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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

This lemon cheesecake blends the richness of cream cheese with the bright, refreshing flavor of lemon. It includes a Graham cracker crust, a smooth lemon-flavored cheesecake filling, and can be topped with whipped cream or a lemon glaze. Perfect for those who enjoy a balance of sweet and citrusy flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Refrigerate Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

Equipment

  • 1 Springform Pan
  • 1 Electric mixer
  • 1 Mixing Bowl
  • 1 Food Processor

Ingredients
  

For The Crust

  • 2 Cups Graham Cracker Crumbs ( Or Digestive Biscuits )
  • 1/2 Cup Melted Butter
  • 1/4 Cup Sugar

For The Filling

  • 8 oz Cream Cheese
  • 1 Cup Granulated Sugar
  • 4 Large Eggs
  • 2 Tbsp Lemon Zest ( About 2 Lemons )
  • 1/2 Cup Fresh Lemon Juice
  • 1 Tsp Vanilla Extract

For The Topping

  • 1 Cup Whipped Cream
  • 1 Cup Lemon Slices
  • 1 Cup Lemon Glaze Or. Lemon Curd

Instructions
 

  • Preheat your oven to 325°F.
  • In a bowl, combine the Graham cracker crumbs, melted butter, and granulated sugar. Mix until all the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan; you can use the back of a spoon to pack tightly and bake the crust for at least 10 minutes, then allow it to cool for some time.
  • Prepare the creamy lemon filling: Take an electric mixer, beat the softened cream cheese until it becomes smooth and creamy, then add the sugar and mix it well.
  • Add the eggs; make sure to add only one at a time, and mix well after each addition. Then add the lemon zest, lemon juice, and vanilla extract mix. Until everything is well combined.
  • Pour the batter over the crust and spread it evenly. Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour the hot water into the pan; it helps to avoid cracking the cheesecake. Then bake it for 60-70 minutes until the edges are set.
  • Turn off the oven and crack the door slightly, and let them cool for an hour. Once they cooled, remove the cheesecake from the oven and refrigerate for at least 4-5 hours. Then topped with lemon curd and whipped cream. Your lemon cheesecake is ready to serve.
Keyword Cheesecake Factory, Cheesecake Recipe, Lemon Cheesecake, New York Style Cheesecake