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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

Savor every sweet-tart taste of the creamiest Lemon Cheesecake flavored with fresh lemon and a buttery graham cracker crust.
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Prep Time 1 hour
Cook Time 1 hour
Chilling Time 4 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 320 kcal

Equipment

  • Food processor
  • 9-inch springform pan
  • Large roasting pan
  • Offset spatula
  • Electric mixer

Ingredients
  

Graham Cracker Crust

  • 1.75 cups graham cracker crumbs (about 14 full-sheet graham crackers)
  • 5 tablespoons unsalted butter melted
  • 0.25 cup granulated sugar

Cheesecake

  • 1.25 cups granulated sugar
  • 1 tablespoon lemon zest (about 1 lemon)
  • 32 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup fresh lemon juice (about 3-4 lemons), at room temperature
  • 0.33 cup sour cream or plain yogurt at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs at room temperature

Toppings

  • 0.75 cup lemon curd (highly recommended)
  • homemade whipped cream
  • lemon slices and/or fresh berries

Instructions
 

Preparation

  • Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  • Make the crust: Grind graham crackers into fine crumbs, mix with sugar and melted butter, press into a springform pan, and pre-bake for 10 minutes.
  • Make the lemon sugar: Blend sugar with lemon zest until combined.
  • In a large bowl, beat cream cheese and lemon sugar until smooth. Add lemon juice, sour cream, and vanilla, mix until combined. Add eggs one at a time.
  • Pour cheesecake batter into the warm crust, smoothing it into an even layer.
  • Prepare a water bath by boiling water and placing it in a roasting pan with the cheesecake.
  • Bake cheesecake for 55–70 minutes until the center slightly wobbles. Let it cool in the oven for 1 hour.
  • Cool cheesecake completely at room temperature.
  • Spread lemon curd on top of the cooled cheesecake.
  • Refrigerate the cheesecake for at least 4 hours or overnight.
  • Loosen cheesecake from the pan rim and add garnishes before serving.
  • Store leftovers in the refrigerator for up to 5 days.

Notes

Cheesecake can be made a day in advance. For best frozen results, freeze without lemon curd topping. Can be made with Meyer lemons or limes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 100mgSodium: 250mgPotassium: 170mgFiber: 1gSugar: 15gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg
Keyword baking, cheesecake, cream cheese, Dessert Recipe, Lemon Cheesecake Recipe, lemon dessert
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