Description
Bright, zesty, and oh-so-creamy, this Lemonade Layer Cheesecake is the ultimate dessert for lemon lovers! The tangy lemonade layer perfectly complements the rich, velvety cheesecake, creating a dessert that’s as refreshing as it is indulgent. Whether you’re hosting a summer gathering or simply craving something sweet, this easy-to-make cheesecake is sure to impress.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 4 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
For the Lemonade Layer:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 packet of unflavored gelatin
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating on low speed until just combined. Mix in the vanilla extract, lemon juice, and lemon zest. Pour the mixture over the cooled crust.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Prepare the Lemonade Layer: In a saucepan, combine the sweetened condensed milk, lemon juice, and lemon zest. Sprinkle the gelatin over 2 tablespoons of cold water and let it sit for a few minutes. Stir the gelatin mixture into the lemon mixture over medium heat until fully dissolved and smooth. Let it cool slightly.
- Set the Lemonade Layer: Pour the lemonade mixture over the chilled cheesecake, spreading it evenly. Refrigerate for 2-3 hours, or until the lemonade layer is fully set.
- Garnish and Serve: Carefully remove the cheesecake from the springform pan. Garnish with lemon slices, whipped cream, and fresh mint or strawberries, if desired. Slice and serve chilled.
Notes
Make Ahead: This cheesecake can be made up to 2 days in advance. Store it in the refrigerator, covered, until ready to serve.
Freezing: The cheesecake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
- Prep Time: 25 minutes
- Chilling Time: 6 hours
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 486 kcal
- Sugar: 31g
- Sodium: 276mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 150mg