Indulge in the delightful symphony of flavors with our layered lemon cheesecake, a show-stopping dessert that’s perfect for any occasion. This creamy confection strikes a perfect balance between the zesty zing of lemons and the smooth richness of cheesecake, making it a crowd favorite at gatherings or as a simple treat at home.
Growing up, lemon desserts were a staple at our family get-togethers, thanks to my grandma’s love for citrus fruits. I remember how her cheerful voice would fill the kitchen as she zestfully prepared various lemon treats. Her layered lemon cheesecake was always the highlight, a creamy masterpiece that we eagerly anticipated indulging in. Inspired by these fond memories, this recipe bridges the past and the present, preserving her legacy with every bite.
Why You’ll Love This Recipe
This layered lemon cheesecake is a home baker’s dream. Not only is it easy to prepare, but its vibrant citrus flavor also brings a refreshing twist to the traditional cheesecake. The luscious texture combined with the punch of lemon makes it a versatile dessert that tantalizes the taste buds. Its stunning layer effect is sure to impress guests, making it perfect for festive occasions or a cozy family dinner.
Ingredients Notes
The recipe calls for fresh lemons, high-quality cream cheese, and a crumbly graham cracker crust. Opt for organic lemons to ensure an intense, fragrant zest. If cream cheese is out of reach, mascarpone is a fine substitute, offering a lighter yet equally delicious result. Ensure that all dairy ingredients are at room temperature to achieve a smooth batter.
Recipe Steps
Step 1
Begin with the crust by combining crushed graham crackers and melted butter in a mixing bowl. Press the mixture into a springform pan, ensuring an even layer. Bake in a preheated oven for 10 minutes at 350°F (175°C), then let it cool.
Step 2
For the lemon layer, whisk together sugar, cornflour, water, and freshly squeezed lemon juice in a saucepan. Cook over medium heat until it thickens. Stir in egg yolks one at a time, followed by butter and lemon zest. Allow it to cool slightly.
Step 3
In a large bowl, beat cream cheese until fluffy, add sugar, and continue beating. Incorporate eggs one at a time, followed by sour cream and a hint of vanilla extract for depth of flavor.
Step 4
Pour half of the cream cheese filling over the crust, spreading evenly. Gently add the lemon layer, then cover with the remaining cream cheese mixture. Use a spatula to smooth the top.
Step 5
Bake in a water bath at 325°F (160°C) for about an hour. It should wobble slightly at the center. Once cooled, refrigerate overnight for the best set and flavor.
Storage Options
To store leftovers, cover the cheesecake with plastic wrap and keep it refrigerated for up to 5 days. For longer preservation, freeze individual slices wrapped in foil for up to 2 months. Allow defrosting in the fridge before serving.
Variations & Substitutions
For a gluten-free version, use crushed gluten-free cookies instead of graham crackers. Want to add a fruity twist? Layer in fresh raspberries or blueberries before baking. Lactose-intolerant? Substitute with lactose-free cream cheese and sour cream.
Serving Suggestions
This cheesecake shines at any dining event. Serve chilled with a dollop of whipped cream or a fresh berry compote for an extra touch of elegance. Perfect as a summer barbecue dessert or a winter dinner party centerpiece, it’s a delight any time of the year.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely! This cheesecake is best made ahead of time to allow the flavors to meld and the layers to set. Prepare it up to two days in advance, storing it in the fridge until it’s time to serve.
What if my cheesecake cracks? No worries if it cracks a bit. It often happens with cheesecakes. Gently pat it down with a spatula while it’s still warm, or cover with a lemon glaze or fresh fruit topping to keep it visually pleasing while adding an extra burst of flavor.
How do I achieve a smooth cheesecake surface? Ensure that all your ingredients are at room temperature before mixing. Avoid overbeating the batter to prevent air bubbles that can create cracks. A water bath during baking also helps keep the texture velvety and crack-free.
Layered Lemon Cheesecake
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 0.5 cup unsalted butter melted
- 2 blocks cream cheese softened
- 1 cup sugar
- 2 tablespoons lemon zest freshly grated
- 0.5 cup lemon juice freshly squeezed
- 2 large eggs
Instructions
Preparation Steps
- Preheat the oven to 325°F (160°C).
- Mix the graham cracker crumbs and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add in the lemon zest and lemon juice and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50 minutes or until the center is set and the top is lightly golden.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.
