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Homemade Baked Lemon Cheesecake

Homemade Baked Lemon Cheesecake

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  • Add optional ingredients: For a creamier filling, you can add sour cream and heavy cream to the batter. This step is optional but adds extra smoothness and richness.
  • Mix until smooth: Make sure the filling is completely smooth and free of lumps.
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    • Step 3: Assemble and Bake the Cheesecake

    1. Pour the filling into the crust: Carefully pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
    2. Prepare for water bath: To ensure even baking and prevent cracks, you can bake the cheesecake in a water bath. To do this, wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and add hot water until it reaches halfway up the sides of the springform pan.
    3. Bake the cheesecake: Place the cheesecake in the oven and bake for about 50-60 minutes or until the edges are set, but the center is slightly jiggly. The cheesecake will firm up as it cools.
    4. Turn off the oven and cool: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps it cool gradually and prevents cracking.
    5. Chill: After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for the best results.

    Step 4: Serve and Garnish

    1. Release from pan: Once chilled, carefully run a knife around the edge of the cheesecake before releasing the springform pan. This ensures a smooth, clean edge.
    2. Garnish: Top the cheesecake with fresh whipped cream, lemon slices or zest, and fresh berries for a colorful and beautiful presentation.

    Tips for the Perfect Baked Lemon Cheesecake

    • Room Temperature Ingredients: Be sure to use room-temperature cream cheese, eggs, and sour cream. This helps achieve a smooth filling without lumps.
    • Don’t Overmix: Overmixing the batter can lead to cracks in the cheesecake and an overly airy texture. Mix until just combined.
    • Water Bath for Even Baking: While not mandatory, using a water bath can help prevent cracks by ensuring even, gentle baking.
    • Chill Before Serving: A baked cheesecake needs time to set, so don’t skip the chilling step! Allow it to chill overnight if possible.
    • Avoid Overbaking: Cheesecake should be slightly jiggly in the center when done. Overbaking can cause it to dry out or crack.

    Why You’ll Love This Baked Lemon Cheesecake

    This homemade baked lemon cheesecake is a perfect balance of creamy, tangy, and slightly sweet flavors. The bright and zesty lemon cuts through the richness of the cheesecake, making each bite incredibly refreshing. The graham cracker crust adds the perfect crunchy contrast to the smooth and velvety filling. Whether served at a dinner party or as a special treat for yourself, this cheesecake is sure to become a go-to dessert in your collection.

    Final Thoughts

    Baked lemon cheesecake is an irresistible dessert that’s simple to make and perfect for any occasion. The bright lemon flavor gives a fun twist on the traditional cheesecake, creating a dessert that’s both comforting and refreshing. By following this easy-to-follow recipe, you can create a cheesecake that’s sure to impress your friends and family, leaving everyone asking for the recipe!