Ingredients
Scale
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup sugar
- 4 large eggs
- Optional: fresh berries or mint for garnishing
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter, then press into a 9-inch springform pan to form a crust. Bake for 10 minutes and let cool.
- Whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth. Beat in eggs one at a time. Pour over cooled crust.
- Bake for 15-20 minutes until just set. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream until soft peaks form. Spread or pipe over chilled lemon cheesecake. Garnish with lemon slices, berries, or mint leaves before serving.
Notes
- Ensure the cheesecake is fully cooled before refrigerating to prevent cracks.
- For a lighter version, use coconut whipped cream instead of heavy cream.
- Garnish with extra lemon zest, fresh berries, or mint for visual appeal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg