Creamy Lemon Cheesecake
Indulge in the zesty delight of this Creamy Lemon Cheesecake, a dessert that effortlessly balances tangy citrus flavors with a luxuriously smooth texture. Featuring a buttery graham cracker crust and a velvety filling infused with fresh lemon juice and zest, this cheesecake is a show-stopping treat perfect for any occasion. Baked using a water bath to ensure a crack-free finish, it’s a foolproof recipe designed to impress. With just 25 minutes of prep time and simple, step-by-step instructions, this cheesecake is as easy to make as it is to enjoy. Refrigerated overnight for maximum creaminess, it’s the ultimate make-ahead dessert to wow your guests. Whether you're a seasoned baker or a novice, this lemon-infused masterpiece will brighten your dessert table and your taste buds.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 1.5 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Pure vanilla extract
- 3 Large eggs
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks during baking.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass or measuring cup to pack it tightly. Set aside while you prepare the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and add the eggs one at a time, beating just until each one is incorporated. Avoid overmixing to ensure your cheesecake remains creamy.
Pour the cheesecake batter over the crust in the springform pan, spreading it out into an even layer.
Place the pan onto a large roasting pan. Carefully pour hot water into the roasting pan, filling it until the water level reaches about halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.
Bake in the preheated oven for 60 minutes, or until the sides are set but the center of the cheesecake still jiggles slightly when gently shaken.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps to prevent cracks.
Remove the cheesecake from the water bath and place it on a wire rack. Run a knife around the edges to loosen it from the pan, then let it cool to room temperature completely.
Cover the pan and refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
When ready to serve, carefully remove the sides of the springform pan. Slice and enjoy your creamy lemon cheesecake!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 27.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 99 mg | 2% | |
*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.
