Description
Indulge in the tangy sweetness of this luscious lemon cheesecake, with a buttery graham cracker crust, creamy cheesecake filling infused with bright lemon flavor, and a zesty lemon topping.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- â…“ cup sour cream
- ¼ cup heavy cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Topping (optional):
- ½ cup lemon curd (store-bought or homemade)
- fresh lemon slices or zest for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Mix crust ingredients, press into pan, and bake.
- Mix Cheesecake Filling: Beat cream cheese, sugar, add eggs one at a time, mix in sour cream, heavy cream, lemon juice, zest, and vanilla. Pour over crust.
- Bake: Place pan in a water bath, bake, then cool in the oven with the door cracked open.
- Chill and Serve: Cool completely, then refrigerate for at least 4 hours. Top with lemon curd before serving.
Notes
- Bring ingredients to room temperature for best results.
- Use a water bath to prevent cracking.
- Cheesecake can be frozen without the lemon curd for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
