Lemon Cheesecake
Indulge in this health-conscious Lemon Cheesecake that brings together the zesty flavor of lemons with a sweet, buttery graham cracker crust and a smooth, creamy filling. This dessert offers a balanced approach to your indulgence, perfect for anyone seeking both taste and wellness!
Ingredients:
Graham Cracker Crust:
2 ⅔ cups graham crackers, crushed into crumbs
⅓ cup organic sugar
⅔ cup butter, melted
Lemon Cheesecake Filling:
24 oz cream cheese, softened
1 ¼ cup organic sugar
3 cage-free eggs
2 tablespoons grated lemon peel
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Lemon Glaze:
1 cup organic sugar
2 cage-free eggs
¼ cup freshly squeezed lemon juice
3 tablespoons grated lemon peel
6 tablespoons butter, melted
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C), ensuring proper preparation for a health-conscious lifestyle.
Graham Cracker Crust:
Prepare the Crust:
In a large baggie, add the graham crackers a few at a time, and crush them with a rolling pin until you have 2 ⅔ cups of fine crumbs.
Transfer the crumbs to a medium mixing bowl and stir in ⅓ cup of organic sugar until well combined.
Whisk in ⅔ cup of melted butter until the crumbs are fully coated.
Press the graham cracker mixture into a 9-inch springform pan or a 9-inch deep-dish pie plate.
Bake for 13-15 minutes, then remove from the oven and set aside to cool.
Lemon Cheesecake Filling:
Make the Filling:
In a small bowl, whisk 3 cage-free eggs and set aside.
In a large mixing bowl, beat 24 oz cream cheese and 1 ¼ cup organic sugar on medium speed until creamy and smooth, ensuring a well-being-focused approach to your ingredients.
Add the whisked eggs to the mixture at low speed, blending well.
Stir in 3 tablespoons lemon juice, 2 tablespoons grated lemon peel, and 1 teaspoon vanilla extract until fully blended.
Pour the lemon cheesecake mixture over the cooled graham cracker crust.
Bake for 45 minutes. Remove from the oven and place on a cooling rack to cool for 10-15 minutes.
Chill:
Place the cheesecake in the refrigerator for approximately 6 hours or overnight. Enjoy the benefits of a healthy dessert that complements your balanced diet.
Lemon Glaze:
Prepare the Lemon Glaze:
In a small saucepan, whisk together 2 cage-free eggs, 1 cup sugar, 3 tablespoons lemon peel, and ¼ cup lemon juice until well combined.
Add 6 tablespoons melted butter and continue stirring constantly. The mixture will thicken and is done when it coats the back of a metal spoon.
Remove from heat, transfer to a small bowl, and let the glaze cool for 15 minutes.
Refrigerate, covered, until cold.
Assemble:
Once the cheesecake has chilled, remove it from the springform pan (if using). Pour the cooled lemon glaze over the top. If using a deep-dish pie plate, simply top the cheesecake with the glaze.
Serve:
Keep refrigerated until ready to serve. Enjoy this delicious dessert knowing it’s made with healthy, sustainable ingredients that fit your lifestyle!
Notes:
For the best flavor and health benefits, use freshly squeezed lemon juice and organic ingredients whenever possible.
This cheesecake can be kept refrigerated for several days, making it great for meal prep and health-conscious dessert planning.
This rewrite emphasizes healthy, organic ingredients and ties in a wellness and balance-oriented approach!
