Description
This classic lemon cheesecake features a buttery graham cracker crust, ultra-creamy and smooth lemon-infused filling, and an optional sour cream topping. The perfect balance of tangy and sweet makes this homemade lemon cheesecake recipe ideal for any special occasion.
Ingredients
Scale
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10–12 full crackers)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
For the Lemon Cheesecake Filling:
- 32 ounces (4 packages) cream cheese, room temperature
- 1¼ cups granulated sugar
- 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
- 4 large eggs, room temperature
- ⅔ cup sour cream, room temperature
- ⅓ cup fresh lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest (about 2 large lemons)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
For the Sour Cream Topping (Optional):
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For Garnish (Optional):
- Fresh lemon slices
- Candied lemon peel
- Fresh berries
- Whipped cream
Instructions
- Prepare the Pan – Position oven rack in the center and preheat to 325°F (163°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with aluminum foil to prevent leaking. Grease the inside with butter or cooking spray.
- Make the Crust – In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact it. Bake for 10 minutes, then remove and let cool while you prepare the filling.
- Beat the Cream Cheese – In a large bowl using an electric mixer on medium speed, beat the room-temperature cream cheese for 2-3 minutes until completely smooth and creamy with no lumps. Scrape down the bowl frequently.
- Add Sugar and Flour – Add the sugar and flour to the cream cheese, beating on medium-low speed until well combined and smooth, about 1-2 minutes. Scrape down the sides and bottom of the bowl.
- Incorporate Eggs – Add eggs one at a time, mixing on low speed after each addition just until combined. Don’t overmix or incorporate too much air, which can cause cracking. Scrape the bowl after each egg.
- Add Remaining Filling Ingredients – Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and salt on low speed until just combined and smooth. The batter should be silky and pale yellow. Don’t overmix at this stage.
- Pour and Smooth – Pour the filling over the pre-baked crust. Gently tap the pan on the counter a few times to release any air bubbles. Use a spatula to smooth the top into an even layer.
- Bake – Place the cheesecake in the preheated oven and bake for 50-55 minutes. The edges should be set but the center should still have a slight wobble (about 3 inches in diameter). It will continue to set as it cools. Don’t overbake or it will crack and have a grainy texture.
- Turn Off Oven – Turn off the oven and crack the door open about 1 inch. Let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracking.
- Room Temperature Cool – Remove from oven and run a thin knife around the edge to loosen the cheesecake from the pan (but don’t remove the springform ring yet). Let cool completely at room temperature, about 2 hours.
- Make Sour Cream Topping (Optional) – If using, whisk together sour cream, sugar, lemon zest, and vanilla. Spread evenly over the cooled cheesecake. Return to the refrigerator.
- Chill – Cover the cheesecake with plastic wrap (don’t let it touch the surface) and refrigerate for at least 4 hours, but preferably overnight. The cheesecake needs this time to fully set and develop flavors.
- Remove from Pan and Serve – When ready to serve, remove the springform ring by carefully releasing the clasp. Use a large spatula to transfer to a serving plate if desired. Garnish with lemon slices, berries, or whipped cream. Slice with a sharp knife dipped in hot water and wiped clean between cuts.
Notes
- All ingredients must be at room temperature for a smooth, lump-free batter. Set them out 1-2 hours before baking.
- Don’t overmix the batter, especially after adding eggs. Overmixing incorporates air that can cause cracking.
- The cheesecake is done when the edges are set but the center still jiggles slightly. It will firm up completely during cooling and chilling.
- For extra insurance against cracks, bake in a water bath: wrap foil around the pan, place in a roasting pan, and pour hot water halfway up the sides.
- Fresh lemon juice and zest are essential—bottled juice doesn’t provide the same bright flavor.
- The sour cream topping is optional but adds beautiful presentation and extra tanginess.
- Cheesecake tastes best when made at least one day ahead, allowing flavors to fully develop.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 445
- Sugar: 32g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 145mg