Delight Your Taste Buds: A Creamy and Tangy Cheesecake with Lemon Juice Recipe
Guide or Summary：Ingredients:Instructions:Cheesecake, with its velvety texture and rich flavor, is a perennial favorite among dessert enthusiasts. But what……
Guide or Summary：
Cheesecake, with its velvety texture and rich flavor, is a perennial favorite among dessert enthusiasts. But what if there was a way to elevate this classic dessert with a burst of citrusy freshness? Enter the creamy and tangy cheesecake with lemon juice recipe, a delightful fusion that will tantalize your taste buds and leave you craving for more.
Ingredients:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of all-purpose flour
- 1/2 cup of heavy cream
- 1/4 cup of lemon juice
- 1 tablespoon of lemon zest
- 2 large eggs
- 1 large egg yolk
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap it with aluminum foil, extending the foil over the edges of the pan to facilitate easy removal later.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10-12 minutes, or until it's lightly golden. Remove from the oven and let it cool while preparing the filling.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and mix until well combined. Blend in the vanilla extract and flour until fully incorporated.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks of cream remain.
5. In a small bowl, whisk together the lemon juice, lemon zest, eggs, and egg yolk. Add this mixture to the cream cheese mixture, gently folding until well combined.
6. Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
7. Place the springform pan in a large baking dish and fill the dish with hot water until it reaches about halfway up the sides of the pan. This water bath will help create a smooth, even texture for the cheesecake.
8. Bake the cheesecake for 55-65 minutes, or until the top is set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for an additional 30 minutes. Remove the pan from the water bath and let it cool completely at room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to set completely.
9. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and transfer the cheesecake to a serving plate. Drizzle with additional lemon juice or garnish with fresh lemon zest and berries if desired.
This cheesecake with lemon juice recipe is a delightful fusion of creamy richness and tangy freshness. The lemon juice adds a vibrant burst of flavor that complements the smooth texture of the cheesecake, making it a perfect dessert for any occasion. Whether you're celebrating a special event or simply indulging in a sweet treat, this cheesecake is sure to be a crowd-pleaser. So why wait? Dive into the world of cheesecake and discover a new favorite dessert that's as delightful as it is delicious. Enjoy!