Directions
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Preheat the oven to 325°F (163°C). This helps ensure the cheesecake bakes evenly.
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In a bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are fully coated. Press the mixture into the bottom of a 9-inch springform pan. This crumb crust provides a tremendous flavor foundation.
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In another bowl, beat the softened cream cheese until smooth. Ensuring the cream cheese is at room temperature will make this process easier.
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Gradually add powdered sugar to the cream cheese and mix well. Take your time; this ensures a smooth texture.
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Stir in lemon juice and lemon zest until fully incorporated. The lemon zest will add a tremendous fragrance to the filling.
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Gently fold in whipped cream. This step is crucial in maintaining that light and airy texture.
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Pour the cream cheese mixture over the crust in the springform pan. Spread it evenly to ensure uniform baking.
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Bake for 30-35 minutes or until set. The cheesecake should have a slight jiggle in the center. It’ll firm up as it cools.
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Let it cool at room temperature, then refrigerate for at least 4 hours before serving. This chilling step allows the flavors to meld together beautifully.
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