Lemon Cheesecake: A Refreshing Twist on a Classic Dessert

Serving: Serve chilled for the best texture. Garnish with additional lemon zest or whipped cream before serving.
Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months. To freeze, wrap each slice tightly in plastic wrap and foil, then place it in a freezer-safe bag.
Variations
Berry Lemon Cheesecake: Add fresh raspberries or blueberries on top or mixed into the cheesecake filling for a fruity twist.
Lemon and Coconut Cheesecake: Add shredded coconut to the crust or filling for a tropical variation.
Gluten-Free Lemon Cheesecake: Substitute the graham cracker crust with a gluten-free option, like almond flour or gluten-free graham crackers.
FAQ
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if necessary.

Why does my cheesecake have cracks?
Cracks often occur when the cheesecake bakes too quickly or at too high of a temperature. To avoid this, ensure you bake the cheesecake at a low temperature and let it cool gradually in the oven before refrigerating.

Can I make this cheesecake without the sour cream?
Yes, you can omit the sour cream. It adds extra creaminess, but the cheesecake will still turn out delicious without it.