Description
This New York-style lemon cheesecake perfectly balances tangy citrus and creamy richness, ideal for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ¼ cup fresh lemon juice
- Zest of 2 lemons
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until lightly golden, then remove from the oven and let it cool.
- Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add the sugar and vanilla extract, mixing until combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the lemon juice and zest, ensuring everything is well blended.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for about 60 minutes, or until the edges are set and the center still slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours, but overnight is best. Before serving, you can garnish with additional lemon zest or whipped cream for an added touch.
Notes
Serve chilled for a refreshing treat. For best results, ensure all ingredients are at room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg