Classic Lemon Cheesecake
Classic Lemon Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Sour Cream Topping
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 350
- 3
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325
- 4
In a large bowl, using an electric mixer, beat softened cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until well combined and creamy.
⏱️ 5 min
- 5
Beat in the eggs one at a time, mixing well after each addition. Stir in fresh lemon juice, lemon zest, and vanilla extract until just combined. Do not overmix.
⏱️ 5 min
- 6
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan (this creates a water bath).
⏱️ 5 min
- 7
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
⏱️ 50 min•🌡️ 325
- 8
Remove the cheesecake from the water bath and let it cool on a wire rack for 10-15 minutes.
⏱️ 15 min
- 9
While the cheesecake cools, prepare the topping: In a small bowl, whisk together sour cream, 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon lemon zest until smooth.
⏱️ 5 min
- 10
Spread the sour cream topping evenly over the warm cheesecake. Return the cheesecake to the oven for an additional 5-7 minutes, or until the topping is set.
⏱️ 7 min•🌡️ 325
- 11
Remove from oven and let cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Lemon Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Sour Cream Topping
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 350 - 3
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325 - 4
In a large bowl, using an electric mixer, beat softened cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until well combined and creamy.
⏱️ 5 min - 5
Beat in the eggs one at a time, mixing well after each addition. Stir in fresh lemon juice, lemon zest, and vanilla extract until just combined. Do not overmix.
⏱️ 5 min - 6
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan (this creates a water bath).
⏱️ 5 min - 7
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
⏱️ 50 min•🌡️ 325 - 8
Remove the cheesecake from the water bath and let it cool on a wire rack for 10-15 minutes.
⏱️ 15 min - 9
While the cheesecake cools, prepare the topping: In a small bowl, whisk together sour cream, 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon lemon zest until smooth.
⏱️ 5 min - 10
Spread the sour cream topping evenly over the warm cheesecake. Return the cheesecake to the oven for an additional 5-7 minutes, or until the topping is set.
⏱️ 7 min•🌡️ 325 - 11
Remove from oven and let cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
⏱️ 240 min