Super Delicious Light Cheesecake

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Super Delicious Light Cheesecake

Light, Creamy, and Absolutely Irresistible!

If you’re looking for a cheesecake that’s rich yet airy, creamy yet light as a cloud—this is the recipe for you. This baked cheesecake melts in your mouth and delivers the perfect balance of tangy lemon and sweet vanilla in every bite. Whether you’re entertaining guests or simply treating yourself, this cheesecake is sure to impress.

Why You’ll Love This Cheesecake:

  • Ultra creamy texture with a light, fluffy feel
  • No cracks thanks to the simple water bath trick
  • Bright citrus flavor from lemon zest and juice
  • Easy to prepare with everyday ingredients

Ingredients:

For the Crust:

  • 2 ⅔ cups (8 oz / 225g) graham cracker crumbs
  • 8 tablespoons (4 oz / 115g) melted butter

For the Filling:

  • 4 ½ cups (2 lbs 4 oz / 1015g) brick-style cream cheese, softened
  • 1 cup (8 oz / 225g) granulated sugar
  • 1 tablespoon vanilla extract
  • Zest and juice of 1 lemon
  • 5 large eggs, at room temperature
  • ¼ cup (1 ¼ oz / 35g) all-purpose flour

Instructions:

Step 1: Prepare the Crust

  1. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom of a springform pan, using your hands or the back of a spoon.
  3. Chill the crust in the refrigerator while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. Using a stand mixer or hand mixer, beat the softened cream cheese with the sugar on medium speed until smooth and creamy.
  2. Add the lemon zest, lemon juice, and vanilla extract. Beat to incorporate.
  3. With the mixer running, add the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
  4. Add the flour and mix just until combined—don’t overmix.

Step 3: Bake the Cheesecake

  1. Preheat your oven to 350°F (180°C).
  2. Pour the cheesecake filling over the chilled crust and smooth the top.
  3. Place a baking tray with hot water on the lower rack of the oven to act as a water bath—this helps prevent cracking.
  4. Bake the cheesecake on the middle rack for 70 to 80 minutes, or until the edges are set and the center has a slight jiggle.

Step 4: Cool and Chill

  1. Let the cheesecake cool completely in the pan at room temperature.
  2. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.

Serving Suggestions:

  • Serve plain for a clean, classic presentation
  • Top with fresh berries, a drizzle of fruit compote, or a spoonful of cherry pie filling for an extra touch

Tips for Success:

  • Use brick-style cream cheese (not whipped or spreadable) for best texture
  • Let ingredients come to room temperature for smooth blending
  • Don’t skip the water bath—it’s key to avoiding cracks

Enjoy this Super Delicious Light Cheesecake as a show-stopping dessert that looks as good as it tastes. It’s simple, elegant, and absolutely divine.

 

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