Creamy Lemon Cheesecake Recipe

Name: Creamy Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole almond (about 4oz); 1 1/4 cups plus 1 1/2 tbsp sugar; 2 tablespoons unsalted butter, room temp; 2 lbs cream cheese, room temperature; 4 large eggs plus 2 large egg yolks, room temp; 1/4 cup sour cream; 1 teaspoon grated lemon peel; 2 teaspoons pure vanilla extract; boiling water, for baking; fresh raspberry, for garnish

Servings: persons

1 cup whole almond (about 4oz)
1 1/4 cups plus 1 1/2 tbsp sugar
2 tablespoons unsalted butter, room temp
2 lbs cream cheese, room temperature
4 large eggs plus 2 large egg yolks, room temp
1/4 cup sour cream
1 teaspoon grated lemon peel
2 teaspoons pure vanilla extract
boiling water, for baking
fresh raspberry, for garnish

1
Preheat oven to 375u00b0F
2
Using a food processor, pulse the almonds and 1 1/4 cups of sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10-15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish roasting pan.
3
Lower the oven to 325u00b0F
4
Using an electric mixer, beat the cream cheese at a low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/2 tbsp sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks one at a time, scraping down the bowl. eat in the sour cream, lemon peel, and vanilla.
5
Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly and let the cake cool in the oven for an hour.
6
Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for a least 6 hours. Top with fresh raspberries.

1595

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole almond (about 4oz), 1 1/4 cups plus 1 1/2 tbsp sugar, 2 tablespoons unsalted butter, room temp, 2 lbs cream cheese, room temperature, and more.

Yes, Creamy Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Lemon Cheesecake

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