Description
A creamy and tangy cheesecake with a buttery graham cracker crust, infused with fresh lemon juice and zest for a refreshing twist on a classic dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar (for crust)
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional)
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar. Press mixture into bottom of pan to form crust.
- Bake crust for 10 minutes. Set aside to cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract. Add cornstarch if using.
- Pour batter over cooled crust and smooth the top.
- Bake for 50-60 minutes until center is slightly jiggly but set.
- Turn off oven, crack door, and let cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream or lemon slices before serving, if desired.
Notes
- Add a swirl of lemon curd on top before baking for extra lemon flavor.
- Use crushed vanilla wafers or shortbread cookies instead of graham crackers for a twist on the crust.
- Top with a berry compote for added contrast and color.
- Add a few drops of almond extract for unique flavor depth.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg