Description
This creamy and tangy Lemon Cheesecake combines a buttery graham cracker crust with a smooth lemon-infused cream cheese filling. Baked to perfection and optionally topped with a homemade lemon glaze, this dessert is perfect for any occasion needing a bright and luscious finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Lemon Topping (optional)
- 1/4 cup fresh lemon juice
- 1 tablespoon sugar
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon if using. Stir in the melted butter until the mixture resembles wet sand. Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar, sour cream, and heavy cream, continuing to beat until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, fresh lemon juice, vanilla extract, and a pinch of salt, mixing until smooth.
- Bake the Cheesecake: Pour the batter over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for 55-65 minutes until edges are set and center is slightly jiggly. Turn off the oven, crack open the door, and let the cheesecake cool inside for about 1 hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Make the Lemon Topping (optional): In a small saucepan, combine lemon juice and sugar over medium heat, stirring until sugar dissolves. Remove from heat and stir in lemon zest. Allow to cool completely before spreading over the chilled cheesecake as a tangy glaze.
- Serve: Carefully remove the cheesecake from the springform pan. Optionally drizzle with the lemon topping and garnish with extra lemon zest or whipped cream. Slice and serve chilled for best flavor and texture.
Notes
- Use room temperature cream cheese to avoid lumps in the filling.
- Do not overbake; the center should remain slightly jiggly to ensure a creamy texture.
- Cooling the cheesecake slowly in the oven prevents cracking.
- The lemon topping is optional but adds a bright, fresh flavor.
- For best results, chill overnight before serving.
- Make sure to line the springform pan bottom with parchment for easy removal.
