Description
A rich and creamy lemon cheesecake with a buttery graham cracker crust and a bright citrus flavor, perfect for special occasions or an indulgent dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar; press firmly into the bottom of the pan.
- Bake crust for 10 minutes and let cool.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each.
- Mix in sour cream, lemon juice, lemon zest, vanilla extract, and flour until just combined.
- Pour filling over cooled crust and smooth the top.
- Bake for 45–50 minutes until center is slightly set.
- Turn off oven, crack the door, and cool cheesecake inside for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
- Do not overmix to avoid cracks.
- For extra lemon flavor, add more zest.
- Serve with whipped cream or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American