Baked Cheesecake
A rich and creamy baked cheesecake with a cinnamon graham cracker crust, infused with lemon zest and juice. Its smooth texture and delicate flavors make it an elegant dessert suitable for special occasions or everyday indulgence. Perfect for those who love a balance of sweetness and citrus brightness.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Combine crushed graham crackers, 1/2 cup sugar, and 1 1/2 teaspoons cinnamon in a bowl. Reserve 3/4 cup of the mixture with a spoon.
- Press the remaining crumb mixture into the bottom and sides of a 9-inch spring-form pan.
- Beat eggs until light, then slowly beat in 1 cup sugar.
- Add the remaining ingredients: lemon juice, lemon rind, salt, light cream, and cottage cheese. Beat until blended.
- Sieve the mixture to remove lumps.
- Stir in lemon rind.
- Pour the filling into the prepared pan.
- Sprinkle the reserved crumbs on top.
- Bake at 350°F for 1 hour.
- Turn off the oven and open the door. Let the cake cool in the oven for 1 hour.
- Remove from oven and chill thoroughly.
- Remove the sides of the spring-form pan before serving.
Tips & Substitutions
For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. You can substitute the cottage cheese with ricotta for a creamier texture, or use a dairy-free alternative if necessary. If you want to add a twist, consider blending in some pureed fruit or chocolate, inspired by similar American recipes.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh berries or a drizzle of fruit sauce for added flavor. It pairs beautifully with a light whipped cream or a scoop of ice cream. For a refreshing contrast, consider serving alongside slices of Fresh Key Lime Pie.
Storage & Reheating
Store any leftover baked cheesecake in an airtight container in the refrigerator for up to 5 days. To reheat, slice the cheesecake and place it in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through, ensuring it retains its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cheesecake contains roughly 406 calories, with 5g protein, 41g carbohydrates, and 25g fat. It is a good source of vitamin C (17% of the Daily Value), protein (11% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 650mg per serving (28% 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 cheese for this cheesecake?
Yes, you can use ricotta cheese for a different texture, or even cream cheese for a richer flavor. Just ensure that the cheese is well-blended to avoid lumps in the final product.
How can I prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter and let the cheesecake cool gradually in the oven after baking. Additionally, you can bake the cheesecake in a water bath to maintain even heat distribution.
Can I freeze the cheesecake?
Yes, you can freeze the baked cheesecake. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to two months. Thaw it in the refrigerator overnight before serving.
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).