Description

Lemon Cheesecake combines creamy, tangy, and sweet flavors into a refreshing dessert. With a velvety cheesecake filling, a buttery graham cracker crust, and a zesty citrus kick, this dessert is perfect for any occasion. Whether you’re serving it for a special event or as a sweet treat, this Lemon Cheesecake is sure to delight with its smooth texture and bright lemon flavor.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/4 cup heavy cream
2 tablespoons lemon juice (freshly squeezed)
Zest of 1 lemon
1 teaspoon vanilla extract

For the topping (optional):

Fresh lemon slices or zest for garnish
Whipped cream or fruit topping (optional)

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Instructions

Prepare the crust: Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened. Press into a 9-inch springform pan, then bake for 10 minutes. Let cool.
Make the filling: Beat softened cream cheese with an electric mixer until smooth. Add sugar and beat until combined. Add eggs one at a time, beating after each. Mix in sour cream, heavy cream, lemon juice, lemon zest, and vanilla.
Assemble the cheesecake: Pour filling into the cooled crust and smooth the top. Tap the pan to release air bubbles.
Bake: Place the cheesecake in the oven and bake for 50-60 minutes, until edges are set, and center is slightly jiggly. Let cool in the oven for 1 hour with the door slightly ajar, then cool to room temperature. Refrigerate for at least 4 hours or overnight.
Serve: Before serving, garnish with lemon slices or zest, and optionally top with whipped cream or fresh fruit. Slice and enjoy!

Notes

Blueberry Lemon Cheesecake: Add fresh blueberries or blueberry compote for a sweet twist.Gluten-Free Crust: Use gluten-free graham crackers or almond flour for the crust.Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months for longer storage.