Description
This Simple Homemade Lemon Cheesecake is a creamy and tangy dessert with a buttery graham cracker crust and a bright lemon flavor. Perfectly baked to a smooth texture with a slight jiggle at the center, it’s a refreshing twist on classic cheesecake that’s ideal for any occasion.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs (Finely crushed for a smooth texture.)
- 0.5 cups Unsalted Butter (Melted to bind the crumbs.)
- 0.25 cups Granulated Sugar (For sweetness in the crust.)
Filling
- 16 ounces Cream Cheese (Softened and at room temperature.)
- 1 cup Sour Cream (Adds creaminess and tang.)
- 0.5 cups Fresh Lemon Juice (For acidity and brightness.)
- 1 each Lemon Zest (Enhances lemon flavor.)
- 3 large Eggs (At room temperature for best results.)
- 1 teaspoon Vanilla Extract (Adds depth to the flavor.)
- 0.25 cups Granulated Sugar (For sweetness in the filling.)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and filling.
- Mix Crust Ingredients: In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix thoroughly until the crumbs are evenly coated and the mixture resembles wet sand.
- Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even and compact base for the cheesecake.
- Bake Crust: Bake the crust in the preheated oven for about 10 minutes or until it turns lightly golden. Remove and let it cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps, ensuring a creamy filling.
- Add Sugar: Gradually add sugar to the cream cheese while continuing to beat until combined and smooth.
- Add Sour Cream & Lemon: Incorporate sour cream, fresh lemon juice, and lemon zest into the mixture. Mix until the filling is smooth and well combined.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition to maintain a smooth texture and avoid overmixing which can cause cracks.
- Pour Filling: Pour the prepared cheesecake filling evenly over the cooled crust and smooth the top with a spatula.
- Bake Cheesecake: Bake the cheesecake for 45-50 minutes until the edges are set and the center jiggles slightly when gently shaken, indicating proper doneness.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to prevent cracking from rapid temperature changes.
- Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, to set fully and develop flavors.
- Serve: Before serving, optionally top the cheesecake with additional lemon zest or fresh fruit for garnish and extra flavor.
Notes
- Use room temperature ingredients to ensure smooth, creamy filling without lumps.
- Be careful not to overmix after adding eggs to avoid cracks during baking.
- Cooling the cheesecake slowly in the oven helps prevent cracks.
- Chilling overnight intensifies the flavors and improves texture.
- This cheesecake can be stored covered in the refrigerator for up to 3 days.
