The Ultimate Philadelphia Lemon Cheesecake Recipe: A Zesty Delight

Philadelphia-style cheesecake is renowned for its creamy texture and rich flavor. This recipe elevates that classic with the bright, refreshing tang of lemon, creating a truly unforgettable dessert. Get ready to impress your friends and family with this decadent treat!

Ingredients:

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Filling:

• 3 (8 ounce) packages cream cheese, softened to room temperature (this is crucial!)
• 1 ¾ cups (350g) granulated sugar
• ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 large eggs
• 1 cup (240ml) heavy cream

Instructions:

Making the Crust:

1. Preheat your oven to 350°F (175°C). This ensures your crust bakes evenly.
2. Combine ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until evenly moistened.
3. Press into pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
4. Bake (optional): For a crispier crust, bake for 8-10 minutes. Let it cool completely before adding the filling.

Making the Filling:

1. Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. Use an electric mixer for best results.
2. Add lemon juice, zest, vanilla, and salt: Beat in the lemon juice, lemon zest, vanilla extract, and salt until well combined.
3. Add eggs one at a time: Add the eggs one at a time, beating well after each addition. Don't overmix.
4. Stir in heavy cream: Gently fold in the heavy cream until just combined. Avoid overmixing to prevent air bubbles.
5. Pour into crust: Pour the batter into the prepared crust.
6. Bake: 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 (this creates a water bath, preventing cracking).
7. Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
8. Cool gradually: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
9. Chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

Serving and Storage:

• Release from pan: Carefully run a thin knife around the edges of the cheesecake to release it from the springform pan before serving.
• Garnish: Garnish with fresh berries, lemon zest, or whipped cream.
• Storage: Store leftover cheesecake in the refrigerator for up to 5 days.

Tips for Success:

• Room temperature cream cheese: This is vital for a smooth, creamy filling.
• Don't overmix: Overmixing incorporates too much air, which can lead to cracks.
• Water bath: The water bath helps create a moist environment, preventing the cheesecake from cracking.
• Cool gradually: This prevents sudden temperature changes that can cause cracking.

This Philadelphia Lemon Cheesecake recipe is sure to become a new family favorite. The combination of creamy cheesecake and zesty lemon is simply irresistible. Enjoy! Remember to share your creations and tag us! #philadelphialemoncheesecake #cheesecake #lemoncheesecake #dessert #recipe