Zutaten für Lemon Dream Cheesecake
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 1 3/4 cups granulated sugar
- 3 (8 ounce) packages cream cheese
- 1 cup heavy cream
- 1/2 cup fresh lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon zest
- teaspoons vanilla extract
- 1 teaspoon lemon extract
- 4 large eggs
- few drops yellow food coloring (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Dream Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Lemon Dream Cheesecake
- Preheat oven to 325°F (160°C).
- Grease a 10-inch springform pan and wrap the bottom with foil to prevent leaks.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and ¼ cup granulated sugar. Mix until well combined.
- Press the crumb mixture firmly into the bottom and 2 inches up the sides of the prepared pan.
- Place the springform pan on a baking sheet.
- Bake for 10 minutes. Remove from oven and let cool on a wire rack.
- In a large bowl, beat 3 (8 ounce) packages of cream cheese until smooth and creamy.
- Gradually beat in 1 ½ cups granulated sugar until fully incorporated.
- Beat in 1 cup heavy cream, ½ cup fresh lemon juice, 2 tablespoons all-purpose flour, 2 tablespoons lemon zest, 1 teaspoon lemon extract, and a few drops of yellow food coloring (optional).
- Add 4 large eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
- Pour the batter into the prepared crust.
- Return the pan to the baking sheet.
- Bake for 55-65 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from oven and let cool on a wire rack for 10 minutes.
- Carefully run a thin knife around the edge of the pan to loosen the cheesecake.
- Cool completely at room temperature for 1 hour.
- Refrigerate overnight for optimal serving consistency.
- Remove the sides of the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
83g
Fat
78g
Carbs
9g
