Lemon Cheesecake
Dive into the zesty, creamy perfection of this Lemon Cheesecake, a dessert that beautifully balances tangy citrus notes with the luscious richness of cream cheese. Featuring a buttery graham cracker crust and a smooth, velvety filling infused with fresh lemon juice, lemon zest, and a hint of vanilla, this show-stopping cheesecake is baked to golden perfection. The secret to its irresistibly creamy texture is the addition of sour cream, while carefully controlled cooling ensures a crack-free finish. Whether served as the centerpiece of a special occasion or a refreshing end to a summer meal, this Lemon Cheesecake is a must-try treat that will brighten any dessert table. Perfect for lemon lovers, this recipe is as elegant as it is comforting—serve chilled with a dollop of whipped cream or a twist of lemon for an extra touch of decadence!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter
- 800 grams Cream cheese
- 200 grams Granulated sugar
- 120 milliliters Lemon juice
- 1 tablespoon Lemon zest
- 4 units Large eggs
- 1 teaspoon Vanilla extract
- 240 grams Sour cream
- 2 tablespoons All-purpose flour
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan, pressing it down firmly with a spoon or your fingers to create an even crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth.
Add the sugar and flour to the cream cheese and continue to beat until well combined and creamy.
Gradually add the eggs, one at a time, beating well after each addition.
Add the lemon juice, lemon zest, vanilla extract, and a pinch of salt to the mixture, mixing until all ingredients are well incorporated.
Fold in the sour cream gently until just combined for added creaminess.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for an hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.
Once chilled, carefully remove the cheesecake from the springform pan and serve with optional fresh whipped cream or lemon slices for garnish.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 133 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.
