Craving a dessert that balances tartness and sweetness? This Lemon Cheesecake is your answer. It’s a delightful treat that brings the refreshing flavor of lemons into a rich, creamy cheesecake. Perfect for any occasion, this dessert is sure to impress your guests and satisfy your sweet tooth.
Imagine slicing into a smooth, velvety cheesecake with a hint of lemon zest that awakens your taste buds. This Lemon Cheesecake is not just a dessert; it’s an experience that will brighten your day, making it ideal for summer gatherings or as a sweet ending to a cozy dinner.
The Ultimate Lemon Cheesecake Recipe
This Lemon Cheesecake features a buttery graham cracker crust, a luscious cream cheese filling infused with fresh lemon juice and zest, and is topped with a sweet and tangy lemon glaze. The taste is a perfect harmony of creamy richness and zesty brightness, providing a refreshing twist that is light yet satisfying.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Optional: Whipped cream for serving
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Make the Filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Incorporate sour cream, lemon juice, lemon zest, and vanilla extract, mixing until the batter is smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggles.
- Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- Serve: Once chilled, remove the cheesecake from the springform pan. Optionally, top with whipped cream before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 80 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 6g
- Carbohydrates: 30g
