Luscious Lemon Cheesecake
Indulge in the creamy, citrusy delight of Luscious Lemon Cheesecake, a show-stopping dessert that perfectly balances tangy lemon flavors with rich, velvety cream cheese. Featuring a buttery graham cracker crust and a silky, lemon-infused filling, this cheesecake achieves bakery-style perfection thanks to the gentle baking technique of a water bath. Fresh lemon juice and zest elevate its flavor profile, while a cloud-like dollop of whipped cream and optional lemon slices make it effortlessly elegant. Perfect for lemon lovers and special occasions, this decadent yet approachable recipe is destined to become a family favorite. Whether it’s chilled for a summer treat or a zest-filled conclusion to a holiday meal, every bite promises pure cheesecake bliss!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter (melted)
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 cup sour cream
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 0.5 cup heavy whipping cream
- 2 tablespoons powdered sugar (optional for garnish)
- 4 slices lemon slices (optional for garnish)
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly or lining the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy. This will take about 2-3 minutes using a hand mixer or stand mixer fitted with a paddle attachment.
Add the eggs one at a time, beating well after each addition to incorporate fully into the batter.
Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until everything is well blended.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Create a water bath by wrapping the bottom of the springform pan in foil (to prevent leaks) and placing it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan.
Carefully place the water bath with the cheesecake into the preheated oven and bake for 60-70 minutes. The cheesecake is done when the edges are set, but the center is slightly jiggly.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature before transferring it to the refrigerator to chill for at least 4 hours, preferably overnight.
Before serving, whip the heavy whipping cream with the powdered sugar (if using) until soft peaks form. Spread or pipe the whipped cream over the cheesecake.
Garnish with lemon slices or additional lemon zest as desired. Serve chilled and enjoy your luscious lemon cheesecake!
Nutrition Facts
Calories |
5831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.7 g | 546% | |
| Saturated Fat | 250.9 g | 1254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1732 mg | 577% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 441.7 g | 161% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 326.2 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1199 mg | 92% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1263 mg | 27% | |
*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.
