Cheesecake Lemon
Bright, zesty, and irresistibly creamy, this Lemon Cheesecake recipe is the perfect dessert for citrus lovers. Featuring a buttery graham cracker crust and a luxuriously smooth filling infused with fresh lemon juice and zest, this cheesecake strikes the ideal balance between sweet and tangy. With just a touch of vanilla to enhance its flavor, each bite is a burst of sunshine that melts in your mouth. Slow-baked to perfection and chilled for a luscious texture, this dessert is as indulgent as it is easy to prepare. Garnish with whipped cream, extra lemon zest, or fresh berries for a beautiful presentation that’s ideal for any occasion. Whether for a dinner party or a weekend treat, this creamy Lemon Cheesecake is sure to impress. Perfect for keywords like "lemon cheesecake recipe," "easy cheesecake," and "zesty desserts."
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Recipe Information
Ingredients
- 200 grams graham crackers
- 85 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 680 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 120 grams sour cream
- 60 milliliters lemon juice
- 15 grams lemon zest
- 5 milliliters vanilla extract
- 3 large eggs
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a food processor, pulse the graham crackers until they form fine crumbs. Add the melted butter and 50 grams of granulated sugar, and pulse until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to press it tightly. Set aside.
In a large mixing bowl, beat the softened cream cheese and 150 grams of granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat on low speed until well combined.
Add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can introduce air bubbles.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 55-60 minutes. The center of the cheesecake should still have a slight jiggle when done.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
To serve, carefully remove the springform pan and garnish with additional lemon zest, whipped cream, or fresh berries if desired. Slice and enjoy!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 31.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
