Divine Chiffon Cheesecake Recipe – A Delightful Treat
Picture this: it’s a hot summer day, and you’re lounging outside, basking in the sun’s rays. You’re craving something sweet and refreshing to complement your lazy day. Enter: Lemon Chiffon Cheesecake.
This show-stopping dessert features a creamy cheesecake filling with a light and airy chiffon layer on top, infused with the tangy flavor of fresh lemon juice. It’s the perfect balance of richness and tartness, making it an ideal summer treat.
With its smooth texture and zesty taste, this lemon chiffon cheesecake is perfect for any occasion, from a decadent dinner party to a casual backyard barbecue. And best of all, this recipe is easy to follow, so even if you’re not an experienced baker, you can still impress your guests with this mouthwatering dessert.
So grab your shopping list and let’s get started! This lemon chiffon cheesecake will be the star of your summer dessert lineup.
Why You’ll Love This Recipe
Hold tight, folks! You’re about to experience a dessert that will rock your beautiful souls. Let’s talk lemon chiffon cheesecake.
First, let me start by saying if you love cheesecake and all things lemony and tangy, this recipe is a must-try. This recipe combines the best of both worlds – creamy cheesecake and airy chiffon cake. Trust me; it is dessert heaven!
The combination of lemon juice and zest gives this cheesecake a bright freshness that you can’t help but fall in love with. The chiffon layer provides a lightness that doesn’t compromise the richness of the cake. It is a perfect balance of flavors that will make any dessert lover swoon.
Another thing I love about this recipe is its versatility. You can serve it as is, or add any fruit topping of your choice to make it even more exciting. Just imagine the tanginess of raspberries or strawberries paired with the lemony goodness of the cheesecake!
What’s more? This cheesecake isn’t too heavy on calories compared to other desserts out there, which makes it easier for you to indulge in without feeling guilty.
In summary, this cake is a true masterpiece. From its fluffy chiffon layer to its creamy cheese filling, every bite is pure perfection.
So what do you say? Wanna give it a try? You won’t be disappointed!
Ingredient List
Let’s Gather the Ingredients ????????
Before we start baking our heavenly Lemon Chiffon Cheesecake, we need to stock up on all the necessary ingredients. Don’t worry, most of these items are pantry staples or easily available in your nearest grocery store. Here are the items you’ll need to make this scrumptious dessert:
Ingredient List:
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Graham Cracker Crumbs: 1 1/3 cups
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Granulated Sugar: 3/4 cup and 1 cup
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Butter: Melted (1/3 cup) + 3 tbsp.
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Cream Cheese: Three 8 oz. packages (softened)
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Lemon Jello Pudding Mix: One 3 oz. package
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Evaporated Milk: One 5oz can (chilled)**
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Boiling Water: 1 cup
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Lemon Zest
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Fresh Lemon Juice: 1/3 cup
These ingredients form the base of our Lemon Chiffon Cheesecake, but you can always choose to add or subtract according to your preference. So, before starting, let’s make sure we have all these baking essentials ready in our kitchen!
The Recipe How-To
Now for the good stuff! Let’s get into how to bake this lemony cheesecake.\
Step 1: Preheat the Oven
Preheat your oven to 350 F (175 C).
Step 2: Make the Crust
In a bowl, combine 1 3/4 cup (149 g) graham cracker crumbs with 3 tbsp (42 g) of melted butter and 1/4 cup (50 g) granulated sugar. Mix well until all ingredients are evenly combined.
Press the mixture firmly onto the bottom of a 9-inch (23 cm) springform pan.
Step 3: Bake the Crust
Bake the crust in your preheated oven for 10 minutes. Then, remove it from the oven and keep aside.
Step 4: Make the Cheesecake Relax & Blooms
In a large mixing bowl, beat together 3 packs of cream cheese with 1 cup (200 g) granulated sugar until smooth and creamy. Gradually add in 3/4 cup (180 ml) evaporated milk, letting it blend in with each addition.
Mix in 8 oz (226 g) of lemon curd, free flowing oomphing it in just right.
Add a whopping 3/4 cup (180 ml) lemon juice that will kick things up a notch!
With everything smoothly blended, fold in a packet of softened and languidly mixed lemon jello.
