Lemon Cheesecake
Equipment
- 1 10-inch springform pan
Ingredients
CRUST
- 2 cups graham cracker crumbs
- 6 tbsp butter, melted
- 1/4 cup sugar
FILLING
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1/4 cup lemon juice
- 2 tbsp all-purpose flour
- 1 tbsp grated lemon zest
- 2-1/2 tsp vanilla extract
- 1 tsp lemon extract
- 10 drops yellow food coloring, optional
- 5 large eggs, room temperature, lightly beaten
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Mix the graham cracker crumbs, butter, and sugar in a small bowl.
- Grease a 10-inch springform pan. Then, press the mixture into its bottom and up the sides at least two inches. Transfer the pan to a baking sheet and bake for 10 minutes. Remove the pan from the oven, and allow the crust to cool on a wire rack.
- Combine the cream cheese and sugar in a large bowl. Mix well until they are smooth. Then, add the cream, lemon juice, flour, lemon zest, vanilla extract, lemon extract, and food coloring (if using). Mix well.
- Add eggs one at a time. Using a mixer on low speed, mix each one in before adding the next.
- Pour the mixture into the cooled crust. Return the now-filled cheesecake to the baking sheet.
- Bake it for 55 to 65 minutes in the preheated oven. The center should be almost but not entirely set. Once the cake is ready, remove it from the heat and transfer it to a wire rack. Run a clean knife around the edge of the pan to loosen the cake, then allow it to cool for 1 hour.
- Transfer the cooled cheesecake to the refrigerator. Chill overnight.
- Remove the side of the pan, serve, and enjoy!
Tried this recipe?Let us know how it was!