Description
Zesty Lemon Cheesecake is a creamy and tangy dessert featuring fresh lemon juice and zest, a buttery graham cracker crust, and a rich cream cheese filling. Perfect for summer gatherings, brunches, or special occasions, this cheesecake balances sweetness with a refreshing citrus twist.
Ingredients
Scale
- Crust:
-
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
- Filling:
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- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup sour cream (optional, for extra creaminess)
- Optional Toppings:
-
- Whipped cream
- Lemon slices
- Fresh berries
Instructions
- Prepare the Crust:
-
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- Make the Filling:
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- Beat cream cheese until smooth.
- Gradually add sugar, then eggs one at a time, mixing on low speed.
- Stir in vanilla, lemon juice, and zest until combined.
- Bake the Cheesecake:
-
- Pour filling over the crust.
- Bake in a water bath for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Cool and Chill:
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- Turn off the oven and let cheesecake cool inside with the door slightly open.
- Refrigerate for at least 4 hours or overnight.
- Serve & Enjoy:
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- Top with whipped cream, lemon slices, or fresh berries before serving.
Notes
- Avoid overmixing to prevent cracks.
- Use fresh lemon juice for the best flavor.
- To make it gluten-free, use almond flour for the crust.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~350 kcal
- Sugar: ~25g
- Sodium: ~250mg
- Fat: ~22g
- Saturated Fat: ~12g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~85mg