Description
Discover the ultimate Lemon Cheesecake recipe! Learn how to make a creamy, tangy dessert with step-by-step instructions, tips to avoid cracks, and creative topping ideas. Perfect for any occasion!
Ingredients
For the Crust:
-
1 ½ cups graham cracker crumbs (about 10-12 sheets)
-
½ cup unsalted butter, melted
-
2-3 tablespoons granulated sugar
For the Filling:
-
24 ounces (3 packages) cream cheese, softened
-
1 cup granulated sugar
-
3 large eggs, room temperature
-
Zest of 2 lemons
-
½ cup freshly squeezed lemon juice (about 2-3 lemons)
-
½ cup sour cream or heavy cream
-
1 teaspoon vanilla extract
For the Topping (Optional):
-
Lemon curd
-
Whipped cream
-
Fresh berries (e.g., blueberries, raspberries)
Instructions
-
Prepare the Crust:
-
Preheat the oven to 325°F (160°C).
-
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
-
Press the mixture firmly into the bottom of a 9-inch springform pan.
-
Bake for 10 minutes, then let it cool.
-
-
Make the Filling:
-
Beat cream cheese until smooth. Gradually add sugar and mix well.
-
Add eggs one at a time, mixing after each addition.
-
Stir in lemon zest, lemon juice, sour cream, and vanilla extract until combined.
-
-
Bake the Cheesecake:
-
Pour the filling over the cooled crust.
-
Place the springform pan in a water bath and bake for 50-60 minutes.
-
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
-
-
Cool and Chill:
-
Let the cheesecake cool to room temperature, then refrigerate for at least 4-6 hours (preferably overnight).
-
-
Serve:
-
Add optional toppings like lemon curd, whipped cream, or fresh berries.
-
Slice and enjoy!
-
Notes
-
Use room-temperature ingredients for a smoother filling.
-
Avoid overmixing to prevent cracks.
-
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 25g
- Fat: 30g
- Carbohydrates: 32g
- Protein: 7g