Name: Lemon Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup (115 g) unsalted butter, melted; 1/4 cup (50 g) granulated sugar (for crust); 24 oz (680 g) cream cheese, softened; 3 large eggs, room temperature; 1 cup (240 g) sour cream; 3/4 cup (150 g) granulated sugar; 1/3 cup fresh lemon juice; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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Why You’ll Love This Recipe

This lemon cheesecake is luxuriously smooth with just the right amount of tang. It’s elegant enough for special gatherings yet simple enough to make at home. The lemon adds freshness, making it lighter than classic cheesecake while still satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter
Granulated sugar
Cream cheese
Eggs
Sour cream
Fresh lemon juice
Lemon zest
Vanilla extract
Salt

Directions

Preheat the oven to 325°F (165°C).
Combine graham cracker crumbs with melted butter and a small amount of sugar.
Press the mixture firmly into the bottom of a springform pan to form the crust.
Bake the crust for 10 minutes, then let it cool slightly.
In a large bowl, beat the cream cheese until smooth.
Add sugar and mix until fully combined.
Beat in the eggs one at a time, mixing gently.
Add sour cream, lemon juice, lemon zest, vanilla, and salt, mixing until smooth.
Pour the filling over the prepared crust.
Bake for 50 to 60 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours before serving.

Servings and timing

This recipe serves 10 to 12 slices.
Preparation time is about 20 minutes.
Baking time is 60 minutes.
Cooling and chilling time is approximately 5 hours.
Total time is about 6 hours and 20 minutes.

Variations

You can add a blueberry or raspberry topping for extra sweetness. For a stronger citrus flavor, mix in a small amount of lime juice. A no-bake version can be made by skipping the eggs and baking step, using gelatin or whipped cream for structure.

Storage/Reheating

Store lemon cheesecake covered in the refrigerator for up to 4 days. Individual slices can be frozen for up to 1 month. Reheating is not recommended; serve chilled or slightly softened at room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

How do I prevent cracks in my cheesecake?

Avoid overmixing and allow the cheesecake to cool gradually in the oven.

Do I need a water bath?

It’s optional, but a water bath helps ensure an even, crack-free bake.

Can I make this cheesecake ahead of time?

Yes, it’s best made a day in advance to allow flavors to develop.

What size pan should I use?

A 9-inch springform pan works best for this recipe.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture, but low-fat can be used with slightly less richness.

How do I know when the cheesecake is done?

The edges should be set while the center remains slightly jiggly.

Can I add lemon extract?

Yes, but use sparingly as it is very concentrated.

Is this cheesecake very sour?

No, it has a balanced lemon flavor that is refreshing, not overpowering.

Can I freeze the whole cheesecake?

Yes, wrap it well and freeze for up to one month.

Conclusion

Lemon Cheesecake is a perfect blend of creamy texture and bright citrus flavor. Whether served plain or topped with fruit, it’s a timeless dessert that feels both indulgent and refreshing, making it a favorite for any season.

Lemon Cheesecake

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Lemon Cheesecake is a creamy, rich dessert with a bright citrus flavor that perfectly balances sweetness and tang. With a buttery graham cracker crust and smooth lemon-infused filling, it’s refreshing, indulgent, and ideal for any occasion.

Author: Laura
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 6 hours 20 minutes
Yield: 10–12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (165°C).
Combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove and let cool slightly.
In a large bowl, beat the cream cheese until completely smooth.
Add sugar and mix until fully combined.
Beat in the eggs one at a time, mixing gently after each addition.
Add sour cream, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and creamy.
Pour the filling over the prepared crust and smooth the top.
Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
Refrigerate for at least 4 hours before slicing and serving.

Notes

Cooling the cheesecake slowly helps prevent cracks.
Use full-fat cream cheese for the best texture.
Fresh lemon juice and zest provide the brightest flavor.
Best made a day ahead for optimal flavor.

Nutrition

Serving Size: 1 slice
Calories: 410 kcal
Sugar: 28 g
Sodium: 320 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 125 mg