Description
A delightful and easy creamy lemon cheesecake that balances sweetness and tartness, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- ½ cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 cup sour cream
- Whipped cream (optional)
- Lemon slices or zest for garnish (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes, then let it cool.
- Beat the cream cheese with an electric mixer until smooth.
- Add the sugar gradually, then add the eggs one at a time, mixing well.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- Mix in the sour cream until smooth and fluffy.
- Pour the filling over the cooled crust and spread it evenly.
- Bake for 60 to 70 minutes, until the center is set but slightly jiggly.
- Cool the cheesecake in the oven with the door cracked for an hour.
- Chill in the refrigerator for at least 4 hours before serving.
- Remove from the springform pan and top with whipping cream and lemon garnish if desired.
Notes
For best results, make the cheesecake a day in advance. Use room temperature ingredients for a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg