Lemon Cheesecake
This creamy lemon cheesecake features a buttery graham cracker crust, a rich and tangy cream cheese filling, and a bright, glossy lemon topping. Perfect for holidays, parties, or whenever you're craving a citrusy dessert.
Ingredients
For the Crust:
- ½ cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice about 2 lemons
- 1 tbsp finely grated lemon zest
- 1 tsp vanilla extract
For the Lemon Topping:
- ½ cup fresh lemon juice
- ½ cup granulated sugar
- 2 tsp cornstarch
- 2 tbsp water
- 1 tbsp unsalted butter
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press mixture firmly into the base of a 9-inch springform pan.
- Bake for 10 minutes and allow to cool completely.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Blend in sour cream, lemon juice, lemon zest, and vanilla until smooth.
- Pour filling over the cooled crust and spread evenly.
Bake the Cheesecake:
- Place the springform pan on a baking sheet.
- Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.
- Turn off the oven, leave the door ajar, and cool cheesecake inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
Prepare the Lemon Topping:
- In a saucepan, heat lemon juice and sugar over medium heat until sugar dissolves.
- In a small bowl, mix cornstarch and water until smooth, then stir into the saucepan.
- Cook, stirring constantly, until thickened (about 2–3 minutes).
- Remove from heat and stir in butter until glossy.
- Let topping cool slightly, then spread over the chilled cheesecake.
Serve:
- Carefully remove the cheesecake from the springform pan.
- Garnish with lemon slices, whipped cream, or lemon zest curls if desired.
- Slice, serve, and enjoy!
Notes
- For the smoothest texture, use room-temperature cream cheese and eggs.
- Avoid overmixing to prevent cracks. Use a water bath for an extra creamy finish.
- Best made a day ahead for optimal flavor.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 17gCholesterol: 120mgSodium: 320mgFiber: 0.5gSugar: 30g
Tried this recipe?Let us know how it was!
