Classic Lemon Cheesecake Recipe

Why Make This Recipe

Classic Lemon Cheesecake is a delightful dessert loved by many for its creamy texture and bright citrus flavor. This cheesecake is perfect for special occasions, family gatherings, or when you’re simply craving something sweet and refreshing. With its buttery graham cracker crust and a tangy lemon filling, this dessert can brighten any day and leave a lasting impression on your guests.

How to Make Classic Lemon Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup sugar, mixing until well combined.
4. Add the eggs, one at a time, mixing on low speed after each addition.
5. Mix in lemon juice, lemon zest, and vanilla extract until smooth.
6. Pour the cream cheese mixture over the crust in the springform pan.
7. Bake for 45-50 minutes until the center is set and slightly jiggles.
8. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
9. Serve chilled, garnished with additional lemon zest if desired.

How to Serve Classic Lemon Cheesecake

When ready to serve, slice the cheesecake into wedges and place them on dessert plates. You can garnish each slice with extra lemon zest or fresh berries for a pop of color. Pair it with a dollop of whipped cream on the side for an even sweeter experience.

How to Store Classic Lemon Cheesecake

Store any leftover cheesecake in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It will last for about 3 to 4 days. If you want to freeze it, make sure to wrap it well, and it can last for up to 2 months. Just thaw it in the refrigerator before serving.

Tips to Make Classic Lemon Cheesecake

• Make sure your cream cheese is at room temperature. This helps ensure a smooth batter without lumps.
• Don’t overmix the batter after adding the eggs to avoid cracks in the cheesecake.
• If the cheesecake cracks while baking, don’t worry! A little lemon curd or whipped cream can cover it up beautifully.

Variation

You can mix things up by adding a fruit topping, such as blueberry or raspberry, to the cheesecake. For a twist, try using lime juice and zest instead of lemon for a lime cheesecake version.

FAQs

1. Can I use store-bought cheesecake crust instead of making my own?
Yes, you can use a store-bought crust to save time.

2. How do I know when my cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance. Just keep it stored in the fridge until you’re ready to serve.

Classic Lemon Cheesecake

A delightful dessert featuring a creamy texture and bright citrus flavor, perfect for special occasions and family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 5 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs
• 0.5 cups sugar
• 0.5 cups unsalted butter, melted

For the filling

• 3 packages (8 oz) cream cheese, softened Make sure cream cheese is at room temperature for a smooth batter.
• 1 cups sugar
• 3 large eggs Add one at a time to avoid cracks.
• 0.25 cups lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup sugar, mixing until well combined.
4. Add the eggs, one at a time, mixing on low speed after each addition.
5. Mix in lemon juice, lemon zest, and vanilla extract until smooth.
6. Pour the cream cheese mixture over the crust in the springform pan.

Baking

1. Bake for 45-50 minutes until the center is set and slightly jiggles.
2. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.

Serving

1. When ready to serve, slice the cheesecake into wedges and place them on dessert plates.
2. Garnish each slice with extra lemon zest or fresh berries for a pop of color, and pair it with a dollop of whipped cream if desired.

Notes

Store any leftover cheesecake in the refrigerator, wrapped tightly. It lasts for about 3 to 4 days. For freezing, wrap well and it can last up to 2 months; thaw in the refrigerator before serving. Don’t worry if the cheesecake cracks while baking – it can be covered with lemon curd or whipped cream.