If you’re craving a dessert that’s wonderfully creamy, tangy, and refreshing, this Lemon Cheesecake Recipe is an absolute must-try. It combines the luscious texture of classic cheesecake with the bright, zesty punch of fresh lemon, creating a perfect balance that will make your taste buds sing. Whether you’re hosting a dinner party or just want a delightful treat to enjoy at home, this cheesecake delivers a melt-in-your-mouth experience that feels both indulgent and light.
Ingredients You’ll Need
The beauty of this Lemon Cheesecake Recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in creating the rich, smooth texture, vibrant lemon flavor, and perfect crust that make this dessert unforgettable.
- Graham cracker crumbs (1 1/2 cups): The buttery, crunchy base for a crust that holds everything together deliciously.
- Granulated sugar (1 1/4 cups total): Sweetness is key, and this amount strikes just the right balance against the tangy lemon.
- Unsalted butter (6 tablespoons, melted): Adds richness and helps bind the crust firmly for an ideal texture.
- Cream cheese (3 packages, 8 ounces each, softened): The star ingredient that creates that super creamy and velvety cheesecake filling.
- Eggs (3 large): They provide structure and a slightly custard-like softness to the cheesecake.
- Sour cream (1/4 cup): Adds a subtle tang and creaminess that enhances the lemon’s brightness.
- Fresh lemon juice (1/4 cup): Bursts of fresh, natural lemon flavor that keep this cheesecake vibrant.
- Lemon zest (1 tablespoon): Intensifies the citrus aroma and flavor for that extra lemon punch.
- Vanilla extract (1 teaspoon): Balances flavors and adds a warm, sweet undertone.
- Whipped cream and lemon slices (optional): Delightful garnishes that elevate the presentation and add extra creaminess.
How to Make Lemon Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl until the mixture resembles wet sand. This simple crust will provide the perfect crunchy foundation for your cheesecake. Press it firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Bake for 10 minutes to set the crust, then remove it from the oven and let it cool completely. This step ensures your crust stays crisp and doesn’t get soggy from the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until completely smooth and creamy — no lumps allowed here! Gradually add 1 cup of sugar, beating until the mixture becomes light and fluffy, which helps incorporate air for a light texture. Add the eggs one at a time, making sure each is fully mixed in before adding the next; this prevents overmixing and cracking later. Then, gently stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Each ingredient adds a subtle but crucial element that combines into that signature bright, creamy flavor you expect from a lemon cheesecake.
Step 3: Bake the Cheesecake
Pour your luscious filling over the cooled crust and smooth out the top with a spatula. Bake for 50 to 60 minutes, keeping an eye out for the perfect set: the edges should be firm while the center will still jiggle slightly when you gently shake the pan. This approach protects the creamy texture without overbaking. Once done, turn off the oven and crack the door open to let the cheesecake cool gradually inside for 1 hour. This slow cooling process helps prevent cracks and keeps your cheesecake picture-perfect.
Step 4: Chill and Garnish
After the hour of cooling in the oven, remove the cheesecake and chill it in the refrigerator for at least 4 hours or, ideally, overnight. This chilling step is essential for the texture to fully set and flavors to meld beautifully. When ready to serve, top with a swirl of whipped cream and fresh lemon slices for that extra touch of elegance and freshness.
How to Serve Lemon Cheesecake Recipe
Garnishes
Adding a dollop of whipped cream on each slice complements the tangy lemon flavor with a smooth, creamy contrast. Fresh lemon slices or even a sprinkle of extra lemon zest on top provide that vibrant citrus aroma and make your presentation pop, turning a simple cheesecake into a stunning centerpiece dessert.
Side Dishes
This lemon cheesecake pairs wonderfully with fresh berries like raspberries or blueberries, which add a sweet tartness that complements the lemon. A light fruit salad or even a drizzle of raspberry coulis can bring a refreshing burst of color and flavor alongside each slice.
Creative Ways to Present
Try serving your Lemon Cheesecake Recipe in individual glass jars for a charming, personalized touch. Layer the crust crumbs at the bottom, cheesecake filling in the middle, and top with whipped cream and lemon zest. Alternatively, a thin spread of lemon curd on top before chilling amps up the lemon intensity and adds a glossy finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. This ensures your cheesecake maintains its creamy texture and doesn’t absorb any fridge odors.
Freezing
You can freeze slices of the cheesecake wrapped individually in plastic wrap and then placed in a freezer-safe container or bag for up to 2 months. When ready to enjoy, thaw slices overnight in the refrigerator to preserve their creamy consistency.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer it slightly softer, let slices sit at room temperature for 15–20 minutes before serving rather than warming it up.
FAQs
Can I use a different type of crust?
Absolutely! While graham cracker crust is classic, you can experiment with crushed digestive biscuits, vanilla wafers, or even crushed nuts mixed with butter for a unique twist on the texture and flavor.
How do I prevent cracks in my cheesecake?
To avoid cracks, be careful not to overmix the batter, bake at a moderate temperature, and allow the cheesecake to cool slowly in the oven with the door slightly open. Gradual cooling helps the dessert set evenly without sudden temperature changes.
Can I substitute sour cream with something else?
Yes, you can substitute sour cream with Greek yogurt or heavy cream, but keep in mind the slight differences in tang and texture. Greek yogurt provides a similar tangy flavor, while heavy cream creates extra richness.
Is it necessary to use fresh lemon juice and zest?
Fresh lemon juice and zest offer the best vibrant flavor and natural brightness. Using bottled lemon juice or dried zest won’t have the same fresh impact, so for the best result, grab fresh lemons.
Can this Lemon Cheesecake Recipe be made gluten-free?
Definitely! Simply use gluten-free graham cracker crumbs or a gluten-free cookie crumb crust to make this recipe suitable for gluten-sensitive diets without sacrificing any deliciousness.
Final Thoughts
Trust me, once you make this Lemon Cheesecake Recipe, it will become a beloved staple in your recipe collection. The balance of tangy lemon and creamy cheesecake is utterly irresistible, and sharing it with friends and family makes the experience even sweeter. So don your apron, gather those simple ingredients, and treat yourself to a slice of pure happiness with this delightful dessert.
Print
Lemon Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Lemon Cheesecake recipe combines a buttery graham cracker crust with a smooth, creamy lemon-flavored filling. Baked to perfection and chilled to set, this dessert offers a delightful balance of sweetness and tang with fresh lemon juice and zest. Perfect for special occasions or a refreshing treat, it can be garnished with whipped cream and lemon slices for an elegant finish.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For Garnish (Optional)
- Whipped cream
- Lemon slices
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until thoroughly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add 1 cup sugar and continue beating until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in sour cream, fresh lemon juice, lemon zest, and vanilla extract until everything is fully incorporated and smooth.
- Assemble the cheesecake: Pour the prepared filling evenly over the cooled crust in the springform pan. Smooth the surface with a spatula to create an even top layer.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake is done when the center is just set but still slightly jiggly when gently shaken. Avoid overbaking to prevent cracks.
- Cool gradually: Once baked, turn off the oven and prop open the oven door slightly. Allow the cheesecake to cool inside the oven for 1 hour; this gradual cooling helps prevent cracking.
- Chill before serving: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight, allowing it to fully set and the flavors to meld.
- Serve: Before serving, optionally garnish with whipped cream and fresh lemon slices to enhance presentation and flavor.
Notes
- To prevent cracks, avoid overmixing the batter and cool the cheesecake gradually in the oven.
- For an extra boost of lemon flavor, spread a thin layer of lemon curd over the top of the cheesecake after it has baked and cooled.
