Don’t be intimidated by cheesecake! You can wow your friends and family by following my below tips to a make this easy lemon cheesecake recipe that turns out great every time. The wonderful lemon taste is light and so refreshing this time of year!
True confession – I am intimidated by cheesecake. I consider myself a halfway decent cook/baker/recipe follower, but I have tried, repeat tried, to make different flavored cheesecakes over and over again only to wind up with an ugly, mushy mess. Very frustrating. 🙁
But wait! Don’t let my cheesecake fail tales scare you off! These tips are sure to help you out:
- You’ll get a better result using full-fat ingredients – cream cheese and sour cream.
- Bring ingredients to room temperature before mixing, then mix at low speed.
- Having problems with your cheesecake developing cracks? There are two reasons to consider – overcooking or too fast cooling. Cook your cheesecake until the outer ring is slightly puffed, but the inner part has a slight jiggle to it, kind of like jello that is barely set. When cooling, allow it to sit in the turned-off oven for about an hour with the door slightly open. Then remove it from the oven and allow it to cool completely on a wire rack.
- Use lighter vs darker pans to help prevent cracking.
- If ugly cracks develop anyway, spread a layer of fruit over the top of the cake prior to cutting.
- For a nice, firm cheesecake it must chill for at least four hours prior to serving. Overnight is better.
Following the above tips, I’ve had great success with my cheesecakes turning out beautifully.
Easy And Delicious Lemon Cheesecake Recipe
- 18 gingersnap cookies
- 3 Tblsp real butter melted
- 4, 8 oz full fat cream cheese blocks, at room temperature
- 1½ cups granulated sugar
- 2 Tblsp cornstarch
- 4 large eggs at room temperature
- 2 Tblsp grated lemon zest
- ½ cup fresh lemon juice at room temperature
- 16 oz. sour cream
- ½ cup granulated sugar
- liquid yellow food color optional
Preheat oven to 325° F.
Break cookies into a food processor.
Add melted butter; pulse until fine crumbs form.
Press crumbs over bottom of pan, and up the sides, if desired.
Beat cream cheese, sugar and cornstarch in a large bowl on low speed until smooth.
Continuing on low speed, beat in eggs 1 at a time, just until blended.
Beat in lemon juice and zest.
Pour over crust.
Place on cookie sheet, bake 1¼ hours, or until puffy around the edges and the center slightly jiggles when shaken.
Cool 5 minutes, or until filling sinks slightly.
Stir sugar and sour cream together in a small bowl until sugar dissolves.
If desired, tint to a pale yellow with yellow food coloring.
Pour over cake filling, spread to edges.
Bake 5 minutes to set.
Allow the cheesecake to SLOWLY cool in the turned-off oven, with the door slightly open for 1 hour, then remove to a wire rack to cool completely.
Carefully, run a thin knife around the edge of the pan to release the cake, but leave the pan sides on.
Cover loosely, refrigerate at least 4 hours.
Up to 4 hours prior to serving, remove pan sides and place the cake on a serving plate.
If desired, garnish with mint leaves, whipped cream or lemon slices.
PIN IT FOR LATER!
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