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Lemon Cheesecake

This lemon cheesecake features a crunchy graham cracker crust filled with a smooth, tangy cream cheese mixture. The filling is gently folded with whipped cream, giving it a velvety, airy texture, and the final dessert has a glossy, creamy appearance that’s both inviting and elegant.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/4 cup melted butter
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1/4 cup lemon juice freshly squeezed
  • 1 cup heavy cream whipped until soft peaks
  • 1 teaspoon vanilla extract

Equipment

  • Rolling pin
  • Springform pan
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Place graham crackers in a plastic bag and crush them into fine crumbs with a rolling pin, aiming for a sandy texture with few large chunks.
  2. Transfer the crumbs to a mixing bowl, then pour in melted butter and stir until the mixture feels evenly coated and crumbly.
  3. Press the crumb mixture firmly into the bottom of a springform pan, creating an even, compact crust. Chill in the fridge for at least 30 minutes to set.
  4. In a large bowl, beat the softened cream cheese with a spatula or mixer until smooth and fluffy, with no lumps remaining.
  5. Add granulated sugar to the cream cheese and fold in gently until well combined, maintaining the creamy texture.
  6. Mix in lemon juice and vanilla extract, stirring just until the mixture is uniform and slightly glossy.
  7. Carefully fold the whipped cream into the cream cheese mixture, using a spatula to incorporate it gently and preserve airiness.
  8. Pour the creamy filling over the chilled crust, smoothing the top with a spatula and giving the pan a gentle jiggle to settle the filling evenly.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm and set.
  10. Once chilled, remove the cheesecake from the springform pan, slice into portions, and serve chilled for a cool, velvety treat.

Notes

For a more intense lemon flavor, add a teaspoon of lemon zest to the filling. To customize sweetness, adjust sugar to taste before folding in the whipped cream.