Description
Unleash the ultimate dessert! This Creamy Lemon Cheesecake boasts a golden graham crust and a rich, tangy lemon-kissed cream cheese filling. Find complete instructions and nutrition info here.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- 32 oz full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 4 large eggs
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool slightly while preparing the filling.
- Step 2: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 3-4 minutes, scraping down the sides as needed. Beat in the sour cream, fresh lemon juice, and lemon zest until just combined.
- Step 3: Add the eggs one at a time, beating on low speed after each addition just until incorporated. Be careful not to overmix the batter, as this can introduce too much air and cause cracks in the cheesecake.
- Step 4: Pour the creamy filling over the cooled graham cracker crust in the springform pan. Prepare a water bath by placing the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan.
- Step 5: Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center of the cheesecake still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath inside the oven for 1 hour.
- Step 6: Remove the cheesecake from the water bath and oven, then let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before releasing from the springform pan and serving.
Notes
- Keep any remaining Ultimate Creamy Lemon Cheesecake tightly covered in the refrigerator for up to 4-5 days to preserve its luxurious creaminess and zesty flavor.
- This delicate cheesecake is designed to be served chilled for optimal texture and refreshing lemon zest; reheating is not recommended as it will compromise its signature creaminess.
- For an extra special touch, serve slices with a vibrant berry compote, a swirl of fresh whipped cream, or simply a scattering of extra lemon zest.
- To achieve that perfectly smooth, crack-free surface, ensure your cream cheese is truly softened before mixing, avoid over-beating after adding eggs, and allow for the full, gradual cooling period in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/16 of a 9-inch cheesecake)
- Calories: 480
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Trans Fat: 0g
- Protein: 35g