Luscious Lemon Cheesecake: A Zesty, Creamy Delight

This cheesecake is perfect for a summer dessert or any time you crave a refreshing treat.
Leftovers can be stored in the refrigerator for up to 5 days. Be sure to cover the cheesecake with plastic wrap or foil to keep it fresh.
The cheesecake can also be frozen for up to 2 months. Thaw in the refrigerator before serving.
Variations:

Berry Topping: For a fruity twist, top the cheesecake with fresh berries like raspberries, blueberries, or strawberries.
Lemon Curd Swirl: For an even richer lemon flavor, swirl lemon curd into the cheesecake filling before baking.
Crust Alternatives: Try using digestive biscuits, shortbread cookies, or even a chocolate cookie crust for a different flavor profile.
FAQ:

Can I make this cheesecake without a springform pan? While a springform pan works best for easy removal, you can use a regular 9-inch round pan. Just be sure to line the bottom with parchment paper for easy release.

Can I use bottled lemon juice instead of fresh lemons? Fresh lemon juice will provide the best flavor, but if you don’t have fresh lemons, bottled lemon juice is a fine substitute. Use the same amount as indicated in the recipe.

Why did my cheesecake crack? Cracks can form if the cheesecake cools too quickly or is overbaked. To avoid cracks, let the cheesecake cool gradually in the oven with the door ajar and refrigerate it slowly. A water bath can also help create a gentler baking environment.

This Luscious Lemon Cheesecake combines the best of tangy citrus and creamy indulgence for a dessert that’s both refreshing and satisfying. It’s the perfect balance of flavors and textures, making it a standout treat for any occasion!