This Lemon Cheesecake with Lemon Gelée is a perfect balance of creamy richness and bright citrus flavor. The tangy lemon curd and zesty lemon gelée add a refreshing twist to the classic cheesecake, making it an ideal dessert for any occasion. With layers of graham cracker crust, lemon-infused cream cheese, and a vibrant lemon gelée, this cheesecake is both visually stunning and deliciously decadent.
Ingredients
For the Crust:
- 1 ½ cups (150 g) graham cracker crumbs
- ½ cup (115 g) melted butter
- 3 tbsp (37 g) sugar
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- ¾ cup (150 g) sugar
- 1 tbsp (6 g) lemon zest
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
- 2 cups (480 ml) heavy cream, whipped to stiff peaks
- ½ cup (120 g) lemon curd
For the Lemon Gelée:
- 1 package (85 g) lemon-flavored gelatin
- Lemon slices for garnish
Instructions
1. Prepare the Crust
- In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and 3 tbsp of sugar.
- Mix until the crumbs are well coated with butter, creating a sandy consistency.
- Press the mixture firmly into the bottom of a springform pan (about 9 inches in diameter) to form an even layer.
- Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat 16 oz of softened cream cheese and ¾ cup of sugar together until smooth and creamy. This step ensures the cheesecake filling is light and lump-free.
- Add 1 tbsp of lemon zest, 2 tbsp of lemon juice, and 1 tsp of vanilla extract to the cream cheese mixture, blending until everything is well incorporated.
- In a separate bowl, whip 2 cups of heavy cream to stiff peaks using a hand mixer or stand mixer. Carefully fold the whipped cream into the cream cheese mixture. This will lighten the texture of the cheesecake, making it fluffy and smooth.
3. Assemble the Cheesecake
- Remove the chilled crust from the refrigerator.
- Spread half of the cream cheese mixture evenly over the crust, using a spatula to smooth out the surface.
- Gently layer ½ cup of lemon curd over the cream cheese layer, making sure to spread it evenly for a burst of lemon flavor in the middle of the cheesecake.
- Top with the remaining half of the cream cheese mixture, spreading it evenly over the lemon curd layer.
- Place the cheesecake in the refrigerator to set for at least 2 hours before adding the lemon gelée.
4. Prepare the Lemon Gelée
- Prepare 1 package (85 g) of lemon-flavored gelatin according to the package instructions. Usually, this involves dissolving the gelatin in hot water and allowing it to cool to room temperature.
- Once the gelatin mixture has cooled (but is still liquid), gently pour it over the chilled cheesecake, ensuring an even layer on top.
- Place the cheesecake back into the refrigerator to set the gelée. Let it chill for at least 4 hours, or ideally overnight, so the gelée firms up completely.
5. Garnish and Serve
- Before serving, garnish the top of the cheesecake with lemon slices for a decorative touch. You can also add a dollop of whipped cream if desired for extra indulgence.
- Carefully remove the cheesecake from the springform pan, slice, and enjoy this creamy, zesty treat!
Nutritional Information (per serving, serves 12)
- Calories: 450 kcal
- Protein: 6 g
- Carbohydrates: 32 g
- Fat: 35 g
- Saturated Fat: 20 g
- Cholesterol: 120 mg
- Sodium: 220 mg
- Sugar: 25 g
Conclusion
This Lemon Cheesecake with Lemon Gelée is a delightful combination of smooth, rich cream cheese and refreshing lemon flavors. The layers of graham cracker crust, lemon-infused filling, and lemon gelée make for a beautifully textured dessert that is both indulgent and refreshing. Perfect for special occasions or as a bright, citrusy treat to share with family and friends.
