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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

Discover the perfect Lemon Cheesecake Recipe with creamy filling and a buttery crust, perfect for any occasion.
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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 350 kcal

Equipment

  • 9-inch springform pan
  • Food Processor
  • Stand Mixer
  • Roasting pan

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
  • 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 full graham crackers into fine crumbs, stir in sugar, then melted butter. Press into the bottom and up the sides of an ungreased 9-inch springform pan. Pre-bake for 10 minutes.
  • Make the lemon sugar: Pulse sugar and lemon zest in a food processor until blended.
  • Continue with the filling: Beat cream cheese and lemon sugar until smooth. Add lemon juice, sour cream, and vanilla, then beat until combined. Add eggs one at a time.
  • Pour cheesecake batter into warm crust. Smooth into an even layer.
  • Prepare the water bath: Boil water, place pan inside a roasting pan, pour hot water into the roasting pan.
  • Bake cheesecake for 55-70 minutes until center slightly wobbles. Let it cool in the oven for 1 hour.
  • Remove from the oven, cool completely at room temperature.
  • Top with lemon curd once cooled completely.
  • Refrigerate for at least 4 hours or overnight.
  • Loosen cheesecake from the rim and serve with garnishes.

Notes

Can be made a day in advance. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gCholesterol: 95mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 12IUVitamin C: 1mgCalcium: 8mgIron: 4mg
Keyword cheesecake, dessert, Lemon Cheesecake Recipe, lemon curd, whipped cream
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