Zesty Lemon Cheesecake Recipe: A Sunshine-Filled Sweet Treat

Creamy lemon cheesecake promises a delightful journey through tangy sweetness and smooth textures.

My kitchen adventures often lead to unexpected culinary magic.

Zesty citrus notes dance across a buttery graham cracker foundation, creating irresistible harmony.

Rich cream cheese blends perfectly with bright lemon essence, delivering pure comfort.

Elegant yet simple, this dessert brings joy to any gathering.

Summer memories flood back with each delectable bite.

You’ll find this recipe both comforting and surprisingly sophisticated.

Let’s whip up something spectacular that celebrates citrusy happiness.

Reasons to Enjoy James Martin Lemon Cheesecake

• Bake with Ease: Perfect for bakers of all skill levels, this lemon cheesecake recipe requires simple mixing and basic kitchen tools, making it accessible for beginners and experienced cooks alike.
• Zesty Crowd-Pleaser: Bursting with bright lemon flavor, this dessert appeals to all ages and works wonderfully for family gatherings, potlucks, or weekend celebrations.
• Quick Preparation Magic: Minimal ingredients and straightforward steps mean you can create a professional-looking dessert without spending hours in the kitchen, giving you more time to enjoy with loved ones.
• Versatile Dessert Delight: Adaptable for various occasions, from casual get-togethers to elegant dinner parties, this cheesecake brings a touch of sophistication to any event.

What You Need for James Martin Lemon Cheesecake

• Graham Crackers: A classic and crunchy foundation for the cheesecake crust.
• Butter: Helps bind the graham cracker crumbs and creates a rich, golden base.

• Cream Cheese: The primary component that gives cheesecake its signature creamy texture.
• Sugar: Provides sweetness and helps balance the tangy cream cheese.
• Eggs: Act as a binding agent and contribute to the smooth, custard-like consistency.
• Flour: Helps stabilize the cheesecake and prevents cracking.

• Lemon Juice, Lemon Zest: Bring a bright, citrusy freshness to the cheesecake.
• Vanilla Extract, Lemon Extract: Add depth and complement the lemon flavor.
• Heavy Cream: Creates a silky, luxurious texture in the filling.
• Food Coloring: Optional ingredient to enhance the visual appeal of the cheesecake.

Easy Instructions for James Martin Lemon Cheesecake

Step 1: Create The Crumbly Crust

Crush graham crackers into fine crumbs. Combine with melted butter and a touch of sugar. Press the mixture firmly into the bottom of a springform pan. Bake the crust in a preheated oven until it turns golden brown and sets slightly.

Step 2: Whip The Creamy Filling

• Granulated sugar
• Vanilla extract
• Lemon zest

Mix until the ingredients are fully incorporated and the mixture becomes light and fluffy.

Step 3: Incorporate Liquid Ingredients

• Fresh lemon juice
• Heavy cream
• Cornstarch

Stir carefully to maintain the smooth texture of the filling.

Step 4: Add Eggs Carefully

Crack eggs into a separate bowl. Add eggs one at a time to the cream cheese mixture, mixing on low speed. Ensure each egg is fully blended before adding the next. This prevents overmixing and keeps the cheesecake texture creamy.

Step 5: Prepare For Baking

Pour the filling into the prepared crust. Smooth the top with a spatula to create an even surface. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.

Step 6: Bake And Cool

Place the cheesecake in a water bath. Bake in a preheated oven until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door slightly open. This prevents cracking and ensures a smooth texture.

Step 7: Chill And Serve

Remove cheesecake from the oven and let it cool completely at room temperature. Refrigerate overnight to allow the flavors to develop and the texture to set perfectly. Before serving, run a knife around the edges to release from the pan.

Smart Tips for James Martin Lemon Cheesecake

• Prevent Cracking: Bake cheesecake in a water bath to create gentle, even heat and reduce surface cracks.
• Boost Lemon Flavor: Use both fresh lemon juice and zest to maximize bright, authentic citrus notes.
• Room Temperature Matters: Let cream cheese, eggs, and cream sit at room temperature for smoother, lump-free mixing.
• Slice Cleanly: Dip knife in hot water and wipe dry between cuts for perfect, clean cheesecake slices.
• Make Ahead Friendly: This dessert tastes even better when chilled overnight, allowing flavors to fully develop and set.

Fun Variations for James Martin Lemon Cheesecake

• Gluten-Free Lemon Cheesecake: Replace graham cracker crust with almond flour or gluten-free cookie crumbs. Use gluten-free flour instead of regular flour.
• Vegan Citrus Cheesecake: Swap cream cheese with cashew-based cream cheese. Use coconut cream, flax eggs, and plant-based sweetener. Substitute dairy ingredients with nut-based alternatives.
• Low-Sugar Lemon Cheesecake: Replace sugar with stevia or monk fruit sweetener. Use Greek yogurt for added protein and reduced calories. Incorporate sugar-free lemon extract for intense flavor.
• No-Bake Chilled Lemon Cheesecake: Skip baking process. Use gelatin or agar-agar to set filling.

