Perfectly Easy Lemon Cheesecake

Perfectly Easy Lemon Cheesecake.  The recipe for this easy dessert is a perfect balance of sweet and sour. It is so delicious it will taste like it was made in a bakery.

Perfectly Easy Lemon Cheesecake.

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The recipe for this easy dessert is a perfect balance of sweet and sour.

It is so delicious it will taste like it was made in a bakery.

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Perfectly Easy Lemon Cheesecake


Ingredients

For the crust:

  • 1 and 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1/3 cup sugar

For the filling:

  • 16 ounces cream cheese softened
  • 3/4 cups sugar
  • 1 tablespoon lemon zest
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg lightly beaten

Instructions

For the crust:

  1. Preheat oven to 350ºF. Line an 8×8 baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.
  2. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand. Press it into the bottom of the prepared pan and bake for 5 minutes. Cool completely while making the filling.

For the filling:

  1. Reduce the oven temperature to 300ºF.
  2. Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined. Add the lemon zest, lemon juice, and vanilla. Beat until combined. Using a spatula, gently fold the egg into the batter until fully incorporated.
  3. Pour over prepared crust and bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly.
  4. Leave cheesecake in pan to cool completely then refrigerate for at least 8 hours.
  5. The cheesecake will keep for up to 5 days stored in an airtight container in the refrigerator. They can be frozen for up to 2 months. Thaw overnight in the refrigerator.
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