Description
A delightful lemon cheesecake that combines rich creaminess with zesty freshness, perfect for summer gatherings and special occasions.
Ingredients
Scale
- 1.5 cups graham cracker crumbs (For the crust)
- 1/3 cup melted butter (Binds the crust)
- 1/4 cup granulated sugar (Sweetens crust)
- 1 pinch salt (Balances sweetness)
- 32 oz cream cheese (Room temperature)
- 1 cup granulated sugar (For filling)
- 4 large eggs (Structure)
- 1/3 cup fresh lemon juice (Citrus flavor)
- 2 tbsp lemon zest (Aromatic)
- 1 tsp vanilla extract (Flavor depth)
- 1/4 cup sour cream (Adds tang)
- 2 tbsp all-purpose flour (Prevents cracking)
Instructions
- Start by mixing the crust ingredients: graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press this mixture firmly into the bottom of a springform pan to create a solid base.
- Preheat your oven to 350°F and bake the crust for about 10 minutes.
- In a large mixing bowl, beat the cream cheese until it’s completely smooth.
- Gradually add the sugar while continuing to beat the cream cheese until fully incorporated.
- Mix in the eggs one at a time, followed by the lemon juice, lemon zest, sour cream, and flour until just combined.
- Pour the creamy filling over your baked crust and reduce the oven temperature to 325°F. Bake for about 60 minutes until the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside to cool for one hour.
- Finally, refrigerate the cheesecake for at least four hours, or overnight if possible.
Notes
Top with fresh berries or a dollop of whipped cream for an elevated presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg