Zutaten für Easy Luscious Lemon Cheesecake
- 16 oz cream cheese
- 1 1/2 cups sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 (9-inch) graham cracker crumb crust
- Hot water, as needed (for water bath)
- Fresh lemon slices or berries, for garnish
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Zubereitung von Easy Luscious Lemon Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat cream cheese (16 oz) with an electric mixer until smooth and creamy.
- Gradually add sugar (1 ½ cups) and continue beating until well combined.
- Beat in lemon juice (½ cup) and lemon zest (2 tablespoons) until fully incorporated.
- Add vanilla extract (1 teaspoon) and mix until smooth.
- In a separate bowl, whisk together eggs (3 large) until light and frothy.
- Gradually add the eggs to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into your prepared graham cracker crust (9-inch).
- Place the cheesecake in a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the cheesecake pan (this creates a water bath for even baking).
- Bake for 40-45 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with fresh lemon slices or berries before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
97g
Fat
71g
Carbs
11g
