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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

Enjoy a delicious Lemon Cheesecake Recipe with a buttery graham cracker crust and a layer of lemon curd.
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Prep Time 1 hour
Cook Time 1 hour
Chilling Time 8 hours
Total Time 10 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 350 kcal

Equipment

  • Oven
  • mixing bowl
  • food processor
  • Stand Mixer
  • 9-inch springform pan
  • roasting pan
  • Offset spatula
  • measuring cups
  • measuring spoons

Ingredients
  

Graham Cracker Crust

  • 1.75 cups graham cracker crumbs (about 14 full-sheet graham crackers)
  • 5 Tablespoons unsalted butter melted
  • 0.25 cup granulated sugar

Cheesecake

  • 1.25 cups granulated sugar
  • 1 Tablespoon lemon zest (about 1 lemon)
  • 32 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup fresh lemon juice (about 3-4 lemons), at room temperature
  • 0.33 cup sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs at room temperature

Toppings

  • 0.75 cup lemon curd (highly recommended)
  • homemade whipped cream
  • lemon slices
  • fresh berries

Instructions
 

Prepare the Cheesecake

  • Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  • Make the crust: Grind graham crackers into fine crumbs and mix with sugar and melted butter. Press mixture into the bottom of an ungreased springform pan. Pre-bake for 10 minutes.
  • Make the lemon sugar by blending sugar and lemon zest together.
  • Beat cream cheese and lemon sugar in a mixing bowl until smooth. Add lemon juice, sour cream, and vanilla, then mix in eggs one at a time.
  • Pour cheesecake batter into warm crust and smooth it into an even layer.
  • Prepare a water bath with boiling water in a roasting pan and place the cheesecake pan into it.
  • Bake cheesecake for 55-70 minutes until the center is almost set, then cool in the oven for 1 hour.
  • Cool the cheesecake completely at room temperature.
  • Top with lemon curd and refrigerate for at least 4 hours or overnight.
  • Remove the springform pan rim and add additional toppings if desired before serving.
  • Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Notes

Make ahead the day before for the best results. Toppings can be added just before serving. This recipe can also be frozen for up to 3 months without toppings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 150mgSugar: 15gVitamin A: 400IUVitamin C: 2mgCalcium: 60mgIron: 1mg
Keyword cheesecake, cream cheese, dessert, graham cracker, lemon, Lemon Cheesecake Recipe
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