Description

This Lemon Cheesecake is rich, creamy, and bursting with fresh lemon flavor, featuring a buttery graham cracker crust and a silky lemon-infused filling—perfect for spring and summer desserts.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
2 tbsp all-purpose flour
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan to form a crust.
Bake the crust for 10 minutes, then remove and let cool while preparing the filling.
In a large bowl, beat cream cheese and 1 cup sugar until smooth and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, heavy cream, flour, lemon zest, lemon juice, and vanilla extract until fully combined.
Pour the filling over the cooled crust. Tap pan gently to remove air bubbles.
Place the pan in a larger roasting pan and fill the outer pan with hot water to create a water bath.
Bake for 55–65 minutes, or until the center is set but slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Remove from oven and refrigerate for at least 4 hours or overnight before serving.

Notes

Top with whipped cream or lemon curd for extra flavor.
Use room temperature ingredients for a smoother batter.
Chilling overnight gives best texture and flavor.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 250mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 6g
Cholesterol: 115mg