She Strengthens

Indulge in the Creamiest Lemon Cheesecake Recipe

Are you ready to impress your friends and family with a show-stopping dessert? Look no further! This rich and creamy lemon cheesecake recipe is sure to become a crowd-pleaser.

A Unique Baking Method

Don’t be intimidated by the unconventional baking method – it’s worth the extra effort. By avoiding a water bath, you’ll achieve a silky-smooth cheesecake without the risk of cracking. Plus, making it a day in advance allows the flavors to meld together perfectly.

A Refreshing Twist

The addition of honey-soaked kiwi adds a delightful burst of exotic tartness to each bite. Feel free to omit the fruit for a classic cheesecake experience.

Yield and Difficulty

This recipe yields one 9-inch cheesecake, serving 12 people. With a moderate level of difficulty, it’s perfect for those looking to challenge their baking skills.

Ingredients

For the cheesecake:

• 1 1/4 cups vanilla wafer cookie crumbs
• 2 tablespoons unsalted butter, melted
• 1 1/4 cups granulated sugar
• 1 tablespoon all-purpose flour
• 4 (8-ounce) packages cream cheese, at room temperature
• 1 teaspoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 large egg yolk, at room temperature
• 3 large eggs, at room temperature

To serve:

• 6 to 7 medium kiwis, peeled and cut into large dice
• 3 to 4 tablespoons Honey-Vanilla Syrup

Instructions

1. Preheat and Prepare the Pan
   Heat the oven to 325°F and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter.
2. Create the Crust
   Mix wafer crumbs and butter in a medium bowl until combined. Pour the mixture into the pan and press evenly into the bottom and slightly up the sides.
3. Prepare the Filling
   Mix sugar and flour in a medium bowl and set aside. Beat cream cheese in a stand mixer until smooth, then gradually add the sugar mixture and beat until incorporated.
4. Add the Finishing Touches
   Add lemon zest, vanilla, and cream to the mixer, then beat until just combined. Add egg yolk, followed by whole eggs one at a time, allowing each egg to incorporate completely before adding the next.
5. Bake and Cool
   Pour the filling into the prepared crust and bake for 45 minutes to 1 hour. Let the cake cool in the oven for 1 hour, then remove and place on a cooling rack.
6. Assemble and Serve
   Run a knife around the inner edge of the pan, then remove the sides. Combine kiwi and syrup in a small bowl. Slice the cake into 12 pieces and top each slice with about 2 tablespoons of the kiwi mixture.

Beverage Pairing

Mount Horrocks Cordon Cut Riesling from Australia is the perfect match for this cheesecake. Its bright fruit flavors, dense sweetness, and powerful acidity will complement the richness of the dessert perfectly.