Lemon Cheesecake Cake
This Irresistibly Creamy Lemon Cheesecake Cake boasts a smooth and creamy texture balanced by bright lemon flavor, making it the perfect dessert for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups sugar
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 4 packages cream cheese, softened (8 ounces each)
- 1 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cups sour cream
- 0.25 cups lemon juice
- Zest of 1 lemon
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Mixing the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese with 1 cup sugar until smooth.
- Add vanilla extract, then add the eggs one at a time, mixing well after each addition.
- Blend in sour cream, lemon juice, and lemon zest until fully incorporated.
Baking
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for about 55-60 minutes, or until the center is set.
- Remove from the oven and let cool completely before refrigerating for at least 4 hours or overnight.
Serving
- Serve chilled, garnishing with additional lemon zest if desired.
Notes
Make sure all your ingredients, especially the cream cheese, are at room temperature before you start mixing. The cheesecake tastes better after a day or two in the fridge, making it perfect for a make-ahead dessert.