Description
A light and refreshing dessert made with cream cheese, lemon, and a delightful graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened at room temperature
- 1 cup granulated sugar
- 1 cup heavy cream, whipped to soft peaks
- Juice and zest of 2 lemons
- Whipped cream and additional lemon zest or lemon slices for garnish
Instructions
- Combine graham cracker crumbs and melted butter in a bowl and mix until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
- Beat softened cream cheese with granulated sugar until smooth. Add lemon juice and zest, and mix slowly. Fold in whipped cream gently to add lightness.
- Pour the filling over the crust, smooth the top, and refrigerate for at least 4 hours or overnight. Remove from the springform pan and garnish before serving.
Notes
This cheesecake can be stored in the refrigerator for 3-4 days or frozen for longer storage. Consider using a 9-inch round springform pan for easy removal.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg