Lemon Cheesecake
Light and creamy, while not being overpowered by lemon flavor - this cheesecake is a delight!
Servings servings
Ingredients
Crust
- 2 cups vanilla creme cookie crumbs packed; about 24 Golden Oreos
- 2 tablespoons butter melted
Cheesecake
- 2 8-ounce packages cream cheese softened, room temperature
- 3 eggs large, room temperature
- 1 cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons lemon zest zest the lemons first, then juice them
- ½ cup lemon juice freshly squeezed, strained
- 3 cups sour cream
Topping
- ¼ cup sour cream
- ¼ cup sweetened condensed milk
- 1 1½ tablespoons lemon juice freshly squeezed, strained
- 1 - 2 drops yellow food coloring optional
Instructions
Crust
- Use a food processor, blender, or a heavy-duty zip-top bag and a rolling pin to crush the cookies into crumbs. Mix with the melted butter and lightly press it into a 9″ springform pan. Set aside.
Cheesecake
- Preheat the oven to 375℉.
- In the bowl of a heavy-duty mixer (or in a large bowl using a hand-held electric mixer), beat the cream cheese until softened and smooth. Add the eggs, one at a time, beating completely after each addition. Add the sugar, salt, extracts and beat until smooth. Add the lemon juice, lemon zest, and sour cream and beat until light, fluffy, and completely combined (be sure to scrape the sides and bottom of the bowl–sometimes a film of cream cheese will form and then lead to lumpy batter). Pour the batter into the prepared pan.
- Wrap the pan in one or two layers of heavy-duty foil or a turkey roasting bag. Place the pan in a larger roasting or baking pan. Use a pitcher or tea kettle to carefully pour water into the larger pan so it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 35-55 minutes or until the center is firm yet jiggly (like a custard or Jello). Turn off the oven and crack open the door. Let the cheesecake cool until the pan can be comfortably handled (about 1-2 hours) and then remove the pan from the water bath and allow it to cool completely on a completely flat surface.
- Carefully wrap the pan in plastic wrap or aluminum foil and refrigerate for at least 8 hours (preferably overnight).
- When ready to serve, carefully remove the sides of the springform pan.
Topping
- In a small bowl, whisk together ¼ cup sour cream, ¼ cup sweetened condensed milk, and 1 ½ tablespoons of strained, freshly squeezed lemon juice.
- Carefully spread it over the top of the chilled cheesecake. Using a sharp knife and wiping it clean after each cut, cut the cheesecake into slices and serve immediately.
Notes
- Store finished, cooled cheesecake, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
- Water Bath: Now...I cannot for the life of me find a springform pan that doesn't leak. I've also had not-so-great luck with wrapping the pans in foil. I've also mentioned this tip before, but just in case you missed it, try wrapping the pan in a turkey roasting bag (do not cover/seal the bag, just roll it up to the edges of your springform pan). For whatever reason, it seems to be better at keeping the water from the water bath out of the springform pan for me.
Nutrition
Calories: 374kcal, Carbohydrates: 43g, Protein: 5g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 85mg, Sodium: 211mg, Potassium: 158mg, Fiber: 1g, Sugar: 33g, Vitamin A: 526IU, Vitamin C: 7mg, Calcium: 97mg, Iron: 1mg
Calories: 374kcal
Cost: $10
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