Lemon Cheesecake
Indulge in the zesty delight of lemon cheesecake, a dessert that balances creamy richness with refreshing citrus notes. This recipe is ideal for gatherings or a sweet treat at home. With a buttery crust and a smooth lemon filling, it’s sure to impress family and friends alike. Let’s dive into this simple yet elegant recipe that will leave your taste buds dancing.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup granulated sugar
– 2 (8 oz) packages cream cheese, softened
– 3 large eggs
– 1 cup sour cream
– ½ cup fresh lemon juice
– Zest of 2 lemons
– 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 50 minutes, plus chilling time.
Nutritional Value
Per serving (1 slice): Calories: 320, Protein: 6g, Fat: 22g, Carbohydrates: 29g, Fiber: 1g, Sugar: 18g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs with melted butter until combined.
3. Press the mixture firmly into the bottom of a springform pan.
4. In a large mixing bowl, beat the softened cream cheese until smooth.
5. Gradually add granulated sugar, mixing until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
8. Pour the cheesecake batter over the crust in the springform pan.
9. Bake for 50 minutes, or until the center is set but slightly jiggly.
10. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
11. Remove from the oven and chill in the refrigerator for at least 4 hours before serving.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed digestive biscuits or even a gluten-free alternative. For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream.
Serving and Pairings
Serve your lemon cheesecake chilled, garnished with fresh lemon slices and mint leaves. It pairs well with a dollop of whipped cream or a berry compote for added flavor.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months; just ensure it is well-wrapped. Thaw in the refrigerator before serving.
Cooking Mistakes
- Overmixing the batter can lead to cracks.
- Not allowing the cheesecake to cool gradually may cause it to crack.
- Using cold cream cheese can result in a lumpy filling.
- Skipping the chilling time will affect the texture.
- Not using fresh lemon juice can diminish the flavor.
Helpful Tips
- Use a water bath for even baking.
- Let the cheesecake cool completely before refrigerating.
- Always use room temperature ingredients.
- Add a pinch of salt to enhance flavor.
- Garnish with zest for extra visual appeal.
FAQs
Can I make lemon cheesecake ahead of time?
Yes, lemon cheesecake can be made a day in advance. It actually tastes better after chilling overnight, allowing the flavors to meld.
Is it possible to use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center is slightly jiggly. It will firm up as it cools.
Can I add other flavors to the cheesecake?
Absolutely! You can mix in fruit purees or chocolate for a different twist. Just ensure they complement the lemon flavor.
What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! You can cover it with whipped cream or a fruit topping to disguise the blemish.
Conclusion
Lemon cheesecake is a timeless dessert that combines creamy texture with zesty flavor, making it a favorite for many. With its simple preparation and elegant presentation, it’s perfect for any occasion. Enjoy this delightful treat that is sure to impress your guests and satisfy your sweet cravings!

Lemon Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 8 oz packages cream cheese, softened
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan.
- Beat the softened cream cheese until smooth.
- Gradually add granulated sugar and mix well.
- Add the eggs one at a time, mixing well after each.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the cheesecake batter over the crust.
- Bake for 50 minutes until the center is set but slightly jiggly.
- Cool in the oven for 1 hour, then chill in the refrigerator for at least 4 hours.