Lemon Cheesecake

Savor the creamy, tangy delight of our Lemon Cheesecake, featuring a rich lemon filling with a buttery graham cracker crust.

Course Dessert

Cuisine American

Keyword cheesecake, lemon

Prep Time 30

Cook Time 1

Chill 4

Total Time 5 30

Servings servings

Calories 577kcal

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
Mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl, until well combined.
Press the mixture evenly onto the bottom of the prepared springform pan.
Bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Beat the cream cheese and granulated sugar in a large mixing bowl, until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Add sour cream, lemon juice, lemon zest, and vanilla extract, and beat until fully combined and smooth.
Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
Whisk the sour cream, confectioner’s sugar, and vanilla extract together in a small bowl, until smooth.
Spread the topping evenly over the baked cheesecake while it's still warm.
Let the cheesecake cool in the pan on a wire rack for 1 hour. Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
Before serving, run a knife around the edges of the cheesecake to loosen it from the pan.
Release the springform and transfer the cheesecake to a serving platter. Garnish with lemon slices if desired.
Serve chilled.

Note: For best results, make sure all the ingredients are at room temperature before starting.