Description
Lemon cheesecake is a creamy, tangy dessert that blends rich cheesecake with fresh lemon flavor, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons lemon juice (freshly squeezed)
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
- Optional topping: Whipped cream, lemon slices, fresh berries
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat cream cheese with sugar until smooth, then add eggs one at a time. Fold in sour cream, lemon juice, zest, and vanilla.
- Pour filling into the cooled crust and bake for 55-60 minutes, until edges are set and the center is slightly jiggly. Turn off the oven and leave for 1 hour.
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Serve with whipped cream, lemon slices, or fresh berries.
Notes
- Do not overmix the filling once eggs are added to avoid cracks.
- Allow cooling in the oven to prevent cracks from forming.
- Be sure to chill the cheesecake for at least 4 hours for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Lemon cheesecake recipe, creamy lemon cheesecake, fresh lemon cheesecake, easy cheesecake recipe, homemade cheesecake, citrus dessert