Description
A creamy and tangy Lemon Cheesecake resting on a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1½ cups Graham cracker crumbs
- 5 Tbsp Unsalted butter, melted
- 2 Tbsp Granulated sugar
- 24 oz Cream cheese, softened
- 1¼ cups Granulated sugar
- 3 large Eggs, room temperature
- ½ cup Sour cream
- 3 Tbsp Fresh lemon juice
- 1 Tbsp Lemon zest
- 1 tsp Pure vanilla extract
- 2 Tbsp All-purpose flour
Instructions
- Crush the graham crackers into fine crumbs.
- In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar; mix until moistened.
- Preheat the oven to 350°F and press the mixture into the bottom of a springform pan. Bake for 8-10 minutes until lightly golden.
- In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs, sour cream, lemon juice, lemon zest, vanilla, and flour; mix until smooth.
- Pour the filling over the cooled crust, lower the oven to 325°F, and bake for 50-60 minutes.
- Turn off the oven, crack the door, and let cool for an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, allow cheesecake to chill overnight before slicing. Serve with whipped cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg