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Dreamy Lemon Cheesecake

A creamy, bright, and irresistibly smooth lemon cheesecake with a buttery graham crust and refreshing citrus flavor.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 390

Ingredients
  

Cookie Batter
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 0.5 tsp lemon zest optional
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tbsp lemon zest
  • 0.33 cup fresh lemon juice
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, melted butter, sugar, salt, and lemon zest until combined.
  3. Press crust mixture into pan and bake 8–10 minutes. Cool slightly.
  4. Beat cream cheese and sugar until smooth but not overmixed.
  5. Add eggs one at a time, mixing on low until just combined.
  6. Mix in sour cream, flour, lemon zest, lemon juice, and vanilla until smooth.
  7. Pour filling over crust and smooth the top.
  8. Bake 55–65 minutes until center jiggles slightly.
  9. Cool in oven with door cracked for 1 hour.
  10. Cool completely, then chill 4 hours or overnight before slicing.

Notes

Cool slowly to prevent cracking. Serve with berries or lemon curd.