Description
A creamy and refreshing lemon cheesecake that’s perfect for any occasion.
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). In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes until lightly toasted.
- Beat the room temperature cream cheese in a large mixing bowl until smooth.
- Gradually add 1 cup of granulated sugar to the cream cheese while continuing to beat.
- Add in the eggs one at a time, mixing thoroughly after each addition.
- Fold in the lemon juice, zest, sour cream, and flour until just combined.
- Pour the creamy filling over the pre-baked crust and return it to the oven.
- Bake for approximately 60 minutes at 325°F (163°C).
- Turn off the oven and let the cheesecake cool inside for at least one hour.
- Refrigerate the cheesecake for a minimum of four hours before slicing.
Notes
Serve with fresh berries and whipped cream for an extra delightful presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg