Lemon cheesecake is a delightful dessert that perfectly balances creamy sweetness with a zesty kick. The tangy lemon flavor combined with the smooth, rich texture of the cheesecake makes it a favorite for many. Whether served as a refreshing summer treat or a luxurious end to a meal, lemon cheesecake never fails to impress.
Delia Smith’s version of lemon cheesecake takes this classic dessert to new heights. Known for her meticulous attention to detail and use of high-quality ingredients, Delia’s recipe ensures a perfect balance of flavors and a beautifully creamy consistency. Her approach simplifies the process, making it accessible for both novice bakers and seasoned cooks. If you’re looking for a tried-and-true lemon cheesecake recipe, Delia Smith’s version is a must-try.
Cheesecake variations
Creating variations of the classic cheesecake is a delightful way to explore different flavors and textures. Here are a few ideas to inspire your next dessert masterpiece:
Chocolate Cheesecake: Mix melted dark chocolate into the cream cheese filling for a rich, decadent treat. Top with chocolate shavings or a drizzle of chocolate sauce.
Strawberry Swirl Cheesecake: Before baking, swirl through a homemade or store-bought strawberry sauce into your cheesecake batter for a beautiful and delicious berry flavor.
Pumpkin Spice Cheesecake: Add pumpkin puree and a mix of cinnamon, nutmeg, ginger, and cloves to your filling for a fall-inspired dessert. Top with whipped cream and a sprinkle of cinnamon.
Salted Caramel Cheesecake: Drizzle salted caramel over your cheesecake before and after baking. Add a sprinkle of sea salt for that perfect sweet-salty contrast.
Lemon Cheesecake: Enhance your cheesecake with fresh lemon juice and zest for a vibrant, citrusy flavor. Top with lemon slices and a dollop of whipped cream for a refreshingly light dessert.
Oreo Cheesecake: Use crushed Oreo cookies instead of graham crackers for the crust, and mix chopped Oreos into the cheesecake batter for a cookie lover’s dream.
Matcha Cheesecake: For a unique twist, blend matcha green tea powder into your cheesecake mixture. This not only gives the cheesecake a beautiful green color but also adds a subtle tea flavor.
Raspberry White Chocolate Cheesecake: Fold white chocolate chips into your batter and top your cheesecake with a raspberry sauce for a fruity and creamy dessert.
New York Style Cheesecake: Stick to the basics with a dense, rich cheesecake topped with a sour cream layer. Serve with fresh berries or a fruit compote.
No-Bake Cheesecake: For a lighter version, skip the oven and let the cheesecake set in the fridge. Mix in your favorite flavors or toppings for an easy, refreshing dessert.
Each variation offers a unique taste experience, allowing you to customize your cheesecake to fit any occasion or preference. Experiment with different toppings, swirls, and crusts to make each cheesecake your own.
How To Make Delia Smith Lemon Cheesecake Recipe Overview
This lemon cheesecake starts with a buttery, crumbly graham cracker crust, followed by a velvety cream cheese filling, eloquently flavored with fresh lemon zest and juice. It’s crowned with a luscious layer of homemade lemon curd and garnished with fluffy whipped cream and vibrant lemon slices for a stunning presentation. This dessert is not just a treat for the palate but also a feast for the eyes. The recipe serves about 12 people and has a total cooking time of approximately 1 hour, with an additional setting time of at least 4 hours or, ideally, overnight in the refrigerator.
Ingredients
Cheesecake
- Granulated sugar: 1 and 1/2 cups | 300g
- Sour cream or plain yogurt, at room temperature: 1/2 cup | 120g
- Full-fat brick cream cheese, softened: 40 ounces | 1134g
- Lemon zest, packed: 1 and 1/2 tablespoons | from about 2 lemons
- Fresh lemon juice: 2/3 cup | 160ml
- Large eggs, at room temperature: 4
- Pure vanilla extract: 1 and 1/4 teaspoons
Graham Cracker Crust
- Graham cracker crumbs: 2 cups | 240g
- Granulated sugar: 1/3 cup | 67g
- Unsalted butter, melted: 6 tablespoons | 85g
Toppings
- Lemon curd: 1 cup
- Lemon slices and/or fresh berries: for garnish
- Homemade whipped cream: to taste
Instructions for Lemon Cheesecake
For the Graham Cracker Crust:
- Begin by finely grinding the graham crackers until you have 2 cups of crumbs. Mix these crumbs with the melted butter and granulated sugar until the mixture resembles wet sand.
