PHILLY Lemon Cheesecake

PHILLY Lemon Cheesecake
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    5 hrs
  • SERVING
    24 People
  • VIEWS
    57

Indulge in the tangy symphony of our Lemon Cheesecake, where a buttery graham cracker base meets a creamy, lemon-infused filling. A delightful dessert that balances sweetness with a zesty kick, perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    90 mg
  • Fiber
    0 g
  • Protein
    5 g
  • Saturated Fat
    10 g
  • Sodium
    249 mg
  • Sugar
    10 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Image Step 02
02 Step

Recipe View In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Reserve 1/4 cup of the mixture. Press the remaining crumb mixture into the bottom of a 13x9-inch pan to form the crust. (10 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream, lemon zest, and lemon juice. Mix until well combined. Add eggs one at a time, mixing on low speed after each addition until just incorporated. (15 minutes)

Image Step 04
04 Step

Recipe View Pour the cream cheese mixture over the graham cracker crust. Sprinkle the reserved crumb mixture evenly over the top. (2 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven until the center is almost set but still has a slight jiggle, about 40 minutes. (40 minutes)

Image Step 06
06 Step

Recipe View Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to prevent cracking. (60 minutes)

Image Step 07
07 Step

Recipe View Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. (240 minutes)

For an extra burst of flavor, consider adding a teaspoon of vanilla extract to the cream cheese mixture.
To prevent the crust from burning, you can pre-bake it for 8-10 minutes before adding the filling.
When zesting the lemon, be careful not to grate the white pith, as it can impart a bitter flavor.
Use a water bath while baking to ensure even cooking and to minimize cracks.

Malika Bradtke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 19 Ratings)
Total Reviews: (4)
  • Alex Macejkovic

    This cheesecake was a hit at our family gathering! The lemon flavor is perfectly balanced.

  • Kiera Beahan

    Delicious! Next time, I might try adding a layer of lemon curd on top for an extra lemony punch.

  • Brennan Daugherty

    The crust was so easy to make, and the lemon filling was incredibly creamy. I'll definitely be making this again!

  • Holly Mcglynn

    I followed the recipe exactly, and it turned out amazing. The tip about leaving it in the oven to cool really helped prevent cracks.

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