Lemon Cheesecake

This delicious and creamy lemon cheesecake is absolutely delicious. A buttery graham cracker crust is topped with a zesty, lemony cheesecake batter, baked to creamy perfection, and once cooled, topped with dollops of homemade whipped cream and lemon slices.

📝 Ingredients

• 2 2/3 cups graham cracker crumbs
• 1/3 cup sugar
• 2/3 cup melted butter
• (4) 8 ounce full fat cream cheese, (room temperature)
• 1 cup sugar
• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons all purpose flour
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons lemon extract
• 5 large eggs, (room temperature, lightly whisked)
• 3 drops yellow food coloring, (if desired)
• Boiling water, (enough to go up halfway on the side of the roasting pan.)
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 1/4 teaspoon vanilla extract

👨‍🍳 Instructions

1. 1Preheat the oven to 325° and spray a 9-inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again. Set aside.
2. 2--- Graham Cracker Crust ---
3. 3In a medium bowl, add graham cracker crumbs, sugar and melted butter. Stir until combined.
4. 4Add graham cracker mixture into the prepared springform pan and press on the bottom and up the sides.
5. 5--- Lemon Cheesecake ---
6. 6In a large bowl, beat cream cheese for 2-3 minutes until light and fluffy. Add sugar and beat until smooth.
7. 7Pour heavy cream, lemon juice, vanilla extract, lemon extract, lemon zest and flour into cream cheese mixture and beat until combined.
8. 8Next, add the eggs and beat on low just until combined. Pour the batter into the prepared crust.
9. 9Place the springform pan on aluminum foil and wrap the foil up around the sides. Make sure to cover all the way up so no water can get between the aluminum foil and the pan.
10. 10Place the cheesecake in a roasting pan or shallow pan.
11. 11Add boiling hot water halfway up the springform pan (this helps the cheesecake from cracking).
12. 12Bake for 65 -75 minutes or until the center is almost set and still a little jiggly.
13. 13Carefully remove from the oven and let the water cool enough then remove cheesecake from the roasting pan and set on a wire rack to cool. Once cool enough, place in the refrigerator and chill for 4+ hours or overnight then remove cheesecake from the springform pan, top with homemade whipped cream and lemon slices, if desired, and enjoy.
14. 14--- Homemade Whipped Cream ---
15. 15In a small bowl, beat heavy cream, sugar and vanilla on high until stiff peaks form.
16. 16Garnish on completely cooled cheesecake before serving.