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Lemon Cheesecake

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Lemon Cheesecake is a rich, creamy dessert with a buttery graham cracker crust and a refreshing citrus flavor. The combination of smooth cream cheese, fresh lemon juice, and lemon zest creates a perfectly balanced cheesecake that is both sweet and tangy. It’s an ideal dessert for spring, summer, holidays, birthdays, or whenever you’re craving something elegant and refreshing.

Why You’ll Love This Recipe

  • Smooth, creamy texture
  • Bright, fresh lemon flavor
  • Easy-to-follow instructions
  • Perfect make-ahead dessert
  • Great for parties and special occasions

Recipe Information

  • Prep Time: 25 minutes
  • Bake Time: 55–65 minutes
  • Cooling Time: 2 hours
  • Chilling Time: 6–8 hours (overnight preferred)
  • Total Time: About 9 hours
  • Servings: 12 slices
  • Difficulty: Intermediate

Equipment Needed

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Food processor or rolling pin
  • Aluminum foil
  • Large roasting pan (for water bath)
  • Cooling rack

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt

For the Lemon Cheesecake Filling

  • 24 ounces (680g) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 3 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh lemon zest
  • ⅓ cup fresh lemon juice
  • 1 tablespoon cornstarch

Optional Lemon Topping

  • 1 cup lemon curd
  • Whipped cream
  • Fresh lemon slices
  • Extra lemon zest
  • Fresh mint leaves

Instructions

Step 1: Prepare the Crust

  1. Preheat the oven to 325°F (163°C).
  2. Lightly grease a 9-inch springform pan.
  3. Combine graham cracker crumbs, sugar, salt, and melted butter.
  4. Mix until evenly moistened.
  5. Press firmly into the bottom and about 1 inch up the sides of the pan.
  6. Bake for 10 minutes.
  7. Let cool while preparing the filling.

Step 2: Prepare the Filling

  1. Beat softened cream cheese until completely smooth.
  2. Add sugar and mix until creamy.
  3. Beat in the sour cream.
  4. Mix in vanilla extract.
  5. Add lemon zest and fresh lemon juice.
  6. Sprinkle in the cornstarch.
  7. Add eggs one at a time, mixing on low speed after each addition.
  8. Mix only until combined. Avoid overmixing.

Step 3: Assemble

  1. Pour the filling into the cooled crust.
  2. Tap the pan gently on the counter to remove air bubbles.
  3. Wrap the outside of the springform pan with two layers of aluminum foil.

Step 4: Bake in a Water Bath

  1. Place the cheesecake into a large roasting pan.
  2. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  3. Bake for 55–65 minutes.

The edges should be set while the center still has a slight wobble.

Step 5: Cool Slowly

  1. Turn off the oven.
  2. Crack the oven door open slightly.
  3. Leave the cheesecake inside for 1 hour.
  4. Remove from the water bath.
  5. Cool completely at room temperature.

Step 6: Chill

Refrigerate for at least 6–8 hours, preferably overnight, for the best texture and flavor.

Add the Topping

Spread lemon curd evenly over the chilled cheesecake.

Decorate with:

  • Whipped cream swirls
  • Lemon slices
  • Lemon zest
  • Fresh mint

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