Vanilla is added for flavor smoothness so sprinkle in a dash of that too, I put around one teaspoon give or take.
Step 5: Pour Mixture over Crust
Pour over the prepared crust and level off its surface by giving it a loveable shake.
Step 6: Bake Lemon Chiffon Cheesecake
Bake in preheated oven (350F) for approximately 25-30 minutes or until set.
Step 7: Chill before Serving
Afterward, let it cool on a wire rack, then place your lemon chiffon cheesecake treasure into the refrigerator to chill for at least four hours or overnight.
Serve your yummy creation topped off with your favorite fruit topping recipe or garnish with fresh lemon zest.
Substitutions and Variations
Listen, amigo. If you’re looking to make some adjustments to this lemon chiffon cheesecake recipe, I’ve got a few suggestions for you. Just remember, changes can make or break a recipe, so proceed with caution.
First off, if you’re just not feeling the lemon flavor, you could give lime juice a shot instead. Or, if you’re feeling bold and daring, why not try using orange or grapefruit zest and juice? It’ll give it a whole new tangy twist, amigo.
Now let’s talk about the crust. Although the graham cracker crumbs do add that classic texture and taste, you could experiment with different types of cookies or crackers. Vanilla wafer cookies or even chocolate graham crackers would be phenomenal.
And let’s not forget about toppings. While fruits like raspberries or blueberries make for an excellent compliment to the cheesecake’s tangy flavor, you could also try topping it with fresh whipped cream and shaved chocolate for a ultra-decadent indulgence.
Play around with it, maestro. Make this recipe your own by trying different combinations of ingredients and toppings. You never know what might surprise your taste buds!
Serving and Pairing
Now, let’s talk about how to serve and pair this heavenly Lemon Chiffon Cheesecake. This cheesecake is a showstopper on its own, but adding an extra touch can take your dessert game to a whole new level.
First things first, I’d recommend letting the cheesecake cool down to room temperature before slicing and serving. This will allow the flavors to meld together and make each bite much more enjoyable. When cutting the cheesecake, use a clean and sharp knife to create clean slices, taking care not to break the chiffon layer on top.
As for pairing options, there are endless possibilities! The lemon flavor in this recipe pairs beautifully with fresh fruit such as berries or even tropical fruits like pineapple and mango. You could even add a dollop of whipped cream to each slice to create an added creaminess that balances well with the tanginess of the lemon.
If you’re feeling adventurous, why not try pairing this Chiffon Cheesecake with a dessert wine like Moscato or Sauternes? The sweetness of these wines complements the tangy lemon flavor perfectly. Alternatively, if you prefer something non-alcoholic, a citrusy iced tea or lemonade can be a refreshing beverage option.
Whatever you choose, one thing is for sure – this Lemon Chiffon Cheesecake is a dessert that deserves to be savored and enjoyed in good company. So go on and treat yourself (and your loved ones) to a slice or two (or three!) of this delicious creation.
Make-Ahead, Storing and Reheating
You know what’s better than a slice of heavenly Lemon ‘Chiffon’ Cheesecake? An entire cake that you can store and relish anytime you wish. This cheesecake is great to make ahead as it can stay well for a few days, making it an excellent choice for parties or gatherings.
To make this dessert in advance, be sure to allow the cake to cool off completely before storing. Once it has cooled down, chill it in the refrigerator for at least 2-3 hours before slicing so that it sets perfectly. You may leave the cheesecake on its springform pan if you prefer or transfer them into an airtight container or plastic wrap before storing inside the fridge. Make sure not to cover the warm cake with plastic wrap whatsoever because moist could develop on the cake and affect its texture.
If properly stored, this yummy cake will last up to 4-5 days in your refrigerator. Whenever you’re eager for another delightful bite, remove reheating from the fridge for about 30 minutes to warm up to room temperature for better flavors.
Reheating this lemon chiffon cheesecake is quick and easy too! Preheat your oven to 350°F and then put it back into the oven for roughly 10 mins or show time like putting dessert back together. It’s notably good as fresh when enjoyed otherwise remember that over-reheating can dry out this delicate chiffon dessert.
Whether you opt to bake your lemon chiffon cheesecake fresh, prepare it ahead of time, serve it as leftovers, or reheat it up, this delightful cheesecake will always impress your taste buds with its light, fluffy consistency and creamy lemon flavor – perfect anytime!
