Why make this recipe
Lemon Cheesecake with Graham Cracker Crust is a delightful dessert that brightens any occasion. With its creamy texture and zesty flavor, this cheesecake is perfect for those who love a sweet and tangy treat. The combination of fresh lemon juice and zest adds a refreshing touch, making it a great choice for a summer dessert or a special celebration. Plus, it’s easy to make and definitely a crowd-pleaser!
How to make Lemon Cheesecake with Graham Cracker Crust
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until well combined.
- Add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for about 55-60 minutes, or until the center is set and only slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and allow to cool to room temperature. Refrigerate for at least 4 hours before serving.
How to serve Lemon Cheesecake with Graham Cracker Crust
Serve your lemon cheesecake chilled. You can garnish it with fresh fruit, such as berries or lemon slices, or add a dollop of whipped cream on top. Slicing it into wedges makes it easy to serve at parties or gatherings.
How to store Lemon Cheesecake with Graham Cracker Crust
Keep any leftover cheesecake in the refrigerator. Store it in an airtight container or cover it tightly with plastic wrap. It should stay fresh for about 5-7 days. If you want to keep it longer, you can freeze it. Wrap it well in plastic wrap and place it in an airtight container. It can last in the freezer for up to 2 months.
Tips to make Lemon Cheesecake with Graham Cracker Crust
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Don’t skip refrigerating the cheesecake before serving; it helps the flavors meld and the texture set.
- If you like a sweeter cheesecake, you can add a little more sugar to the filling.
- Use fresh lemons for the juice and zest for the best flavor.
Variation
For a twist on the classic recipe, you can add a fruit topping, like blueberry or raspberry sauce. Simply cook the fruit with some sugar on the stove until it thickens and pour it over the cheesecake before serving.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can make the cheesecake a day or two in advance. It keeps well in the fridge.
2. Can I substitute low-fat cream cheese?
You can use low-fat cream cheese, but the texture and flavor may vary slightly.
3. What can I use instead of graham crackers for the crust?
You can use crushed Oreos, vanilla wafer cookies, or even almond flour for a gluten-free option.
Lemon Cheesecake with Graham Cracker Crust
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until well combined.
- Add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for about 55-60 minutes, or until the center is set and only slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and allow to cool to room temperature.
- Refrigerate for at least 4 hours before serving.
