Lemon Cheesecake
This creamy, zesty lemon cheesecake is easy to make and perfect for any occasion, featuring a buttery crust and a smooth, refreshing filling.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
For the filling
- 2 cups cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1 cups sugar
- 3 pieces eggs
- 0.5 cups sour cream
- 2 pieces lemons, zest
- 0.5 cups fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Once baked, remove it and let it cool.
- In another bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until blended.
- Pour the creamy filling over the cooled crust and spread it evenly.
- Bake the cheesecake for about 60 minutes, or until the filling is set around the edges but slightly wobbly in the center.
- Let it cool for an hour before transferring to the fridge. Chill for at least four hours or overnight.
Notes
If you have a cracked cheesecake, a dollop of whipped cream can hide imperfections. You can add blueberries on top before serving for extra flavor.