Description
Baked Lemon Cheesecake is a creamy, tangy dessert that perfectly balances the rich texture of classic cheesecake with the bright, refreshing flavor of fresh lemon zest and juice. Easy to make with simple ingredients, this luscious cheesecake is ideal for any occasion and even tastes better the next day after chilling.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice (approximately 2 lemons)
- 2 teaspoons lemon zest (yellow part only)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Begin by crushing graham crackers until fine and mixing them with melted butter. Press this mixture firmly into the bottom of your springform pan to create an even, compact base for the cheesecake.
- Mix the Filling: In a large bowl, beat the cream cheese until smooth. Add sugar, eggs one at a time, sour cream, lemon juice, lemon zest, and vanilla extract, mixing continuously until the batter is creamy and well combined without lumps.
- Pour and Smooth: Pour the lemon cheesecake filling over the crust, smoothing the top with a spatula for an even surface to ensure it bakes uniformly.
- Bake to Perfection: Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes until the edges are set but the center still slightly jiggles. This ensures a creamy texture without overbaking.
- Cool and Chill: Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight. This helps the flavors meld and the texture set perfectly.
Notes
- Use room temperature ingredients: Soften cream cheese and eggs beforehand to ensure a smooth, lump-free batter.
- Don’t overmix the batter to avoid incorporating too much air that can cause cracks.
- Bake the cheesecake in a water bath to maintain gentle, even heat and prevent cracking.
- Cool the cheesecake slowly by allowing it to rest in the oven with the door ajar.
- Zest only the yellow part of the lemon peel, avoiding the bitter white pith beneath.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 100 mg