Description
Creamy lemon cheesecake delivers ultimate summer refreshment without heating up your kitchen. Silky smooth filling nestled in a graham cracker crust promises cool, zesty indulgence you’ll savor to the last delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 packages cream cheese (24 ounces or 750 grams), full fat
- 2 ¼ cups graham cracker crumbs (270 grams)
- 1 ½ cups powdered icing sugar
- ¾ cup heavy whipping cream (30-35% fat only)
Lemon Flavoring:
- 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
- Zest of 2 lemons (1 if you want a milder flavor)
Additional Ingredients:
- ½ cup butter, melted
- 1 teaspoon vanilla extract
Instructions
- Prepare a 23-centimeter (9-inch) springform pan by lining the bottom and sides with parchment paper to ensure effortless cake removal.
- Create the crust by thoroughly mixing graham cracker crumbs with melted unsalted butter, then firmly press the mixture evenly across the pan’s base and slightly up the sides, creating a compact foundation.
- Using an electric mixer, whip cream cheese in a spacious mixing bowl until achieving a silky, lump-free consistency at medium speed.
- Gradually incorporate powdered sugar, freshly squeezed lemon juice, finely grated lemon zest, and pure vanilla extract, blending until the mixture transforms into a smooth, harmonious filling.
- In a separate clean bowl, vigorously whip heavy cream at high speed until it develops stiff, glossy peaks that hold their shape when the beater is lifted.
- Delicately fold the whipped cream into the cream cheese mixture using a spatula, employing gentle circular motions to maintain the airy texture and prevent deflation.
- Perform a taste test, adjusting the sweetness or citrus intensity by adding extra lemon zest or powdered sugar if desired.
- Carefully transfer the velvety filling into the prepared graham cracker crust, smoothing the top with a spatula for an even surface.
- Cover the cheesecake and refrigerate for a minimum of 6 hours, preferably overnight, allowing it to set completely and develop rich, complex flavors.
- When ready to serve, remove from refrigerator, garnish with additional sweetened whipped cream, and slice into elegant portions.
Notes
- Chill this dessert for a minimum of 6 hours to ensure perfect texture and allow flavors to meld beautifully.
- Use fresh lemon juice and zest for the most vibrant, authentic citrus flavor that makes this cheesecake truly extraordinary.
- Ensure cream cheese is at room temperature to prevent lumps and create an ultra-smooth, creamy filling.
- Fold whipped cream gently to maintain the light, airy texture that defines this no-bake cheesecake.
- Springform pan is crucial for easy removal and presenting a picture-perfect dessert slice.
- Adjust lemon intensity by tasting and adding more juice or zest to match your preferred tanginess.
- Prep Time: 30 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 450 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 110 mg