Lemon Cheesecake Mmm
Treat yourself to a slice of pure sunshine with this zesty and velvety Lemon Cheesecake Mmm. This decadent dessert combines a buttery graham cracker crust with a creamy filling infused with bright lemon juice and fragrant lemon zest, perfectly balanced by the richness of cream cheese and sour cream. Baked to perfection and cooled gently to avoid cracking, this cheesecake achieves a luscious, silky texture that melts in your mouth. Ideal as a show-stopping finale to a dinner party or a refreshing indulgence on a warm day, this lemon cheesecake is easy to make yet utterly luxurious. Garnish with whipped cream or fresh lemon slices for an elegant touch that captures the essence of its citrusy charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 50 grams granulated sugar (for crust)
- 85 grams unsalted butter
- 680 grams cream cheese
- 150 grams granulated sugar (for filling)
- 120 grams sour cream
- 2 tablespoons lemon zest
- 60 milliliters lemon juice
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preheat your oven to 160°C (325°F) and prepare a 23 cm (9-inch) springform pan by greasing it lightly and lining the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs and 50 grams of granulated sugar for the crust. Melt the butter and stir it into the crumbs until evenly combined.
Press the crumb mixture into the bottom of the prepared pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the 150 grams of granulated sugar and continue mixing until well combined. Then, mix in the sour cream, lemon zest, and lemon juice.
Add the eggs one at a time, blending each egg fully into the mixture before adding the next. Be careful not to overmix. Finally, stir in the vanilla extract and a pinch of salt.
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven, run a knife around the edges of the springform pan to loosen it, and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Top with whipped cream, fresh lemon slices, or extra lemon zest for garnish, if desired. Slice and enjoy your Lemon Cheesecake Mmm!
Nutrition Facts
Calories |
5120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.9 g | 469% | |
| Saturated Fat | 205.3 g | 1026% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1493 mg | 498% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 412.2 g | 150% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 284.8 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1058 mg | 81% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1536 mg | 33% | |
*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.
