Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 4 8-ounce packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons freshly grated lemon zest
- 1/2 cup sour cream
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Fine grater
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until combined. Press mixture into the bottom of the prepared pan.
3. In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 1/4 cups sugar, flour, salt, and vanilla extract. Beat until combined.
4. Add eggs one at a time, beating after each addition.
5. Add lemon juice, lemon zest, and sour cream. Beat until combined.
6. Pour mixture into prepared pan.
7. Bake for 45 minutes or until center is set.
8. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 437 kcal
Fat: 24 g
Carbohydrates: 44 g
Protein: 8 g
Substitutions for Ingredients
- Graham cracker crumbs: crushed vanilla wafers or gingersnaps
- Butter: margarine or coconut oil
- Cream cheese: Neufchâtel cheese
- All-purpose flour: almond flour or coconut flour
- Lemon juice: lime juice or orange juice
- Sour cream: Greek yogurt
Variations:
- Add 1/2 cup of chopped nuts to the graham cracker crust
- Add 1/2 cup of chopped fresh fruit to the cheesecake mixture
- Substitute the lemon juice and zest with orange juice and zest
Tips and Tricks:
- Make sure the cream cheese is softened before using
- Make sure the eggs are at room temperature before adding to the mixture
- Use freshly squeezed lemon juice for the best flavor
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or until warm.
Presentation Ideas:
- Top with fresh berries and a dollop of whipped cream
- Drizzle with a lemon glaze
- Sprinkle with lemon zest
Garnishes:
- Fresh berries
- Whipped cream
- Lemon glaze
- Lemon zest
Pairings:
- Fresh fruit
- Ice cream
- Shortbread cookies
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cheesecake cracks while baking, it may be due to over-baking. Try baking for a shorter amount of time.
- If the cheesecake is too soft, it may be due to not baking it long enough. Try baking for a longer amount of time.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure all ingredients are fresh and not expired.
- Refrigerate the cheesecake immediately after baking.
Food History:
Cheesecake has been around for centuries and is believed to have originated in Ancient Greece. It was served to athletes during the first Olympic Games in 776 BC.
Flavor Profiles:
This cheesecake has a rich, creamy texture with a hint of tartness from the lemon juice and zest.
Serving Suggestions:
Serve with fresh berries and a dollop of whipped cream.
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Region: French