Description
This classic Lemon Cheesecake features a buttery graham cracker crust and a creamy, tangy lemon-infused filling. The cheesecake is baked to perfection with a smooth, luscious texture and optionally topped with a sweet lemon glaze that enhances its citrus flavor, making it a refreshing dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Lemon Topping (optional)
- 1/4 cup fresh lemon juice
- 1 tablespoon sugar
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon if using. Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 to 12 minutes until lightly golden. Remove from the oven and allow to cool.
- Make the Filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Add the sugar, sour cream, and heavy cream, and continue beating until the mixture is smooth and fully combined. Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in lemon zest, lemon juice, vanilla extract, and a pinch of salt until everything is combined evenly.
- Bake the Cheesecake: Pour the batter into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 55 to 65 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: After cooling to room temperature, cover the cheesecake and refrigerate for at least 4 hours or overnight to allow it to fully set and develop its flavors.
- Make the Lemon Topping (optional): In a small saucepan, combine fresh lemon juice and sugar. Heat over medium heat while stirring until the sugar dissolves. Remove from heat and stir in the lemon zest. Allow to cool to room temperature before spreading over the chilled cheesecake.
- Serve: Remove the cheesecake from the springform pan. Optionally drizzle with the cooled lemon topping and garnish with additional lemon zest or whipped cream. Slice and serve chilled for the best flavor and texture.
Notes
- Allow the cream cheese to fully soften before mixing to avoid lumps in the filling.
- Do not overbake; the center should still jiggle slightly to ensure a creamy texture.
- Cooling the cheesecake slowly in the oven helps prevent cracks on the surface.
- The lemon topping is optional but adds a bright finishing touch that enhances the tartness.
- Use fresh lemon juice and zest for the best fresh citrus flavor.
- For easier removal, run a knife around the edges of the cake after baking and cooling.
