Go Back
Paul

Lemon Cheesecake Delight: A Refreshing Dessert Recipe

Lemon Cheesecake Delight is a refreshing dessert that combines the tangy flavor of lemon with a creamy cheesecake filling, all atop a buttery graham cracker crust.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 cup heavy whipping cream

Method
 

  1. Preheat the oven to 325°F.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  4. Bake for 10 minutes, then remove from the oven and let it cool.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  6. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  7. Add the sour cream, lemon juice, and lemon zest, and mix until smooth.
  8. In a separate bowl, whip the heavy cream until stiff peaks form.
  9. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  10. Pour the filling over the cooled crust and smooth the top with a spatula.
  11. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
  12. Before serving, garnish with additional lemon zest or fresh berries if desired.

Notes

  • For a lighter version, substitute half of the cream cheese with Greek yogurt.
  • To add a fruity twist, swirl in some raspberry or blueberry puree before chilling.