Lemon Cream Cheese Cake: A Zesty Dessert Recipe

Hello and welcome to a delightful journey into dessert making! Today, we’re diving into a special recipe that combines rich cream cheese, zesty lemon, and the sweet notes of raspberries and peaches. Whether you’re a seasoned baker or a novice in the kitchen, this Lemon Cream Cheese Cake with a raspberry-peach drizzle promises to bring a touch of gourmet to your table.

Introduction

This dessert is more than just a treat; it’s a fusion of flavors that celebrates the versatility of lemon and cream cheese. Originating from the classic cheesecake, our version adds a zesty lemon twist that pays homage to traditional lemon desserts from various cultures. Let me share a quick anecdote: I first tasted a similar cake at a small café in Sorrento, Italy, where lemons are as large as oranges and just as sweet!

Ingredients

To prepare this comforting Lemon Cream Cheese Cake, you’ll need:

Lemon Cream Cheese Cake
Lemon Cream Cheese Cake

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted

Fo r the Lemon Cream Cheese Filling:

  • 4 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice

For the Fruit Topping and Drizzle:

  • 1/2 cup raspberry preserves
  • 1/4 cup water
  • Fresh raspberries
  • Sliced peaches

Substitutions are available for those with dietary restrictions. For instance, use gluten-free graham crackers for the crust or a sugar substitute suitable for diabetics.

How to Make Lemon Cream Cheese Cake

Follow these steps to create your own delicious Lemon Cream Cheese Cake:

  1. Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake at 350°F (175°C) for 8 minutes. Allow to cool.
  2. Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and lemon juice. Pour over the crust.
  3. Bake: Bake for 50 minutes. Turn off the oven; leave the cake in for 1 additional hour. Chill overnight.
  4. Topping: Heat raspberry preserves with water until smooth. Arrange fresh raspberries and peach slices on the chilled cake. Drizzle with raspberry sauce.

Helpful Tips

  • Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your filling.
  • Water bath: To prevent cracks on your cake, bake it in a water bath.

Cooking Tips

  • Enhancing flavors: Consider adding a pinch of salt to the crust mixture to balance the sweetness.
  • Equipment: Using a high-quality springform pan will help in achieving a perfectly shaped cheesecake.

Serving Suggestions

Serve this cake with a side of whipped cream or a scoop of vanilla ice cream. For beverages, a sweet Riesling or a fresh lemonade complements the rich flavors.

3 Frequently Asked Questions (FAQs)

  1. Can I make this cake ahead of time?
    Yes, it’s perfect for making ahead as it needs to chill overnight.
  2. Can I use bottled lemon juice?
    Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
  3. What can I do if the top cracks?
    Cover any cracks with your fruit topping, and no one will be the wiser!

Nutritional Information

Nutritional Information (per serving):

  • Calories: 450
  • Carbohydrates: 30g
  • Protein: 6g
  • Fat: 34g
  • Saturated Fat: 19g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 10g
  • Trans Fat: 0g
  • Cholesterol: 150mg
  • Sodium: 340mg
  • Potassium: 160mg
  • Fiber: 1g
  • Sugar: 22g
  • Vitamin A: 1200IU
  • Vitamin C: 5mg
  • Calcium: 80mg
  • Iron: 1mg

This cake is rich in Vitamin A and provides a decent amount of calcium.

Storage and Leftovers

Refrigerate: Store in an airtight container for up to 5 days. Reheat: Not applicable. Enjoy chilled.

Creative leftover idea: Transform any leftover slices into a lemony parfait by layering them with fresh berries and whipped cream.

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Conclusion

I hope you enjoy making and savoring this Lemon Cream Cheese Cake as much as I do. It’s a splendid dessert that’s sure to impress at any gathering. Please share your experiences and any personal twists you’ve added to the recipe. Happy baking!

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Lemon Cream Cheese Cake: A Zesty Dessert Recipe

Lemon Cream Cheese Cake: A Zesty Dessert Recipe


  • Author: Maria

Description

This dessert is more than just a treat; it’s a fusion of flavors that celebrates the versatility of lemon and cream cheese. Originating from the classic cheesecake, our version adds a zesty lemon twist that pays homage to traditional lemon desserts from various cultures. Let me share a quick anecdote: I first tasted a similar cake at a small café in Sorrento, Italy, where lemons are as large as oranges and just as sweet!


Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted

For the Lemon Cream Cheese Filling:

  • 4 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice

For the Fruit Topping and Drizzle:

  • 1/2 cup raspberry preserves
  • 1/4 cup water
  • Fresh raspberries
  • Sliced peaches

Instructions

Follow these steps to create your own delicious Lemon Cream Cheese Cake:

  1. Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake at 350°F (175°C) for 8 minutes. Allow to cool.
  2. Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and lemon juice. Pour over the crust.
  3. Bake: Bake for 50 minutes. Turn off the oven; leave the cake in for 1 additional hour. Chill overnight.
  4. Topping: Heat raspberry preserves with water until smooth. Arrange fresh raspberries and peach slices on the chilled cake. Drizzle with raspberry sauce.

Notes

  • Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your filling.
  • Water bath: To prevent cracks on your cake, bake it in a water bath.

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