Lemon Cheesecake Recipe
Indulge in this creamy Lemon Cheesecake with a tangy lemon filling and classic graham cracker crust. Its a refreshing dessert perfect for any occasion!
Ingredients
For the Crust:
1 & 3/4 cups 185g graham cracker crumbs about 12 graham cracker sheets
3 tablespoons 37g granulated sugar
5 tablespoons 70g unsalted butter, melted
For the Filling:
32 ounces 907g cream cheese, at room temperature
1 cup 200g granulated sugar
3 tablespoons cornstarch
4 large eggs
1/2 cup 113g sour cream
1/4 cup 59ml lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of 1 medium lemon
Optional Toppings:
Lemon curd
Whipped cream
Instructions
To Make the Crust:
Preheat the Oven:
Preheat your oven to 350F 175C.
Mix the Crust Ingredients:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until thoroughly combined.
Press into Pan:
Press the mixture into the bottom and partially up the sides of a 9-inch round springform pan.
Bake the Crust:
Bake for 15 minutes. Remove from the oven and set aside to cool.
To Make the Filling:
Beat the Cream Cheese:
Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until thoroughly combined and smooth.
Add the Eggs:
Add the eggs, one at a time, mixing well after each addition.
Mix in Remaining Ingredients:
Mix in sour cream, lemon juice, vanilla extract, lemon extract, and lemon zest until well combined.
Pour into Pan:
Pour the filling into the crust and smooth the top.
Bake:
Bake for 15 minutes at 350F, then reduce the oven temperature to 200F 93C. Bake for an additional 2 hours to 2 hours 10 minutes, or until the center is set and no longer looks wet.
Cool in Oven:
Remove the cheesecake from the oven, run a thin knife around the edges, return it to the oven, turn off the oven, and leave it for an additional 2 hours.
Chill:
Refrigerate the cheesecake overnight to set completely.
Garnish and Serve:
Before serving, garnish with lemon curd and whipped cream as desired.
Notes
Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Additional Time: 10 hours chilling
Total Time: 13 hours
Yield: 10 to 12 servings
Enjoy your refreshing Lemon Cheesecake!