Easy Lemon Cheesecake Recipe: Zesty, Creamy, and Perfect for Any Occasion
Lemon Cheesecake Recipe
Ingredients
:For the Crust
- 1 ½ cups (150g) of graham cracker crumbs
- ¼ cup (50g) of granulated sugar
- 6 tablespoons (85g) of unsalted butter, melted
:For the Cheesecake Filling
- 3 packages (24 oz or 680g) of cream cheese, softened
- 1 cup (200g) of granulated sugar
- 3 large eggs
- 2 tablespoons of all-purpose flour
- ¼ cup (60ml) of fresh lemon juice
- 1 tablespoon of lemon zest
- 1 teaspoon of vanilla extract
- ½ cup (120ml) of sour cream
:For the Lemon Topping
- ½ cup (120ml) of fresh lemon juice
- 2 tablespoons of lemon zest
- ½ cup (100g) of granulated sugar
- 2 tablespoons of cornstarch
- 3 large egg yolks
- ¼ cup (60g) of unsalted butter, cut into small pieces
Instructions
Step 1: Prepare the Crust
.Preheat your oven to 325°F (163°C)
.In a medium bowl, mix the graham cracker crumbs and sugar together
.Add the melted butter and stir until the mixture resembles wet sand
.Press the crumb mixture firmly into the bottom of a 9-inch (23cm) springform pan
.Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling
Step 2: Make the Cheesecake Filling
.In a large mixing bowl, beat the softened cream cheese until smooth and creamy
.Gradually add the sugar, beating until well combined
.Add the eggs, one at a time, mixing well after each addition
.Stir in the flour, lemon juice, lemon zest, and vanilla extract
.Gently fold in the sour cream until the mixture is smooth
.Pour the cheesecake filling over the cooled crust and smooth the top with a spatula
Step 3: Bake the Cheesecake
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is just set and the edges are lightly golden.
.Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually
Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Step 4: Prepare the Lemon Topping
.In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, and egg yolks
.Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil
.Remove from heat and stir in the butter until melted and smooth
.Let the topping cool slightly before pouring it over the chilled cheesecake
Step 5: Assemble and Serve
.Once the cheesecake has fully chilled, pour the lemon topping over the top, spreading it evenly
.Return the cheesecake to the refrigerator for another hour to allow the topping to set
.When ready to serve, carefully remove the sides of the springform pan
.Slice the cheesecake and enjoy the refreshing lemon flavor with a creamy texture
Tips
- .For an extra burst of flavor, you can garnish the cheesecake with whipped cream and fresh lemon slices
- .To ensure a smooth texture, make sure all your ingredients are at room temperature before you begin mixing
!Enjoy your homemade Lemon Cheesecake
