Lemon cheesecake on wooden serving board

Hello dessert lovers!

Get ready to taste the sunshine with this delicious lemon cheesecake recipe! If you’re a fan of tangy and sweet desserts, this one is definitely for you. With a buttery graham cracker crust and a creamy, zesty filling, this lemon cheesecake is the perfect treat to brighten up any day. Whether you’re looking for a refreshing spring dessert or just in the mood for something sweet, this recipe is sure to satisfy your cravings.

So grab your apron, preheat your oven, and let’s get baking!

 

Ingredients:

  • 1 1/2 cups of graham cracker crumbs (or any other biscuit of your choice)
  • 1/4 cup of granulated sugar
  • 1/2 cup of melted unsalted butter (let’s get those arms moving by mixing it well!)

For the cheesecake filling:

  • 4 packages of cream cheese (8 oz each), softened (we need it soft and smooth, like a pillow!)
  • 1 1/4 cups of granulated sugar (sweetness overload, baby!)
  • 4 large eggs (let’s crack ’em up!)
  • 1/3 cup of fresh lemon juice (let’s squeeze some sunshine in there!)
  • 1 tablespoon of lemon zest (more lemony goodness!)
  • 1 teaspoon of vanilla extract (because why not?)

 

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your 9-inch springform pan (or any other pan of your choice) with a little bit of butter.

  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Pour the mixture into the pan and press it down firmly with your hands (or a spatula) to create an even layer. Bake for 10 minutes or until golden brown. Remove from the oven and let it cool.

  3. In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy. Add the sugar, eggs, lemon juice, lemon zest, and vanilla extract, and mix until everything is well combined and there are no lumps left. Pour the mixture into the cooled crust.

  4. Bake for 50-60 minutes, or until the edges are lightly golden and the center is almost set. Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours (or overnight) before serving.

  5. When you’re ready to serve, remove the cheesecake from the pan and garnish with fresh lemon slices, whipped cream, or any other toppings of your choice. 

Slice, serve, and enjoy the zesty, creamy goodness of this delicious lemon cheesecake! 

 

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