Best Ever Goof Proof Lemon Cheesecake

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Introducing the best ever goof-proof lemon cheesecake recipe, perfect for satisfying your sweet tooth! This delightful dessert combines the tangy freshness of lemons with the creamy richness of cheesecake, resulting in a truly irresistible treat. With just the right balance of flavors and a foolproof method, this recipe is guaranteed to impress your family and friends. Whether you're a seasoned baker or a novice in the kitchen, this lemon cheesecake is sure to be a crowd-pleaser. Get ready to indulge in a slice of heaven with this simple yet delicious recipe!

Keywords: lemon cheesecake, goof-proof, tangy freshness, creamy richness, crowd-pleaser

Best ever goof proof lemon cheesecake recipe details

Best ever goof proof lemon cheesecake recipe, recipe Rating: 4.7
Number of votes:118

Been making this cheesecake for about 20 years. It has a nice firm texture and a great lemon flavor. This cheesecake is great anytime especially when topped with sour cream and lemon glaze and fresh blueberries!
Ready in: 2 hours 55 mins

Ingredients

Serves: 8

• 3 (8 oz) packages cream cheese, room temp
• 1/4 cup sugar
• 1/2 cup flour
• 4 large eggs
• 1 can sweetened condensed milk
• 2 teaspoons real vanilla extract
• 2 pinch salt
• 1 large premade (Keebler(R)) graham cracker crust or homemade 10″ crust
• Zest of one lemon
• Juice of a lemon, divided
• 2 tablespoons sour cream
• 1 1/2 cups powdered sugar, more or less to taste
• Blueberries

Preparation method

Prep: 15 mins | Cook: 40 mins | Extra time: 2 hours, chilling

1. Place cream cheese in a bowl and beat till smooth with electric mixer.
2. Add sugar and flour and mix well.
3. Add the eggs and beat till well combined.
4. Add sweetened condensed milk and mix well, scraping side of bowl and mixing again.
5. By hand, stir in vanilla, 1/2 of the lemon juice, and all the lemon zest.
6. Pour into prepared crust and bake in a 325 degree F oven for 40 minutes, or until center is slightly jiggly and outside edges are set but not browned. Remove from oven and cool to room temp. Chill for one hour before serving with sour cream glaze (below).
7. Sour Cream Glaze: Mix reserved lemon juice and sour cream till smooth, then add powdered sugar and stir to a thick, well-mixed consistency.
8. Slice cheesecake and spoon glaze over slice. Sprinkle with fresh blueberries.Alternate method

This can also be done using cupcake tins. omit the crust and pour mix into foil papers to with in 1/8th inch of top. Decrease baking time to approximately 20 minutes +/-. Cool, remove from pan and chill. Remove papers for serving and top with glaze and berries