Love Cheesecake?
You’ll go crazy over this "The perfect CREAMY LEMON CHEESE CAKE" 🙌 🍰
Ultra creamy and loaded with perfect flavor of lemon, this is a make-ahead dessert recipe everyone will love!
Ingredients
For the crust:
5 oz. animal crackers
3 tablespoon sugar
4 tablespoon melted butter
For Creamy Lemon Cheesecake:
1 ¼ cup sugar
1 tablespoon grated lemon zest
1 ½ lb. cream cheese, room temperature
4 eggs, at room temperature
¼ cup lemon juice
¼ tsp salt
2 tsp pure vanilla extract
½ cup (113 grams) heavy whipping cream
Direction:
For the Crust:
Preheat oven to 325 degrees (F). Lightly spray a 9" spring form pan with non-stick spray.
Add the 5 oz. of animal crackers to the food processor and process this until its fine even crumbs. (for about 30 seconds). Now add 3 tablespoon of sugar and gradually pour in 4 tablespoon of melted butter while you blend them until it comes together to a coarse sand texture.
Put the crumbs to the bottom of the spring form pan, firmly pat the mixture into the pan to get a nice compact crust.
Bake in preheated oven for 15 minutes, until the crust is nice and golden brown. Place partially baked crust on a cooling rack and let it cool down while you prepare the filling. (Let it cool for 30 minutes)
For the Creamy Lemon Cheesecake Filling:
In large bowl using a hand held mixer or stand mixer beat the softened cream cheese for 10 seconds to help it soften.
Add 1 cup sugar and 1 tablespoon grated lemon zest gradually with mixing at the same time until it’s nice and soft, kind of fluffy. (For about 5 minutes)
Add in (4) eggs, one at a time, beating well after each addition also scraping down the sides and bottom of bowl as needed.
Add ¼ cup of lemon juice, ¼ tsp salt, and 2 tsp pure vanilla extract and beat smooth or about 30 seconds, scraping down the sides and bottom of bowl.
Add in the ½ cup heavy whipping cream and beat until it's just incorporated in the batter.
After giving it a final stir pour filling into prepared crust and, using a silicone spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water (not boiling water). This is your water bath and will help ensure your cheesecake comes out crack free and moist not dry. Since most of the pan is not leak proof I kept a rack under the cheese cake pan
Carefully place the pan in the oven and bake it in the oven at 350 degrees (F) for 1 hour and 15 minutes. (Until the temperature is 150 degrees F at the center of the cheesecake, the cheesecake should be still slightly wiggly)
Turn oven off and let the cheesecake cool in the oven for 1 hour, stick the wooden spoon right in the doorway and close the oven door.
Remove cake from oven and gently run a knife very around the edge of the cake, then loosely cover the pan with saran wrap and chill for at least 4 hours in the refrigerator. (I put mine in the refrigerator overnight)
All ready to slice it up. Pop the sides of the pan, Using slicing knife with thin blades to get more elegant slices.
For the perfect slice make sure to dip your knife in the hot water and dry it off before slicing
NOTE:
Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
Why not boiling water – because boiling water don’t allow cheesecake to cook as evenly the outsides gets overcooked before the insides were cooked
Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
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🌹Nehmath Shifa
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