Imagine a dessert so heavenly, it combines the zesty brightness of fresh lemons with the creamy decadence of classic cheesecake, topped with vibrant, juicy strawberries. This Light Lemon Cheesecake is not just a dessert—it's a culinary experience that will transport you to a sunny afternoon of pure indulgence. Whether you're hosting a summer gathering or craving a sophisticated sweet treat, this recipe promises to be your new go-to dessert that looks professional but is surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or cooking spray.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even base for the cheesecake.
- In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer on medium speed until smooth and creamy, approximately 3-4 minutes. Ensure there are no lumps in the mixture.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Mix in the sour cream, fresh lemon juice, and lemon zest. Blend until the ingredients are fully combined and the mixture is silky smooth.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. This gradual cooling helps maintain a smooth texture.
- Remove the cheesecake from the oven and let it cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, carefully remove the springform pan sides. Top the cheesecake with fresh sliced strawberries, arranging them in an attractive pattern.
- Slice the cheesecake into 8 equal portions using a clean, sharp knife. For clean cuts, wipe the knife with a warm, damp cloth between each slice.
- Serve chilled and enjoy the light, tangy, and refreshing lemon cheesecake with sweet strawberries.
Tips
- Room Temperature Matters: Ensure all dairy ingredients like cream cheese, eggs, and sour cream are at room temperature for a smoother, lump-free batter.
- Prevent Cracks: The slow cooling method (leaving the cheesecake in the oven with the door slightly open) is crucial for preventing unsightly cracks.
- Use Fresh Ingredients: Fresh lemon juice and zest make a significant difference in flavor compared to bottled juice.
- Springform Pan Technique: Grease the pan lightly and consider lining the bottom with parchment paper for easy removal.
- Cutting Technique: For perfect slices, use a knife dipped in hot water and wiped clean between each cut.
- Chilling is Key: Allow the cheesecake to chill for at least 4 hours, preferably overnight, to achieve the best texture and flavor melding.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 135mg
