Lemon Cheesecake


Get ready to pucker up with delight as our Lemon Cheesecake takes center stage. This exquisite dessert combines the creamy richness of classic cheesecake with the vibrant, sunny flavors of fresh lemons. Every forkful is a journey into citrus-infused bliss that will leave your taste buds singing. Let the zestiness begin!

Why We Love This Recipe:

✔️ Citrusy Symphony: A perfect balance of sweetness and lemony tang. ✔️ Creamy Elegance: Silky cheesecake filling nestled in a buttery crust. ✔️ Refreshing Indulgence: A dessert that brightens your day with every bite.


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:


  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract


For the Graham Cracker Crust:

  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  2. Press the mixture into the bottom of a greased 9-inch springform pan.
  3. Chill the crust in the refrigerator while preparing the filling.

For the Cheesecake Filling:


  1. Preheat the oven to 325°F (163°C).
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add sugar and beat until well combined.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream, flour, lemon zest, lemon juice, and vanilla extract until the batter is smooth and creamy.
  6. Pour the batter over the chilled crust in the springform pan.
  7. Smooth the top with a spatula and tap the pan on the counter to release any air bubbles.
  8. Bake in the preheated oven for 55-60 minutes or until the center is set.
  9. Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.
  10. Serve chilled and let the citrusy celebration begin!


  • Garnish with lemon slices or a dollop of whipped cream for an extra touch of freshness.
  • For an intensified lemon flavor, add a lemon glaze or drizzle on top.

FAQs: Q: Can I use bottled lemon juice? A: Fresh lemon juice is recommended for the best flavor, but bottled can be a substitute.

Q: How do I prevent cracks on the surface? A: Avoid overmixing the batter and allow the cheesecake to cool slowly to room temperature.



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