- Press this mixture firmly and evenly into the bottom of your chosen pan. Use a flat-bottomed glass to ensure a compact layer. Chill in the refrigerator while you prepare the filling.
For the Cheesecake Filling:
- Preheat your oven to a moderate temperature. In a large mixing bowl, blend the softened cream cheese with the granulated sugar and lemon zest until smooth and creamy, avoiding overmixing.
- Gradually incorporate the fresh lemon juice, sour cream (or plain yogurt), and vanilla extract into the cream cheese mixture, ensuring each ingredient is fully integrated before adding the next.
- One at a time, beat in the eggs, mixing just enough to combine. Pour this velvety filling over the chilled crust, smoothing the top with a spatula.
Baking and Cooling:
- Place the cheesecake in a preheated oven and bake until the center is just set but still slightly wobbly. To prevent cracks, consider placing a pan of water on the lower rack to add moisture to the oven.
- Once baked, turn off the oven and let the cheesecake cool inside with the door slightly open. This gradual cooling helps prevent the top from cracking.
- After cooling to room temperature, refrigerate the cheesecake for several hours (preferably overnight) to ensure it sets perfectly.
For the Toppings:
- Once fully chilled and set, spread a generous layer of lemon curd over the top of the cheesecake. If you’re using store-bought lemon curd, gently warm it to a spreadable consistency if needed.
- Before serving, add dollops of homemade whipped cream around the edges or over the top, and garnish with thin lemon slices and fresh berries for a burst of color and freshness.
Serving:
- For the cleanest slices, dip a sharp knife in hot water and wipe it dry between cuts. Serve chilled, allowing the flavors and textures to meld beautifully.
- By following these steps, you’ll create a lemon cheesecake that balances tart and sweet flavors on a buttery crust, topped with the richness of lemon curd and the lightness of whipped cream, making it an unforgettable dessert.
Also Read: Delia Smith Apple Cake Recipe
Nutritional Value (per serving)
Calories: Approximately 500-600
Fat: 35g
Saturated Fat: 20g
Cholesterol: 150mg
Carbohydrates: 50g
Sugar: 40g
Protein: 7g
Sodium: 350mg
FAQs
Can I use store-bought lemon curd?
Yes, you can use store-bought lemon curd. It’s a convenient option that saves time and still tastes great. Store-bought curd works well as a topping for this cheesecake. Just spread it over the top before serving. It adds the perfect tangy sweetness. If you’re short on time or just prefer the ease, go ahead and use it. You’ll still end up with a delicious dessert that everyone will love.
How can I prevent my cheesecake from cracking?
To prevent your cheesecake from cracking, try a few simple steps. First, use a water bath while baking. This helps keep the oven moisture high and the heat gentle. Don’t mix the eggs too much. Overmixing can add air, leading to cracks. Also, let the cheesecake cool slowly in the oven. Turn off the oven and crack the door open. Let it sit there for an hour. These tips help avoid sudden temperature changes that can cause cracks.
Can I make this cheesecake without a springform pan?
Yes, you can make this cheesecake without a springform pan. Use a regular round cake pan instead. Just make sure to line it with parchment paper. This helps you lift the cheesecake out easily after it’s chilled. Grease the sides well to prevent sticking. Remember, the shape might be slightly different, but it will still taste just as good. This method is a great alternative if you don’t have a springform pan on hand.
Which cheese is good for cheesecake?
The best cheese for cheesecake is cream cheese. It’s soft, creamy, and has a mild taste. Cream cheese gives the cheesecake its classic smooth texture and rich flavor. Make sure to use full-fat cream cheese for the best results. It makes the cheesecake more delicious and creamy. Avoid using low-fat or whipped cream cheese. They can affect how your cheesecake sets and tastes. Always start with room temperature cream cheese. It mixes better and makes your cheesecake smooth.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. It freezes really well. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, wrap it again in aluminum foil. This keeps it safe from freezer burn. You can freeze it whole or slice it and freeze individual pieces. Just remember to thaw it in the refrigerator overnight before you plan to serve it. This way, it stays creamy and delicious. Freezing is a great way to keep it longer.
Conclusion
This lemon cheesecake recipe is a testament to the joy of baking and the timeless appeal of lemon-flavored desserts. It’s a perfect balance of tangy and sweet, with a texture that’s both luxurious and comforting. Whether you’re celebrating a special occasion or simply indulging in a baking project, this cheesecake promises to deliver a slice of happiness. Enjoy the process, relish each bite, and don’t forget to share the joy with others!