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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

This Lemon Cheesecake Recipe features a creamy filling with a crunchy graham cracker crust and tart lemon flavor.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • food processor
  • Stand Mixer
  • 9-inch springform pan
  • roasting pan
  • knife

Ingredients
  

Graham Cracker Crust

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

Cheesecake

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

Toppings

  • 0.75 cups 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. Combine with sugar and melted butter. Press firmly into the bottom and sides of an ungreased 9-inch springform pan. Pre-bake for 10 minutes.
  • Make the lemon sugar: Blend sugar and lemon zest until combined.
  • Beat cream cheese and lemon sugar together until smooth. Mix in lemon juice, sour cream, and vanilla. Add eggs one at a time, mixing just until blended.
  • Pour cheesecake batter into warm crust and smooth with a spatula.
  • Prepare water bath: Boil a kettle of water, pour into a roasting pan, and place the cheesecake pan inside.
  • Bake cheesecake for 55–70 minutes or until the center slightly wobbles. Let it cool in the oven for 1 hour.
  • Cool completely at room temperature.
  • Top with lemon curd and refrigerate for at least 4 hours or overnight.
  • Loosen cheesecake from the rim of the springform pan, then remove the rim. Garnish as desired and slice for serving.
  • Store leftover cheesecake in the refrigerator for up to 5 days.

Notes

For a smoother topping, use an offset spatula when spreading the lemon curd.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 33gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 3mgCalcium: 40mgIron: 0.5mg
Keyword Cheesecake Recipe, Cream Cheese, Dessert, Graham Cracker Crust, lemon, Lemon Cheesecake
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