If I could choose a favorite dessert it probably would be lemon “something”; lemon meringue pie, lemon cookies, lemon poppy-seed bread and many more. With Easter coming, lemon cheesecake obviously came to mind. Creamy, tangy, velvety rich, a oh so very I-am-not-on-a-diet rich lemon cheesecake.
Please excuse me for a second while I get myself another slice.
Ok I am back.
I did shy away from making cheesecake for a long time, not really sure why but I think I had the notion they were difficult to make. Was I ever wrong. They aren’t complicated, a bit time-consuming, but worth every minutes of it. Let’s cut to the chase and get on with how to make this deliciousness.
- 1 1/2 cup crushed graham cracker crumb
- 1/4 sugar
- 1/2 cup melted butter
Combine all the ingredients in a bowl and mix until all the graham crumb are covered with butter. Transfer in a pie dish, pressing down the mixture to form a crust. Bake at 350 degrees for 10 minutes. Let cool down before filling.
Cream cheese filling
- 2 (250g) cream cheese
- 1/2 cup sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 2 eggs
- 1/2 tsp vanilla
In a mixer, cream the sugar and cream cheese until fluffy. Add the lemon juice, zest, eggs and vanilla until all blended in. Pour into the pie crust placed in a water bath and baked for 40 minutes at 350 degrees.
Let cool and refrigerate for at least 3 hours.
- Zest of 2 lemons and juice of 3
- 1 1/2 cup sugar
- 1/2 cup butter (unsalted)
- 4 eggs
- 1/4 tsp salt
Cream the butter and sugar together, add the zest and juice of the lemons and salt. Beat in 1 egg at the time mix until well combine. Pour the mixture in a sauce pan, cook over medium heat while stirring constantly until it thicken (about 10 minutes)
Remove from the heat and cool. Pour over the cheesecake and refrigerate over night
Tip: Baking in a water bath will keep the oven moisture high and the heat gentle, and this will prevent cracking trough the middle of the cheesecake.