Description
A rich and creamy New York-style lemon cheesecake with a zesty lemon flavor and a crunchy graham cracker crust.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl and mix until well blended.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Beat the cream cheese and sugar together in another bowl until smooth, then 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 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.
Notes
For a special touch, garnish each slice with fresh lemon slices or a dollop of whipped cream. Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, lemon cheesecake, dessert, baking, summer dessert