Lemon Cheesecake

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It’s finally spring! This lemon cheesecake is one of me and my mom’s favorites and is absolutely perfect for any occasion at this time of year! Lemon is such a great flavor that everyone loves. Hope you enjoy!


Recipe:

Crust:

  • 18 gingersnap cookies
  • 4 tbsp butter, melted

Filling:

  • 4 (8 ounces each) bricks 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1 1/2 cups sugar
  • 2 tbsp cornstarch
  • 4 large eggs
  • 2 tbsp grated lemon zest
  • 1/2 cup lemon juice

Topping:

  • 16 oz reduced-fat sour cream
  • 1/2 cup sugar
  • liquid yellow food color

Garnish:

  • heavy cream
  • 2 tsp vanilla extract
  • 1/2 cup sugar
  • 1 lemon sliced

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  1. Heat oven to 325 degrees F. Coat an 8- by 3-inch spring form pan with nonstick spray.  Make Crust: Break cookies into a food processor.  

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Add butter; pulse until fine crumbs form.

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Press over bottom of prepared pan; freeze until ready to fill.

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Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended.

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Beat in lemon zest and juice.

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It should look drippy like this.

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Pour over crust.

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Place on a sheet of foil in oven. Bake 1 1⁄4 hours, or until puffed around edges and center still jiggles slightly when shaken. Cool 5 minutes, or until filling sinks slightly.

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Stir sour cream and sugar in a small bowl until sugar dissolves. Tint pale yellow with food color.

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Pour over filling.

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Spread to edges.

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Bake 5 minutes to set. Remove to a wire rack to cool completely. Carefully run a thin knife around edge of pan to release cake (leave pan sides on). Cover loosely; refrigerate at least 4 hours.

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Whip heavy cream, vanilla, and sugar until fluffy.

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Put whip cream into frosting bag with star tip.

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Frost cake around edges.

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Place lemon slices on top. Serve and enjoy!


 

 

Recipe:

  1. Heat oven to 325 degrees F. Coat an 8- by 3-inch springform pan with nonstick spray.
  2. Make Crust: Break cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan; freeze until ready to fill.
  3. Make Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Beat in lemon zest and juice. Pour over crust.
  4. Place on a sheet of foil in oven. Bake 1 1⁄4 hours, or until puffed around edges and center still jiggles slightly when shaken. Cool 5 minutes, or until filling sinks slightly.
  5. Make Topping: Stir sour cream and sugar in a small bowl until sugar dissolves. Tint pale yellow with food color. Pour over filling; spread to edges. Bake 5 minutes to set. Remove to a wire rack to cool completely.
  6. Carefully run a thin knife around edge of pan to release cake (leave pan sides on). Cover loosely; refrigerate at least 4 hours.
  7. Whip heavy cream, vanilla, and sugar until fluffy.
  8. Put whip cream into frosting bag with star tip.
  9. Up to 4 hours before serving: Remove pan sides; place cake on a serving plate. Garnish with whipped cream and lemon slices (see photo). Refrigerate.
  10. Enjoy!

 

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4 thoughts on “Lemon Cheesecake

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