Lemon Cheesecake

Why Make This Recipe

Lemon cheesecake is a delightful dessert that combines the creamy richness of cheesecake with a refreshing citrus flavor. It’s perfect for any occasion, from family gatherings to special celebrations. This recipe is simple, making it easy for both novice and experienced bakers to whip up a delicious treat that everyone will love.

How to Make Lemon Cheesecake

Ingredients:

• 3 Medium eggs
• 125g Cream cheese
• 50ml Milk
• 25g Unsalted butter
• 25g Cake flour
• 10g Corn flour
• 10g Lemon juice
• Lemon zest
• 35g Caster sugar (for whipping egg whites)
• Lemon juice (for whipping egg whites)

Directions:

1. Preheat your oven to 160°C (320°F). Grease and line the base of a springform pan.
2. In a mixing bowl, combine the cream cheese, unsalted butter, and caster sugar until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in milk, lemon juice, and lemon zest. Mix until everything is well combined.
5. In a separate bowl, whisk the cake flour and corn flour, then gently fold into the cream cheese mixture.
6. In another clean bowl, whip the egg whites until foamy, adding lemon juice and sugar until stiff peaks form.
7. Gently fold the whipped egg whites into the cheesecake batter.
8. Pour the batter into the prepared springform pan.
9. Bake in the preheated oven for 45-50 minutes or until the center is set. Turn off the oven and leave the cheesecake inside for an hour.
10. Let it cool completely before refrigerating for at least 4 hours or overnight.
11. Serve chilled, garnished with additional lemon zest if desired.

How to Serve Lemon Cheesecake

Lemon cheesecake is best served chilled. You can slice it into wedges and garnish with extra lemon zest or fresh berries for added color and flavor. A dollop of whipped cream on top also enhances its delightful presentation!

How to Store Lemon Cheesecake

Store any leftover lemon cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It can last for about 3-4 days in the fridge. If you want to save it longer, you can freeze it for up to a month. Just remember to thaw it overnight in the refrigerator before serving.

Tips to Make Lemon Cheesecake

• Make sure your cream cheese is at room temperature for easy mixing.
• Don’t skip the step of folding in the whipped egg whites, as this adds lightness to the cheesecake.
• If you prefer a smoother texture, you can blend the cheesecake batter before folding in the egg whites.

Variation

You can add a graham cracker crust for a more traditional cheesecake flavor. Simply crush some graham crackers, mix them with melted butter, and press it into the bottom of the springform pan before adding the cheesecake batter.

FAQs

Can I use lemon juice from a bottle instead of fresh lemon juice?
Yes, you can use bottled lemon juice, but fresh juice provides a brighter flavor.

Can I use a different type of cheese?
While cream cheese is traditional for cheesecake, mascarpone or ricotta can also create a delicious variation.

How do I know when the cheesecake is done baking?
The cheesecake is done when the center is just set. It may still be slightly jiggly, but it will firm up as it cools.