Description
This Smooth Lemon Cheesecake combines creamy richness with bright lemon flavor, set on a crunchy graham cracker crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 1 pinch salt
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and prepare your springform pan.
- Combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt in a mixing bowl.
- Press the mixture into the bottom of your springform pan to form a solid crust base.
- Bake the crust for about 10 minutes until lightly toasted. Remove and let it cool.
- Beat the room temperature cream cheese in a large mixing bowl until smooth.
- Gradually add the sugar while beating, ensuring it’s fully incorporated.
- Add the eggs one at a time, blending each one before adding the next.
- Mix in the fresh lemon juice, lemon zest, sour cream, and flour until just combined.
- Pour the filling over the cooled crust and bake at 325°F (160°C) for about 60 minutes.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Refrigerate for at least four hours, preferably overnight.
Notes
For a delicious twist, consider adding a splash of limoncello to the filling.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg