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–+ servings
Delicious and creamy lemon cheesecake topped with fresh lemon slices.

Lemon Cheesecake

A creamy and tangy lemon cheesecake with a buttery graham cracker crust that feels indulgent yet easy to prepare.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Substitute digestive biscuits if graham crackers are not available.
  • 0.5 cups 1/2 cup unsalted butter, melted Use salted and reduce added salt elsewhere if you prefer salted butter.
For the cheesecake filling
  • 3 packages 3 (8-ounce) packages cream cheese, softened Soften to room temperature.
  • 1 cups 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs, at room temperature Room-temp eggs incorporate more smoothly.
  • 0.5 cups 1/2 cup sour cream Plain Greek yogurt can work in a pinch but changes texture slightly.
  • 0.25 cups 1/4 cup fresh lemon juice About 1 large lemon. Fresh juice brightens more than bottled.
  • 1 unit Zest of 1 lemon Use a microplane for fine zest and avoid the bitter white pith.
  • Whipped cream and lemon slices for topping Optional.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
  2. Combine the graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the springform pan to form an even crust. Use the bottom of a measuring cup to compact it.
  4. In a large bowl, beat the softened cream cheese until smooth and lump free. Work gently to avoid aerating too much.
  5. Gradually add the sugar while beating. Mix until the sugar is fully incorporated. Stir in the vanilla.
  6. Add the eggs one at a time. Mix only briefly after each egg until it is incorporated. Overmixing can add air and cause cracks.
  7. Fold in the sour cream, lemon juice, and lemon zest until just combined. Stop as soon as the batter is smooth.
  8. Pour the filling over the prepared crust and smooth the top with an offset spatula. Tap the pan lightly to release any large air bubbles.
Baking and Cooling
  1. Bake for 50 to 60 minutes. The edges should be set and lightly golden while the center remains slightly jiggly.
  2. Turn off the oven. Leave the cheesecake inside with the oven door ajar for one hour to cool slowly. This prevents sudden temperature change that can crack the top.
  3. Remove the cheesecake from the oven and cool to room temperature on the counter. Then refrigerate for at least four hours or overnight to fully set.
Serving
  1. Before serving, top with whipped cream and lemon slices if desired.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 15gSodium: 300mgFiber: 1gSugar: 20g

Notes

Store leftover cheesecake in the refrigerator covered with plastic wrap or in an airtight container for up to 4 to 5 days. To freeze, wrap the whole cheesecake or individual slices tightly in plastic wrap and then in foil or a freezer bag. Freeze for up to 2 months.

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