Can I use Meyer lemons instead of regular lemons in lemon cheesecake?

Yes, Meyer lemons can be used in place of regular lemons for this lemon cheesecake recipe. Meyer lemons are sweeter and less acidic, which will give the cheesecake a milder lemon flavor but no other recipe adjustments are needed. Just use the same amount of juice and zest for best results.

How can I make mini lemon cheesecakes using this recipe?

To make mini lemon cheesecakes, use a muffin pan and the same crust and filling amounts as in the original recipe. Baking time remains similar—check for a set but slightly jiggly center, usually about 15-18 minutes. For smaller batches, you can adapt the filling recipe or try substituting lemon juice and zest to fit the size.

What can I use if I don’t have graham crackers for the crust?

If graham crackers aren’t available, use digestive biscuits or similar plain cookies. For the crust, crush about 200g (roughly 2 cups) of digestive biscuits, mix with 1/3 cup granulated sugar and 6 tablespoons melted butter, then pre-bake at 350°F (175°C) for 12-14 minutes. This creates a firm, flavorful base for the cheesecake.

Why is it important to use room temperature ingredients when making lemon cheesecake?

Using room temperature cream cheese, eggs, and other ingredients helps them blend smoothly and evenly. This prevents lumps and over-mixing, which can create a dense or grainy texture. Room temperature ingredients contribute to a creamy, smooth cheesecake batter and better overall texture after baking.

How do I bake lemon cheesecake using a water bath, and why is it necessary?

To bake with a water bath, place the springform pan inside a larger roasting pan and pour hot water about 1 inch high around it. This gentle, moist heat prevents the cheesecake from cracking and helps it bake evenly. Alternatively, place a pan of boiling water on the lower oven rack to create steam without direct contact with water.

Lemon Cheesecake Recipe With Creamy Tangy Citrus Flavor

Name: Lemon Cheesecake
Prep time: 5 h
Cook time: 1 h
Total time: 8 h
Cuisine: American
Ingredients: – 1 and 3/4 cups (210g) graham cracker crumbs; – 5 tablespoons (71g) unsalted butter, melted; – 1/4 cup (50g) granulated sugar; – 1 and 1/4 cups (250g) granulated sugar; – 1 tablespoon packed lemon zest; – 32 ounces (904g) full-fat brick cream cheese; – 1/2 cup (120ml) fresh lemon juice; – 1/3 cup (80g) sour cream or plain yogurt; – 1 teaspoon pure vanilla extract; – 3 large eggs; – 3/4 cup lemon curd; – Whipped cream; – Lemon slices and/or fresh berries

Description

🍋 Experience bright, zesty lemon flavor in this ultra-creamy cheesecake that melts in your mouth with every bite
🎂 Impress your guests with this show-stopping dessert that delivers perfect texture and refreshing citrus notes that will leave everyone asking for seconds

Ingredients

– 1 and 3/4 cups (210g) graham cracker crumbs

– 5 tablespoons (71g) unsalted butter, melted

– 1/4 cup (50g) granulated sugar

– 1 and 1/4 cups (250g) granulated sugar

– 1 tablespoon packed lemon zest

– 32 ounces (904g) full-fat brick cream cheese

– 1/2 cup (120ml) fresh lemon juice

– 1/3 cup (80g) sour cream or plain yogurt

– 1 teaspoon pure vanilla extract

– 3 large eggs

– 3/4 cup lemon curd

– Whipped cream

– Lemon slices and/or fresh berries

Instructions

1-Preheat oven to 350°F (177°C), positioning the rack in the lower-middle part.

2-Mix graham cracker crumbs, sugar, and melted butter to form the crust; press into the bottom and slightly up the sides of an ungreased springform pan; pre-bake for 10 minutes then allow to cool slightly.

3-Pulse lemon zest with sugar until zest is finely broken down to infuse sugar with lemon flavor.

4-Beat cream cheese and lemon sugar until smooth; add lemon juice, sour cream, and vanilla extract, mixing well.

5-Add eggs one at a time on medium speed, beating until just combined after each addition; avoid over-mixing.

6-Pour batter into the warm crust and smooth the surface.

7-Place the springform pan in a larger roasting pan; add about 1 inch of hot water for a water bath; bake for 55-70 minutes until edges are set but center remains slightly wobbly.

8-Turn off the oven, crack the door open, and let cheesecake sit in the water bath for 1 hour to cool gradually.

9-Remove cheesecake from the water bath and cool completely at room temperature.

10-Spread cooled lemon curd evenly over the top.

11-Refrigerate cheesecake for at least 4 hours or overnight to set.

12-Prior to serving, loosen cheesecake from the pan rim, remove the rim, and optionally garnish with whipped cream, lemon slices, or fresh berries.

13-Store leftovers covered in the refrigerator for up to 5 days.

Notes

🍋 Use room temperature ingredients to create a smooth batter and prevent overbeating for the perfect texture
🎯 Bake in a water bath to maintain humidity and prevent the cheesecake from sinking or developing cracks during baking
❄️ Let the cheesecake cool gradually in the oven with the door cracked for the best texture and to prevent sudden temperature shock

Prep Time: 1 hour
Chilling time: 4 hours
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32g
Sodium: 280mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g
Cholesterol: 135mg

Keywords: Lemon Cheesecake, Creamy Texture, Tangy Citrus, Cheesecake Recipe