Description
This smooth and creamy Lemon Cheesecake is the perfect balance of tangy lemon and rich cream cheese, set on a buttery graham cracker crust. Its delicate texture and refreshing flavor make it a timeless dessert choice for any occasion.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C).
- Make the crust: In a medium bowl, mix together the graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Prepare the filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, lemon juice, and vanilla extract until the mixture is well combined.
- Assemble the cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake: Place the cheesecake in the preheated oven and bake for 60 minutes, or until the center is set.
- Cool: Turn off the oven and let the cheesecake cool inside with the door closed for 5 to 6 hours. This helps prevent cracking.
- Chill and serve: After cooling, refrigerate the cheesecake for at least 4 hours before serving.
Notes
- For an extra lemony flavor, you can add lemon zest to the filling.
- To prevent cracking, avoid opening the oven door during the baking process.
- You can top the cheesecake with fresh berries or a lemon glaze for a decorative touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes