Savor the rich flavor of this creamy lemon cheesecake! Perfect for dessert lovers seeking a delightful and zesty treat. Enjoy every bite!
Ingredients
Scale
1 ½ cups of graham cracker crumbs
½ cup of unsalted butter, melted
⅓ cup of granulated sugar
Pinch of salt
3 (8 oz.) packages of cream cheese, softened to room temperature
1 cup of granulated sugar
3 large eggs
1 tablespoon of pure vanilla extract
1 cup of sour cream, room temperature
1/3 cup of freshly squeezed lemon juice
1 tablespoon of lemon zest
1/4 teaspoon of salt
Instructions
Preheat your oven to 325°F (160°C).
Make the crust by mixing graham cracker crumbs, melted butter, sugar, and pinch of salt in a bowl. Press into the bottom of a 9-inch springform pan and bake for about 10 minutes until lightly golden. Let cool.
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add sugar, mixing until fluffy.
Add eggs one at a time, mixing well after each addition, being careful not to overmix.
Mix in vanilla extract, sour cream, lemon juice, lemon zest, and salt until just combined.
Pour the cheesecake filling over the cooled crust, smoothing the top.
Bake for about 50-60 minutes until the center is slightly jiggly but set.
Turn off the oven, crack the oven door, and let the cheesecake cool for about an hour.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
A delightful creamy lemon cheesecake that combines the zesty flavor of fresh lemons with a rich and smooth filling, perfect for any occasion.
