Description
Zesty triple lemon cheesecake delights dessert enthusiasts with its tangy layers of citrusy goodness. Creamy, rich, and perfectly balanced, this showstopping treat promises to elevate any gathering with its irresistible Mediterranean-inspired flavors you’ll crave.
Ingredients
Scale
Main Ingredients:
- 680 g (24 oz) cream cheese
- 200 g (7 oz) granulated sugar
- 4 large eggs
- 250 ml (1 cup) heavy cream
- 30 ml (2 tbsp) lemon juice
Lemon Elements:
- 15 g (2 tbsp) lemon zest
- 60 ml (1/4 cup) lemon curd
- 5 ml (1 tsp) lemon extract
Crust and Garnish:
- 200 g (1.5 cups) graham cracker crumbs
- 75 g (1/3 cup) unsalted butter
- 15 g (2 tbsp) powdered sugar
- Fresh lemon slices for garnish
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Pulse graham cracker crumbs, melted butter, and powdered sugar in a food processor until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan, creating an even crust.
- Refrigerate the crust while preparing the cheesecake filling.
- Using an electric mixer, cream the cream cheese and granulated sugar until smooth and fully incorporated, about 3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition to prevent lumps.
- Gently fold in heavy cream, lemon juice, lemon zest, lemon curd, and lemon extract until the mixture is uniform and silky.
- Pour the lemon-infused cheesecake batter over the chilled crust, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight to set completely.
- Before serving, garnish with fresh lemon slices and optionally dust with additional powdered sugar.
- Slice and serve chilled for the most intense lemon flavor.
Notes
- Prevent crust crumbling by pressing graham cracker mixture firmly and evenly into the pan, ensuring a compact and stable base for your cheesecake.
- Avoid overmixing the cheesecake batter to prevent incorporating too much air, which can cause cracking during baking and create a less smooth texture.
- Use room temperature ingredients like cream cheese and eggs to ensure a silky, lump-free batter and more even baking throughout the cheesecake.
- Experiment with gluten-free graham crackers or almond flour for a low-carb crust option, making this dessert suitable for those with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 37 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg