Lemon Cheesecake (Print)
Smooth, tangy lemon cheesecake with whipped cream and citrus garnish.
# Ingredients:
01 -
1/3 cup of butter, melted.
02 -
1 1/2 cups of crushed graham crackers.
03 -
3/4 cup of granulated sugar.
04 -
2 full cups of cream cheese.
05 -
Two eggs.
06 -
The zest of a single lemon.
07 -
1/3 cup of freshly squeezed lemon juice.
08 -
Whipped cream for topping.
09 -
Thin slices of lemon for decorating.
# Steps:
01 -
Turn your oven on to heat up to 325°F (160°C). Combine the cracker crumbs with the melted butter, and press it down to create the crust base in a 9-inch springform pan.
02 -
Use a mixing bowl to stir together the cream cheese and sugar until the texture is silky smooth.
03 -
One by one, crack in the eggs, mixing each time. Then stir in the lemon juice with some zest until everything blends nicely.
04 -
Carefully pour the cream cheese mix over the crust, leveling out the top to make it even.
05 -
Put it in the oven to bake for 45 minutes. Once done, cool it all the way down, then stick it in the fridge for at least 2 hours to chill.
06 -
Before serving, top it off with some whipped cream and those lemon slices.
# Notes:
01 -
You’ll love how creamy and refreshing this lemony dessert is.
02 -
Bright lemon flavors cut through the richness for an awesome balance of tangy and sweet.