easter cheesecake
This delightful Easter cheesecake features a creamy filling with a hint of lemon and is topped with a colorful assortment of spring-themed decorations. Perfect for celebrating the holiday with family and friends!
Equipment
- 1 9-inch springform pan
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 whisk
- 1 baking sheet
- 1 parchment paper
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 4 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup all-purpose flour
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- to taste whipped cream (for topping)
- to taste fresh berries (such as strawberries, blueberries)
- optional edible flowers
- optional chocolate eggs
Instructions
- Preheat your oven to 325°F (163°C). Grease the springform pan with a little butter.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the crumb mixture into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes and then remove from the oven to cool.
- In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
- Gradually add in the sugar and vanilla extract, continuing to mix until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
- Mix in the sour cream, flour, lemon zest, and lemon juice until the mixture is smooth and well combined.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight for the best flavor and texture.
- Before serving, decorate the top with whipped cream, fresh berries, edible flowers, and chocolate eggs if desired.
Notes
Make sure all ingredients are at room temperature for a smooth filling. You can substitute the lemon zest and juice for other flavors if preferred, like orange or vanilla. This cheesecake can be made a day ahead; it tastes even better the next day as the flavors meld together. Enjoy your festive Easter dessert!