Lemon Cheesecake
User Reviews
4.1
Lemon Cheesecake
Description
This Lemon Cheesecake features a finely ground gingersnap crust that adds a subtly spiced, crunchy base contrasting with the smooth, rich filling. The filling is made by blending room temperature cream cheese with granulated sugar mixed with fresh lemon zest, which infuses the cake with a delicate citrus aroma. Flour and sour cream are added to stabilize the mixture while lemon juice brightens the flavor. Gentle baking in a springform pan lined with parchment paper helps prevent cracks in the surface as the cake cools.
The cheesecake is creamy and dense with a tangy lemon undertone that enhances its flavor without overpowering the richness. The gingersnap crust contributes warmth and texture, making each bite varied and pleasant. Fresh berries and mint garnish add color and a fresh complement to the cheesecake's creamy texture and lemon flavor.
This dessert is best served chilled to maintain its structure and freshness. It can be a refined finish to a celebratory meal or a sweet treat for afternoon tea. Using parchment paper on the sides prevents cracking and eases removal from the pan, ensuring a clean presentation. The recipe accommodates pan size adjustments, with shorter baking times for larger pans. Alternative crust cookies like graham crackers or vanilla wafers can be used depending on preference, affecting the final flavor subtly.
Ingredients
gingersnap crust
- 1 1/2 cups gingersnap cookies process gingersnaps in a food processor until finely ground, crumbs
- 1/2 cup brown sugar
- 4 Tbsp butter melted, unsalted
cheesecake
- 32 ounces cream cheese that's 4 8-ounce packages, regular, not whipped, at room temperature
- 1 cup granulated sugar
- lemon zest peeled from 1 lemon
- 2 Tbsp all-purpose flour
- 1/2 cup sour cream
- 1/4 cup lemon juice fresh
- 4 egg large, at room temperature
garnish
- fresh berries
- mint leaves
- Edible Flowers
Instructions
- Preheat the oven to 350F. Lightly spray a 9 inch springform pan and line with a circle of parchment paper on the bottom. Line the sides with strips of parchment paper ~ this helps to prevent cracking as the cake cools. Note: if you have any worry about your pan leaking, wrap the outside tightly with foil.
- Mix together the gingersnap crumbs and brown sugar, making sure to get out any lumps from the brown sugar. Drizzle in the melted butter and mix until all the crumbs are evenly saturated. Press the crumbs firmly and evenly into the bottom of the pan, going up the sides about an inch.
- Bake the crust for 8 minutes. Set aside to cool.
- Put the sugar in a food processor and process with the lemon zest until the sugar is pale yellow and all the zest is incorporated. This will take under a minute.
- Put your lemon sugar in a stand mixer fitted with the balloon whisk and blend with the cream cheese, and flour until well combined. Note: you can do this with electric beaters if you prefer.
- Beat in the sour cream and lemon juice, and then the eggs, one at a time, beating in between each addition. Be sure to scrape down the sides of the bowl often to get everything well incorporated.
- Turn the batter into the pan and spread out evenly. Set the pan on a baking sheet.
- Bake for about 55 minutes, or just until the outside is set and the inside still wobbles. Turn off the heat and leave the cheesecake in the oven for another hour with the door propped open.
- Cool the pan on a rack until room temperature, then refrigerate overnight.
- Carefully remove cheesecake from pan, and decorate with fresh berries, mint, and flowers.
Notes
- The crust can be made using graham cracker crumbs or other cookie crumbs such as chocolate wafers or vanilla wafers for variation.
- If using a 10 inch pan instead of 9 inch, expect a somewhat shorter baking time due to the thinner cheesecake layer.
- For garnish, a single type of berry can be used; smaller strawberries sliced in half provide an appealing presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 343mg | 14% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1271IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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