Description
Indulge in the tangy sweetness of this luscious lemon cheesecake recipe. Creamy and decadent with a zesty lemon twist, it’s the perfect dessert for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the topping (optional):
- 1/2 cup lemon curd
- Fresh whipped cream and lemon slices for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the filling: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream, heavy cream, lemon juice, zest, and vanilla.
- Bake: Pour filling over crust, bake in a water bath for 55–65 minutes.
- Chill: Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
- Finish: Spread lemon curd on top before serving, garnish with whipped cream and lemon slices.
Notes
- For a lighter texture, avoid overmixing the batter.
- Lemon curd is optional but adds a tangy punch.
- Cheesecake can be made up to 2 days ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
