This lemon cheesecake is light, creamy, and bursting with citrusy goodness. With a buttery graham cracker crust and a smooth lemon-infused filling, it’s the perfect refreshing treat for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Optional topping:
- Whipped cream
- Extra lemon zest or lemon slices
Directions
- Preheat oven to 325°F (163°C).
Line an 8-inch springform pan with parchment paper or grease it lightly. - Make the crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool while you prepare the filling. - Prepare the filling:
Beat the cream cheese until smooth. Add sugar and sour cream, mixing well. Beat in the eggs one at a time, then stir in lemon juice, lemon zest, and vanilla until fully incorporated. - Bake:
Pour the filling over the crust. Bake for 40–45 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. - Chill:
Refrigerate for at least 4 hours or overnight for best results. - Serve:
Top with whipped cream, lemon zest, or slices before serving for a beautiful presentation.
Prep Time: 20 minutes
Bake Time: 45 minutes
Chill Time: 4 hours
Total Time: 5 hours 5 minutes
Calories and Servings:
Makes 8 servings
Approx. 320–350 calories per slice
Let me know if you want a no-bake version or mini cheesecakes!