Lemon Cheesecake

This Lemon Cheesecake is a delightful blend of tangy citrus and rich cream cheese, creating a dessert that is both refreshing and indulgent. The base features a crunchy graham cracker crust pressed with melted butter, providing the perfect textural contrast to the smooth filling. Infused with fresh lemon juice and finely grated rind, the filling is lightened by folded-in egg whites for a delicate, mousse-like consistency. Dried fruit adds bursts of chewy sweetness, while the topping of lemon-sweetened whipped cream adds a final touch of brightness. It is an elegant yet approachable dessert, perfect for spring gatherings, brunches, or any occasion where you want to impress guests with a homemade treat that balances sweetness with a sharp, clean finish.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 1317.2

Dietary: Gluten-free

Description

This Lemon Cheesecake is a delightful blend of tangy citrus and rich cream cheese, creating a dessert that is both refreshing and indulgent. The base features a crunchy graham cracker crust pressed with melted butter, providing the perfect textural contrast to the smooth filling. Infused with fresh lemon juice and finely grated rind, the filling is lightened by folded-in egg whites for a delicate, mousse-like consistency. Dried fruit adds bursts of chewy sweetness, while the topping of lemon-sweetened whipped cream adds a final touch of brightness. It is an elegant yet approachable dessert, perfect for spring gatherings, brunches, or any occasion where you want to impress guests with a homemade treat that balances sweetness with a sharp, clean finish.

Ingredients

1 1/2 cup Graham cracker crumbs
1/4 cup Butter; melted
1/2 cup Vanilla sugar (see note)
3 lg Egg; separated
8 ounce Cream cheese; softened
3 teaspoon Lemon juice; fresh
1 Lemon Rind; finely grated
1/2 cup Raisins or currants
1/2 cup Heavy cream; whipped *

Directions

1
Preheat oven to 300F (150C).
2
Combine graham cracker crumbs, melted butter, and 2 tablespoons of the vanilla sugar.
3
Press the crumb mixture firmly into the bottom and sides of a greased 8-inch springform pan, reserving about 1/4 cup of the mixture for later use.
4
In a large bowl, beat egg yolks until smooth.
5
Gradually beat in the remaining 1/4 cup vanilla sugar, softened cream cheese, 2 1/2 teaspoons of lemon juice, and the grated lemon rind until the mixture is smooth and well combined.
6
In a separate clean bowl, beat egg whites until stiff but not dry.
7
Gently fold the beaten egg whites into the cream cheese mixture until just incorporated.
8
Stir in the raisins or currants.
9
Pour the filling into the prepared crust.
10
Bake in the preheated oven for 50 minutes, or until the filling begins to brown slightly on top.
11
While the cake bakes, whip the heavy cream until peaks form.
12
Add the remaining 1/2 teaspoon of lemon juice and the remaining vanilla sugar to the whipped cream and mix gently to combine.
13
Spoon the lemon whipped cream evenly over the top of the baked cheesecake.
14
Scatter the reserved graham cracker crumbs over the whipped cream topping.
15
Return to the oven and bake for an additional 5 to 10 minutes.
16
Remove from oven and allow to cool completely, then chill in the refrigerator until ready to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1317.2kcal

% Daily Value *
Total Fat 102.9g159%
Saturated Fat 59.9g300%
Cholesterol 562.2mg188%
Sodium 2015.9mg84%
Total Carbohydrate 51.6g18%
Dietary Fiber 11.0g44%
Sugars 32.1g
Protein 49.4g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, cheesecake, dessert, graham cracker, cream cheese, baking, citrus, springform, whipped cream, raisins, currants, vanilla sugar, egg whites, lemon zest, make-ahead, party food

Read it online: https://www.chefs-mate.com/recipe/lemon-cheesecake/