Description
Bright, creamy, and rich with a citrusy zing, this Lemon Cheesecake is the ultimate dessert for any season. With a buttery graham cracker crust and silky lemon filling, it’s a showstopper every time.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¾ cup granulated sugar (divided)
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- Zest and juice of 2 lemons
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C) and wrap the bottom of a springform pan with foil.
- Combine graham cracker crumbs, ¾ cup sugar, and melted butter. Press into pan and bake for 10 minutes. Cool.
- Beat cream cheese until smooth. Add remaining sugar, then eggs one at a time, mixing gently.
- Stir in sour cream, lemon zest, lemon juice, and vanilla extract.
- Pour filling over crust. Tap pan to release air bubbles.
- Place cheesecake in a roasting pan, add hot water halfway up the sides, and bake for 60–70 minutes.
- Turn off oven, crack the door, and let cheesecake rest for 1 hour. Cool at room temperature, then refrigerate at least 4 hours or overnight.
- Top with lemon slices or zest and serve chilled.
Notes
- Always use room temperature ingredients for smooth blending.
- Don’t skip the water bath — it prevents cracks and keeps the texture creamy.
- Use a warm knife to slice cleanly.
- Let cheesecake chill overnight for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
Keywords: lemon cheesecake, easy cheesecake, lemon dessert, spring dessert, creamy cheesecake