Description
A creamy and tangy lemon cheesecake that’s like sunshine on a plate, perfect for family gatherings.
Ingredients
Scale
- 16 oz Cream Cheese (full-fat)
- 1 cup Granulated Sugar
- 1/2 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest
- 1 cup Sour Cream
- 3 large Eggs
- 1 1/2 cups Graham Cracker Crumbs
- 1/2 cup Unsalted Butter (melted)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Make the Crust: Combine the graham cracker crumbs, melted butter, and a tablespoon of sugar in a medium bowl. Press into the bottom of a 9-inch springform pan.
- Bake the Crust: Bake for about 10 minutes until golden. Let it cool.
- Blend the Cream Cheese: Beat cream cheese until smooth, about 2–3 minutes.
- Sweeten it Up: Gradually add sugar and incorporate eggs one at a time.
- Add Zest and Juice: Mix lemon juice, lemon zest, and vanilla extract until combined.
- Introduce the Sour Cream: Fold in sour cream until well mixed.
- Pour and Bake: Pour mixture over the cooled crust. Bake for 50–60 minutes until the edges are set.
- Cool Down: Turn off oven and let it cool inside for an hour before transferring to fridge.
- Slice and Serve: Run a knife around edges, remove the sides, and enjoy with optional toppings!
Notes
Serve with whipped cream, fresh berries, or a drizzle of honey.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cheesecake, lemon, dessert, baking, vegetarian, creamy