Description
The Lemon Cream Cheese Cake offers a unique and delightful dessert option that is perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- For the Lemon Cream Cheese Filling:
- 4 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 tablespoons lemon zest
- 1/3 cup lemon juice
- For the Fruit Topping and Drizzle:
- 1/2 cup raspberry preserves
- 1/4 cup water
- Fresh raspberries
- Sliced peaches
Instructions
- Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press this crumbly mixture firmly into the bottom of a springform pan, ensuring an even layer. Bake the crust in the preheated oven for about 8 minutes. This helps set the crust, allowing it to hold its shape when the filling is added. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, use your hand or stand mixer to beat the softened cream cheese until it’s creamy and smooth. Gradually add in the granulated sugar and vanilla extract, mixing until combined. It’s crucial to beat in the eggs individually, making sure to mix well after each addition to avoid a lumpy filling. Next, fold in the lemon zest and lemon juice; the zest will add that wonderful burst of lemon flavor. Once mixed, pour the filling over the cooled crust, using a spatula to spread it evenly.
- Place the cake back into the oven and bake for 50 minutes. Once the time is up, turn off the oven but leave the cake inside for another hour. This gentle cooling method helps the cake set while preventing cracks from forming on the top. After an hour, remove the cake from the oven and allow it to cool completely at room temperature. To achieve the best flavor and texture, it’s recommended to chill the cake overnight.
- For the topping, combine the raspberry preserves and water in a small saucepan over medium heat. Stir until the mixture is smooth and thin, which will act as a delightful drizzle over the cake. Once the cake is thoroughly chilled and ready for serving, arrange fresh raspberries and peach slices on top of the cake. Drizzle the warm raspberry sauce over the top for an elegant finish that contrasts beautifully with the creamy filling.
Notes
To prevent cracks in the cake, avoid opening the oven door while baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
Nutrition
- Calories: Approximately 400 per slice
- Sodium: 300 milligrams
- Protein: 6 grams