Imagine a dessert so creamy, so tangy, and so utterly divine that it will transport you to a world of pure culinary bliss. This Lemon Cheesecake with Fresh Fruit is not just a dessert—it's a sensational experience that combines the velvety smoothness of cream cheese with the bright, zesty kick of fresh lemon, all crowned with a vibrant array of juicy, colorful fruits. Whether you're a baking novice or a seasoned pro, this recipe promises to turn your kitchen into a gourmet bakery and make you the star of any gathering!
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp freshly squeezed lemon juice
- 1 cup heavy cream
- fresh fruit (such as strawberries, blueberries, or raspberries)
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the bottom and sides with butter or cooking spray to prevent sticking.
- In a medium bowl, combine the graham cracker crumbs, 1/2 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a measuring cup or your fingers to pack it tightly. Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add 1/2 cup of granulated sugar, eggs, vanilla extract, and freshly squeezed lemon juice to the cream cheese. Continue to mix on low speed until all ingredients are well combined and the mixture is smooth.
- Pour the cream cheese filling over the cooled graham cracker crust in the springform pan, spreading it evenly with a spatula.
- Bake the cheesecake in the oven for 40-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- After an hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, whip the heavy cream in a mixing bowl until soft peaks form. Spread or pipe the whipped cream over the top of the chilled cheesecake.
- Garnish the cheesecake with fresh fruit such as strawberries, blueberries, or raspberries. Arrange the fruit artfully on top of the cheesecake for a beautiful presentation.
- Slice the cheesecake into 8 equal servings and serve chilled. Enjoy your delicious lemon cheesecake with fresh fruit!
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free filling.
- Don't overmix the cheesecake batter—this can incorporate too much air and cause cracking.
- Use a water bath or place a pan of water on the bottom rack to create humidity and prevent surface cracking.
- Let the cheesecake cool slowly in the oven to prevent sudden temperature changes that can cause splitting.
- Chill the cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor development.
- Run a knife around the edge of the pan before removing the springform to help prevent sticking.
- For clean, beautiful slices, use a hot, clean knife and wipe it between each cut.
Nutrition Facts
Calories: 306kcal
Carbohydrates: 19g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 88mg
