Description
If you love creamy desserts with a burst of citrus, this Lemon Cheesecake is going to steal your heart. This easy recipe combines the velvety richness of classic cheesecake with the bright zing of fresh lemon, layered over a buttery graham cracker crust. Topped with a glossy lemon curd and dollops of whipped cream, it’s a gorgeous dessert perfect for any occasion. Whether you’re looking for quick breakfast ideas, an easy dinner dessert, or healthy snack-style indulgence, this recipe brings freshness and comfort in every bite. Its balance of sweet and tart makes it an irresistible centerpiece for your next gathering.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 tbsp all-purpose flour
Zest of 2 lemons
⅓ cup fresh lemon juice
1 tsp vanilla extract
For the Lemon Curd Topping:
½ cup fresh lemon juice
Zest of 1 lemon
½ cup sugar
3 large egg yolks
4 tbsp unsalted butter, cubed
For Garnish:
Whipped cream
Lemon slices
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
- Bake crust for 10 minutes. Cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in sour cream, flour, lemon zest, juice, and vanilla.
- Pour filling over crust. Place pan in water bath.
- Bake for 55–65 minutes. Cool in oven for 1 hour with door ajar.
- Cool completely, then refrigerate for at least 4 hours.
- For curd: Heat lemon juice, zest, sugar, and yolks until thick. Stir in butter. Cool.
- Spread lemon curd on cheesecake.
- Garnish with whipped cream and lemon slices.
- Serve chilled.
- Prep Time: 30 minutes
- Chill Time: 4 hours or overnight
- Cook Time: 1 hour
- Category: Dessert