Suzie's Lemonade Cheesecake

Brighten your dessert table with Suzie's Lemonade Cheesecake, a silky and refreshing twist on the classic cheesecake. Perfect for citrus lovers, this recipe combines a buttery graham cracker crust with a creamy filling infused with tangy lemon juice and fragrant lemon zest, creating an irresistible balance of sweet and tart. The cheesecake is baked to perfection in a water bath to ensure a flawlessly smooth texture, then topped with luscious homemade whipped cream and garnished with fresh lemon slices or zest for a visually stunning presentation. Whether you're hosting a summer gathering or simply craving a decadent treat, Suzie's Lemonade Cheesecake is a show-stopping dessert that's as delightful to the palate as it is eye-catching. Ready in just a few hours with minimal prep, it's a must-try recipe for cheesecake enthusiasts!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 0.5 cups unsalted butter
• 2 tablespoons granulated sugar (for crust)
• 24 ounces cream cheese, softened
• 1 cup granulated sugar (for filling)
• 3 large eggs
• 0.5 cups sour cream
• 0.5 cups lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 0.5 cups powdered sugar
• 1 cup heavy whipping cream
• 0 sliced lemons or lemon zest (for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated, then press the mixture into the bottom of the prepared springform pan to form the crust. Set aside.

Step 3

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, using a hand or stand mixer on medium speed.

Step 4

Add the eggs one at a time, mixing well after each addition. Then, blend in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.

Step 5

Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.

Step 6

Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan, creating a water bath. This helps prevent cracks in the cheesecake.

Step 7

Bake the cheesecake in the preheated oven for 70-75 minutes, or until the edges are set but the center is slightly jiggly when gently shaken.

Step 8

Carefully remove the cheesecake from the water bath and let it cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to fully set.

Step 9

In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the top of the chilled cheesecake.

Step 10

Garnish with sliced lemons or additional lemon zest before serving. Slice, serve, and enjoy!

Nutrition Facts

Serving size	(941.6g)

Amount per serving	% Daily Value*
Calories	3376.1

Total Fat 309.1g	0%
Saturated Fat 186.7g	0%
Polyunsaturated Fat 0g
Cholesterol 934.8mg	0%
Sodium 2297.7mg	0%
Total Carbohydrate 132.1g	0%
Dietary Fiber 0.1g	0%
Total Sugars 116.0g
Protein 48.0g	0%

Vitamin D 0IU	0%
Calcium 847.2mg	0%
Iron 2.5mg	0%
Potassium 699.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.4%

Protein: 5.5%

Carbs: 15.1%