Roses Cheese Cake
A creamy, rich cheesecake with a delicate lemon flavor and a crunchy graham cracker crust, perfect for special occasions or a decadent treat for dessert lovers.
Ingredients
Instructions
- Butter the inside of an 8-inch deep pan with a 3-inch diameter.
- Do not use a spring-form pan.
- Sprinkle graham cracker crumbs around the bottom and sides of the prepared pan.
- Shake out excess crumbs.
- Beat cream cheese, eggs, sugar, lemon juice, lemon rind, and vanilla on low until blended.
- Increase mixer speed to high and continue until thoroughly blended.
- Pour the mixture into the prepared pan and shake to level the surface.
- Set the pan in a slightly larger pan with 1/2-inch of water, ensuring it does not touch the sides.
- Bake for 1 1/2 to 2 hours.
- Turn off the oven and let the cake stay inside for 20 minutes.
- Remove the cake from the water and place on a rack until it reaches room temperature.
- Invert the cake onto a plate.
- Garnish with fruit if desired.
Tips & Substitutions
For a smoother cheesecake, ensure your cream cheese is at room temperature before mixing. If you're out of graham crackers, crushed cookies or even ground nuts can serve as an alternative crust. Adding a touch of vanilla extract to the batter enhances the flavor. Keep an eye on the baking time, as ovens may vary. This recipe pairs beautifully with Coconut Caramel Cream Pie for a delightful dessert spread.
Serving Suggestions
Serve the cheesecake chilled, garnished with fresh fruits like strawberries or blueberries for a pop of color and flavor. A drizzle of chocolate or caramel sauce can enhance its sweetness. This cheesecake is perfect for special occasions and can be complemented with a side of whipped cream. Consider serving it alongside Bayrun's Breakfast Casserole for a brunch gathering.
Storage & Reheating
To store leftovers, refrigerate the cheesecake in an airtight container for up to 5 days. If you want to preserve it longer, consider freezing individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. To reheat, let it thaw in the refrigerator overnight, and serve chilled or at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Roses Cheese Cake contains roughly 589 calories, with 12g protein, 57g carbohydrates, and 36g fat. It is an excellent source of vitamin A (42% of the Daily Value), protein (25% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 645mg 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 low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but it may affect the texture and creaminess of the cheesecake. Full-fat cream cheese provides a richer flavor and smoother consistency, which is ideal for achieving that classic cheesecake experience.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center should still have a slight jiggle. It will firm up as it cools. If the top starts to brown too much, you can cover it loosely with foil during baking.
Can I add flavorings to the cheesecake batter?
Absolutely! You can incorporate flavorings like almond extract, chocolate, or even fruit purees to customize your cheesecake. Just be cautious with the quantity to maintain the right consistency, and remember that less is often more.
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).