Introduction
Lemon cheesecake is a rich, creamy dessert that perfectly balances sweetness with bright citrus flavor. With its buttery crust and smooth, tangy filling, it’s an elegant treat for holidays, gatherings, or anytime you crave something refreshing yet indulgent.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
1/4 cup granulated sugar
For the Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Optional Topping:
Extra lemon zest
Whipped cream
Lemon slices
Instructions
Preheat the oven to 325°F (160°C).
Mix graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 8–10 minutes, then let it cool.
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and mix until fully incorporated.
Add eggs one at a time, mixing gently after each addition.
Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
Pour the filling over the cooled crust.
Bake for 50–60 minutes until the center is slightly jiggly but set.
Turn off the oven and let the cheesecake cool inside with the door slightly open.
Refrigerate for at least 4 hours or overnight before slicing.
How to Make
Start by preparing a firm, buttery crust to create a stable base. Press it tightly so it doesn’t crumble when sliced.
Ensure all ingredients are at room temperature to avoid lumps in the filling.
Mix the batter gently to prevent too much air from entering, which can cause cracks.
Bake slowly at a moderate temperature for a smooth, creamy texture.
Cool gradually to prevent sinking or cracking on top.
Chill thoroughly before serving for the best flavor and texture.
Variations
Add a blueberry topping for a lemon-blueberry cheesecake.
Use digestive biscuits instead of graham crackers for a different crust flavor.
Make it no-bake by replacing eggs with whipped cream and chilling until firm.
Add white chocolate for a sweeter, creamier twist.
Use lime instead of lemon for a key lime version.
Tips
Do not overmix the batter after adding eggs.
Bake in a water bath to prevent cracks and ensure even baking.
Run a knife around the edges after baking to prevent sticking.
Let the cheesecake chill overnight for cleaner slices.
Use a hot knife (wiped clean between cuts) for perfect slices.
Nutrition (Approximate per slice)
Calories: 350–420
Protein: 6–8g
Fat: 25–30g
Carbohydrates: 28–35g
Sugar: 20–25g
Calcium: Good source due to cream cheese content
Healthy Benefits
Provides calcium for bone health.
Contains protein from eggs and dairy.
Lemon adds vitamin C and antioxidants.
Can be enjoyed in moderation as part of a balanced diet.
Homemade versions avoid preservatives found in store-bought desserts.
Conclusion
Lemon cheesecake is a timeless dessert that combines creamy richness with refreshing citrus flavor. Whether served plain or dressed up with fruit toppings, it’s guaranteed to impress and satisfy every sweet craving. 🍋🍰
