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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.

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

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for 10 minutes, then remove and let cool slightly.
  5. In a large bowl, beat the cream cheese until completely smooth.
  6. Add sugar and mix until fully combined.
  7. Beat in the eggs one at a time, mixing gently after each addition.
  8. Add sour cream, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and creamy.
  9. Pour the filling over the prepared crust and smooth the top.
  10. Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.
  11. Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
  12. 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

Find it online: https://thefamilycooking.com/lemon-cheesecake/