Easy Lemon Cheesecake Recipe
This Easy Lemon Cheesecake is a creamy, tangy dessert that's perfect for any occasion. With a graham cracker crust and a luscious lemon-infused filling, it’s sure to impress your guests.
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Servings:
Calories: 120kcal
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
Store leftovers in the refrigerator for up to 5 days. This cheesecake can be frozen for up to 3 months.