Get the Recipe:
Lemon Cheesecake
Indulge in this creamy Lemon Cheesecake with a tangy lemon filling and classic graham cracker crust. A perfect, refreshing dessert for any occasion!
Ingredients
For the crust:
- 1 3/4 cups (185 g) graham cracker crumbs (12 graham cracker sheets)
- 3 tablespoons (37 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 32 ounces (907 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- 4 large eggs
- 1/2 cup (113 g) sour cream
- 1/4 cup (60 ml) lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- zest of 1 medium lemon
- lemon curd, for optional topping*
- whipped cream, for optional garnish
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C).
- Combine the cookie crumbs, sugar, and butter until thoroughly combined. Press into the bottom and partially up the sides of a 9-inch round springform pan.
- Bake 15 minutes. Set aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until thoroughly combined and smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, lemon juice, vanilla extract, lemon extract, and lemon zest.
- Pour into the pan, and smooth the top.
- Bake 15 minutes.
- Reduce the oven temperature to 200°F (95°C). Bake for 2 hours to 2 hours 10 minutes, or until the center is set and no longer looks wet.
- Remove the cheesecake from the oven, and run a thin knife around the edges. Return it to the oven, turn off the oven, and leave for 2 hours.
- Refrigerate overnight.
- Garnish as desired before serving.
Notes
- *Use either homemade lemon curd or store-bought to create a thin layer on top of the cheesecake or to dollop on top of individual servings.
- Store in an airtight container in the refrigerator up to 5 days.
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