Irresistible Lemon Cream Cheese Cake
Indulge in the perfect combination of tangy lemon and creamy cream cheese with this irresistible Lemon Cream Cheese Cake recipe! It’s the ultimate treat that will satisfy your sweet tooth and impress your guests.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup flour
Instructions:
- Preheat the oven to 325°F.
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press onto the bottom of a 9-inch springform pan.
- In another bowl, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract.
- Beat in eggs one at a time. Stir in flour until well combined.
- Pour mixture over crust and bake for 55-60 minutes, or until the center is almost set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Popular questions:
- Are there any alternatives for graham cracker crumbs?
- Can I use low-fat cream cheese for this recipe?
- Can I omit the lemon zest?
You can use crushed vanilla wafers or digestive biscuits as a substitute for graham cracker crumbs.
Using low-fat cream cheese may alter the texture slightly, but it should still work well in this recipe.
Lemon zest adds a lot of flavor to this cake, but if you don’t have it, you can skip it or use a little extra lemon juice for flavor.
Helpful tips:
- Add a touch of lemon extract for an extra burst of lemon flavor.
- Garnish with fresh berries or a dusting of powdered sugar before serving.
- You can make this cake ahead of time and refrigerate it overnight for even more flavor.
Expert Secrets:
- Make sure your cream cheese is completely softened to room temperature for a smooth and creamy texture.
- Avoid overmixing the batter once the eggs are added to prevent a dense cake.
- For a more intense lemon flavor, add a little extra lemon zest or lemon juice to the batter.
