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Lemon Cheesecake

Tangy Lemon Cheesecake for a Refreshing Homemade Treat

This Lemon Cheesecake blends sweet and tangy flavors for a delightful dessert that's easy to make.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 8 hours
Total Time 9 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs Use crushed digestive biscuits as a substitution.
  • 7 tablespoons unsalted butter Melt before mixing with crumbs.
  • 1/4 cup granulated sugar Can reduce amount for a less sweet crust.
For the Filling
  • 16 ounces cream cheese Use full-fat for best results; low-fat may alter texture.
  • 1 cup granulated sugar Adjust sweetness to taste.
  • 3 large eggs Use room temperature eggs for best incorporation.
  • 1/2 cup sour cream Substitute with Greek yogurt for a similar effect.
  • 2 tablespoons lemon zest Use fresh zest for better aroma.
  • 1/3 cup lemon juice Freshly squeezed juice is preferred.
  • 1 teaspoon vanilla extract Use pure extract for best results.
For the Topping
  • 1/2 cup lemon curd Store-bought is convenient; homemade elevates the dish.
  • 1 cup heavy whipping cream Non-dairy substitutes can be used for a lighter option.
  • 2 tablespoons powdered sugar Can be adjusted based on sweetness preference.
  • 1 teaspoon vanilla extract Flavor enhancer in the whipped cream topping which provides balance.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • measuring cups and spoons

Method
 

Step-by-Step Instructions for Lemon Cheesecake
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by buttering and lining it with parchment paper.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl; mix until resembling damp sand. Press evenly into the bottom of the pan and bake for 8 minutes. Cool completely.
  3. Increase oven temperature to 450°F (232°C) and wrap the pan with aluminum foil for a water bath. Set aside.
  4. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each, then fold in sour cream, lemon zest, lemon juice, and vanilla extract.
  5. Pour the filling over the cooled crust and bake for 15 minutes. Reduce temperature to 225°F (107°C) and bake for an additional 60–65 minutes, until slightly jiggly in the center.
  6. Turn off oven, crack door, and let cool in the water bath for 45 minutes. Chill in refrigerator for at least 8 hours or overnight.
  7. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  8. Spread lemon curd on top of the cheesecake, pipe whipped cream around edges, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 29gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For optimal firmness and flavor, chill overnight. Use hot water to ensure clean cuts while slicing.

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