Just when I thought I couldn’t love cheesecake anymore (seriously – it’s my family’s go-to cake for our birthdays), along comes this recipe for Betty’s famous lemon cheesecake. It’s the best cheesecake I’ve eaten to date – and that’s saying something, considering how many birthdays my family has celebrated over the years!
What I love most about this cheesecake is the flavor – it’s the perfect combination of sweet, tart and creamy. Friends and family will rave over it. And when you bake it in a 13-by-9-inch pan, you can share even more of the love.
First, get your ingredients ready to go. When you’re baking something a little on the finicky side, like cheesecake, it’s best to have all the ingredients measured and accounted for ahead of time for more efficiency and less stress.
Once your cheesecake has chilled in the fridge and is fully set, remove it from the baking pan and pipe or spoon on the whipped topping. A little lemon zest for garnish also makes for a prettier presentation.