Description
This Homemade Lemon Cheesecake is a creamy, citrusy dessert with a buttery graham cracker crust and a luscious lemon-infused filling. It’s rich yet refreshing, perfect for spring celebrations, summer gatherings, or whenever you’re craving a bright twist on a classic cheesecake.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Optional Toppings:
- Whipped cream
- Lemon curd
- Fresh berries
- Thin lemon slices
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the pan. Bake for 8–10 minutes, then let cool.
- Make the filling: Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–60 minutes, until edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Transfer to the fridge and chill at least 4 hours, or overnight.
- Top with whipped cream, berries, or lemon curd before serving, if desired.
Notes
- Add a swirl of lemon curd before baking for extra zing.
- Use gluten-free graham crackers for a GF crust.
- Shortbread or gingersnap cookies also work great as crust alternatives.
- Fold in whipped cream for a lighter texture if desired.
