Nothing says
Spring more than a bright and cheerful lemony cheesecake and that’s exactly
what we made this week. Seriously, this cake is so yummy; I had a piece of the
leftover for Saturday’s breakfast. It’s light and has just the right amount of
lemon in it so that’s it’s not overpowering. Another great thing about this
cake is that it has very few ingredients and it’s super easy to make.
So let’s hop
to it...
First of all
we are going to make the graham wafer crust so preheat the oven to 350 degrees
and prepare a tart pan or spring form pan. We lined the bottom of the spring
form pan and then lightly buttered it.
In a food
processor, make 1 ½ cups of graham wafer crumbs. Then in a bowl, mix the crumbs
with ¼ cup of melted butter.
Press onto
the bottom of the pan and bake for 5 minutes.
Once the
crust is ready, let it cool off to the side.
Now for your
filling you will first need to wash and zest two large lemons. Then after
zesting, juice the lemons so that you have 1/3 cup of lemon juice. Set aside.
Beat one
package/8 ounces of cream cheese. Then add in 1 ¾ cups of sweetened condensed
milk. Mix well so that there aren’t any lumps. Our mixture was a bit lumpy
because we didn’t beat the cream cheese before adding the milk.
Stir in the
lemon zest and juice.
Pour over
the crust and smooth the top. Bake for 28-30 minutes or until the filling is
set.
Cool to room
temperature and then put in the fridge for two or more hours.
Now you can
just whip up some cream and wash up some fresh berries to top it or you can step
it up and make a raspberry drizzle sauce to put on top.
We made
raspberry sauce and then topped the cake with fresh raspberries to serve.
We cut down
the recipe for the sauce because we didn’t want to be stuck with lots of
leftovers, but to make a full serving, you will need three cups of raspberries
add that to a pot with ¼ cup of sugar, one tbsp. of water, and two tsp. of
lemon juice. Cook until the raspberries break down and the sugar dissolves,
about seven minutes. Take off the heat and press through a strainer to remove
all the seeds. Let cool to room temperature and chill.
Ok, so now
back to the cake. Once sauce and cake have chilled, you can do one of two
things. You can decorate the entire cake by drizzling the sauce and topping with
whipped cream and berries or you can do what we did, slice then decorate.
Whichever you choose, it’ll be delicious!
yum!
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