Description
This luscious lemon cheesecake is light, creamy, and bursting with citrus flavor. Perfect for any occasion, it’s a delightful dessert that will leave your taste buds singing.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and mix until well combined.
- Add eggs one at a time, mixing well after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- For a more intense lemon flavor, increase the lemon juice and zest.
- Make sure all ingredients are at room temperature for a smooth batter.
- Top with whipped cream or fresh berries for added flavor and presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 250
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 80
Keywords: lemon cheesecake, easy lemon cheesecake, no-bake lemon cheesecake, classic lemon cheesecake, lemon dessert