Royal Cheese Cake
A rich, creamy cheesecake with a smooth texture and subtle lemon flavor, perfect for special occasions or as a delightful dessert for cheese lovers.
Ingredients
Instructions
- Grease a 9-inch spring-form pan with butter.
- Sprinkle graham cracker crumbs evenly over the bottom of the pan.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add sugar and continue beating until well combined.
- Add egg yolks one at a time, mixing well after each addition.
- Stir in sour cream, vanilla, and lemon juice until smooth.
- In a separate bowl, beat egg whites stiff peaks.
- Gently fold the beaten egg whites into the cream cheese mixture.
- Pour the batter into the prepared spring-form pan.
- Bake at 325°F (160°C) for about 1 hour or until set.
- Allow to cool, then refrigerate before serving.
Tips & Substitutions
For a richer flavor, use full-fat cream cheese and allow it to come to room temperature before mixing. If you want a slightly tangy twist, consider adding a tablespoon of Greek yogurt to the sour cream. Make sure to fold the egg whites gently to maintain the lightness of the batter, ensuring a fluffy texture. If you’re short on time, try using a pre-made graham cracker crust instead of making your own.
Serving Suggestions
Serve the Royal Cheese Cake chilled, garnished with fresh berries or a drizzle of chocolate sauce for added sweetness. It pairs beautifully with a side of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, serve alongside the Cream Cheese Roll Up as a light appetizer before dessert.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To reheat, slice a piece and let it sit at room temperature for about 15 minutes before enjoying. If you prefer it warm, you can gently microwave it for about 10-15 seconds, but be careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Royal Cheese Cake contains roughly 734 calories, with 26g protein, 38g carbohydrates, and 38g fat. It is an excellent source of protein (51% of the Daily Value), vitamin A (39% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium.
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 slightly alter the texture and richness of the cheesecake. For the best results, opt for a full-fat option to achieve the creamy consistency that makes this dessert so delightful.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as it can lead to a dry texture. A toothpick inserted in the center should come out mostly clean but not completely dry.
Can I freeze the Royal Cheese Cake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving for the best 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).