150g granulated sugar
- 3 large eggs
- 150ml sour cream
- Juice and zest of 2 lemons
- 1 tsp vanilla extract
- Pinch of salt
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 60 minutes, plus chilling time.
Nutritional Value
Here is the nutritional value of the dish based on 1 serving (approximately 1 slice):
– Calories: 350
– Protein: 6g
– Carbohydrates: 30g
– Fat: 24g
– Fiber: 1g
This is per one person.
Step-by-Step Cooking Process
Here you need to write ONLY LIST (at least 10 items in the list) STEP-by-step detailed preparation “lemon cheesecake”, the size of this block is strictly from 1200 to 1500 characters.
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs.
- Combine the biscuit crumbs with melted butter in a bowl.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add in the granulated sugar and mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add sour cream, lemon juice, lemon zest, vanilla extract, and salt; mix until smooth.
- Pour the cheesecake filling onto the cooled crust in the springform pan.
- Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Chill in the fridge for at least 4 hours, preferably overnight.
Alternative Ingredients
If you’re looking for alternatives, you can use graham crackers instead of digestive biscuits for the crust. Additionally, Greek yogurt can substitute sour cream for a lighter option, and you can use low-fat cream cheese to reduce calories without sacrificing taste.
Serving and Pairings
This lemon cheesecake pairs wonderfully with fresh berries, whipped cream, or a drizzle of lemon glaze. Serve it chilled for a refreshing dessert, and consider offering a scoop of vanilla ice cream on the side for an extra treat.
Storage and Reheating
Store leftover lemon cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To reheat, allow it to thaw in the fridge overnight before serving; avoid using the microwave to preserve its texture.
Cooking Mistakes
- Not pre-baking the crust can result in a soggy bottom.
- Overmixing the batter can create cracks in the cheesecake.
- Skipping the cooling step in the oven can lead to a dense texture.
- Using cold ingredients can prevent proper mixing.
- Not allowing the cheesecake to chill sufficiently can affect its firmness.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Add a water bath during baking to prevent cracking.
- Use fresh lemons for the best flavor.
- Garnish with lemon slices and mint for a beautiful presentation.
FAQs
How long can lemon cheesecake be stored?
Lemon cheesecake can be stored in the refrigerator for up to 5 days or frozen for about 2 months. Ensure it’s in an airtight container to maintain its freshness.
Can I use bottled lemon juice?
While fresh lemon juice offers the best flavor, bottled lemon juice is a convenient alternative. Just be aware that the taste may not be as vibrant.
Why did my cheesecake crack?
Cheesecakes can crack due to overmixing, baking at too high a temperature, or not allowing it to cool gradually. Using a water bath can help prevent this issue.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. It tastes even better after chilling overnight, allowing the flavors to meld beautifully.
What can I serve with lemon cheesecake?
Lemon cheesecake pairs well with fresh fruits, whipped cream, or a citrus glaze. It’s also delightful with a cup of tea or coffee.
Conclusion
Lemon cheesecake is a refreshing and delicious dessert that is sure to please any crowd. With its creamy texture and zesty flavor, it stands out as a perfect treat for sunny days or special occasions. Follow this easy recipe, and enjoy a slice of happiness that celebrates the bright, tangy essence of lemons.
Lemon Cheesecake
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 400 g cream cheese
- 150 g granulated sugar
- 3 large eggs
- 150 ml sour cream
- Juice and zest of 2 lemons
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs.
- Combine the biscuit crumbs with melted butter in a bowl.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add in the granulated sugar and mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add sour cream, lemon juice, lemon zest, vanilla extract, and salt; mix until smooth.
- Pour the cheesecake filling onto the cooled crust in the springform pan.
- Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Chill in the fridge for at least 4 hours, preferably overnight.