Irresistible Lemon Cream Cheese Cake
Indulge in the zesty and creamy goodness of this Irresistible Lemon Cream Cheese Cake. Perfect for any occasion, this dessert is sure to be a hit with your family and friends!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup sour cream
Instructions:
- Preheat oven to 325°F.
- In a bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a separate bowl, beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla, lemon zest, lemon juice, and sour cream.
- Pour mixture over the crust in the pan.
- Bake for 55 minutes or until the center is set.
- Let cool before refrigerating for at least 4 hours.
Popular questions:
- Q: Can I use low-fat cream cheese instead?
- Q: Can I use a different type of citrus fruit for flavor?
- Q: Can I make this cake ahead of time?
A: While it may alter the texture slightly, you can substitute low-fat cream cheese in this recipe.
A: Yes, you can experiment with different citrus fruits like lime or orange for a twist on the flavor.
A: Yes, this cake can be made a day in advance and stored in the refrigerator.
Helpful tips:
- For a more intense lemon flavor, increase the amount of lemon zest and juice used.
- Add a lemon glaze on top of the cake for an extra burst of citrus flavor.
- You can garnish the cake with fresh berries or a dollop of whipped cream for added presentation.
Expert Secrets:
- To prevent cracks on the surface of the cake, avoid overmixing the batter after adding the eggs.
- Make sure all the ingredients are at room temperature to ensure a smooth and creamy texture.
- You can add a tablespoon of cornstarch to the batter to help stabilize the cream cheese mixture.