Description
This luscious lemon cheesecake is your new go-to dessert for bright, citrusy flavor and indulgent creaminess. With its buttery graham cracker crust and rich, zesty filling, it strikes the perfect balance between sweet and tangy. Ideal for celebrations or as a quick dessert idea for dinner parties, this easy recipe promises consistent, mouthwatering results every time. Whether you’re looking for a crowd-pleaser or simply love vibrant food ideas that awaken the senses, this cheesecake delivers both flavor and elegance in every bite.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tbsp all-purpose flour
Zest of 2 lemons
1/2 cup freshly squeezed lemon juice
1 tsp pure vanilla extract
Optional toppings:
Whipped cream
Lemon zest or lemon slices
White chocolate curls
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of the pan. Bake for 10 minutes. Cool while preparing filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until well incorporated.
- Add eggs one at a time, mixing on low speed. Do not overmix.
- Add sour cream, heavy cream, lemon zest, lemon juice, flour, and vanilla. Mix until smooth.
- Pour the batter into the crust. Smooth the top with a spatula.
- Bake for 50–60 minutes or until edges are set and the center is slightly jiggly.
- Let cool in the oven with door ajar for 1 hour. Then refrigerate at least 4 hours or overnight.
- Garnish with whipped cream, lemon zest, or white chocolate curls before serving.
- Prep Time: 20 minutes
- Chill Time: 4 hours (minimum)
- Cook Time: 60 minutes
- Category: Dessert