Lemon Cheesecake Recipe

Bright, tangy, and creamy, this Lemon Cheesecake is a delightful dessert that brings a burst of citrus flavor to your table. Perfect for spring gatherings or as a refreshing finish to any meal, this cheesecake is sure to impress.

Ingredients

2 cups crushed digestive biscuits
1/2 cup melted butter
24 oz cream cheese, softened
1 cup sugar
1 tbsp lemon zest
1/2 cup fresh lemon juice
3 eggs
Whipped cream for garnish

Directions

1. Preheat your oven to 325F. In a mixing bowl, combine the crushed digestive biscuits with the melted butter until well mixed. Press this mixture firmly into the bottom of a springform pan to form the crust.
2. In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the lemon zest and fresh lemon juice, mixing until well combined. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
3. Pour the lemon cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
4. Bake in the preheated oven for 50-55 minutes, or until the cheesecake is set and the center is slightly jiggly.
5. Once baked, remove the cheesecake from the oven and allow it to cool completely. Refrigerate for at least 4 hours to let the flavors meld and the texture firm up.
6. Serve chilled, topped with a dollop of whipped cream for an extra treat.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 50-55 minutes
• Total Time: 5 hours (including cooling and refrigeration)
• Servings: 8

Variations

• Graham Cracker Crust: Substitute digestive biscuits with graham crackers for a classic cheesecake crust.
• Berry Topping: Top with fresh berries like blueberries or raspberries for added color and flavor.
• Lemon Curd: Spread a layer of lemon curd on top of the cheesecake before serving for an extra citrus kick.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheating: Cheesecake is best served cold and does not require reheating.

FAQs

1. Can I use bottled lemon juice?
   Yes, but fresh lemon juice provides a better flavor.
2. How do I know when the cheesecake is done?
   It should be set around the edges and slightly jiggly in the center.
3. Can I freeze this cheesecake?
   Yes, it can be frozen for up to 2 months. Wrap it tightly and allow it to thaw in the refrigerator before serving.
4. What can I use instead of cream cheese?
   Neufchâtel cheese or a dairy-free cream cheese alternative can work, though the texture may vary.
5. Can I make this cheesecake without a springform pan?
   Yes, but be cautious when removing it from a regular cake pan.
6. How can I prevent cracks in my cheesecake?
   Avoid overmixing the batter and ensure it cools gradually.
7. What if I don’t have digestive biscuits?
   Graham crackers, shortbread cookies, or even Oreos can be used as substitutes.
8. Can I make mini cheesecakes instead?
   Yes, simply divide the batter among cupcake liners in a muffin tin and adjust baking time accordingly.
9. How long should I let it cool?
   Allow it to cool at room temperature for about an hour before refrigerating.
10. What’s the best way to slice cheesecake?
    Use a sharp knife dipped in hot water for clean, even slices.

Conclusion

This Lemon Cheesecake is a perfect blend of tart and sweet, making it a crowd-pleaser at any gathering. Easy to prepare and beautifully refreshing, it’s sure to become a favorite dessert in your recipe collection!

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