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
Scale
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.
