Description
Indulge in the Ultimate Creamy Lemon Cheesecake, a luscious dessert that combines the bright zest of fresh lemons with the rich creaminess of cream cheese. This delightful cheesecake features a buttery graham cracker crust that’s perfectly baked to hold the velvety filling. Ideal for any occasion—from birthdays to holiday gatherings—this cheesecake is sure to impress your guests with its balanced flavor and elegant presentation. Top it off with whipped cream and fresh lemon slices for an irresistible finish. Experience the joy of homemade desserts with this easy, crowd-pleasing recipe.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 16 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup all-purpose flour
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing until well combined.
- Add sour cream and flour; mix until smooth.
- Incorporate eggs one at a time on low speed, then add lemon zest, lemon juice, vanilla extract, and salt. Mix thoroughly.
- Pour filling over cooled crust and bake for 50-60 minutes until edges are set but center remains slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour to cool slowly. Refrigerate for at least 4 hours or overnight.
- Remove from the springform pan, slice, and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 305
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg