This Lemon Cheesecake recipe is the perfect dessert to celebrate spring, radiating with zesty lemon flavors in every bite. With a smooth, tangy cream cheese filling complemented by a classic graham cracker crust, this cheesecake is both light and creamy. It can be topped with whipped cream, lemon slices, or even indulgent lemon curd for extra flavor.

Ingredients:​

• For the crust:
  • 2 cups graham cracker crumbs
  • 6 tbsp melted butter
  • 1/4 cup sugar
• For the filling:
  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup lemon juice
  • 2 tbsp all-purpose flour
  • 1 tbsp grated lemon zest
  • 2-1/2 tsp vanilla extract
  • 1 tsp lemon extract
  • 10 drops yellow food coloring (optional)
  • 5 large eggs (room temperature, lightly beaten)

Directions:​

1. Prepare the crust: Preheat your oven to 325°F. Combine graham cracker crumbs, melted butter, and sugar in a small bowl. Press the mixture onto the bottom and up the sides of a greased 10-inch springform pan. Place the pan on a baking sheet and bake for 10 minutes. Allow it to cool on a wire rack.
2. Make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add in the heavy cream, lemon juice, flour, lemon zest, vanilla extract, lemon extract, and food coloring (if using). Mix in the eggs, beating on low speed just until combined. Pour the filling into the prepared crust, smoothing the top with a spatula.
3. Bake the cheesecake: Return the pan to the baking sheet and bake for 55-65 minutes or until the center is almost set. Cool for 10 minutes on a wire rack. Run a knife around the edge to loosen the cheesecake, then let it cool for another hour at room temperature. Refrigerate overnight.
4. Serve and enjoy: Remove the side of the springform pan, slice the cheesecake, and serve with your favorite toppings, such as whipped cream, lemon slices, or lemon curd.

Tips:​

• For extra tartness, add lemon curd on top just before serving.
• Garnish with whipped cream and mint leaves for an elegant presentation.
• You can experiment with different crusts like Nilla wafers or crushed shortbread.

Storage:​

• Keep leftovers wrapped in storage wrap or in an airtight container in the fridge for up to a week.
• To freeze, wrap the cheesecake securely and store for up to 2-3 months. Thaw in the fridge or at room temperature.
  

This Lemon Cheesecake is a perfect spring or summer treat, bursting with fresh, bright lemon flavor that will make any gathering feel like a celebration!

This recipe was sourced from Taste of Home. You can also share your own recipes in our Cooking & Recipes forum!