Lemon Cheesecake
A creamy lemon cheesecake with a buttery graham cracker crust, balanced with tangy lemon and sweet vanilla, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 270 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 4 large eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter until evenly moistened, then press into the bottom of a springform pan.
- Beat together the softened cream cheese and granulated sugar until smooth and creamy.
- Add in the sour cream, eggs, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- Pour the cream cheese mixture over the crust in the springform pan and spread evenly.
- Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Garnish with fresh berries or a sprig of mint; pair with whipped cream or lemon syrup. Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg
Find it online: https://tashirecipez.com/lemon-cheesecake-recipe/