Description
A light and fluffy cheesecake that feels indulgent yet refreshing, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes until lightly golden. Let it cool.
- Beat the softened cream cheese with sugar until smooth. Add in the vanilla extract, lemon zest, and lemon juice. Mix until combined.
- Whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently until there are no streaks.
- Pour the filling over the cooled crust and smooth the top. Bake for 35-40 minutes, until the center jiggles slightly but will set as it cools.
- Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Before serving, add a fruit compote or a sprinkle of powdered sugar if desired.
Notes
For best results, ensure cream cheese is at room temperature and do not overmix the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: cheesecake, light dessert, spring dessert, fluffy cheesecake