Description
This creamy lemon cheesecake is a refreshing twist on a classic dessert, featuring a buttery graham cracker crust and a smooth lemon-infused cream cheese filling. It’s baked to perfection, chilled for a silky texture, and optionally topped with a tangy lemon glaze for an extra citrus punch, making it a perfect treat for any occasion.
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 the cheesecake doesn’t stick.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and optional cinnamon. Stir in melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden, then remove and let cool.
- Make the Filling: Beat softened cream cheese with an electric mixer until creamy. Add sugar, sour cream, and heavy cream, mixing until smooth. Incorporate eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, vanilla extract, and a pinch of salt until fully combined.
- Bake the Cheesecake: Pour filling into cooled crust and smooth the surface. Tap the pan gently to release air bubbles. Bake for 55-65 minutes until edges are set but center slightly jiggles. Turn off oven, crack door, and allow cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: Once cooled to room temperature, 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. Cool to room temperature before spreading over the chilled cheesecake for an extra citrus zing.
- Serve: Remove cheesecake from springform pan. Drizzle lemon topping over the top and garnish with additional lemon zest or whipped cream if desired. Slice and serve chilled for the best creamy texture and bright flavor.
Notes
- Allow cream cheese and eggs to come to room temperature for smoother filling.
- Don’t overbake; the center should still be slightly jiggly to avoid cracks.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Chilling overnight improves texture and flavor development.
- To prevent cracking, cool cheesecake gradually with the oven door ajar.
- Optional topping can be skipped or replaced with whipped cream or fresh berries.
