INGREDIENTS:
For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup sugar
For the filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 and 1/4 cups granulated sugar
- 1 tablespoon packed lemon zest (about 1 lemon)
- 1/2 cup fresh lemon juice (about 3-4 lemons), at room temperature
- 1/3 cup sour cream or plain yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
INSTRUCTIONS:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Press into the bottom and up the sides of a 9-inch springform pan.
- In a large bowl, cream together the cream cheese and granulated sugar until light and fluffy. Beat in the lemon zest, lemon juice, sour cream, and vanilla extract until just combined. Add the eggs one at a time, beating well after each addition.
- Pour the filling into the prepared crust and bake for 50-60 minutes, or until the center is almost set.
- Let the cheesecake cool completely before removing it from the pan.
TIPS:
- For a smoother cheesecake, use a food processor to grind the graham crackers into crumbs.
- To prevent the cheesecake from cracking, do not overmix the batter.
- Bake the cheesecake in a water bath to help prevent cracking. To do this, place the springform pan in a larger baking dish and fill the baking dish with hot water until it comes halfway up the sides of the springform pan.
- Let the cheesecake cool completely before removing it from the pan. This will help prevent it from breaking.
VARIATIONS:
- Blueberry Lemon Cheesecake: Add 1 cup of blueberries to the filling.
- Raspberry Lemon Cheesecake: Add 1 cup of raspberries to the filling.
- Strawberry Lemon Cheesecake: Add 1 cup of strawberries to the filling.
- Lemon Meringue Cheesecake: Top the cheesecake with a meringue topping before baking.
- White Chocolate Lemon Cheesecake: Add 1/2 cup of white chocolate chips to the filling.
- Lemon Nutella Cheesecake: Add 1/2 cup of Nutella to the filling.
- Lemon Oreo Cheesecake: Crush 1 package of Oreos and add them to the crust.
- Lemon Biscoff Cheesecake: Crush 1 package of Biscoff cookies and add them to the crust.
BENEFITS:
Lemons are a good source of vitamin C, which is an antioxidant that can help boost the immune system. They also contain potassium, which is important for blood pressure regulation. Additionally, lemons contain citric acid, which can help to improve digestion.
NUTRITION VALUE:
A slice of lemon cheesecake (1/8 of a 9-inch cheesecake) contains approximately:
- Calories: 250
- Fat: 15 grams
- Saturated Fat: 9 grams
- Cholesterol: 60 milligrams
- Sodium: 200 milligrams
- Carbohydrates: 25 grams
- Sugar: 20 grams
- Protein: 5 grams
It is important to note that the nutrition value of lemon cheesecake can vary depending on the recipe used and the ingredients used. For example, using full-fat cream cheese and sour cream will increase the calorie, fat, and saturated fat content of the cheesecake. Additionally, adding toppings such as whipped cream or chocolate chips will also increase the calorie and fat content of the cheesecake.
Overall, lemon cheesecake is a delicious and decadent dessert. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.
Enjoy! 😋😋
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