Easy Lemon Cheesecake Recipe
Okay, here we go! This Easy Lemon Cheesecake Recipe is gonna be your new go-to dessert. It’s creamy, tangy, and doesn’t require a culinary degree to pull off. Seriously, if I can make it, anyone can. You just gotta trust the process (and maybe have some backup cream cheese, just in case!).
My husband, bless his heart, isn’t a huge dessert guy, but he goes absolutely BONKERS for this cheesecake. I swear, he turns into a cartoon character with heart eyes. The first time I made it, he ate half the pan in one sitting, then tried to blame it on the dog. The dog is a chihuahua. Anyway, now it’s a staple for birthdays, anniversaries, Tuesdays… you know, any excuse! My kids also adore it, and its a great way to get them to eat something besides mac and cheese. They think I am an actual chef!
Why You’ll Love This Easy Lemon Cheesecake Recipe
- It’s ridiculously easy. Like, “dump everything in a bowl and mix” easy.
- The lemon gives it a bright, fresh flavor that cuts through the richness. No heavy, cloying cheesecake here!
- You can totally customize it. Add berries, chocolate chips, a different crust… the possibilities are endless!
- It impresses the heck out of people. They think you slaved away for hours, but you know the truth.
- It’s basically sunshine in dessert form, and who doesn’t need more sunshine in their life?
How to Make It
Alright, so first things first, you gotta preheat that oven. I always forget, so I’m reminding you now! Grab your graham crackers (or whatever crust you’re feeling – Oreo? Ginger snaps? Live your truth!) and crush them up. I usually just whack ‘em in a ziplock bag with a rolling pin until they resemble crumbs. Then, you mix in some melted butter and a bit of sugar. Press that into the bottom of your springform pan – yes, you need one of those!
Next, the filling. Cream cheese is the star here. Make sure it’s SOFT. Like, really soft. Otherwise, you’ll end up with lumps, and nobody wants lumpy cheesecake. Beat it until it’s smooth and creamy, then add in the sugar, lemon zest, lemon juice (fresh is best, but the bottled stuff works in a pinch), vanilla extract, and eggs. Mix until just combined – don’t overmix, or you’ll end up with cracks.
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Pour the filling over the crust and bake it in the preheated oven. Now, here’s the tricky part: you want it to be set around the edges but still slightly jiggly in the middle. It’ll firm up as it cools. Let it cool completely in the oven with the door slightly ajar. This helps prevent cracking. Then, chill it in the fridge for at least 4 hours, or even better, overnight. And that’s it! You’ve made a lemon cheesecake! Give yourself a pat on the back and grab a fork!
Ingredient Notes
- Graham Crackers: Look, you can use any cookie base you want. One time, I used shortbread cookies because that’s all I had. It was still amazing.
- Cream Cheese: This HAS to be room temp. I’m serious. Otherwise, you’ll have lumps, and we don’t want that. Put it out a few hours before or microwave it in 30-second intervals (carefully!)
- Lemon Juice: Fresh is best, but bottled works in a pinch. If you’re using fresh, zest the lemon before you juice it. Trust me.
- Vanilla Extract: Don’t skip this! It adds a depth of flavor that you won’t regret. And use the real stuff, not the imitation. It makes a difference.
- Eggs: Large eggs, always! And try not to drop any shells in the batter. I do it all the time, though.
Recipe Steps:
- Preheat oven to specified temperature.
- Crush graham crackers and mix with melted butter and sugar.
- Press mixture into the bottom of a springform pan.
- Beat cream cheese until smooth, then add sugar, lemon zest, lemon juice, and vanilla extract.
- Mix in eggs until just combined.
- Pour filling over the crust.
- Bake until the edges are set but the middle is slightly jiggly.
- Let cool completely in the oven with the door ajar.
- Chill in the refrigerator for at least 4 hours or overnight.
What to Serve It With
Honestly, this cheesecake is amazing on its own. But if you want to get fancy, you could add a dollop of whipped cream, some fresh berries, or a drizzle of lemon curd. Or, you know, just eat it straight from the pan with a fork. No judgment here.
Tips & Mistakes
- Don’t overbake it! A slightly jiggly center is your friend. It will firm up as it cools.
- Let it cool slowly in the oven to prevent cracking. I usually just turn off the oven and prop the door open with a wooden spoon.
- If your cheesecake does crack (because life happens), don’t panic! Just cover it with whipped cream or fruit. Nobody will ever know.
- Make sure your cream cheese is really, really soft. I can’t stress this enough.
Storage Tips
Store leftover cheesecake in the fridge, covered, for up to 5 days. And yes, you can totally eat it cold for breakfast. I won’t tell anyone. In fact, I encourage it. It’s basically like having a lemon-flavored cloud for breakfast. Just saying.
Variations and Substitutions
- Crust: As I mentioned before, you can use any kind of cookie you like for the crust. Oreos, ginger snaps, even pretzels would work!
- Lemon: If you’re not a fan of lemon, you can use lime or orange instead. Or skip the citrus altogether and add some chocolate chips or berries.
- Sugar: You can substitute honey or maple syrup for the sugar, but it will change the flavor slightly. I’ve used splenda before (don’t judge) and it worked fine.
- No Eggs?: I haven’t tried making this egg-free, but I’m sure there are substitutes you could use. Let me know if you try it!
Frequently Asked Questions
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Easy Lemon Cheesecake Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs about 10 full sheets
- 0.5 cups unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tbsp lemon zest from about 2 lemons
- 3 tbsp all-purpose flour
- 4 large eggs
- 0.5 cup sour cream
- 2 tbsp lemon juice freshly squeezed
- 1 tsp vanilla extract
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
- Add the lemon zest and flour to the mixture and blend well. Beat in the eggs one at a time.
- Mix in the sour cream, lemon juice, vanilla extract, and salt, ensuring everything is well combined.
- Pour the filling over the crust in the pan. Bake for 55-60 minutes, or until the center is set.
- Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours.
- Garnish with thin lemon slices before serving, if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
