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Lemon Cheesecake

A creamy and tangy lemon cheesecake with a buttery graham cracker crust, perfect for dessert lovers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Method
 

Prepare the crust
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. Bake the crust in the preheated oven for 10 minutes. Remove and let cool.
Make the filling
  1. In a mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
  2. Add sour cream, sugar, eggs, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.
Bake the cheesecake
  1. Pour the filling over the cooled crust in the springform pan.
  2. Bake in the oven for 50 minutes, or until the center is set but slightly jiggly.
  3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Chill and serve
  1. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
  2. Remove from the springform pan, slice, and serve chilled.

Notes

For best results, use room temperature ingredients and chill the cheesecake overnight for improved flavor and texture.