Light and Fluffy Lemon Cheesecake
Indulge in the dreamy, citrusy delight of this Light and Fluffy Lemon Cheesecake, a perfect blend of tangy lemon and rich creaminess that will leave your taste buds singing. Featuring a buttery graham cracker crust and an airy, velvety filling infused with fresh lemon juice, lemon zest, and a hint of vanilla, this cheesecake delivers a burst of zesty brightness in every bite. Its unique baking technique ensures a silky-smooth texture, while a gentle cooling process prevents cracks, resulting in a stunning, bakery-worthy dessert. Easy to prepare with just 20 minutes of active prep time, this luscious lemon cheesecake is ideal for spring gatherings, dinner parties, or whenever you crave a light yet indulgent treat. Serve chilled and garnish with a dollop of whipped cream or fresh berries for an impressive finish!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 150 grams granulated sugar
- 120 grams sour cream
- 60 milliliters fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then set it aside to cool.
Reduce the oven temperature to 160°C (325°F).
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes, using a hand or stand mixer on medium speed.
Add the sour cream, lemon juice, lemon zest, and vanilla extract to the bowl. Mix until combined.
Add the eggs one at a time, mixing on low speed after each addition, just until incorporated. Avoid overmixing to keep the batter light and airy.
Sprinkle in the flour and gently fold it into the batter until just combined.
Pour the filling over the cooled crust and smooth the top with a spatula.
Place the cheesecake in the center of the preheated oven. Bake for 60 minutes or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. This gentle cooling process helps prevent cracks.
After 1 hour, remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the pan. Allow it to cool to room temperature before covering and refrigerating for at least 4 hours or overnight.
When ready to serve, release the springform pan, slice, and enjoy your light and fluffy lemon cheesecake!
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.6 g | 356% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 354.2 g | 129% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 224.8 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 829 mg | 64% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
