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.
- 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!