Lemon Cheesecake from James Martin is a tasty dessert with a golden graham cracker base and a creamy lemon filling. An indulgence in lemony creaminess, baked to perfection for one hour!
Try More James Martin Recipes:
💗 You’ll Love This Lemon Cheesecake Recipe:
- Lemon Zest Delight: Bursting with zesty lemon flavor.
- Velvety Smoothness: Creamy perfection with four cream cheese packs.
- Buttery Bliss: Golden graham cracker crust for a crunchy contrast.
- Elegance Simplified: Versatile for any occasion.
- Stress-Free Wow Factor: Make-ahead convenience with overnight chilling.
âť“ What Is James Martin’s Lemon Cheesecake Recipe?
Lemon Cheesecake by James Martin is a luxurious treat made with a buttery graham cracker crust and a silky cream cheese filling infused with zesty lemon, providing an elegant blend of flavors and textures.
🍋 James Martin Lemon Cheesecake Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup sugar
For the Filling:
- 4 packages (8 ounces each) of cream cheese, softened
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1/4 cup lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon grated lemon zest
- 2-1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 10 drops of yellow food coloring, optional
- 5 large eggs, room temperature, lightly beaten
🥮 How To Make James Martin Lemon Cheesecake
- Set oven temperature to 325°. Toss together the cracker crumbs, sugar, and butter in a small bowl.
- Apply pressure to the base and up the inside of a greased 10-inch springform pan, leaving a gap of 1 to 2 inches.
- Put the pan onto a baking pan. Bake for 10 minutes. Leave to cool on a wire rack.
- Combine the sugar and cream cheese in a large bowl and mix until combined. Mix in the flour, lemon zest, extracts, cream, and juice of the lemon; add food colorant if preferred.
- Slowly beat in the eggs until blended. Add to the crust. Place the pan back on the baking sheet.
- Bake for 55 to 65 minutes, or until the center is nearly set. Let it cool for 10 minutes on a wire rack.
- Allow it to cool for one hour after gently loosening it with a knife run around the pan’s edge. Keep in the fridge overnight. Take the pan’s side off.
đź’ Recipe Tips
- Fresh Citrus: Opt for fresh lemon juice and zest.
- Room Temp Ingredients: Ensure cream cheese and eggs are at room temperature.
- Gentle Mixing: Gradually add eggs for a smooth batter.
- Precise Baking: Avoid overbaking to prevent dryness.
- Overnight Chill: Let it set in the fridge overnight for optimal texture and flavor.
🍒 What Goes Well With Lemon Cheesecake?
Lemon Cheesecake combines well with fresh berries, whipped cream, fruit coulis, chocolate sauce, toasted coconut, Greek yogurt, and citrus segments.
How To Store Leftovers Lemon Cheesecake?
- In The Fridge: Refrigerate leftover lemon cheesecake for up to 3 days after covering it with plastic wrap.
- In The Freezer: Leftover lemon cheesecake can be frozen for up to one month if kept in a freezer bag. Let it thaw in the fridge before serving
How To Reheat Leftovers Lemon Cheesecake?
- Oven: Bring the oven up to a low heat setting of 250°F then set lemon cheesecake in the baking dish and heat for 10 to 15 minutes, or until warmed.
- Microwave: Throw lemon cheesecake on a microwave-safe plate and heat for 10 to 15-second bursts on low heat, or until warm.
FAQs
Why won t my lemon cheesecake set?
Your lemon cheesecake may not be set if insufficient flour is added or not well mixed. Proper blending ensures a well-thickened and set texture.
How do you keep the bottom of a lemon cheesecake from getting soggy?
To prevent a soggy bottom in your lemon cheesecake, brush lightly beaten egg white over the biscuit layer before baking.
What happens when a lemon cheesecake is overcooked?
When a lemon cheesecake is overcooked, it tends to crack, and the texture becomes dry and gritty.
Why did my lemon cheesecake puff up so much?
Your lemon cheesecake puffed up excessively due to overmixing whipped too much air into the batter. Gently mix to maintain a smoother texture.
Try More James Martin Recipes:
James Martin Lemon Cheesecake Nutrition Facts
Amount Per Serving
- Calories 401
- Total Fat 28g
- Saturated Fat 12g
- Cholesterol 69mg
- Sodium 548mg
- Potassium 112.5mg
- Total Carbohydrates 32g
- Dietary Fiber 0.5g
- Sugars 27g
- Protein 6.9g
James Martin Lemon Cheesecake
Description
Lemon Cheesecake from James Martin is a tasty dessert with a golden graham cracker base and a creamy lemon filling. An indulgence in lemony creaminess, baked to perfection for one hour!
Ingredients
For the Crust:
For the Filling:
Instructions
- Set oven temperature to 325°. Toss together the cracker crumbs, sugar, and butter in a small bowl.
- Apply pressure to the base and up the inside of a greased 10-inch springform pan, leaving a gap of 1 to 2 inches.
- Put the pan onto a baking pan. Bake for 10 minutes. Leave to cool on a wire rack.
- Combine the sugar and cream cheese in a large bowl and mix until combined. Mix in the flour, lemon zest, extracts, cream, and juice of the lemon; add food colorant if preferred.
- Slowly beat in the eggs until blended. Add to the crust. Place the pan back on the baking sheet.
- Bake for 55 to 65 minutes, or until the center is nearly set. Let it cool for 10 minutes on a wire rack.
- Allow it to cool for one hour after gently loosening it with a knife run around the pan’s edge. Keep in the fridge overnight. Take the pan’s side off.
Notes
- Fresh Citrus:Â Opt for fresh lemon juice and zest.
Room Temp Ingredients:Â Ensure cream cheese and eggs are at room temperature.
Gentle Mixing:Â Gradually add eggs for a smooth batter.
Precise Baking:Â Avoid overbaking to prevent dryness.
Overnight Chill:Â Let it set in the fridge overnight for optimal texture and flavor.