Lemon Cheesecake

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This Lemon Cheesecake is like a slice of sunshine! Imagine a creamy, tangy cheesecake infused with the zest of fresh lemons, sitting atop a buttery graham cracker crust and adorned with luscious lemon curd, whipped cream, and slices of lemon. It’s a mouthwatering treat that’s both rich and refreshing.

I adore this Lemon Cheesecake—it’s truly a dessert masterpiece. The tartness of the lemon perfectly balances the richness of the cheesecake, creating a heavenly flavor combination that’s simply irresistible.

If you’re diving into the world of cheesecake making, here are some handy tips to ensure your dessert turns out perfect every time:

• When mixing in the eggs, be gentle! Overmixing can cause the cheesecake to expand and deflate, leading to unsightly cracks.
• Don’t forget the water bath! This step helps prevent cracking by ensuring gentle, even heat distribution.
• After baking, resist the urge to rush the cooling process. Leaving the cheesecake in the oven helps it cool gradually, reducing the risk of cracks.
• Before releasing the springform pan, run a knife around the edges to prevent sticking and splitting.

Lemon Cheesecake

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• Prep Time: 40 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 1x
• Category: Dessert

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Ingredients

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For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons melted unsalted butter

For the Lemon Cheesecake:

• 1 1/3 cups granulated sugar
• Zest of 2 lemons
• 4 8 oz blocks of cream cheese, softened
• 1/3 cup lemon juice
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs (at room temperature)

For the Whipped Cream:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Toppings:

• 1/2 cup lemon curd
• Lemon slices
• Additional lemon zest for garnish

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Instructions

For the Graham Cracker Crust:

1. Preheat your oven to 325°F.
2. Process the graham crackers into fine crumbs.
3. Mix the crumbs with sugar and melted butter, then press into the bottom and up the sides of an 8 or 9inch springform pan.
4. Bake for 10 minutes, then let cool.

For the Lemon Cheesecake:

1. In a mixer, combine sugar and lemon zest until fragrant.
2. Add cream cheese and beat until fluffy.
3. Mix in lemon juice, sour cream, and vanilla.
4. Add eggs one at a time, mixing gently after each addition.
5. Pour the batter over the cooled crust and bake in a water bath for 6570 minutes.
6. Let the cheesecake cool in the oven, then refrigerate overnight.

For the Whipped Cream:

1. Beat heavy cream, powdered sugar, and vanilla until peaks form.

To Serve:

1. Top the cheesecake with whipped cream, lemon curd, lemon slices, and zest.

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