Description
A refreshing and indulgent lemon cream cheese cake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Crust: Combine graham cracker crumbs and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- Beat the Cream Cheese: In a mixing bowl, beat softened cream cheese and powdered sugar until smooth.
- Whip the Heavy Cream: In another bowl, whip heavy cream until stiff peaks form.
- Fold Ingredients Together: Gently fold whipped cream into the cream cheese mixture.
- Add Citrus: Incorporate lemon juice, lemon zest, and vanilla extract.
- Assemble the Cake: Spread filling over the cooled crust and smooth out.
- Chill: Refrigerate for at least four hours.
- Serve: Garnish with lemon zest or whipped cream before serving.
Notes
Make-ahead: This cake can be prepared a day in advance. Store covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg