Description
Silky smooth lemon cheesecake delivers a perfect balance of tangy citrus and creamy richness. Zesty ingredients combine to create a delightful dessert that will transport hungry guests straight to dessert paradise.
Ingredients
Scale
Cheesecake Base:
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup (113 grams) butter, melted
Filling:
- 3 (8 ounces/226 grams) packages cream cheese, softened
- 1 cup (200 grams) sugar
- 3 large eggs
- 1/4 cup (60 milliliters) lemon juice
- 1 tablespoon lemon zest
Topping:
- 1 cup (240 milliliters) sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare a 9-inch springform pan by creating a sturdy crust using graham cracker crumbs, sugar, and melted butter, pressing the mixture firmly and evenly across the bottom.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency, incorporating eggs individually to maintain a smooth texture.
- Enhance the filling by gently folding in sour cream, freshly squeezed lemon juice, and aromatic vanilla extract, ensuring thorough integration of all ingredients.
- Carefully transfer the velvety cream cheese mixture onto the prepared crust, spreading it evenly to create a uniform surface.
- Position the springform pan in a preheated 325°F (165°C) oven, allowing the cheesecake to bake for approximately 60 minutes until the center stabilizes and appears set.
- After baking, switch off the oven and allow the cheesecake to rest inside with the door closed for 5-6 hours, which helps prevent surface cracks and promotes gradual cooling.
- Once cooled to room temperature, refrigerate the cheesecake for a minimum of 4 hours to achieve optimal texture and flavor development before serving.
Notes
- Use room temperature ingredients to ensure a smooth, creamy cheesecake texture without lumps.
- Gently tap the springform pan on the counter before baking to release any air bubbles that could cause cracks.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath baking method.
- Adjust lemon intensity by adding more or less lemon juice and zest according to personal taste preferences.
- Create a gluten-free version by substituting graham crackers with almond flour or gluten-free cookie crumbs.
- Prevent over-baking by checking the cheesecake’s doneness with a slight wobble in the center, which will set during cooling.
- Enhance flavor by adding a light lemon zest garnish or a quick homemade berry compote on top before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 241 kcal
- Sugar: 6 g
- Sodium: 88 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg