Classic Lemon Cheesecake
A smooth and creamy lemon cheesecake with a buttery graham cracker crust and a bright citrus flavor. Light enough for spring but rich enough to feel like a true dessert.
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Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
For the Filling
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 3 tbsp lemon juice
- 1 tbsp emon zest
- 1 tsp vanilla extract
Optional topping
- Whipped cream
- Lemon slices or zest
- Fresh mint
Instructions
- Preheat your oven to 325°F.
- Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the pan to form the crust.
- Bake the crust for 10 minutes, then remove and let cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
- Mix in the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the filling over the crust and smooth the top.
- Bake for 50 to 55 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour.
- Remove and refrigerate for at least 4 hours, preferably overnight, before slicing.
- Top with whipped cream, lemon slices, or fresh mint before serving.
Servings: 8 slices