Creamy Lemon Cheesecake Recipe

Hey y'all! If you're craving a dessert that's bursting with fresh, zesty lemon flavor and an irresistibly creamy texture, you've come to the right place. This Creamy lemon Cheesecake Recipe is the ultimate treat—luxuriously smooth, balanced with the right amount of tang, and set atop a buttery graham cracker crust. Whether it's for a celebration, weekend treat, or just because, this cheesecake will become your go-to crowd-pleaser. Let's get cooking!

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Why You'll Love This

• Ultra-creamy, smooth texture with a fresh citrus punch.
• Super easy to prepare with step-by-step instructions.
• Perfect make-ahead dessert for parties or meal prepping.
• The tangy lemon flavor balances the classic rich cheesecake base.
• Simple ingredients and just a few pieces of equipment needed.

Ingredients

• 1 and ½ cups graham cracker crumbs
• ⅓ cup unsalted butter, melted
• ¼ cup granulated sugar (for the crust)
• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar (for filling)
• 3 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• ¼ cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• Fresh whipped cream and lemon slices, for garnish (optional)

Directions

Prep Time:

• 20 minutes

Bake Time:

• 55-60 minutes

Total Time:

• 6 hours, 30 minutes (includes chilling)

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.

Step 2: Prepare the Cheesecake Filling

4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and lump-free, about 2-3 minutes.
5. Add 1 cup sugar and beat until smooth.
6. Mix in eggs one at a time, beating on low speed after each addition.
7. Add sour cream, lemon juice, lemon zest, vanilla extract, and flour. Mix until just combined—avoid overbeating.

Step 3: Bake the Cheesecake

8. Pour the filling over the crust and smooth the top with a spatula.
9. Bake in the center of the oven for 55-60 minutes, or until center is just set and a bit wobbly. If using, place a pan of hot water on a lower rack to help prevent cracking.
10. Turn off the oven, slightly crack the door, and let cheesecake cool inside for 1 hour.

Step 4: Chill and Serve

11. Transfer cheesecake to refrigerator and chill at least 4 hours, or ideally overnight.
12. To serve, carefully run a knife around the edge of the pan before removing the springform. Garnish with whipped cream and lemon slices if desired. Slice and enjoy!

Notes

• Softening your cream cheese ensures a smoother filling and prevents lumps.
• If you want an extra-crisp crust, bake an extra 2-3 minutes.
• Room temperature eggs blend in seamlessly for a silkier batter.

Variations

• Blueberry Lemon Cheesecake: Swirl in ½ cup blueberry jam or preserves before baking.
• Lemon Curd Cheesecake: Top with a layer of homemade or store-bought lemon curd before chilling.
• Gluten-Free Version: Use gluten-free graham crackers and flour in the recipe.

Required Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer (hand or stand)
• Rubber spatula
• Measuring cups and spoons

Storage & Shelf Life

• Store leftover cheesecake covered in the refrigerator for up to 5 days.
• For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight before serving.

Serving Recommendations

• Serve with fresh berries, whipped cream, or a vibrant raspberry sauce for brightness.
• A hot cup of herbal tea or fresh lemonade pairs wonderfully with the tangy flavor.
• For special occasions, decorate with candied lemon slices or edible flowers.

Pro Tips

• Bake your cheesecake with a water bath or place a pan of water on the lower oven rack to help prevent cracks.
• Let the cheesecake come to room temperature for 20 minutes before slicing for clean, neat pieces.
• Use a sharp knife dipped in hot water and wiped dry between each slice for a perfect presentation.

FAQ

Can I substitute bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled juice can work in a pinch, though some brightness may be lost.

Why did my cheesecake crack?

Cracks usually happen due to overbaking or dramatic temperature changes—try letting it cool gradually and use a water bath to minimize cracks.

How do I know when the cheesecake is done?

The center should still be slightly wobbly when you gently jiggle the pan; it will firm up as it cools and chills.

★★★★★ 4.10 from 20 ratings

Creamy Lemon Cheesecake Recipe

yield: 12 servings

prep: 25 mins

cook: 20 mins

total: 50 mins

This creamy lemon cheesecake features a buttery graham cracker crust and a smooth, tangy lemon-infused filling. It's the perfect dessert for any occasion, with a delightful balance of sweetness and citrus flavor.

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🖨️ Print Pin Recipe

Ingredients

• 1 and ½ cups graham cracker crumbs
• ⅓ cup unsalted butter, melted
• ¼ cup granulated sugar (for the crust)
• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar (for filling)
• 3 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• ¼ cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• Fresh whipped cream and lemon slices, for garnish (optional)

Instructions

1. 1
   Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
2. 2
   In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar.
3. 3
   Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
4. 4
   In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and lump-free, about 2-3 minutes.
5. 5
   Add 1 cup sugar and beat until smooth.
6. 6
   Mix in eggs one at a time, beating on low speed after each addition.
7. 7
   Add sour cream, lemon juice, lemon zest, vanilla extract, and flour. Mix until just combined—avoid overbeating.
8. 8
   Pour the filling over the crust and smooth the top with a spatula.
9. 9
   Bake in the center of the oven for 55-60 minutes, or until center is just set and a bit wobbly. If using, place a pan of hot water on a lower rack to help prevent cracking.
10. 10
    Turn off the oven, slightly crack the door, and let cheesecake cool inside for 1 hour.
11. 11
    Transfer cheesecake to refrigerator and chill at least 4 hours, or ideally overnight.
12. 12
    To serve, carefully run a knife around the edge of the pan before removing the springform. Garnish with whipped cream and lemon slices if desired. Slice and enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 6 gg

Fat: 29 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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