Lemon Cheesecake Recipe

Lemon Cheesecake is a bright, creamy dessert that perfectly balances sweet and tangy. With a buttery graham cracker crust and a silky lemon-infused filling, this cheesecake feels indulgent yet refreshing. It’s perfect for spring brunches, summer gatherings, or any time you crave a citrusy twist on classic cheesecake.

Ingredients List

For the crust:
– 1 ½ cups graham cracker crumbs
– ¼ cup granulated sugar
– ½ cup unsalted butter, melted

For the filling:
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– ¼ cup sour cream
– ¼ cup fresh lemon juice
– 1 tbsp lemon zest
– 1 tsp vanilla extract

Optional Topping:
– Whipped cream
– Lemon zest or candied lemon slices

Step-by-Step Instructions

Step 1: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Step 2: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes and set aside to cool.
Step 3: In a large mixing bowl, beat the cream cheese until smooth. Add sugar and mix until well combined.
Step 4: Add eggs one at a time, mixing on low speed. Stir in sour cream, lemon juice, lemon zest, and vanilla.
Step 5: Pour the filling over the cooled crust and smooth the top.
Step 6: Bake for 50–60 minutes, or until edges are set and center is slightly jiggly.
Step 7: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Step 8: Refrigerate for at least 4 hours or overnight before serving. Add toppings as desired.

Cooking Time

Prep Time: 20 minutes
Bake Time: 55 minutes
Chill Time: 4+ hours
Total Time: About 5.5 hours

Servings

Makes 10–12 slices

Nutritional Information (approx. per slice)

Calories: 380
Carbs: 30g
Fat: 26g
Protein: 6g

Storage Instructions

Store covered in the refrigerator for up to 5 days.
You can freeze the cheesecake (without toppings) for up to 1 month. Thaw overnight in the fridge.

Pairings/Suggestions

Pairs beautifully with a berry compote or iced tea.
Ideal for Easter, baby showers, or garden parties.
Serve chilled for best flavor and texture.

Seasonal Relevance

This cheesecake shines in spring and summer, when lemons are fresh and flavors lean toward light and zesty. Perfect for Easter or any warm-weather celebration.

Conclusion

Lemon Cheesecake is a luscious, tangy dessert that feels light yet luxurious. With a crisp crust and citrus-forward filling, it’s an easy make-ahead dessert that will impress at any gathering. Serve it chilled with whipped cream or berries for a bright, refreshing bite.

FAQs

Q1: Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled will work in a pinch.

Q2: How do I prevent cracks on top?
Use a water bath or cool the cheesecake gradually in the oven with the door cracked open.

Q3: Can I make this ahead of time?
Yes! This cheesecake is even better the next day after it has chilled thoroughly.