Creamy Lemon Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
For the Lemon Topping (optional):
1/2 cup fresh lemon juice
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon unsalted butter
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
3. Prepare the Lemon Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Add the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated and the filling is smooth.
4. Bake the Cheesecake:
Pour the lemon cheesecake filling over the pre-baked crust and smooth the top.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly in the middle.
Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for about 1 hour to prevent cracking.
5. Chill:
After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
6. Make the Lemon Topping (Optional):
In a small saucepan, whisk together the lemon juice, sugar, cornstarch, and lemon zest over medium heat. Cook, stirring constantly, until the mixture thickens, about 3-4 minutes.
Remove from heat and stir in the butter until melted and smooth. Let the topping cool before spreading it over the chilled cheesecake.
7. Serve:
Once the cheesecake has chilled, carefully remove it from the springform pan. Serve with the lemon topping or garnish with whipped cream and extra lemon zest for an extra citrusy kick.