Description
A creamy and tangy lemon cheesecake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
- 16 oz Cream cheese, softened
- 1 cup Sour cream
- 1 cup Granulated sugar
- 1/4 cup Lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 3 large Eggs
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sour cream, 1 cup sugar, lemon juice, lemon zest, and vanilla extract. Mix until smooth and well combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for 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 slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours, or overnight before serving.
Notes
- For a more intense lemon flavor, add more lemon juice and zest.
- Serve with fresh whipped cream or lemon slices for garnish.
Nutrition
- Calories: 320
- Sugar: 25
- Sodium: 250
- Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 90
Keywords: lemon cheesecake, easy lemon cheesecake, creamy lemon cheesecake, no-bake lemon cheesecake, lemon dessert, cheesecake recipe