Lemon Cheesecake Recipe

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 24 ounces cream cheese, softened
• 1 1/4 cups sugar
• 1 tablespoon vanilla extract
• 1/4 cup cornstarch
• 1/2 cup lemon juice
• 1/2 cup heavy cream
• 4 large eggs

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press this mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat cream cheese until fluffy. Gradually add in 1 1/4 cups sugar and vanilla extract, beating well.
4. Stir together cornstarch and lemon juice; then gradually beat into cream cheese mixture. Mix in heavy cream.
5. Beat in eggs one at a time, mixing well after each addition. Pour mixture over crust.
6. Bake for 1 hour and 15 minutes until cheesecake is firm on the edges and slightly soft in the center.
7. Remove from oven and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
8. Remove the cheesecake from the pan and slice to serve.

Verdict:

This lemon cheesecake is the perfect combination of creamy and tangy. The graham cracker crust adds a nice crunch to every bite.

Serving Suggestions:

Serve with a dollop of whipped cream and extra lemon zest for garnish. This dessert is perfect for any occasion or after a delicious dinner. Enjoy!