Kevin's Famous Hint of Lemon Cheesecake
Indulge in the luscious decadence of Kevin's Famous Hint of Lemon Cheesecake, a dessert that perfectly balances rich creaminess with bright, zesty notes of lemon. This show-stopping cheesecake features a buttery graham cracker crust and a velvety filling infused with fresh lemon juice, fragrant zest, and a touch of vanilla. Baked to perfection with the help of a water bath for a crack-free finish, it’s cooled gently to maintain its smooth, creamy texture. Ideal for special occasions or a weekend treat, this cheesecake is not only easy to make but also guaranteed to impress. Garnish with a sprinkle of lemon zest or a dollop of whipped cream to elevate every slice of this citrus-infused masterpiece. Perfect for lemon dessert lovers seeking indulgence with a refreshing twist!
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Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
Directions
Step 1
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Step 2
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form the crust. Set aside.
Step 3
Using a stand mixer or handheld electric mixer, beat the softened cream cheese and 1 cup of granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.
Step 4
Add the sour cream, eggs (one at a time), lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat on low speed until well combined, scraping down the sides of the bowl as needed.
Step 5
Sprinkle in the flour and continue mixing on low speed just until incorporated. Avoid overmixing to prevent cracks in the cheesecake later.
Step 6
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Step 7
Place the pan in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to prevent uneven baking.
Step 8
Bake the cheesecake for 50-55 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Step 9
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks on the surface.
Step 10
Remove the cheesecake from the oven and water bath. Run a thin knife around the edges to release it from the pan, but do not remove the springform ring yet. Let cool completely at room temperature.
Step 11
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Step 12
To serve, remove the springform ring and garnish with additional lemon zest or whipped cream if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (1602.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5397.1 |
| Total Fat 386.4g | 0% |
| Saturated Fat 226.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1612.3mg | 0% |
| Sodium 3662.6mg | 0% |
| Total Carbohydrate 432.8g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 310.9g | |
| Protein 82.8g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1199.6mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1255.8mg | 0% |
Source of Calories