Here’s a classic, creamy Lemon Cheesecake with bright citrus flavor and a buttery graham crust—smooth, rich, and not overly sweet.
Lemon Cheesecake
Serves 8–10
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Lemon Cheesecake Filling
- 24 oz (3 blocks) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup sour cream
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Topping
- Lemon curd
- Fresh whipped cream
- Fresh berries or lemon slices
Instructions
1. Crust
- Preheat oven to 325°F (165°C).
- Mix graham crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake 10 minutes, then cool.
2. Filling
- Beat cream cheese until smooth (no lumps).
- Add sugar and beat until creamy.
- Mix in eggs one at a time, scraping sides.
- Add sour cream, lemon juice, zest, vanilla, and salt.
- Mix just until combined—don’t overbeat.
3. Bake
- Pour filling over cooled crust.
- Bake 50–60 minutes, until edges are set and center slightly jiggly.
- Turn oven off, crack door open, and let cheesecake rest 1 hour.
- Refrigerate at least 4 hours, preferably overnight.
Serving
- Spread lemon curd on top for extra tang
- Add whipped cream or berries
- Slice with a warm knife for clean cuts
Tips for Best Results
- Room-temperature ingredients prevent cracking
- Don’t overmix (adds air → cracks)
- Water bath optional but helps ultra-smooth texture
If you’d like, I can give you a no-bake lemon cheesecake, mini cheesecake version, or Southern-style lemon cheesecake with pound cake crust 🍋🍰
