The Big Chill Lemon Cheesecake

By : Ree Drummond/Erin Merhar
Adapted by : Julia Pizzolato

Cheesecake Slice Small

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I don’t care if it’s hot outside; if I want to bake, I’m going to bake. The original version of this lemon cheesecake was labeled as “no-bake.” My version is the 10-minute bake. Not bake-free, but close. So, if you are looking for a basically no-bake cheesecake that is also light, fluffy, creamy, and lemony—this is your match. This cheesecake will wrap its arms around you, give you a big lemony hug, and ask you how your day was. It’s tall, handsome, and waiting to caress your tastebuds. Please read the notes and the recipe before you start so that this cheesecake doesn’t fall flat and you don’t waste your ingredients.

Ingredients

Graham Cracker Crust:
2 cups (185g) graham cracker crumbs
1 stick of unsalted butter, melted
¼ cup (50g) granulated sugar

 

Cheesecake Filling:
3 8oz (681g) blocks of cream cheese, room temperature
½ cup (100g) granulated sugar
¼ cup (28g) powdered sugar
1 tsp. lemon oil* (Boyajian)
¼ cup (60g) sour cream
1 ¼ cup (283g) heavy cream
1 tsp. vanilla extract

*see notes

Directions

Directions:

  1. Preheat oven to 350 degrees. Combine graham cracker crumbs, melted butter, and sugar until well mixed.
  2. Press into an 8-inch springform pan, leaving ½ inch at the top of the pan.
  3. Bake until the edges are golden brown, about 8-10 minutes.
  4. Using a stand mixer or hand mixer, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl, add the sugar, and mix to combine, scraping down the sides of the bowl again as needed.
  5. Add the powdered sugar, lemon oil, and sour cream and mix to combine; set aside or transfer to a bowl if you used the mixer.
  6. Whip the heavy cream and vanilla extract until peaks form using the whisk attachment of your mixer or a hand mixer.
  7. Add 1/3 of the whipped cream to the cream cheese mixture and gently fold. Add the remaining whipped cream and carefully mix until fully combined. Be careful not to stir the air out of the whipped cream, or your filling will lose its fluff.
  8. Spoon the cream cheese mixture into the prepared graham cracker crust, gently smoothing the top with an offset spatula. Cover with plastic wrap and chill for at least 12 hours until set.
  9. When ready to serve, remove the springform mold, slice, and top with lemon curd, fresh strawberries, or lemon whipped cream.

Notes

  • I use a 1/3 cup measuring cup to press the graham cracker crust into the bottom and sides of the pan. It’s just the right size, and it perfectly forms the crust.
  • I substituted lemon oil for the called-for 2 tbsp. lemon juice and 1 tbsp. lemon zest. I did this for a few reasons: 1. To make it easier. 2. I wanted the cheesecake to be super smooth and creamy. And I prefer oil to lemon juice in something that is not baked. If you don’t have the oil, use the juice and the zest.
  • I chilled this in the refrigerator for about 2 hours and then in the freezer for an hour or so and served it. That worked perfectly! If you have the time, chill it in the refrigerator for as long as you can. Otherwise, the freezer is a good backup! Just don’t forget it.
  • This tasted absolutely as fabulous on day 5 as it did on day 1. I kept it in the fridge with a glass bowl over it.
  • I made the lemon curd from the Lemon Tiramisu recipe to top this cheesecake. It was delightful!
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