Angel Cheese Cake
A light and fluffy angel cheesecake with a tangy lemon flavor, perfect for special occasions or a refreshing dessert that appeals to citrus lovers and cheesecake enthusiasts.
Ingredients
Instructions
- Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter to make the crust.
- Press the mixture on the bottom of a spring-form pan to form the crust.
- In a separate bowl, beat cream cheese until smooth.
- Add 1/2 cup sugar, grated lemon peel, lemon juice, vanilla, and salt; mix well.
- Add egg yolks one at a time, mixing thoroughly after each addition.
- Fold in sour cream until smooth.
- Pour the filling into the prepared crust.
- Bake at 325°F (160°C) for about 60 minutes or until set.
- Let cool, then refrigerate for several hours before serving.
Tips & Substitutions
For a lighter texture, ensure your cream cheese is at room temperature before mixing. You can substitute the sour cream with Greek yogurt for a tangy twist. If you prefer a gluten-free option, use almond flour instead of graham cracker crumbs for the crust. This Angel Cheese Cake can also be made ahead, as it tastes even better after a day in the fridge.
Serving Suggestions
Serve this Angel Cheese Cake chilled, topped with fresh berries or a drizzle of fruit sauce for added flavor. It pairs beautifully with a dollop of whipped cream. For a delightful twist, consider serving it alongside a slice of Mock Cheesecake for a dessert platter that showcases different textures and flavors.
Storage & Reheating
To store leftovers, cover the cheesecake with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. If you need to freeze it, wrap individual slices tightly in plastic wrap and place them in an airtight container; they can last for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Cheese Cake contains roughly 1666 calories, with 28g protein, 61g carbohydrates, and 138g fat. It is an excellent source of protein (56% of the Daily Value), iron (51% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2472mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Absolutely! You can use crushed cookies, such as Oreos or vanilla wafers, for a unique flavor. For a healthier option, try using a nut-based crust made from almonds or walnuts mixed with a bit of butter and sugar.
What can I do if my cheesecake cracks while baking?
Another tip is to turn off the oven when the cheesecake is nearly set and let it cool inside with the door slightly ajar, which can help prevent sudden temperature changes that cause cracks.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools. Avoid overbaking, as this can result in a dry texture. You can also use a toothpick to check for doneness; it should come out mostly clean from the edges.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).