The Ultimate Lemon Cheesecake Recipe (using Philadelphia Cream Cheese)

This recipe delivers a luxuriously smooth and tangy lemon cheesecake, leveraging the creamy richness of Philadelphia cream cheese. We'll cover everything from the perfectly baked crust to the vibrant lemon filling, ensuring your cheesecake is a showstopper.

Ingredients:

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tablespoons (3 ounces) unsalted butter, melted

For the Filling:

• 3 (8 ounce) packages Philadelphia Cream Cheese, softened to room temperature (this is crucial!)
• 1 ¾ cups (350g) granulated sugar
• ¼ cup (60ml) fresh lemon juice (about 2 large lemons)
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup (240ml) heavy cream

Instructions:

Making the Crust:

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
2. Combine Dry Ingredients: In a medium bowl, combine graham cracker crumbs and sugar.
3. Add Melted Butter: Pour in the melted butter and mix until evenly moistened. The mixture should hold together when squeezed.
4. Press into Pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
5. Bake (Optional): For a crispier crust, bake for 8-10 minutes. Let cool completely before adding the filling.

Making the Filling:

1. Beat Cream Cheese & Sugar: In a large bowl, beat the softened Philadelphia cream cheese and sugar together until smooth and creamy. An electric mixer is highly recommended.
2. Add Lemon Juice & Zest: Beat in the lemon juice, lemon zest, and vanilla extract until well combined.
3. Add Eggs One at a Time: Add the eggs one at a time, mixing well after each addition. Don't overmix.
4. Fold in Heavy Cream: Gently fold in the heavy cream until just combined. Avoid overmixing to prevent air bubbles.
5. Pour into Crust: Pour the filling over the cooled crust.
6. Water Bath (Optional but Recommended): To prevent cracking, place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.

Baking the Cheesecake:

1. Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. The water bath helps to create a slow, even bake.
2. Cool Down: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
3. Chill: Remove from the oven and water bath. Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.

Serving & Storage:

• Serve: Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve.
• Storage: Store leftover cheesecake in the refrigerator for up to 5 days.

Tips for Success:

• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free filling.
• Don't Overmix: Overmixing incorporates too much air, leading to cracks.
• Water Bath: The water bath creates a moist environment, preventing cracking and ensuring even baking.
• Patience is Key: Allow ample time for chilling to achieve the perfect consistency.

Variations:

• Blueberry Lemon Cheesecake: Add a layer of fresh blueberries to the filling or top with blueberry sauce.
• Raspberry Lemon Cheesecake: Incorporate raspberry puree into the filling or use a raspberry coulis as a topping.
• Key Lime Cheesecake: Substitute key lime juice for lemon juice for a different flavor profile.

This detailed guide ensures your Philadelphia Cream Cheese Lemon Cheesecake is a resounding success. Enjoy!