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Lemon Cardamom Cheesecake

This cheesecake features a creamy filling infused with bright lemon zest and a floral hint of crushed cardamom, baked over a buttery graham cracker crust. Its smooth texture is complemented by a slightly jiggly center and a lightly browned crust, finished with fresh lemon slices and pistachios for a colorful touch.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs preferably finely crushed
  • 1/4 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs at room temperature
  • 1/2 cup sour cream full-fat preferred
  • 2 tsp lemon zest freshly grated
  • 1/2 tsp crushed cardamom ground or lightly crushed
  • thin slices lemon slices for garnish
  • a handful crushed pistachios for garnish

Equipment

  • Springform pan
  • Electric mixer
  • Rubber spatula
  • Baking sheet
  • Lemon zester

Method
 

  1. Mix graham cracker crumbs with melted butter until well combined and crumbly.
  2. Press the crumb mixture evenly into the bottom of a springform pan, creating a firm crust. Chill in the fridge for 15 minutes to set.
  3. In a large bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  4. Add eggs one at a time, mixing well after each addition to incorporate fully.
  5. Fold in sour cream, lemon zest, and crushed cardamom with a spatula until evenly distributed and the mixture is smooth.
  6. Pour the filling over the chilled crust, smoothing the top with a spatula.
  7. Bake in a preheated oven at 160°C (320°F) for 50-60 minutes, until the edges are lightly browned and the center has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracks.
  9. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
  10. Before serving, garnish the top with thin lemon slices and a sprinkle of crushed pistachios for color and flavor.
  11. Slice and enjoy this bright, creamy cheesecake with its fragrant lemon and floral cardamom notes.