Lemonade Layer Cheesecake
This Lemonade Layer Cheesecake is a creamy, bright dessert bursting with sunshine, featuring a smooth lemon-infused filling and a buttery graham crust.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
For the lemon cheesecake filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup sugar
- 1 teaspoon lemon extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup lemonade concentrate
- Yellow food coloring (optional - for a brighter lemon look) Add if desired for color
For garnish
- whipped cream
- lemon slices
Instructions
Preparation of the crust
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter until fully combined.
- Press the mixture firmly into the pan to create a smooth crust.
- Set aside.
Making the lemon cheesecake filling
- In a large mixing bowl, beat cream cheese and sugar until smooth, creamy, and lump-free.
- Mix in the lemon extract.
- Add eggs one at a time, beating gently after each addition.
- Blend in sour cream and lemonade concentrate.
- Add a few drops of yellow food coloring if you want a vivid lemon color.
Baking and cooling
- Pour the batter over the crust.
- Smooth the top gently using a spatula.
- Bake for 55–60 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool slowly with the door cracked open to prevent cracks.
Chill and serve
- Refrigerate for at least 4 hours or overnight for best texture.
- Garnish with whipped cream and lemon slices before serving.
Notes
Use room temperature ingredients for a smooth batter. Avoid overbeating the eggs to minimize cracks. A gradual cooling is vital for a perfect top.