Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Zester
- Citrus juicer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture down firmly.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add the 1 cup sugar and flour, and beat until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
9. Pour the mixture over the cooled crust.
10. Bake for 50-55 minutes, or until the center is almost set.
11. Remove from the oven and let cool to room temperature.
12. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
13. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Chilling time: 4 hours or overnight
5. Temperature:
Preheat oven to 325°F.
Serving size:
This recipe makes one 9-inch cheesecake, which serves 8-10 people.
Nutritional information:
Calories per serving: 536
Fat: 39g
Carbohydrates: 41g
Protein: 8g
Sodium: 357mg
Sugar: 31g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the crust.
- Granulated sugar can be substituted with brown sugar or honey.
- Sour cream can be substituted with Greek yogurt or heavy cream.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add a layer of blueberry or raspberry jam on top of the crust before pouring the cheesecake mixture.
- Use a chocolate cookie crust instead of graham cracker crust.
- Top the cheesecake with whipped cream and fresh berries.
- Add a teaspoon of lavender extract to the cheesecake mixture for a floral twist.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Run a knife around the edge of the cheesecake before removing from the pan.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Cheesecake is best served chilled, but if you prefer it warm, place a slice in the microwave for 10-15 seconds.
Presentation ideas:
- Top the cheesecake with lemon slices or curls.
- Dust the cheesecake with powdered sugar.
- Serve the cheesecake with a dollop of whipped cream.
Garnishes:
- Lemon slices or curls
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of sweet white wine, such as Riesling or Moscato.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks on the surface, it may have been overcooked or the oven temperature was too high.
- If the cheesecake is too dense, it may have been overmixed or the oven temperature was too low.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before and after handling food.
- Store leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The Romans also enjoyed cheesecake, and it spread throughout Europe during the Middle Ages. The modern cheesecake we know today originated in New York City in the 1900s.
Flavor profiles:
This lemon cheesecake is tangy, creamy, and sweet. The graham cracker crust adds a crunchy texture to the smooth filling.
Serving suggestions:
Serve this lemon cheesecake as a dessert for a special occasion or as a sweet treat for a weekend brunch.
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