Joan'S Cheesecake
A rich, creamy cheesecake with a tangy lemon flavor, perfect for special occasions or casual gatherings, offering smooth texture and a golden-brown top.
Ingredients
Instructions
- Grease a 13 x 9 x 2-inch pan.
- Preheat oven to 350°F.
- Place rack 1/3 way up from bottom of oven.
- Beat the cream cheese and butter until smooth and creamy.
- Add vanilla, sugar, and cornstarch.
- Beat in eggs, one at a time, on low speed.
- While beating, add heavy cream and lemon juice; batter will be thin.
- Pour the batter into the prepared pan and place the pan into a larger pan.
- Pour hot water to a depth of 1 inch in the larger pan.
- Place the pans in the oven and bake for 30 minutes.
- Rotate the pans and increase oven temperature to 375°F for 15 minutes, or until the top is golden brown.
- Remove from oven and cool on a rack.
- Optional: invert onto a dish before serving.
Tips & Substitutions
To achieve a smooth cheesecake, ensure your cream cheese and butter are at room temperature before mixing. If you need a gluten-free version, substitute cornstarch for flour. You can also try using Greek yogurt in place of some heavy cream for a lighter texture. For added flavor, consider mixing in a teaspoon of almond extract along with the vanilla.
Serving Suggestions
This cheesecake pairs beautifully with fresh fruit toppings or a drizzle of chocolate sauce. Serve with a side of whipped cream for added indulgence. It also complements a cup of coffee or tea perfectly. For a festive touch, consider serving it alongside Festive Onions for a unique flavor contrast at gatherings.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. You can also freeze slices for up to three months. To reheat, let it thaw in the fridge overnight, then enjoy it cold or let it sit at room temperature for about 30 minutes before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Joan'S Cheesecake contains roughly 602 calories, with 7g protein, 67g carbohydrates, and 32g fat. It is an excellent source of vitamin A (38% of the Daily Value) and vitamin C (31% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 in this cheesecake?
While cream cheese is traditional for cheesecake, you can experiment with mascarpone or ricotta for a different flavor profile. Keep in mind that using a different cheese may alter the texture, so adjustments in other ingredients may be needed to maintain creaminess.
What if I don't have a 13 x 9 pan?
If you lack a 13 x 9 pan, you can use two 9-inch round cake pans or a 10-inch springform pan. Adjust the baking time as needed, monitoring the cheesecake for doneness by checking for a slight jiggle in the center when it's done.
How can I tell when the cheesecake is fully baked?
A fully baked cheesecake will have a firm outer edge and a slightly jiggly center. It will continue to set as it cools. Avoid overbaking, as this can lead to cracks. A golden brown top is a good indicator, especially after the temperature increase during baking.
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).