Ultimate Creamy Lemon Cheesecake
This creamy lemon cheesecake is a delightful dessert with a perfect balance of tartness and sweetness, featuring a buttery graham cracker crust and a smooth, rich filling.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Filling
- 1 cup granulated sugar
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sour cream
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese and sugar until smooth.
- Add sour cream, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing gently after each addition until just incorporated.
- Pour the cheesecake filling into the crust.
Baking
- Bake for 50-60 minutes or until set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
Serve chilled, often garnished with fresh berries, whipped cream, or a drizzle of lemon glaze. It pairs perfectly with coffee or tea. Cover tightly with plastic wrap or aluminum foil for storage in the refrigerator for up to 5 days, or freeze for up to 3 months.