Lemon Cheesecake Tips
How do you pick the best lemons for lemon cheesecake?
Fresh lemon juice and fresh lemon zest are best for this lemon cheesecake recipe. Bottled juice can add a muted, metallic or even bitter flavor. At the store, look for lemons with a bright color and a supple peel. Avoid any that are wrinkled or heavily blemished. You can also give the lemons a gentle squeeze; they should feel firm and heavy.
What's the best way to grease a springform pan?
While many springform pans have a nonstick coating, we recommend lightly greasing the pan before adding your crust and filling. A light spritz of cooking spray or a thin coating of melted butter will do the trick. Check out these other genius cheesecake tips
How can you prevent cracks in your lemon cheesecake?
When making homemade cheesecake recipes
, lightly beat the eggs before adding them to the cream cheese mixture, then beat on low speed just until they're blended in. If you overbeat after the eggs are added, air bubbles can get trapped in the cheesecake batter and cause the top to crack. Another reason for cracks in a cheesecake
is overbaking. Bake until the center is almost set, then take the cheesecake out to cool. A few minutes later, run a knife around the edge of the cheesecake to loosen it from the sides. This will help keep it from sticking, which can lead to cracks.
If your cheesecake does crack, don't worry! Just pile on some sweetened whipped cream
, lemon slices or lemon curd
and no one will know. Plus, it will still taste delicious.
—Katie Bandurski, Taste of Home Senior Shopping Editor
1 piece: 396 calories, 29g fat (18g saturated fat), 150mg cholesterol, 286mg sodium, 27g carbohydrate (19g sugars, 0 fiber), 7g protein.