Indulge in the velvety and creamy goodness of a classic cheesecake. This recipe is a personal favorite, featuring a balanced sweetness and a touch of lemon for added zest. With a relatively low sugar content, this cheesecake is perfect for those who prefer a more subtly sweet dessert. The optional sour cream topping provides an extra layer of richness, but it can be omitted if desired. Whether you choose to enjoy it plain or add the sour cream topping, this cheesecake is sure to delight your taste buds.
MAKES: At least 12 servings
TIME: About 11/2 hours
INGREDIENTS:
- Unsalted butter for greasing the pan
- Double recipe Graham Cracker Crust
- 4 eggs, separated
- Three 8-ounce packages cream cheese, softened
- Grated zest and juice of 1 lemon
- 1 cup sugar, plus 1 optional tablespoon
- 1 tablespoon all-purpose flour
- 2 cups sour cream (optional)
- 1 teaspoon vanilla extract (optional)
INSTRUCTIONS:
- Liberally butter a 9-inch springform pan, then press the Graham Cracker Crust into the bottom of the pan. Preheat the oven to 325°F.
- In a bowl, use an electric mixer to beat the egg yolks until they become light in texture. Add the softened cream cheese, lemon zest, lemon juice, and 1 cup of sugar. Continue beating until the mixture is smooth. Stir in the flour until well incorporated.
- In a separate bowl, beat the egg whites until they hold soft peaks. Gently but thoroughly fold the beaten egg whites into the yolk-cheese mixture, using a rubber spatula or your hand.
- Pour the batter into the prepared pan, ensuring it is evenly distributed. Place the pan inside a larger baking pan that can comfortably hold it. Add enough warm water to the baking pan, filling it to within an inch of the top of the springform pan. Carefully transfer the pans to the preheated oven.
- Bake the cheesecake for approximately 1 hour, or until it is just set and lightly browned on top.
- If using the sour cream topping, increase the oven temperature to 450°F. In a separate bowl, combine the sour cream, vanilla extract, and the optional tablespoon of sugar. Spread this mixture over the top of the cake. Return the cake to the oven for an additional 10 minutes, without the water bath.
- Turn off the oven and let the cake cool for 30 minutes before removing it. Whether with or without the topping, allow the cake to cool completely on a rack.
- Once cooled, cover the cake with plastic wrap and refrigerate until well chilled before slicing and serving. The cheesecake can be kept refrigerated for several days while maintaining its deliciousness.
VARIATIONS:
- Ricotta Cheesecake: For a lighter option, substitute 1 1/2 pounds of fresh ricotta for the cream cheese. Beat the ricotta in an electric mixer until lightened, then add the yolks. Increase the sugar to 1 1/4 cups. Replace the lemon zest with 1 tablespoon of grated orange zest and use an additional teaspoon of vanilla extract instead of lemon juice. The sour cream topping can be omitted or included as desired.
- Cheesecake with Chocolate Topping: For a richer and visually appealing variation, substitute the lemon zest and juice with 1 teaspoon of vanilla extract. Omit the optional tablespoon of sugar and the sour cream topping. Make the Chocolate Glaze and pour it over the cooled cake before allowing it to finish cooling as directed.
Enjoy the classic elegance of this cheesecake recipe or explore the variations to create a unique and delightful dessert experience!
