12 Days of Sugar – Day 4
This Lemon Cheesecake is creamy, rich and absolutely delicious. A graham cracker crust, a creamy cheesecake layer, followed by a sweet sour cream layer and finished off with a lemon glaze. It’s amazing!
Day 4 brings the most delicious Lemon Cheesecake to the table. This cheesecake actually made it’s first debut in my 12 Days of Sugar back in 2014 (yikes, I’ve been doing this sugar craze longer than I thought). It’s so good that it is definitely worthy of being part of my 12 Days of Sugar yet again with some updated photos and instructions.
My obsession with cheesecake is real my friends and this lemon cheesecake is one of my all-time favorites. Probably 25+ years ago my aunt gave me and my siblings each a springform pan along with three of her favorite cheesecake recipes for Christmas. This lemon cheesecake was one of those recipes. I absolutely love it!
I remember I made it for Thanksgiving one year (along with probably at least 10 other desserts (yes my family has dessert issues). It was a huge hit! The day after Thanksgiving my sister stopped by for another piece along with my nephew and niece.
This cheesecake is creamy, smooth, and decadent. The lemon is so refreshing . . .I really wish you could reach through the screen with a fork and taste this, you would be in cheesecake heaven.
Tips and Tricks:
- Make sure all of your ingredients are at room temperature. . . super important!
- Fresh lemon juice is best, but you can use bottled if you’re in a pinch. Also, before you juice your lemons, roll them on the countertop, pressing them with the heel of your hand to loosen them up. This will get the juices flowing
- Always zest the lemon before you juice it. It’s not easy to zest a lemon that has already been juiced!
- DO NOT forget to place the springform pan on a baking sheet before you put this in the oven to bake. The baking sheet will catch any butter that melts out of the springform pan during the baking time.
- The cheesecake needs to be fully chilled before serving. I always chill it overnight, but 4 to 5 hours should suffice if you’re in a pinch.
MAKE AHEAD: I love that this cheesecake can be made ahead of time, which makes it perfect for the holidays. I think it’s even better when it has been in the refrigerator for a full day, so it’s a great one to make it ahead! I have actually made this two days ahead of when I needed it and it was still perfection!
This would be delicious topped with some fresh raspberries or even a drizzle of raspberry sauce. The whipped cream is optional, but highly recommended!
This would be the perfect dessert to finish off that holiday meal. You will love it!Print