Oh my goodness, have you ever seen such a delicious looking cheesecake? We’re talking about the Tangy Lemon Cheesecake from The Cake Solution. This dessert is absolutely drool-worthy. Let us just show you.
Tangy Lemon Cheesecake
Ingredients
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp. unsalted butter, melted
- 24 oz. cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1/3 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350°F. With a stand or hand mixer, mix the graham cracker crumbs, sugar, and melted butter together until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch spring-form pan. Bake for 10 minutes until firm and golden. Allow it to cool on a wire rack for 15 minutes.
- With a stand or hand mixer, beat the cream cheese and granulated sugar together until light and fluffy, about 3 minutes.
- Mix in the eggs one a time, making sure each egg is fully incorporated before adding the next egg.
- In another bowl, whisk together heavy cream, lemon juice, vanilla extract, and salt until combined.
- With a spatula, fold the lemon mixture into the cheesecake mixture until fully combined.
- Pour the filling into the cooled crust, spreading it out with a spoon or spatula. Bake for 45 minutes or until the center is almost set.
- Remove the cheesecake from the oven and run a sharp knife around the edge to loosen it from the pan. Allow the cheesecake to cool to room temperature on a wire rack before chilling in the refrigerator for at least 2 hours, or overnight.
- Once chilled, slice and serve with whipped cream or fresh berries!
Tangy Lemon
Just when you thought the Tangy Lemon Cheesecake couldn’t get better, The Cake Solution gives us another dessert to drool over. The Tangy Lemon is a sweet and tangy tart that is perfect for any occasion.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 1/2 cup fresh lemon juice
- 3 tbsp. unsalted butter
- 1 tbsp. grated lemon zest
- 1/2 tsp. vanilla extract
- 1/4 tsp. cream of tartar
Instructions
- Preheat the oven to 350°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom and sides of the crust with a fork and bake for 12-15 minutes or until lightly golden. Allow it to cool on a wire rack.
- In a medium-sized saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and whisk until cornstarch is fully dissolved.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
- Remove from heat and add egg yolks, lemon juice, butter, lemon zest, and vanilla extract. Whisk until fully combined.
- Place the saucepan back over medium heat and cook for an additional 2-3 minutes until the mixture thickens even more.
- Remove from heat and whisk in the cream of tartar until fully combined.
- Pour the mixture into the cooled crust and use a spatula to smooth out the top. Bake for 15-20 minutes or until the center is set.
- Allow the tart to cool to room temperature before chilling in the refrigerator for at least 2 hours or overnight.
- Once chilled, slice and serve with whipped cream or fresh berries!
Thanks for baking with us! We hope you enjoy these amazing Tangy Lemon desserts from The Cake Solution. Let us know how they turn out.