Creamy Lemon Cheesecake Recipe

why make this recipe

Lemon Cheesecake is a delightful dessert that brings a refreshing burst of citrus flavor to a classic favorite. Its creamy texture paired with a sweet and tangy taste makes it a perfect end to any meal. Whether you are celebrating a special occasion or simply enjoying a cozy night at home, this cheesecake is sure to impress. Plus, the process of making it is not as difficult as you might think!

how to make Lemon Cheesecake

Ingredients :

• 1 1/3 cups graham cracker crumbs
• 2 teaspoons granulated sugar
• 1/3 cup melted butter
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 tablespoons lemon zest
• 1/3 cup lemon juice, freshly squeezed
• 1/3 cup sour cream

Directions :

1. Preheat your oven to 350 degrees F. Lightly grease a 9-inch springform pan.
2. In a bowl, mix the graham cracker crumbs, 2 teaspoons of sugar, and melted butter. Press this mixture into the bottom of the pan and partially up the sides. Bake for 10 minutes and then let it cool.
3. Reduce the oven temperature to 250 degrees F.
4. In a large bowl, beat the softened cream cheese and 1 cup of sugar together until smooth.
5. Beat in the eggs one at a time until well combined.
6. Add lemon juice, lemon zest, and sour cream to the mixture, blending on low speed until combined.
7. Pour this filling over the prepared crust and cover the pan with foil.
8. Bake for 1 hour, then uncover the cheesecake and bake for another 30 minutes. The cheesecake should have a slight wobble in the center when done.
9. Allow it to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set.

how to serve Lemon Cheesecake

Lemon Cheesecake is best served chilled. Slice it into wedges and serve on dessert plates. You can top each slice with a dollop of whipped cream or a few fresh berries for an added touch. A sprinkle of extra lemon zest can also brighten it up.

how to store Lemon Cheesecake

To store Lemon Cheesecake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It can be kept in the fridge for up to 5 days. If you want to keep it longer, you can freeze it. Wrap it well and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.

tips to make Lemon Cheesecake

• Make sure your cream cheese is softened to room temperature for easy blending.
• Use fresh lemon juice and zest for the best flavor.
• Be careful not to overbake the cheesecake; it should still have a slight wobble in the center.
• Let the cheesecake cool completely before refrigerating it for optimal texture.

variation

You can experiment with different flavors by swapping out the lemon for lime or orange for a citrus twist. Adding a layer of fruit topping, like raspberry or blueberry, can also enhance the sweetness and presentation.

FAQs

1. Can I make Lemon Cheesecake without a springform pan?
Yes, you can use a regular pie dish or any other baking pan, but it may be trickier to remove the cheesecake from the pan.

2. How can I tell when the cheesecake is done?
The cheesecake is done when it has a slight wobble in the center but is set around the edges.

3. Can I use low-fat cream cheese?
Yes, using low-fat cream cheese can work, but it may change the texture and richness of the cheesecake slightly.

Lemon Cheesecake

A delightful dessert that combines creamy texture and a refreshing burst of citrus flavor, perfect for celebrating special occasions or cozy nights at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Crust

• 1 1/3 cups graham cracker crumbs
• 2 teaspoons granulated sugar
• 1/3 cup melted butter

Filling

• 24 ounces cream cheese, softened Make sure cream cheese is at room temperature for easy blending.
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 tablespoons lemon zest Use fresh lemon zest for best flavor.
• 1/3 cup lemon juice, freshly squeezed Use fresh lemon juice for best flavor.
• 1/3 cup sour cream

Method

 

Preparation

1. Preheat your oven to 350 degrees F and lightly grease a 9-inch springform pan.
2. In a bowl, mix the graham cracker crumbs, 2 teaspoons of sugar, and melted butter. Press this mixture into the bottom of the pan and partially up the sides.
3. Bake for 10 minutes and then let it cool.
4. Reduce the oven temperature to 250 degrees F.

Filling

1. In a large bowl, beat the softened cream cheese and 1 cup of sugar together until smooth.
2. Beat in the eggs one at a time until well combined.
3. Add lemon juice, lemon zest, and sour cream to the mixture, blending on low speed until combined.

Baking

1. Pour the filling over the prepared crust and cover the pan with foil.
2. Bake for 1 hour, then uncover the cheesecake and bake for another 30 minutes. The cheesecake should have a slight wobble in the center when done.
3. Allow it to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set.

Notes

To serve, slice the cheesecake into wedges and serve chilled. You can top each slice with a dollop of whipped cream, fresh berries, or a sprinkle of extra lemon zest. To store, cover tightly and refrigerate for up to 5 days, or freeze for up to 2 months.