Lemon Cheesecake Recipe | Easy Homemade Cheesecake
Servings: 12 servings
Calories: 560kcal
Calories: 560kcal | Carbohydrates: 55g | Protein: 8g | Fat: 35g | Fiber: 2g | Sugar: 31g
Ingredients
Graham Cracker Crust
- 11/2 cups Graham Crackers
- 5 tbsp Unsalted Butter melted
- 2 tbsp Graunated Sugar
Cheesecake Filling
- 24 ounces Cream Cheese softened
- 1 cup Granulated Sugar
- 1 tbsp Lemon Zest
- 1/3 cup Lemon Juice
- 1 cup Sour Cream
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/4 cup Heavy Cream
Instructions
- Prep & Preheat. Preheat your oven to 325°F and grease a 9-inch springform pan. Wrap the outside in foil to prevent leaks.
- Make the Crust. Combine 1 ½ cups graham cracker crumbs, 2 tbsp sugar, and 5 tbsp melted butter. Press firmly into the bottom of the pan and bake for 8–10 minutes until set. Set aside to cool.
- Make the Filling. Beat together cream cheese (softened) and sugar until smooth. Then add lemon zest, lemon juice, sour cream, vanilla extract, and mix until fully combined. Add eggs one at a time, mixing on low until just incorporated. Stir in ¼ cup heavy cream, if using, until smooth.
- Bake & Cool. Pour filling on the crust. Bake for 55–65 minutes until edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
- Chill. Refrigerate for at least 4 hours or overnight for best results.
- Serve. Release from pan, top with whipped cream, fresh lemon slices, or a lemon glaze.