Lemon Cheesecake Filling
Enjoy a zesty lemon cheesecake filling easily with this simple recipe. Make the perfect dessert for any occasion & incorporate the citrusy goodness of lemon.
Equipment
Ingredients
Graham Cracker Crust
- 1 tablespoon softened butter to grease the pan
- 1 ¾ cups finely crushed Graham Cracker Cookies
- ¼ cup granulated white sugar
- 6 tablespoons melted butter
Lemon Cheesecake Filling
- 1 cup white granulated sugar
- 2 medium lemons zested (2 tablespoons)
- 32 oz full fat cream cheese (softened)
- 4 large room temperature eggs
- 2 teaspoons pure vanilla extract
- ½ cup cold heavy whipping cream
- ¼ cup freshly squeezed lemon juice
Instructions
Make the Graham Cracker Crust
- Preheat the oven to 375 degrees F.
- Crush the graham crackers finely.
- In a small bowl mix the crushed cookies with the sugar and melted butter in until the crumbs are moistened.
- Line the bottom of a 9-inch springform pan with parchment paper. Lightly butter the bottom and sides of the pan.
- Press the crumbs into the bottom and half way up the sides of the springform pan.
- Bake the crust for 8 minutes. Remove the baked graham cracker crust from oven and cool on a wire cooling rack until needed. Immediately turn the oven off so it can cool down while mixing the lemon cheesecake filling.
- Once the crust and pan have cooled wrap the bottom and sides of the pan tightly with a double layer of heavy duty aluminum foil to prepare the pan for the water bath baking. Set the prepared springform pan aside until the filling is ready.
Make the Lemon Cheesecake Filling
- Heat a large pot of water until boiling. Turn off heat. You will need this hot water to make the water bath to bake the cheesecake.
- In a small bowl combine the lemon zest and granulated sugar. Use a whisk to blend the lemon zest into the sugar to release the oils of the lemon zest. The sugar should be slightly damp and be a pale yellow color. Set aside until needed.
- In a large mixing bowl with a hand held mixer beat the softened cream cheese until smooth and creamy. Add the lemon sugar to the bowl and beat on low until mixed in. Increase to medium and beat for 2 minutes to combine and allow the sugar to dissolve. Scrape the bowl and beat again for a few seconds.
- Add one egg to the bowl at a time beating for one minute and scraping the bowl in-between each addition.
- Add the lemon juice, heavy whipping cream and vanilla extract to the bowl. Beat for one minute on low to combine. Increase to medium and beat for 2 minutes.
- Pour the lemon cheesecake filling into the prepared crust. Carefully carry the pan so the filling doesn't move around and carry the cheesecake to the oven. Open the oven door and pull out the middle rack. Place the cheesecake pan down in the center.
- Pour the hot water into the bottom of the roasting pan being sure not to splash any onto the top of the cheesecake filling. Fill the pan with water until the level reaches the center of the springform pan.
- Slowly slide the oven rack into the oven and close the door. Bake for 60 to 65 minutes or until the edges are set but the center is still slightly jiggly. Turn the oven off and wedge the oven door open for 1 hour to allow the cheesecake to cool down slowly.
- After one hour carefully lift the cheesecake pan up out of the water bath and place it on a wire cooling rack. Remove the aluminum foil from the pan and cool the cheesecake to room temperature.
- Once cool cover the top of the pan tightly with aluminum foil or plastic wrap. Refrigerate for 24 hours before cutting and serving.
- Garnish with whipped cream, lemon curd and fresh berries before serving.
- Make 12 or more servings.
Recipe Expert Tips
?Pro Cheesecake Tips
- cheesecake crust: a baked cheese cake needs a baked cheesecake crust.
- When preparing this recipe, it’s crucial to use room temperature cream cheese. This will ensure that it’s smooth and soft, making it easier to blend with other ingredients.
- To get the perfect amount of lemon flavor, use freshly squeezed lemon juice and zest.
- lemon zest: use a fine lemon zester like this one (affiliate link) that I own and used to make this recipe. The lemon zest will be fine and thin.
- Crushing the graham crackers: A food processor makes easy work of crushing the cookies for the crust and combining the crumbs with the sugar and butter. If you don't own one crush the cookies in a plastic bag and mix the crust ingredients in a bowl.
Variations
- Crust: Make the cheesecake with a classic graham cracker crust for a more traditional cheesecake experience. Or use lemon flavored sandwich cookies to make the crust.
- Toppings: Top it with whipped cream, homemade lemon curd, strawberry sauce, blueberry sauce or fresh berries for an extra sweetness and tanginess.
- Presentation: Make cheesecakes in a jar instead of a 9-inch round cheesecake. You can put the filling in a pastry bag and pipe it into mason jars with a decorative tip.
Nutrition
Serving: 1ServingCalories: 516kcalCarbohydrates: 35gProtein: 8gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 167mgSodium: 397mgPotassium: 164mgFiber: 1gSugar: 27gVitamin A: 1456IUVitamin C: 3mgCalcium: 103mgIron: 1mg
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