Go Back
Homemade Lemon Cheesecake Recipe photo

Lemon Cheesecake Recipe

This Lemon Cheesecake is a zesty and creamy delight! Perfect for any occasion, it's sure to impress with its bright lemon flavor and buttery crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 3/4 cups graham cracker crumbs For a buttery, crunchy crust.
  • 2 tablespoons granulated sugar To sweeten the crust just slightly.
  • 1/3 cup unsalted butter melted
For the Filling:
  • 32 ounces cream cheese softened
  • 1 cup granulated sugar Sweetens the filling beautifully.
  • 4 teaspoons all-purpose flour Helps stabilize the cheesecake.
  • 2/3 cup sour cream room temperature
  • 2 teaspoons lemon zest For an extra punch of lemon flavor.
  • 1/4 cup fresh lemon juice The key ingredient for that refreshing taste.
  • 4 large eggs room temperature
  • 1 large egg yolk room temperature
  • Lemon curd for topping, optional but highly recommended.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Cooling rack

Method
 

Cooking Steps:
  1. Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool.
  2. Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and flour, mixing until well combined.
  3. Step 3: Add the sour cream, lemon zest, and fresh lemon juice to the cream cheese mixture. Mix until incorporated.
  4. Step 4: Add the eggs and egg yolk one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
  5. Step 5: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for about 55-60 minutes. The edges should look set, while the center may still be slightly jiggly.
  6. Step 6: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This will help prevent cracks from forming. Afterward, remove it from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
  7. Step 7: Before serving, spread a layer of lemon curd over the top of the cheesecake for an extra burst of flavor.

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • For meal prep, slice and freeze individual portions.
  • To avoid cracks, cool the cheesecake gradually after baking.