Lemon Cheesecake with Cream
A creamy and smooth cheesecake with a tangy lemon flavor, set on a golden crust and topped with fresh lemon zest.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tbsp sugar
For the filling:
- 2 cups cream cheese softened
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 2 tbsp cornstarch optional for thicker texture
For the garnish:
- Lemon zest
- Lemon slices
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Bake for 8-10 minutes until golden, then remove and let it cool.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth.
- Add the heavy cream, lemon juice, lemon zest, and vanilla extract. Beat until combined and creamy.
- If you prefer a thicker texture, mix in the cornstarch.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake for 45-50 minutes, or until the center is set and slightly jiggles.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with additional lemon zest and lemon slices.
NUTRITION FACTS (Per Serving)
Calories: 320 kcal
Carbohydrates: 30 g
Fat: 22 g
Protein: 5 g