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Creamy lemon cheesecake slice topped with fresh lemons and mint leaves

Lemon Cheesecake

A creamy and zesty Lemon Cheesecake that brings joy with every bite, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 40 minutes
Servings: 12 slices
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar Can be adjusted to taste
  • 0.5 cups unsalted butter, melted Use a quality butter for best results
For the filling
  • 4 packages (8 ounces) cream cheese Softened for easy mixing
  • 1 cups sugar
  • 1 teaspoon vanilla extract Pure vanilla enhances flavor
  • 4 large eggs Room temperature is best
  • 0.5 cups sour cream Adds creaminess
  • 0.5 cups fresh lemon juice Freshly squeezed for brightness
  • Zest of 2 lemons Enhances the lemon flavor

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter, then press this mixture into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the softened cream cheese until smooth, then add 1 cup sugar and vanilla extract, mixing until combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream, lemon juice, and lemon zest until creamy.
  6. Pour the filling over the crust in the springform pan.
Baking
  1. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  3. Refrigerate for at least 4 hours before serving.
  4. Serve plain, or top with whipped cream and fresh berries.

Notes

Avoid overmixing the cream cheese to prevent cracks. Always cool it gradually to avoid cracks.