Lemon Cheesecake Delight
A refreshing dessert that combines creamy cheesecake richness with the zesty flavor of lemon, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the filling
- 1 package cream cheese, softened 8 oz package
- 1 cups powdered sugar
- 0.25 cups lemon juice
- 1 zest zest of 1 lemon
- 1 cups whipped cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the cream cheese until smooth. Gradually add powdered sugar, lemon juice, and lemon zest; mix until well blended.
- Fold in the whipped cream into the cream cheese mixture.
- Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake for 25 minutes until set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
For added creaminess, serve with a dollop of extra whipped cream and garnish with fresh lemon slices or lemon zest. Store leftovers covered in the refrigerator for 3-5 days or freeze for up to a month. Use room temperature cream cheese for a smoother mixture.