Description
Indulge in the refreshing tang of this luscious Lemon Cheesecake. Creamy and zesty, this dessert is a perfect balance of sweet and citrus flavors, making it a delightful treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Topping (optional):
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix until fully combined. Add eggs one at a time, beating on low speed after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Pour the filling into the prepared crust and smooth the top. Bake for 50–60 minutes, or until the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then remove and refrigerate for at least 4 hours or overnight.
- If using topping, mix sour cream, powdered sugar, and lemon juice, then spread over the chilled cheesecake before serving.
Notes
- To prevent cracks, avoid overmixing and use a water bath if desired.
- Garnish with whipped cream, lemon slices, or berries for a fresh touch.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
