Lemon Cheesecake Delight
A refreshing dessert combining creamy cheesecake with zesty lemon flavor, topped with fresh berries and whipped cream.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar
For the cheesecake filling
- 1 package cream cheese, softened (8 ounces) Make sure it's softened to room temperature.
- 0.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 0.25 cups fresh lemon juice
- 1 teaspoon baking powder
- Zest of 1 lemon
For topping and garnish
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream For topping
- Lemon slices or zest For decoration
- Powdered sugar For dusting
Instructions
Preparation of the crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined, achieving a texture that resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
Preparation of the cheesecake filling
- In a large bowl, beat the cream cheese until smooth.
- Add ½ cup granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and baking powder until the mixture is smooth and well combined.
Baking the cheesecake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 45 to 50 minutes or until the center is set and slightly jiggles when shaken.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for one hour.
- Transfer it to the refrigerator to chill for at least four hours (overnight is best).
Notes
To keep fresh, cover with plastic wrap or store in an airtight container. Can be refrigerated for up to four days. Freeze for longer storage, lasting up to three months.