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Homemade Baked Lemon Cheesecake

Homemade Baked Lemon Cheesecake

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Homemade Baked Lemon Cheesecake: A Zesty Twist on a Classic Favorite

Cheesecake is one of those desserts that never goes out of style. Its creamy, smooth texture and rich flavor make it a universal favorite. But if you’re looking to elevate the classic cheesecake recipe, why not add a refreshing twist with a homemade baked lemon cheesecake? The bright, tangy lemon adds a burst of flavor that perfectly balances the richness of the cheesecake filling, creating a dessert that is both indulgent and refreshing.

Whether you’re preparing it for a special occasion, a family gathering, or just because you’re craving something delicious, this baked lemon cheesecake will surely impress everyone who tastes it. Let’s dive into the recipe and learn how to make this delectable treat.

Why You’ll Love This Baked Lemon Cheesecake

  1. Perfect Balance of Flavors: The tangy lemon zest and juice enhance the creamy richness of the cheesecake, making it less heavy than traditional cheesecakes.
  2. Easy to Make: While a baked cheesecake might sound complex, this recipe is relatively simple and requires basic ingredients.
  3. Impressive Presentation: A well-baked cheesecake with its smooth surface and beautiful golden top is always a showstopper at any event.
  4. Versatile: You can dress it up with fresh berries, a drizzle of lemon glaze, or whipped cream for extra flair.

Ingredients for Homemade Baked Lemon Cheesecake

For the crust:

  • 1 1/2 cups graham cracker crumbs (about 10 graham crackers crushed)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream (optional for extra creaminess)
  • 1/4 cup heavy cream (optional for smooth texture)

For the topping (optional):

  • Fresh whipped cream
  • Lemon slices or zest for garnish
  • Fresh berries (strawberries, blueberries, or raspberries)

Instructions for Making Homemade Baked Lemon Cheesecake

Step 1: Prepare the Crust

  1. Preheat your oven: Preheat the oven to 325°F (165°C).
  2. Make the crust: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, cinnamon (if using), and melted butter. Stir until the mixture resembles wet sand.
  3. Press into pan: Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring it’s compact and even. You can also press it up the sides of the pan if you prefer a higher crust.
  4. Bake the crust: Place the pan in the preheated oven and bake for 8-10 minutes, or until golden and fragrant. Remove from the oven and set aside to cool slightly while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

  1. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes. Make sure there are no lumps.
  2. Add sugar and flour: Add the granulated sugar, flour, and salt to the cream cheese, and beat until smooth. Scrape down the sides of the bowl as needed.
  3. Add eggs one at a time: Add the eggs, one at a time, beating well after each addition. Mix on low speed to avoid overbeating, which can incorporate too much air into the batter.
  4. Add lemon zest and juice: Add the lemon zest and fresh lemon juice to the batter. Beat until fully combined.