This tangy and creamy lemon cheesecake combines a buttery, crumbly graham cracker crust with a smooth, zesty lemon filling.
Lemon Cheesecake
Servings
8
servingsPrep time
15
minutesCooking time
45
minutesPerfect for any occasion, this dessert is sure to delight anyone who loves a refreshing citrus twist. With a balance of sweet and tart flavors, it offers a deliciously satisfying experience. It’s easy to make and even easier to enjoy!
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
1/3 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/4 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1 tsp vanilla extract
2 tbsp all-purpose flour
Directions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a greased 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove from the oven and set aside to cool.
- Beat the cream cheese and sugar together in a large bowl until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and flour until fully combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake for 45 minutes, or until the edges are set, but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- After the cheesecake has cooled, transfer it to the fridge and chill for at least 4 hours, or overnight for best results.
- When ready to serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform pan. Slice and enjoy!