Tips for Perfect Results
A flawless lemon chiffon cheesecake requires skills and patience, but there are a few tricks of the trade to cook it perfectly. In this section, I’ll be sharing some tips that will help you make a mouthwatering cheesecake with a light and airy texture.
Firstly, make sure all the ingredients are at room temperature before you start the recipe. This helps in creating a smooth mixture without any lumps. Leaving your cream cheese out overnight will allow it to soften, making it easier to mix in a large bowl.
Another essential tip is not to overheat the cheesecake while baking; this can cause it to crack on the surface or sink in the middle. To avoid this, bake the cake at exactly 350°F (180°C) for 50-55 minutes or until the center jiggles slightly.
It’s also crucial not to open the oven door too frequently while baking the cheesecake. Doing so causes heat fluctuations that affect the baking process and can cause cracks.
When mixing ingredients using an electric mixer, be mindful not to overdo it; overmixing can cause denser and flatter cheesecakes. Make sure to stop mixing as soon as you get a smooth and creamy batter.
Let your cheesecake cool down completely before traveling to your next step of cooking. This helps set up the cream cheese filling, creating perfect slices for cutting.
Lastly, to get those delicious lemon flavors bursting in your cake, use freshly squeezed lemon juice and grated zest. The freshness of these ingredients elevates your cake, giving it an extra tangy kick.
With these tips in mind and a little perseverance, anyone can become an expert in baking this heavenly dessert – Lemon Chiffon Cheesecake!
FAQ
Now that we’ve covered the recipe and all its variations, it’s time to address any questions that may come up during the making of this delicious Lemon ‘chiffon’ Cheesecake. In this section, we’ll go over some of the most common FAQs to help you avoid any pitfalls or confusion when making this dessert. So, let’s dive in and answer some questions!
Why do you put cornstarch in cheesecake?
To prevent the cheesecake from cracking and to ensure it can be sliced into neatly, it’s recommended to add a small amount of cornstarch or flour to the batter. Keep in mind that while this technique will help with the appearance, it will alter the overall texture of the cheesecake.
Why do you add lemon juice to cheesecake?
When it comes to making cheesecake, adding lemon juice can serve a dual purpose. First and foremost, it can elevate the overall taste of the dessert. The sourness of the lemon juice can enhance the sweetness of the cheesecake and add a refreshing tang. Think of it as an amplifier for the other flavors in the cake. On top of that, the citrus scent of lemon can give your cheesecake an inviting aroma that will make your mouth water.
Can I use vinegar instead of lemon juice in cheesecake?
When it comes to baking, vinegar can be a reliable replacement for lemon juice. It’s a popular choice that can be used in small quantities when you need to add acidity to your recipe. Not only does it help bind ingredients together – which is crucial for making cheesecake – but it can also contribute a tangy flavor. So if you’re running low on lemons or just prefer the taste of vinegar, give it a try in your next baking recipe.
Bottom Line
In conclusion, this lemon chiffon cheesecake recipe is a must-try for all the cheesecake lovers out there. With its light and airy texture, tangy lemon flavor, and smooth cream cheese filling, it’s truly a treat for the senses. This recipe is perfect for those who want to indulge in a sweet and satisfying dessert without feeling weighed down.
Whether you’re looking for an impressive dessert to serve at a dinner party or simply craving a delicious treat to enjoy on your own, this lemon chiffon cheesecake will not disappoint. With its simple ingredient list and easy-to-follow instructions, even beginner bakers can whip up a masterpiece!
So what are you waiting for? Add the ingredients on your shopping list and head to the kitchen. Whip up this delectable lemon chiffon cheesecake recipe and impress everyone with your baking skills. Trust us; it’s sure to become one of your go-to dessert recipes!
Lemon ‘chiffon’ Cheesecake Recipe
Ingredients
For the crust
- 1 1/3 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup butter, melted
For the filling
- 1 (3 ounce) package lemon Jell-O gelatin
- 1 cup boiling water
- 3 tablespoons lemon juice
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 (12 ounce) can evaporated milk, chilled
Instructions
- To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9- or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
- To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
- With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
- Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
- Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
- NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don’t forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.
Your Own Notes
Nutrition
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.