Hamdi Saidani Lemon Cheesecake Recipe is made of a creamy lemon-flavored filling, a graham cracker crust, and a tangy lemon topping it serves six and takes about 20 minutes to prepare, plus baking and chilling time. This delightful dessert is perfect for any occasion.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Cheesecake Recipe:
- Refreshing Flavor: The tangy lemon flavor is refreshing and perfect for any occasion.
- Creamy Texture: The creamy cheesecake filling is smooth and indulgent.
- Beautiful Presentation: The lemon topping adds a beautiful and appetizing finish.
- Simple Ingredients: Made with common ingredients you likely already have.
- Crowd-Pleaser: Perfect for gatherings, parties, or as a special treat.
❓ What Is Lemon Cheesecake Recipe?
Lemon Cheesecake Recipe features a creamy lemon-flavored cheesecake with a graham cracker crust and a tangy lemon topping, creating a refreshing and indulgent dessert.
🍋 Lemon Cheesecake Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Topping:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 large egg yolks
- 2 tablespoons unsalted butter
🥮 How To Make Lemon Cheesecake
- Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the filling over the cooled crust and spread evenly. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight. In a medium saucepan, combine the granulated sugar and cornstarch. Gradually whisk in the water, lemon juice, and lemon zest until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- In a small bowl, beat the egg yolks. Gradually whisk in a small amount of the hot lemon mixture, then return the mixture to the saucepan.
- Cook for 2 more minutes, stirring constantly. Remove from heat and stir in the butter until melted.
- Let the topping cool slightly, then spread it evenly over the chilled cheesecake. Refrigerate the cheesecake for an additional hour before serving to allow the topping to set.
💭 Recipe Tips:
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Water Bath: Baking the cheesecake in a water bath helps prevent cracks.
- Cool Gradually: Allow the cheesecake to cool gradually in the oven to prevent it from cracking.
- Fresh Lemons: Use fresh lemon juice and zest for the best flavor.
- Chill Completely: Chill the cheesecake completely before serving for the best texture.
🥂 What To Serve With Lemon Cheesecake?
Lemon Cheesecake pairs well with fresh berries, a dollop of Lemon Frosting, or a drizzle of Lemon Curd its tangy flavor complements a cup of coffee or a glass of sparkling wine perfectly.
🎚 How To Store Leftovers Lemon Cheesecake?
- Refrigeration: Store leftovers lemon cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze leftovers lemon cheesecake in an airtight container or wrap tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQ’S
How do I prevent lemon cheesecake from cracking?
Bake lemon cheesecake in a water bath and let it cool gradually in the oven with the door slightly open.
How long does it take to chill lemon cheesecake?
Chill lemon cheesecake for at least 4 hours, but overnight chilling is recommended for the best texture.
Can I make lemon cheesecake ahead of time?
Yes, you can make lemon cheesecake a day in advance and store it in the refrigerator until ready to serve.
How do I know when lemon cheesecake is done?
lemon cheesecake is done when the center is set and the edges are lightly browned it should still have a slight jiggle in the center.
What if my lemon topping is too thick?
If the topping is too thick, you can thin it with a small amount of water or lemon juice while it’s still warm.
What is the best way to cut lemon cheesecake?
Use a sharp knife dipped in hot water and wiped dry between cuts of lemon cheesecake to get clean slices.
Try More Lemon Desserts Recipes:
Lemon Cheesecake Nutrition Facts
Amount Per Serving
- Calories: 486
- Protein: 7g
- Carbohydrates: 42g
- Fat: 28g
- Fiber: 1g
- Sugar: 30g
- Vitamin C: 10%
- Calcium: 8%
Lemon Cheesecake Recipe
Description
Lemon Cheesecake Recipe is made of a creamy lemon-flavored filling, a graham cracker crust, and a tangy lemon topping it serves six and takes about 20 minutes to prepare, plus baking and chilling time. This delightful dessert is perfect for any occasion.
Ingredients
For the Crust:
For the Cheesecake Filling:
For the Lemon Topping:
Instructions
- Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the filling over the cooled crust and spread evenly. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight. In a medium saucepan, combine the granulated sugar and cornstarch. Gradually whisk in the water, lemon juice, and lemon zest until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- In a small bowl, beat the egg yolks. Gradually whisk in a small amount of the hot lemon mixture, then return the mixture to the saucepan.
- Cook for 2 more minutes, stirring constantly. Remove from heat and stir in the butter until melted.
- Let the topping cool slightly, then spread it evenly over the chilled cheesecake. Refrigerate the cheesecake for an additional hour before serving to allow the topping to set.
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
Water Bath: Baking the cheesecake in a water bath helps prevent cracks.
Cool Gradually: Allow the cheesecake to cool gradually in the oven to prevent it from cracking.
Fresh Lemons: Use fresh lemon juice and zest for the best flavor.
Chill Completely: Chill the cheesecake completely before serving for the best texture.
