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Lemon Cheesecake

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A bright, creamy dessert that perfectly balances tangy citrus with rich cream cheese, all on a buttery graham cracker crust.

Ingredients

Scale
  • 1 and 3/4 cups graham cracker crumbs, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar (for the crust)
  • 1 and 1/4 cups granulated sugar (for the filling)
  • 1 tablespoon packed lemon zest
  • 32 ounces full-fat brick cream cheese, softened
  • 1/2 cup fresh lemon juice
  • 1/3 cup sour cream or plain yogurt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 3/4 cup lemon curd
  • Homemade whipped cream (for serving)
  • Lemon slices (for garnish)
  • Fresh berries (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the sides lightly.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan.
  3. Pre-bake the crust for 10 minutes, then set aside to cool slightly.
  4. Blend the remaining sugar and lemon zest in a food processor until fragrant.
  5. Beat the cream cheese with the lemon-sugar mixture until smooth.
  6. Add lemon juice, sour cream, and vanilla; mix until combined and creamy.
  7. Add the eggs one at a time, mixing gently after each addition.
  8. Pour the filling over the cooled crust.
  9. Create a water bath in a larger baking dish and bake for 55 to 70 minutes.
  10. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour.
  11. Refrigerate for at least 4 hours or overnight; then top with lemon curd and garnish before serving.

Notes

For best flavor, refrigerate overnight. Use full-fat cream cheese for smoothest texture.

Nutrition

Keywords: cheesecake, lemon dessert, creamy cheesecake, summer dessert

Find it online: https://saveurmagique.com/lemon-cheesecake/