Lemon Cheesecake
Feb 18, 2023 1:31:47 GMT -5
Post by maybetoday on Feb 18, 2023 1:31:47 GMT -5
Lemon Cheesecake
Prep 30 minutes
Chilling Time 8 hours
Cook 1 hour 20 minutes
Ingredients
For the crust:
▢1 cup graham cracker crumbs
▢1 cup pecans (finely ground)
▢3 tablespoons sugar
▢7 tablespoons butter (melted)
For the cheesecake:
▢2½ pounds cream cheese (at room temperature)
▢1 cup sugar
▢3 tablespoons lemon zest (from about 2 lemons)
▢2 teaspoons vanilla extract
▢3 tablespoons cornstarch
▢⅓ cup heavy cream
▢3 large eggs (at room temperature)
▢2 large egg yolks (at room temperature)
▢½ cup lemon juice (freshly squeezed from about 3 lemons)
Instructions
Preheat oven to 375°F (191°C) and butter the bottom of a 10-inch springform pan.
Add the graham cracker crumbs, chopped pecans, sugar, and melted butter to a medium bowl. Then mix all the ingredients together until they are fully combined.
Press into the springform pan, going up the side of the pan about an inch. You can use the bottom of a glass to make it easier. Bake about 8 minutes, until lightly browned. Cool completely.
Reduce your oven temperature to 325°F (163°C). The crust and the cheesecake cook at different temperatures.
In the bowl of your stand mixer add the cream cheese and mix it until it's smooth using the whisk attachment. Add the sugar, lemon zest and mix together until incorporated. Next, add the vanilla extract, cornstarch, heavy cream and until until combined and smooth.
Next, add the eggs and yolks to the mixing bowl and mix just until combined. Lastly, add the lemon juice until well incorporated. Pour the cheesecake filling into the spring form pan on top of the cooled crust.
Cut two long pieces (about 20 inches) of heavy-duty aluminum foil and place them on top of each other perpendicularly. Now, place the springform pan on top of the foil, fold up the sides, and crimp to cover the bottom of the pan. Place the foil-wrapped springform pan into a larger roasting pan. Then fill the pan about halfway up the sides of the springform pan with boiling hot water.
Carefully transfer the cheesecake in the water-filled roasting pan to the oven and bake it for 60 to 70 minutes. When done, the cheesecake should be set, but the center still jiggle a little when you shake the pan. Keep in mind that the cheesecake will continue to cook for a few minutes even after it’s removed from the oven.
Cool for 1 hour, then remove the springform rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. You can top the cheesecake with lemon curd, garnish with whipped cream and lemon slice, if you like. Slice with a sharp knife and serve.
Notes
Note, a smaller springform pan will not work. There will be too much batter for the cheesecake to properly bake.
Room temperature ingredients. The cream cheese needs to be at room temperature to ensure that your cheesecake doesn’t have any lumps as well the eggs for the ingredients to properly emulsify.
Don’t open the oven door. While the cheesecake is baking it’s important not to open the oven door. Doing so can cause it to sink in the middle or crack.
The cheesecake must set. Cool the cheesecake in the pan for one hour at room temperature, then remove the springform pan, and put it in the fridge for at least another 8 hours to set. It will fall apart if you don’t follow these instructions.
This lemon cheesecake will keep in the fridge for up to 3 days wrapped well in plastic wrap or an airtight container. You can also store cheesecake in the freezer for up to 3 months. Then just allow it to come to room temperature before serving.
You can also make this with limes instead of lemon, or even make a lemon-lime cheesecake.
link
Prep 30 minutes
Chilling Time 8 hours
Cook 1 hour 20 minutes
Ingredients
For the crust:
▢1 cup graham cracker crumbs
▢1 cup pecans (finely ground)
▢3 tablespoons sugar
▢7 tablespoons butter (melted)
For the cheesecake:
▢2½ pounds cream cheese (at room temperature)
▢1 cup sugar
▢3 tablespoons lemon zest (from about 2 lemons)
▢2 teaspoons vanilla extract
▢3 tablespoons cornstarch
▢⅓ cup heavy cream
▢3 large eggs (at room temperature)
▢2 large egg yolks (at room temperature)
▢½ cup lemon juice (freshly squeezed from about 3 lemons)
Instructions
Preheat oven to 375°F (191°C) and butter the bottom of a 10-inch springform pan.
Add the graham cracker crumbs, chopped pecans, sugar, and melted butter to a medium bowl. Then mix all the ingredients together until they are fully combined.
Press into the springform pan, going up the side of the pan about an inch. You can use the bottom of a glass to make it easier. Bake about 8 minutes, until lightly browned. Cool completely.
Reduce your oven temperature to 325°F (163°C). The crust and the cheesecake cook at different temperatures.
In the bowl of your stand mixer add the cream cheese and mix it until it's smooth using the whisk attachment. Add the sugar, lemon zest and mix together until incorporated. Next, add the vanilla extract, cornstarch, heavy cream and until until combined and smooth.
Next, add the eggs and yolks to the mixing bowl and mix just until combined. Lastly, add the lemon juice until well incorporated. Pour the cheesecake filling into the spring form pan on top of the cooled crust.
Cut two long pieces (about 20 inches) of heavy-duty aluminum foil and place them on top of each other perpendicularly. Now, place the springform pan on top of the foil, fold up the sides, and crimp to cover the bottom of the pan. Place the foil-wrapped springform pan into a larger roasting pan. Then fill the pan about halfway up the sides of the springform pan with boiling hot water.
Carefully transfer the cheesecake in the water-filled roasting pan to the oven and bake it for 60 to 70 minutes. When done, the cheesecake should be set, but the center still jiggle a little when you shake the pan. Keep in mind that the cheesecake will continue to cook for a few minutes even after it’s removed from the oven.
Cool for 1 hour, then remove the springform rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. You can top the cheesecake with lemon curd, garnish with whipped cream and lemon slice, if you like. Slice with a sharp knife and serve.
Notes
Note, a smaller springform pan will not work. There will be too much batter for the cheesecake to properly bake.
Room temperature ingredients. The cream cheese needs to be at room temperature to ensure that your cheesecake doesn’t have any lumps as well the eggs for the ingredients to properly emulsify.
Don’t open the oven door. While the cheesecake is baking it’s important not to open the oven door. Doing so can cause it to sink in the middle or crack.
The cheesecake must set. Cool the cheesecake in the pan for one hour at room temperature, then remove the springform pan, and put it in the fridge for at least another 8 hours to set. It will fall apart if you don’t follow these instructions.
This lemon cheesecake will keep in the fridge for up to 3 days wrapped well in plastic wrap or an airtight container. You can also store cheesecake in the freezer for up to 3 months. Then just allow it to come to room temperature before serving.
You can also make this with limes instead of lemon, or even make a lemon-lime cheesecake.
link
