Lemon Cheesecake
Lemon cheesecake is a delightful dessert that brings a burst of sunshine to your table. With its creamy filling and zesty lemon glaze nestled in a buttery graham cracker crust, every bite is a refreshing treat. Perfect for summer gatherings or cozy family dinners, this easy-to-make cheesecake will impress your guests and leave them craving more. Whether it’s a BBQ or a dinner party, serve this lemony delight chilled for the ultimate dessert experience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press into the bottom of the pan to form the crust.
- Beat cream cheese in a large bowl until smooth, then gradually add sugar. Mix in sour cream, lemon juice, lemon zest, and vanilla until well blended.
- Add eggs one at a time, mixing gently after each addition.
- Pour filling over crust and bake for about 60 minutes until edges are set but center is slightly jiggly.
- Cool in the oven with the door cracked for one hour, then refrigerate for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg