Oh yes — Lemon Cheesecake is the perfect balance of creamy, tangy, and sweet 🍋🍰. The bright lemon flavor cuts through the richness of the cheesecake, making every bite light yet indulgent.
Here’s a classic, foolproof version that comes out silky-smooth every time 👇
🍋 Lemon Cheesecake
Ingredients
(Serves 8–10)
🧈 For the crust:
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1½ cups graham cracker crumbs (about 10–12 crackers)
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¼ cup granulated sugar
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½ cup (1 stick) unsalted butter, melted
🍋 For the filling:
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24 oz (3 packages) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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½ cup sour cream
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¼ cup fresh lemon juice (about 2 lemons)
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1 tbsp lemon zest
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1 tsp vanilla extract
🍋 Optional Lemon Topping:
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½ cup lemon curd (store-bought or homemade)
Instructions
1. Make the crust
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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, and melted butter in a bowl.
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Press the mixture firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then cool slightly.
2. Prepare the filling
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In a large bowl, beat cream cheese until smooth and fluffy.
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Add sugar and beat until combined.
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Mix in eggs one at a time, scraping the sides of the bowl as needed.
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Stir in sour cream, lemon juice, lemon zest, and vanilla.
3. Bake
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Pour filling into the prepared crust.
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Bake 55–65 minutes, until the center is just set but still slightly jiggly.
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Turn off the oven, crack the door open, and let cheesecake rest inside for 1 hour (this helps prevent cracks).
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Chill in the fridge for at least 4 hours, preferably overnight.
4. Finish
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Spread lemon curd over the top for an extra tangy layer (optional but delicious).
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Garnish with whipped cream and thin lemon slices before serving. 🍋✨
💡 Tips
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Always use room-temperature ingredients for a smooth filling.
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Bake your cheesecake in a water bath if you want it extra creamy and crack-free.
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For a lighter version, you can use part cream cheese and part Greek yogurt.
Would you like me to give you a no-bake lemon cheesecake version too — perfect for when you don’t want to turn on the oven?
