Here’s a creamy Lemon Cheesecake—bright, smooth, and perfectly balanced between sweet and tangy. 🍋🍰
This recipe makes a 9-inch classic baked cheesecake.
Lemon Cheesecake
Graham Cracker Crust
Ingredients
- 1½ cups (180 g) graham cracker crumbs
- ¼ cup (50 g) sugar
- ½ tsp lemon zest
- 6 tbsp (85 g) melted butter
Instructions
- Heat oven to 325°F (165°C).
- Mix crumbs, sugar, zest, and butter.
- Press firmly into the bottom of a springform pan.
- Bake 10 minutes, then cool.
Lemon Cheesecake Filling
Ingredients
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) sugar
- 1 cup (240 ml) sour cream
- 3 large eggs, room temperature
- 2 tbsp lemon zest
- ½ cup (120 ml) fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Beat cream cheese until smooth (low speed).
- Add sugar and mix until just combined.
- Mix in sour cream, lemon zest, lemon juice, vanilla, and salt.
- Add eggs one at a time, mixing gently.
- Pour filling over cooled crust.
Bake
- Place pan in a water bath (optional but recommended).
- Bake 50–60 minutes, until edges are set and center slightly jiggles.
- Turn oven off, crack door, cool 1 hour.
- Chill at least 4 hours, preferably overnight.
Optional Lemon Topping
- Lemon curd (store-bought or homemade)
- Fresh whipped cream
- Candied lemon slices or berries
Tips for the Best Cheesecake
- Use room-temperature ingredients to avoid lumps.
- Don’t overmix once eggs are added.
- Wipe the knife clean between slices for neat cuts.
If you want a no-bake lemon cheesecake, mini cheesecakes, or lemon-blueberry swirl version, just tell me 😊
