Spring Breeze Cheesecake
Delight in the refreshing flavors of a sunlit garden with this Spring Breeze Cheesecake, a dessert that perfectly balances creamy decadence with zesty brightness. Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with tangy lemon zest and freshly squeezed lemon juice, this cheesecake is a celebration of spring in every bite. Topped with a vibrant medley of fresh mixed berries and the optional elegance of edible flowers, it's as visually stunning as it is delicious. Ideal for brunches, festive gatherings, or a simple treat to savor, this recipe captures the essence of seasonal cheer. With its straightforward preparation and dreamy combination of citrus and cream, this dessert will surely become a crowd-pleaser. Serve chilled for the ultimate refreshing experience!
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Recipe Information
Ingredients
- 200 g graham crackers
- 80 g unsalted butter, melted
- 450 g cream cheese, softened
- 150 g granulated sugar
- 120 g sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 3 large eggs
- 2 tbsp lemon juice, freshly squeezed
- 150 g fresh mixed berries (strawberries, blueberries, raspberries)
- 5 pieces edible flowers (optional, for decoration)
- 1 tbsp powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment paper.
In a food processor, crush the graham crackers into fine crumbs. Add the melted butter and process until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan, firmly packing it down. Chill in the refrigerator while you prepare the filling.
Using a hand or stand mixer, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2 minutes.
Add the sour cream, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing.
Pour the cream cheese mixture over the chilled crust and smooth the top with a spatula.
Place the springform pan on a baking tray and bake in the preheated oven for 50-55 minutes, or until the edges are set and the center has a slight jiggle.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
Before serving, top the cheesecake with fresh mixed berries and edible flowers for a decorative touch. Optionally, dust lightly with powdered sugar.
Slice and enjoy your Spring Breeze Cheesecake!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 246.9 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 683 mg | 15% | |
*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.
