Bright and sunny New York-style lemon cheesecake with a graham cracker crust, melt in your mouth…

Update : April 16, 2026

New York-style lemon cheesecake with graham cracker crust

Why Make This Recipe

A New York-style lemon cheesecake is a delightful dessert that brings a burst of sunshine to any gathering. It’s rich, creamy, and full of zesty lemon flavor. The graham cracker crust adds a perfect crunch that balances the cheesecake’s smooth texture. Whether for a special occasion or just a sweet treat at home, this cheesecake is sure to impress your family and friends.

How to Make Bright and Sunny New York-Style Lemon Cheesecake

Ingredients:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¼ cup sour cream
Zest of 2 lemons
⅓ cup fresh lemon juice

Directions:

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until they are well blended.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
In another bowl, beat the cream cheese and sugar together until smooth. Add vanilla and mix well.
Add the eggs, one at a time, mixing after each addition.
Stir in the sour cream, lemon zest, and lemon juice until everything is well combined.
Pour the cream cheese mixture over the prepared crust in the springform pan.
Bake for about 50-60 minutes or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
Remove from the oven and let it cool completely at room temperature.
Refrigerate for at least 4 hours or overnight before serving.

How to Serve Bright and Sunny New York-Style Lemon Cheesecake

Slice the cheesecake into wedges and serve it chilled. You can garnish each piece with fresh lemon slices or a dollop of whipped cream for an extra special touch. This cheesecake pairs perfectly with a cup of tea or coffee for a delightful end to your meal.

How to Store Bright and Sunny New York-Style Lemon Cheesecake

Keep the cheesecake covered in the refrigerator. It will stay fresh for about 5 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months.

Tips to Make Bright and Sunny New York-Style Lemon Cheesecake

Make sure the cream cheese is at room temperature for a smooth filling.
Don’t overmix the batter after adding the eggs, as this can make the cheesecake crack.
To prevent cracks, you can place a pan of water on the bottom rack of the oven while baking the cheesecake.

Variation

You can try adding different flavors to the cheesecake. Instead of lemon, you might use orange or lime zest and juice for a twist. You could also swirl in some fruit purees before baking for a fruity variation.

FAQs

1. Can I use a store-bought crust?
Yes, you can use a store-bought graham cracker crust if you want to save time.

2. Can I make this cheesecake dairy-free?
You can substitute dairy ingredients with non-dairy options, like vegan cream cheese and coconut cream.

3. How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set but the center still looks a bit jiggly. It will firm up as it cools.