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Lemon Cheesecake: A Decadent and Zesty Dessert, Can you possibly say no to a sweet-tart and rich lemon cheesecake? Be it a summer celebration or a dessert you want to enjoy when at home, this treat always pleases. But what is it about lemon cheesecake that makes it exceptional from all the other scrumptious choices? Let’s find all there is to know about it — its origins and how you can even replicate a perfect one at home.
The History of Cheesecake
For those enthusiastic about history, they will tell you cheesecakes date back to ancient Greece, where it was served to strenuous athletes during the first Olympic games. As time went by, this dish transformed its form and traveled from one country to the other. The style of cheesecake that is widely known to people, the New York style, began to develop in the 20th century. Cheesecakes are sweet enough, and adding lemon to them gives the taste a new twist and that more sweet and sour flavor that everybody wants.
Why Lemon Cheesecake is a Crowd-Pleaser
Lemon cheesecake is certainly sweet, and let me tell you, it is so sweet that it seems like you are biting a morsel of heaven! Cream cheese is also present but lightened by the addition of lemon juice making it perfect for the dessert lovers who love some cream. Be it one’s birthday, holiday, or just another lazy Sunday afternoon, everybody is ever ready for a lemon cheesecake and people rush for the slice for some reason. On top of that, it is flexible– fruit, a lemon glaze or even whipped cream can be added on top or even all of the three toppings can be applied.
Essential Ingredients for Lemon Cheesecake
You’re probably wondering how to prepare it but let us put you at ease; making lemon cheesecake is easier than what you are probably thinking. Here are the points that are a ‘must have’ when preparing any from lemon cheesecake.
Cream cheese: It’s the cheesecake’s base, offering that rich creaminess.
Fresh lemons: To be used for both juice and rind. So that the taste of the lemon is not artificial.
Sugar: This is to check the sourness of the lemons.
Eggs: These contribute to the firmness of the cheesecake.
Graham cracker crust: Provides the connectitive crunchiness.
Optional toppings: Lemon peel, cream, fruits.
Tips for Selecting the Best Lemons
If you want that fresh lemon flavor, you will need the best lemons in the market.
- Why fresh lemons make a difference: Fresh lemons will give you better taste than bottled lemon juice why because bottled lemon juice has preservatives that alter the natural taste and deteriorate the final product.
- Choosing ripe lemons: Hold the lemons and determine that they are not tender inside and that the outer layer glows with deep yellow color.
- Storing lemons: Store them in the fridge to prolong its life for up to two weeks.
Step-by-Step Guide to Making the Perfect Lemon Cheesecake
Preparing the Crust: Proceed with the procedure of making crust by first bashing graham crackers and incorporating melted butter. Use the springform pan to press the mixture in order to make a uniform crust.
Mixing the Filling: In a mixing bowl, add cream cheese and sugar and mix until smooth. Thereafter, add lemon juice, lemon zest, and eggs. However, make sure not to overdo the mixing, this is important!
Baking the Cheesecake: Heat the oven up to 325°F (163°C). When the crust is ready, pour the filling into the base and put it into the oven for approximately 50-60 minutes. There should be a slight jiggle in the middle.
Common Mistakes to Avoid When Making Lemon Cheesecake
Overtaxing the batter: This can also lead to cheesecake being marred with unnecessary cracks.
Baking at the wrong temperature: Follow a low consistent temperature as this is the way to avoid any baking wishy-washiness.
Using poor quality ingredients: Ingredients which are of low quality will not be as tastefully pleasing or yield as good of a texture as those that are fresh and of high quality.
The Importance of a Water Bath
A water bath is essential for yielding smooth cheesecakes which do not crack. Get an oven proof springform pan put it inside a larger baking container and fill up to the middle of the side of the pan with water. This eliminates uneven temperatures when baking.
Cooling and Chilling the Cheesecake
Once baked, switch off the oven and let the cheesecake remain there, with the door ajar, for an hour in the first place. Remove from the oven and allow the flavors to set by refrigerating for not less than 4 hours, but highly advisable to do so overnight.
Garnishing Your Lemon Cheesecake
You’ve finished baking a delicious lemon cheesecake, now comes the rather tricky part, decorating the cake! Lemon zest, whipped cream, and fresh berries add a flair of richness and sensation.
Pairing Lemon Cheesecake with Beverages
Light drinks particularly green tea or camomile tea suit lemon cheesecake extremely well. Those who wish to be a little more adventurous can take a sweet chilled Riesling or Prosecco which will go hand in hand with lemon cheesecake.
Storing and Freezing Lemon Cheesecake
Cheesecake can last in the refrigerator for a period of 5 days maximizing its potency with plastic wrap. Do you want to know whether or not you can freeze the cheesecake? Yes you can. Simply cover the cheesecake in cover and foil tightly and into the freezer up to 2 months and it should be okay.
Variations on Lemon Cheesecake
Lemon Blueberry Cheesecake: Blueberries would make a nice addition instead of the plain boring lemon cheesecake move.
No-Bake Lemon Cheesecake: This one is also the simplest and easy who doesn’t want to turn on the oven, just leave it out.
Gluten-Free Lemon Cheesecake: Use the gfcf Graham crackersr to create the apex of the cheesecake as the crust.
Frequently Asked Questions About Lemon Cheesecake
Is it alright to use bottled lemon juice instead? Fresh lemon juice is preferred due to its freshness.
What kind of crust is more preferable? Graham cracker crust is the easiest because it combines the sweetness and crunch pretty well.
When does the cheesecake fully bake? You should see the center jiggle a bit if you move the pan, the center should jiggle a bit.
Conclusion
Lemon cheesecake is an exquisite rosemary dessert after a dish, as it has all the cheesy lusciousness along with a tangy, refreshing touch of lemons. Everyone enjoys it, finds it easy to prepare, and finds it visually appealing. And now that you have the , it’s time for you to get your hands dirty, put it into practice, and make this fantastic dessert at home!
Lemon Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 packs 8 oz each cream cheese, softened
- 1 cup sugar
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Take a 9-inch springform pan and grease it.
- Combine crackers with melted butter and tar the mixture at the bottom of the pan. Keep aside.
- In a big bowl, beat together the cream cheese and the sugar until smooth. Pour in the lemon juice, zest, vanilla and eggs. Beat until just two or three mixtures are formed.
- Pour the mixture onto the crust.
- Place the pan into a larger pan and pour water into the latter filling only half way.
- Bake for about 50-60 minutes or until the edges are firm but there is a gentle jiggle in the center.
- After an hour, turn off the oven and open the oven door. When the cheesecake is cool, keep it in the refrigerator for at least 4 hours.
- Sprinkle with lemon zest and serve cold.
