Lemon Cheesecake
A creamy, tangy Lemon Cheesecake with a buttery graham cracker crust and bright lemon curd topping. Perfectly smooth, chilled, and bursting with citrus flavor, it’s a showstopping dessert that everyone will love.
Ingredients
Scale
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 and 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and salt. Press the mixture into the pan to form a crust.
- In another bowl, beat the cream cheese until smooth. Add sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until combined.
- Add eggs one at a time, mixing just until incorporated. Do not overmix.
- Pour the batter over the crust and smooth the top. Tap gently to remove air bubbles.
- Bake for 50 to 60 minutes until the edges are set and the center jiggles slightly. Turn off the oven and let it cool inside with the door ajar for 1 hour.
- Cool completely on a rack, then refrigerate for at least 6 hours or overnight.
- Garnish with lemon slices, zest, or lemon curd before serving.
Notes
- Use room temperature ingredients for best results.
- Chill overnight for the best flavor and texture.
- Clean your knife between slices for neat presentation.
Find it online: https://tastyze.com/lemon-cheesecake/