Description

Lemon Cheesecake is a rich and creamy dessert with a refreshing citrus twist, featuring a buttery graham cracker crust and smooth lemon-infused filling. Perfect for holidays or casual gatherings, it’s an elegant and satisfying treat.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/3 cup melted butter
24 oz cream cheese, softened
3/4 cup granulated sugar (for filling)
3 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Powdered sugar, for garnish (optional)

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Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of the pan to form the crust.
Bake the crust for 8–10 minutes. Remove and let cool slightly.
In a large bowl, beat cream cheese until smooth. Add 3/4 cup sugar and mix until well combined.
Add eggs one at a time, mixing on low speed just until blended.
Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
Pour filling over the cooled crust and smooth the top.
Bake for 50–60 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Garnish with powdered sugar or lemon zest if desired, then slice and serve chilled.

Notes

Use fresh lemon juice for the best flavor.Let ingredients come to room temperature for a smoother batter.Cool gradually in the oven to help prevent cracking.Top with lemon curd or berries for added flavor and presentation.Use gluten-free graham crackers for a gluten-free version.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 26g
Sodium: 280mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 6g
Cholesterol: 110mg