Lemon Cheesecake

Indulge in the vibrant, zesty flavors of this creamy Lemon Cheesecake, a dessert that's equal parts tangy and velvety smooth. Featuring a buttery graham cracker crust and a rich filling infused with fresh lemon juice and zest, this cheesecake strikes the perfect balance between sweetness and citrusy brightness. Made with cream cheese and a touch of sour cream for an ultra-luxurious texture, this baked cheesecake is a show-stopping treat for any occasion. With helpful tips to prevent cracks and a cooling process that enhances its dreamy consistency, this recipe ensures stunning results every time. Garnish with whipped cream or fresh lemon slices for a picture-perfect finish. Perfect for spring gatherings, weekend indulgence, or as a refreshing dessert centerpiece, this Lemon Cheesecake will leave your taste buds celebrating.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

Ingredients

• 200 grams Graham cracker crumbs
• 100 grams Unsalted butter
• 800 grams Cream cheese
• 200 grams Granulated sugar
• 120 milliliters Lemon juice
• 1 tablespoon Lemon zest
• 4 units Large eggs
• 1 teaspoon Vanilla extract
• 240 grams Sour cream
• 2 tablespoons All-purpose flour
• 1 pinch Pinch of salt

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.

Step 3

Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan, pressing it down firmly with a spoon or your fingers to create an even crust.

Step 4

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.

Step 5

In a large mixing bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth.

Step 6

Add the sugar and flour to the cream cheese and continue to beat until well combined and creamy.

Step 7

Gradually add the eggs, one at a time, beating well after each addition.

Step 8

Add the lemon juice, lemon zest, vanilla extract, and a pinch of salt to the mixture, mixing until all ingredients are well incorporated.

Step 9

Fold in the sour cream gently until just combined for added creaminess.

Step 10

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Step 11

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.

Step 12

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for an hour to prevent cracking.

Step 13

Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.

Step 14

Once chilled, carefully remove the cheesecake from the springform pan and serve with optional fresh whipped cream or lemon slices for garnish.

Nutrition Facts

Serving size	(1885.6g)

Amount per serving	% Daily Value*
Calories	6009.5

Total Fat 449.4g	0%
Saturated Fat 254.6g	0%
Polyunsaturated Fat 11.9g
Cholesterol 1893.4mg	0%
Sodium 4308.9mg	0%
Total Carbohydrate 441.4g	0%
Dietary Fiber 6.9g	0%
Total Sugars 298.8g
Protein 97.0g	0%

Vitamin D 160IU	0%
Calcium 1353.5mg	0%
Iron 12.7mg	0%
Potassium 1821.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.3%

Protein: 6.3%

Carbs: 28.5%