Sunday Lemon Cheesecake
Brighten up your weekend with this luscious Sunday Lemon Cheesecake, a dessert that strikes the perfect balance between tangy and sweet. Featuring a buttery graham cracker crust and a velvety filling infused with fresh lemon juice and zest, this cheesecake is baked to perfection and topped with a layer of pillowy homemade whipped cream. The combination of cream cheese, sour cream, and vanilla creates a rich, creamy texture, while the citrusy notes add a refreshing zing. With an easy-to-follow recipe and a stunning presentation, this zesty cheesecake makes a perfect centerpiece for family gatherings or any special occasion. Don’t forget to garnish it with lemon zest or slices for an extra pop of color and flavor! Keywords: lemon cheesecake, tangy dessert, baked cheesecake recipe, homemade whipped cream, easy cheesecake.
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Recipe Information
Ingredients
- 200 g graham cracker crumbs
- 100 g unsalted butter (melted)
- 600 g cream cheese (softened)
- 150 g granulated sugar
- 120 g sour cream
- 3 large eggs
- 80 ml lemon juice (freshly squeezed)
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 250 ml whipping cream
- 2 tbsp powdered sugar
Instructions
Preheat the oven to 160°C (320°F) and grease a 22cm (9-inch) springform pan.
In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, eggs (one at a time), lemon juice, lemon zest, and vanilla extract into the cream cheese mixture. Beat until fully combined and smooth.
Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Place the cheesecake on the middle oven rack and bake for 45-50 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 slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, whip the whipping cream and powdered sugar together in a bowl until soft peaks form.
Spread the whipped cream over the cheesecake or pipe it decoratively around the edges. Optionally, garnish with additional lemon zest or thin lemon slices.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 25.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 121 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.
