My mother's Lemon Cheesecake

My love for cooking started in our cozy kitchen in Japan when I was about six years old. My mother, a graceful home cook, would gently guide me as I measured, stirred, and tasted. This cheesecake was one of the very first desserts she taught me to make. The creamy filling, subtle lemon aroma, and honey graham crust bring back warm memories every time I bake it. I hope it brings joy to your table too.

Ingredients:

<Serves: 8- to 9-inch round pan>

Crust:

• 12 honey graham crackers

• 4 tbsp unsalted butter, melted

• A pinch of salt

Filling:

• 1 lb (450g) cream cheese, softened

• 1 cup whole milk yogurt

• ¾ cup cane sugar

• 3 large eggs

• 1 tbsp fresh lemon juice

• 2 tsp finely grated lemon zest

• ¼ tsp salt

  
  

Preparation:

• Preheat the oven to 375°F (190°C).

• Lightly grease an 8- or 9-inch round baking pan.

Instructions:

1. Make the crust. Pulse the graham crackers in a food processor until fine crumbs form (or crush them in a zipped bag using a rolling pin). Mix in the melted butter and a pinch of salt until evenly combined. Press the mixture firmly into the bottom of the pan to create an even crust. Set aside.

2. Prepare the filling. In a large bowl, blend the cream cheese and yogurt until smooth and creamy. Gradually add sugar and beat until fully incorporated. Add eggs one at a time, mixing gently between each addition. Stir in the lemon juice, zest, and salt until everything is well combined.

3. Pour the filling over the crust and smooth the top. Bake for about 1 hour and 30 minutes, or until the center is set and slightly golden around the edges.

4. Let the cheesecake cool completely in the pan before refrigerating.　

5. Refrigerate for at least 4 hours, ideally overnight, before slicing. Serve plain or with fresh berries if you like.

Posted on July 7th, 2019