Imagine a dessert so decadent, so perfectly balanced between tangy and sweet, that it becomes the star of every gathering. This Lemon Cheesecake with Nut Crumble isn't just a dessert—it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience. With its creamy texture, bright citrus notes, and crunchy nut topping, this recipe promises to elevate your baking skills and impress even the most discerning dessert lovers.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup mixed nuts, chopped
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly with butter or non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even, compact base. Use the back of a spoon or flat-bottomed glass to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to ensure even blending.
- Incorporate lemon juice and lemon zest into the mixture, stirring until completely combined and the batter is smooth.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Sprinkle chopped mixed nuts over the top of the cheesecake batter for the nut crumble layer.
- Place the springform pan in the preheated oven and bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. The cake will continue to set as it cools.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to ensure it is completely chilled and set.
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Release the springform pan's sides and transfer to a serving plate.
- Slice into 8 equal portions and serve chilled. Optional: Garnish with additional lemon zest or fresh mint leaves.
Tips
- Room Temperature Matters: Ensure cream cheese, eggs, and butter are at room temperature for smoother mixing and better texture.
- Prevent Cracking: To avoid cheesecake cracks, avoid overmixing and bake in a water bath for even, gentle heat distribution.
- Nut Selection: Use a mix of nuts like almonds, pecans, and walnuts for a more complex, interesting crumble topping.
- Zest Technique: Use a microplane or fine grater for lemon zest to get maximum flavor without bitter white pith.
- Cooling is Crucial: Never rush the cooling process. Letting the cheesecake cool slowly prevents structural collapse and ensures a perfect, creamy consistency.
- Make Ahead: This cheesecake actually tastes better when made a day in advance, allowing flavors to meld and set perfectly.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 9g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
