Zutaten für Creamy Lemon Cheesecake
- 16 ounces (450g) cream cheese, softened
- Condensed Milk
- 2 large lemons (zest and juice)
- 2 large eggs
- Graham Cracker Pie Crust
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Zubereitung von Creamy Lemon Cheesecake
- Preheat oven to 325°F (160°C).
- Zest and juice 2 large lemons. Set aside 1/4 cup lemon juice and the lemon zest for later use.
- Ensure 16 ounces (450g) of cream cheese is at room temperature.
- Beat cream cheese with an electric mixer until completely smooth and creamy.
- Gradually add 14 ounces (397g) of sweetened condensed milk, mixing until fully incorporated and smooth.
- Stir in the reserved 1/4 cup fresh lemon juice and lemon zest, mixing until a smooth consistency is achieved.
- Add 2 large eggs one at a time, beating until just combined after each addition. Be careful not to overmix.
- Pour the batter into your prepared 9-inch pie crust.
- Bake in the preheated oven for 15-20 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove from oven and let cool completely on a wire rack for at least 20 minutes.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
169g
Fat
87g
Carbs
19g
