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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

Enjoy a delightful Lemon Cheesecake with a buttery crust and fresh lemon flavor for a creamy dessert experience.
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Prep Time 1 hour
Cook Time 1 hour
Chilling Time 4 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 320 kcal

Equipment

  • 9-inch springform pan
  • food processor
  • Handheld or stand mixer
  • rubber spatula
  • roasting pan

Ingredients
  

Graham Cracker Crust

  • 1.75 cups graham cracker crumbs (about 14 full-sheet graham crackers)
  • 5 Tablespoons unsalted butter melted
  • 0.25 cups granulated sugar

Cheesecake

  • 1.25 cups granulated sugar
  • 1 Tablespoon lemon zest (about 1 lemon)
  • 32 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cups fresh lemon juice (about 3-4 lemons), at room temperature
  • 0.333 cups sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs at room temperature

Toppings

  • 0.75 cups lemon curd (highly recommended)
  • homemade whipped cream
  • lemon slices and/or fresh berries

Instructions
 

Preparation

  • Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  • Make the crust: Grind full graham crackers into fine crumbs. Stir in sugar and melted butter, then press into the bottom and sides of an ungreased springform pan. Pre-bake for 10 minutes.
  • Make the lemon sugar: Process sugar and lemon zest until blended.
  • Continue with the filling: Beat cream cheese and lemon sugar together until smooth. Add lemon juice, sour cream, and vanilla, mixing until combined. Add eggs one at a time.
  • Pour batter into warm crust, smooth into an even layer.
  • Prepare the simple water bath: Place the cheesecake in a roasting pan, add boiling water to the pan.
  • Bake cheesecake for 55–70 minutes until slightly wobbly in the center. Turn off the oven and let it cool in the water bath for 1 hour.
  • Remove from the oven and cool uncovered at room temperature.
  • Top with lemon curd after cooling completely.
  • Refrigerate for at least 4 hours or overnight.
  • Remove the rim from the springform pan, add garnishes if desired, and cut into slices.

Notes

This cheesecake can be made the day before and needs to chill before serving. Recommended to freeze without the lemon curd topping and add it before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword cheesecake, Cream Cheese, dessert, Graham Cracker Crust, Lemon, Lemon Cheesecake Recipe
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