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Posted by / Wednesday, April 10, 2013

Tall And Creamy Lemon Cheesecake

Tall-And-Creamy-Lemon-Cheesecake.jpg

Dorie Greenspan strikes again! 
All I can say is this cheesecake is to die for!
Enough said! 
It's lusciously smooth, tall and an amazing creamy texture.
I have made a lot and I mean a lot of Cheesecakes over the years. 
 I defiantly rate this as one of the all time best Cheesecakes ever! 
If you love lemon and cheesecake this is a must make! 
On another note if you haven't entered already make sure to enter to win a Le Creuset Stoneware Batter Bowl! (It's in my favorite color!)


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To make the crust combined graham cracker crumbs, sugar and a generous pinch of sea salt. Slowly drizzle in 1/2 cup melted butter to coat crumbs evenly.
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Grease a 9 inch spring form pan with at least 3 inch sides with butter. Wrap bottoms and sides of pan with a double layer of aluminum foil.
Add graham cracker mixture to pan and use a measuring cup to press crumbs across the bottom and up the sides of the pan.
Bake in a 350 degree oven on a baking sheet for 10 minutes.
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Reduce oven temperature to 325 degrees.
In a mixer fitted with a paddle attachment beat cream cheese for 5 minutes or until creamy and smooth. Scrape down sides of bowl and slowly add sugar and sea salt, while mixer is running.
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Add lemon zest and beat another 5 minutes, until creamy.
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While beating add vanilla.
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While mixing add eggs one at a time, beating thoroughly between each addition.
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Scrape down sides of bowl and add greek yogurt and lemon juice. Mix on low speed until smooth and thoroughly combined.
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It will look smooth and luscious. Pour batter into foil lined spring form pan with pre-baked crust.
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Place cheesecake into pan a little larger then the spring form pan. Pour enough hot water to come half way up the sides of the pan.
Bake for 1 hour and 30 minutes. Turn off oven and prop oven door open. 
Leave cheesecake in water bath for 1 hour.
Carefully remove cheesecake out of larger pan, remove aluminum foil and place on cooling rack until room temperature. 
Cover and refrigerate cheesecake overnight before serving.







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Tall And Creamy Lemon Cheesecake

Recipe by Serena Bakes Simply From Scratch Adapted From Dorie Greenspan's Baking From My Home To Yours
Tall-And-Creamy-Lemon-Cheesecake.jpg
Tall And Creamy Lemon Cheesecake
Prep time: PT30M
Cook time: PT2H30M
Total time: PT3H
Yield: 12 Servings
Ingredients

For Graham Cracker Crust:
  • 1 3/4 cup Fine Graham Cracker Crumbs
  • 3 tablespoons Sugar
  • 1 generous pinch Sea Salt
  • 1/4 cup Butter, Melted
For Lemon Cheesecake Filling:
  • 32 ounce Cream Cheese, Room Temprature
  • 1 1/3 cup Sugar
  • 1/2 teaspoon Sea Salt
  • 2 teaspoon Pure Vanilla Extract
  • 4 whole Eggs, At Room Temprature
  • 1 1/3 cup Greek Yogurt
  • 1 whole Lemon, Zested And Juiced
Cooking Directions
  1. Preheat oven to 350 degrees.
  2. For The Crust: Combine graham cracker crumbs, sugar and sea salt. Slowly drizzle in butter until crumbs are well coated.
  3. Butter a 9 inch by 3 inch springform pan with butter. Cover the bottom and sides with a double layer of aluminum foil.
  4. Add graham cracker mixture to pan and use a measuring cup to press crumbs evenly across the bottom of the pan and half way up the sides.
  5. Place spring form pan on a cookie sheet and bake for 10 minutes. Set crust aside to cool while making cheesecake mixture.
  6. Reduce oven to 325 degrees.
  7. Bring a kettle of water to a boil.
  8. For Cheesecake Filling: In a mixer fitted with a paddle attachment beat cream cheese at medium speed until smooth and creamy. About 5 minutes.
  9. Slowly add sugar, sea salt, and zest of lemon while beating. Scrape down sides of bowl and beat another 5 minutes at medium speed.
  10. Add vanilla.
  11. Add eggs one at a time beating for 1 minute between each addition and scraping sides of bowl before adding additional egg.
  12. Turn mixer to low and add greek yogurt and lemon juice. Mix until thoroughly blended and smooth.
  13. Place aluminum foil wrapped pan in a pan larger then the springform pan with a little space.
  14. Pour batter into foil wrapped springform pan and place pan in oven.
  15. Pour boiling water halfway up the sides of springform pan.
  16. Bake for 1 hour 30 minutes. Turn off oven and prop door open. Allow cheesecake to sit in the water bath in the oven for an additional hour.
  17. Carefully remove springform pan out of the larger pan. Carefully remove foil.
  18. Allow cheesecake to cool to room temperature.
  19. Cover cheesecake and refrigerate cheesecake overnight before enjoying.

27 comments:

  1. Cake looks super yummy!Wonderful photos! :)
    http://www.rita-bose-cooking.com/

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  2. This cheesecake really looks lime something to die for :)

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  3. Absolutely beautiful! Cannot wait to try :)

    Happy Blogging!
    Happy Valley Chow

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  4. Your cheesecake looks so delicious, I really want to try this recipe!

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  5. I have a recipe similar to this. I add the butter to the crumbs in the food processor then blend it together as I never seem to get the butter mixed through evenly.

    I will share this on my Facebook page as yours looks divine!

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  6. Yum, I love a good lemon cheesecake.

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  7. Luscious! My favorite cheese cakes are this type. Nothing extra and gooey to hide the cheesecake-ness, just wonderful cheesy flavor. Dorie Greenspan recipes are so often the best! Your process photos are very helpful. Thanks!

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  8. Wow this is amazing, i made this on Saturday...

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  9. Beautiful! I can almost taste it ...

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  10. Oh that sounds amazing! I love it, especially the thought of the lemon to match with the creaminess.

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  11. You had me at "lemon." This looks so incredibly good; I simply must make this!

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  12. Serena, this has my name written ALL over it!! I can't WAIT to try this!! Thank you for sharing!!

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  13. Can I use regular hand mixer? I don't have a paddle attachment.

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  14. What can I use to replace the eggs in this recipe?

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    Replies
    1. It really needs the eggs to bind it! I've never played around with the recipe without eggs. Flax seeds can be used as an egg substitute but I couldn't guarantee the results.

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    2. http://www.vitchen.com/blog/2013/03/14/classic-cheesecake/

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  15. How far in advance can this be made?

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  16. Do you use vanilla or plain Greek yougurt?

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  17. I made this recipe this past weekend and it came out perfect! No cracks and tasted perfectly light and sweet without being to heavy or dry. My best cheesecake yet!

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  18. Hi Serena, I am getting ready to make your cheesecake but I am wanting to cut out individual rounds to serve. This will require baking this in a 9 X 13 pan instead for easier cutting. Do you think that this will work?

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    Replies
    1. Hi Laurie, I've never done it but tech speaking it should. It's a pretty thick cheesecake so you should have plenty of batter but you might need more graham cracker crust and I would line the pan with parchment paper thats buttered to help make removal easier. You might also have to adjust bake time due to pan size. Good Luck, Serena

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  19. I made this cheesecake for Christmas last year. This was actually my first time baking a cheesecake. I followed directions to a tee and it came out perfect. It was delicious, a big hit with friends and family.

    Definitely will repeat this year.

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Welcome!

Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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