Ingredients for Light And Fluffy Lemon Cheesecake
- Biscuits
- Butter
- Evaporated Milk
- Lemon Jelly Crystals
- Hot Water
- 3 (8 ounce) packages cream cheese, softened
- Vanilla Essence
- Lemons
- Caster Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Light And Fluffy Lemon 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.
How to Make Light And Fluffy Lemon Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press mixture into the bottom of the prepared pan.
- For the filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in lemon zest and lemon juice. Make sure to beat well after each addition.
- Pour the filling over the crust and bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, carefully remove the sides of the springform pan. Garnish with fresh berries, whipped cream, or a lemon twist (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
102g
Fat
46g
Carbs
13g
