Nothing beats the creamy, tangy goodness of a homemade lemon cheesecake, especially when it’s made with the rich and smooth Philadelphia cream cheese. This recipe is your ticket to dessert heaven, combining the perfect balance of sweet and citrusy flavors that will have everyone asking for seconds.
Why This Recipe Works
- The combination of Philadelphia cream cheese and fresh lemon juice creates a perfectly balanced flavor that’s neither too tart nor too sweet.
- Using a water bath during baking ensures a creamy, crack-free cheesecake that’s cooked evenly.
- The graham cracker crust adds a delightful crunch and buttery flavor that complements the creamy filling.
- Chilling the cheesecake overnight allows the flavors to meld together beautifully, resulting in a richer taste.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8-ounce) packages Philadelphia cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by preheating your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Tip: For an extra crisp crust, you can bake it for an additional 2 minutes.
Make the Filling
In a large bowl, beat the softened Philadelphia cream cheese and 1 1/4 cups sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until fully incorporated. Tip: Ensure all ingredients are at room temperature to avoid lumps in your filling.
Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the edges are set but the center is slightly wobbly. Tip: Avoid opening the oven door during baking to prevent cracks.
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, remove it from the oven and water bath, and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Tips and Tricks
For the smoothest cheesecake, make sure all your ingredients are at room temperature before starting. This helps them blend together more easily and prevents lumps. When zesting your lemons, avoid the white pith as it can add bitterness to your cheesecake. If you’re short on time, you can speed up the cooling process by placing the cheesecake in the freezer for about 2 hours before serving, though overnight chilling is best for flavor development.
Recipe Variations
- For a berry twist, top your cheesecake with a homemade strawberry or raspberry sauce.
- Add a layer of lemon curd on top of the cheesecake before serving for an extra lemony kick.
- Incorporate a tablespoon of poppy seeds into the crust for a subtle crunch and visual appeal.
- For a tropical version, mix in 1/2 cup of shredded coconut into the crust and top the cheesecake with toasted coconut flakes.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh? While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for the best flavor. Bottled juice often contains preservatives that can alter the taste of your cheesecake.
How do I know when the cheesecake is done baking? The cheesecake is done when the edges are set but the center still has a slight wobble to it. It will continue to set as it cools.
Can I make this cheesecake gluten-free? Absolutely! Simply substitute the graham cracker crumbs with your favorite gluten-free cookie crumbs, and ensure all other ingredients are gluten-free.
Summary
This lemon cheesecake recipe with Philadelphia cream cheese is a creamy, tangy delight that’s perfect for any occasion. With its buttery graham cracker crust and smooth lemon filling, it’s sure to be a hit. Follow the tips and variations to make it your own, and enjoy the delicious results!
