Lemon Cheesecake

Lemon Cheesecake Recipe - Classic American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Lemon cheesecake is a delicious and refreshing dessert that combines the tangy flavor of lemon with the creamy richness of cheesecake. This recipe is perfect for any occasion, from a casual family dinner to a special celebration.

History

The origins of cheesecake can be traced back to ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The modern version of cheesecake, made with cream cheese, originated in the United States in the early 20th century. Lemon cheesecake is a popular variation of this classic dessert, adding a bright and citrusy twist to the traditional recipe.

Ingredients

Crumb Crust

1.5 cups graham cracker or other cookie crumbs
3 tbsp unsalted butter, melted

Cheesecake

3 lb (1.36 kg) cream cheese, at room temperature
0.75 cup sugar
6 large eggs, at room temperature
0.25 cup strained lemon juice
1 tbsp vanilla
1 or 2 lemons, thinly sliced for garnish, optional
mint sprig, for garnish, optional

How to prepare

Crumb Crust

Combine cookie crumbs and butter, stirring together with a fork.
Gently press the mixture into the bottom of a buttered 10-inch spring-form pan.
Bake at 325°F (163°C) for 15 minutes on the middle rack until slightly dry.
Cool slightly.

Cheesecake

Meanwhile, beat cream cheese and sugar with an electric mixer on low speed until just combined.
Scrape the bowl and beaters, and beat in eggs, two at a time, scraping the bowl and beaters between each addition to avoid lumps.
Beat in eggs only until absorbed.
Stir in lemon juice and vanilla.
Wrap a double thickness of aluminum foil around the bottom of the pan.
Place the pan in a roasting pan.
Pour in the batter.
Place the pans in the oven.
Pour warm water to a depth of 1 inch into the lower pan.
Bake at 325°F (163°C) for about 1 hour or until lightly golden and firm, except for an area about 2 inches in diameter in the very center.
Remove from the oven.
Loosen the sides of the cheesecake from the pan with the tip of a small, sharp knife to prevent cracking.
Leave the cheesecake in the water-filled pan until cool enough to handle.
Remove the pan from the water.
Peel away the foil and cool to room temperature.
Refrigerate the cheesecake, loosely covered with foil, for at least 8 hours or overnight.
Loosen the sides of the pan from the cheesecake with a small, sharp knife.
Remove the side of the pan.
Garnish the cheesecake with lemon slices and a mint sprig.
Cut the cheesecake with a sharp, thin knife, dipped in warm water and wiped clean between each cut.

Variations

For a twist on the classic recipe, try adding a layer of lemon curd on top of the cheesecake before chilling.
You can also experiment with different crusts, such as graham cracker or shortbread.

Cooking Tips & Tricks

Be sure to use room temperature cream cheese and eggs to ensure a smooth and creamy texture.

- When baking the cheesecake, it's important to use a water bath to prevent cracking and ensure even cooking.

- For a more intense lemon flavor, you can add lemon zest to the batter.

- To achieve a perfectly smooth top, run a knife around the edge of the cheesecake before chilling.

Serving Suggestions

Serve slices of lemon cheesecake with a dollop of whipped cream and a sprinkle of lemon zest for a beautiful presentation.

Cooking Techniques

When beating the cream cheese and sugar, be sure to mix on low speed to avoid incorporating too much air into the batter.

- Use a water bath when baking the cheesecake to ensure a creamy texture and prevent cracking.

Ingredient Substitutions

If you don't have lemon juice on hand, you can use lemon extract or lemon zest as a substitute.

- For a lighter version, you can use reduced-fat cream cheese and sugar substitute.

Make Ahead Tips

Lemon cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to cover it tightly with foil or plastic wrap to prevent it from drying out.

Presentation Ideas

Garnish the cheesecake with fresh berries, mint leaves, or a drizzle of raspberry sauce for a beautiful and elegant presentation.

Pairing Recommendations

Lemon cheesecake pairs well with a cup of hot tea or a glass of sparkling wine for a delightful dessert experience.

Storage and Reheating Instructions

Store leftover cheesecake in the refrigerator for up to 5 days. To reheat, let it come to room temperature before serving or enjoy it chilled straight from the fridge.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 30g per serving

Saturated Fat: 18g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Vitamin C: 10% of daily value per serving

Alergens

Contains dairy and eggs

Summary

This lemon cheesecake is a rich and indulgent dessert that is high in fat and calories. It is best enjoyed in moderation as a special treat.

Summary

Lemon cheesecake is a decadent and delicious dessert that is sure to impress your family and friends. With a creamy texture and bright citrus flavor, this recipe is a perfect way to end any meal on a sweet note.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Lemon Cheesecake. It was a warm summer day, the sun shining brightly through the windows of my small kitchen. I had been flipping through an old cookbook that had been passed down to me from my own grandmother, searching for a new dessert to try out for my family.

As I turned the pages, my eyes fell upon a recipe for Lemon Cheesecake. The picture accompanying the recipe showed a beautiful, golden crust topped with a creamy, lemony filling. I had never made a cheesecake before, but something about this recipe called out to me. I could almost taste the tangy sweetness of the lemon as I read through the ingredients and instructions.

Excited to try something new, I gathered all the necessary ingredients and got to work. The recipe was surprisingly simple, with clear instructions that were easy to follow. I mixed together cream cheese, sugar, and eggs to create the rich and creamy filling, adding in fresh lemon juice and zest for that bright citrus flavor.

The crust was a simple combination of graham cracker crumbs, sugar, and melted butter, which I pressed into the bottom of a springform pan. Once the filling was poured on top, I placed the cheesecake in the oven to bake, the tantalizing aroma of lemon filling my kitchen.

As the cheesecake baked, I couldn't help but feel a sense of anticipation. Would it turn out as delicious as it looked in the cookbook? Would my family enjoy this new dessert as much as I hoped they would?

When the cheesecake finally emerged from the oven, golden and fragrant, I knew I had a hit on my hands. I let it cool before slicing into it, revealing a perfectly creamy texture and a burst of lemon flavor in every bite. My family devoured the dessert, declaring it one of the best things I had ever made.

From that day on, Lemon Cheesecake became a staple in our household. Whenever there was a special occasion or a craving for something sweet, I would whip up a batch of this delicious dessert. Over the years, I perfected the recipe, tweaking it here and there to suit my family's tastes. I even shared it with friends and neighbors who couldn't get enough of its tangy, creamy goodness.

As time went on, I learned that this recipe had been passed down through generations in my family. My own grandmother had made it for my mother, who then made it for me. Each generation adding their own touch to the recipe, making it their own.

I cherished the memories of baking Lemon Cheesecake in my kitchen, the aroma of fresh lemons and sweet cream cheese filling the air. It was a recipe that brought joy and comfort to those who tasted it, a reminder of the love and care that went into each slice.

And so, as I sit here now, with the sun shining through the windows of my kitchen once again, I can't help but feel grateful for the day I discovered this recipe. It has brought me closer to my family, connected me to my past, and given me a sense of pride in my culinary skills.

I may have learned to make Lemon Cheesecake from a cookbook, but it is so much more than just a recipe to me. It is a piece of my family's history, a tradition that I will continue to pass down to future generations. And for that, I am truly thankful.