3-Step Lemon Cheesecake
Submitted by Rosadele
Simple lemon cheesecake with cream cheese, fresh lemon juice and zest, baked until barely set, then chilled: bright citrus tang in three easy steps with whipped cream and lemon slices.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minWhen you want cheesecake without the fuss, this three-step wonder delivers.
Beat cream cheese with sugar, lemon juice, zest, and vanilla, stir in eggs, pour into a graham crust.
Bake forty minutes until the center barely jiggles, then chill for at least three hours.
The result is smooth, tangy, and bright with fresh lemon flavor that cuts through all that cream cheese richness.
Top with whipped cream and lemon slices for dessert that looks like you tried way harder than you did.
Chef Tips
- Use Neufchatel or reduced-fat cream cheese if you want to lighten it up without sacrificing texture
- Center should still jiggle slightly when you remove from oven as it sets during chilling
- Fresh lemon juice and zest are non-negotiable for proper bright citrus punch
Ingredients
Directions
Mix cream cheese, sugar, lemon juice and peel and vanilla.
Add eggs. Pour into crust. Bake at 350℉ (180℃) for 40 minutes or until center is almost set.
Cool; refrigerate at least 3 hours.
Garnish with whipped cream and lemon slices.
Makes 8 servings.
*May also use Neufchatel cheese, ⅓ less fat cream cheese.
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