What to Serve with James Martin Lemon Cheesecake

• Citrus Sparkle Pairing: Complement the tangy lemon cheesecake with a crisp prosecco or champagne that echoes its bright, zesty notes and cuts through the creamy richness.
• Herbal Tea Harmony: Serve a refreshing chamomile or mint tea alongside the dessert to balance the cheesecake's sweetness and provide a soothing counterpoint to its intense flavor.
• Berry Burst Accompaniment: Garnish with fresh raspberries or strawberries to add a vibrant, tart element that enhances the lemon's citrusy profile and provides a colorful visual contrast.
• Creamy Contrast Sidekick: Pair with a dollop of lightly sweetened whipped cream to create a silky texture that complements the dense cheesecake and softens its sharp lemony punch.

Keeping James Martin Lemon Cheesecake Fresh

• Store covered in an airtight container for up to 5 days, keeping the cheesecake away from strong-smelling foods to prevent flavor absorption.
• Wrap tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 2 months without compromising texture or taste.
• Transfer frozen cheesecake to the refrigerator 8-12 hours before serving, allowing gradual defrosting and maintaining its creamy consistency.
• Warm individual slices at room temperature for 15-20 minutes or use low microwave settings (10-second intervals) to prevent texture breakdown.

FAQ Guide for James Martin Lemon Cheesecake

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled works in a pinch. Just ensure it’s 100% pure lemon juice without preservatives.

• How do I prevent cracks in my cheesecake?

Avoid overmixing, bake in a water bath, and don’t overbake. Remove from oven when center is slightly jiggly but not liquid.

• What's the purpose of adding flour to the cheesecake batter?

Flour helps stabilize the cheesecake, preventing cracks and creating a smoother, more consistent texture that holds its shape well.

• Can I make this cheesecake ahead of time?

Yes, this cheesecake actually improves when chilled overnight. The flavors develop and it sets perfectly, making it ideal for advance preparation.

Lemon Cheesecake Recipe

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4.6 from 39 reviews

• Total Time: Overnight plus 1 hour and 90 mins
• Yield: 8 1x

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Description

Creamy lemon cheesecake brings zesty sunshine to classic dessert lovers, melding tangy citrus with rich, smooth cream cheese. Rich graham cracker crust and silky filling invite you to savor each delightful, refreshing bite.

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Ingredients

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Main Ingredients:

• 4 blocks (8 ounces each) cream cheese, softened
• 5 eggs, room temperature, lightly beaten
• 1 cup sugar

Crust Ingredients:

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup sugar

Flavor and Texture Enhancers:

• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice
• 2 tablespoons plain flour
• 1 tablespoon lemon zest
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 10 drops yellow food coloring (optional)

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Instructions

1. Craft the graham cracker base by combining crushed crackers with melted butter, firmly pressing the mixture into a springform pan’s bottom and sides.
2. Parbake the crust at 325°F for approximately 10 minutes, creating a golden and crisp foundation.
3. Allow the prebaked crust to cool completely while preparing the creamy filling.
4. Whip cream cheese and granulated sugar in a large mixing bowl until achieving a silky, lump-free consistency.
5. Incorporate fresh lemon juice, vibrant zest, vanilla extract, heavy cream, and all-purpose flour into the cream cheese mixture, blending until harmoniously combined.
6. Gently fold eggs into the mixture, ensuring minimal beating to maintain a light, tender texture.
7. Carefully pour the lemony filling over the cooled crust, spreading evenly to eliminate potential air pockets.
8. Bake in a preheated oven at 325°F for 55-65 minutes, watching for a slightly jiggly center that will set during cooling.
9. Remove from oven and let the cheesecake rest at room temperature for one hour to prevent cracking.
10. Refrigerate overnight, allowing flavors to meld and texture to fully develop before serving.

Notes

• Opt for room temperature ingredients to ensure a silky smooth cheesecake texture without lumps.
• Avoid overmixing the batter, which can incorporate too much air and cause cracking during baking.
• Use a water bath technique to create a gentle, even baking environment that prevents surface cracks and promotes creamy consistency.
• Customize the recipe by experimenting with different citrus zests like lime or orange for varied flavor profiles.

• Prep Time: 15 mins
• Cook Time: 75 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 470 kcal
• Sugar: 34 g
• Sodium: 170 mg
• Fat: 35 g
• Saturated Fat: 22 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 140 mg