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Lemon Cheesecake Recipe

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A creamy and refreshing lemon cheesecake with a buttery graham cracker crust, tangy citrus filling, and optional whipped cream topping. Perfect for spring, summer, or any time you want an elegant and indulgent dessert.

  • Author: Ella
  • Prep Time: 20 mins
  • Cook Time: 50–60 mins
  • Total Time: 5 hrs 20 mins (including chilling)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • For optional topping:
  • Whipped cream
  • Lemon slices or zest curls

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly into the bottom of a springform pan and set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing just until combined after each addition.
  5. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
  6. Pour filling over crust and smooth the top.
  7. Bake for 50–60 minutes, or until edges are set and center is slightly jiggly.
  8. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  9. Refrigerate for at least 4 hours, preferably overnight.
  10. Before serving, top with whipped cream and lemon slices if desired.

Notes

  • Serves 12 slices.
  • For a richer base, use shortbread cookie crust instead of graham crackers.
  • Add extra lemon zest for a stronger citrus flavor.
  • Top with a lemon glaze for extra brightness.
  • Store in the fridge up to 5 days or freeze slices for up to 2 months.

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