Old Fashioned Lemon Cheese Cake
A rich, creamy lemon cheesecake with a tangy flavor, perfect for citrus lovers and special occasions. Smooth and zesty, it delights the palate with every bite.
Ingredients
Instructions
- Scald the milk in a saucepan.
- Mix sugar, flour, and salt in a bowl.
- Add enough hot milk to the flour mixture to make a thin paste.
- Stir the paste into the hot milk and cook over low heat, stirring constantly, until the mixture thickens slightly, about 2 minutes.
- Do not cook longer to prevent curdling the eggs.
- Cool this mixture quickly by placing it in the refrigerator.
- Add vanilla and light cream to the cooled mixture.
- Pour the mixture into a freezer can, filling only two-thirds full to allow for expansion.
- Freeze and let ripen before serving.
Tips & Substitutions
To enhance the flavor of your Old Fashioned Lemon Cheese Cake, consider using fresh, organic lemons for the juice and zest. If you need a substitute for butter, coconut oil can provide a similar richness. For a creamier texture, you can replace some of the milk with light cream. Ensure your milk is scalded properly to avoid curdling, and always stir constantly while cooking.
Serving Suggestions
Serve this cheesecake chilled for the best flavor. It pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful contrast, consider serving it alongside a slice of Best Ever Butterscotch Pie. Additionally, a light dusting of powdered sugar can add a touch of elegance to the presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, allow the cheesecake to come to room temperature before serving. If desired, you can also warm individual slices in the microwave for about 10-15 seconds, ensuring not to overheat, which could alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Lemon Cheese Cake contains roughly 1194 calories, with 28g protein, 144g carbohydrates, and 52g fat. It is an excellent source of iron (69% of the Daily Value), protein (55% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 493mg per serving (21% 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 other citrus fruits instead of lemons?
Yes, you can substitute lemons with limes or oranges for a different flavor profile. However, keep in mind that the sweetness level may vary, so adjust the sugar to taste. Each citrus fruit will impart its unique zest and juice, allowing for creative variations on this classic recipe.
How can I make the cheesecake richer?
To achieve a richer cheesecake, you can incorporate cream cheese into the mixture. Replace half a cup of milk with softened cream cheese for a denser, creamier texture. Additionally, you can increase the amount of butter for a more indulgent flavor while maintaining balance in sweetness.
What should I do if my mixture curdles?
If your mixture curdles, you can try blending it with an immersion blender to smooth it out. However, to avoid curdling in the first place, ensure you add the hot milk slowly to the flour mixture and cook over low heat while stirring constantly. This helps to create a smooth texture.
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).