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–+ servings
A lemon cheesecake on a serving tray with a slice taken out garnished with whipped cream and fresh lemon.
5 from 6 votes
Created by: Stefanie

Lemon Cheesecake


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 hours 5 minutes
16
Lemon Cheesecake is a traditional baked cheesecake with bursts of lemon flavor, a buttery Graham cracker crust and silky smooth creamy filling.
16

Ingredients

Graham Cracker Crust

  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup salted butter melted

Lemon Cheesecake

  • 3-8 oz. packages cream cheese, softened 24 oz. total
  • 1 cup granulated sugar
  • 1½ tablespoon all-purpose flour
  • 1½ teaspoon lemon extract
  • 2 teaspoon vanilla extract
  • 1 cup sour cream room temperature
  • ½ cup heavy whipping cream room temperature
  • 1-2 tablespoon lemon zest
  • ¼ cup lemon juice freshly squeezed
  • 3 large eggs room temperature

Optional Toppings

  • whipped cream
  • berries
  • lemon slices

Instructions

  • Grease a 9” springform pan and line the bottom with parchment paper.
  • Preheat the oven to 325°F.
  • In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
  • Press graham cracker mixture into the springform pan, creating a thick, even layer across the bottom and about halfway up the sides of the pan. Pack down the crumbs so that the crust holds together. Set aside.
  • In a medium mixing bowl, beat the cream cheese with a hand mixer (or standing mixer) until light and fluffy.
  • Add 1 cup of granulated sugar and continue beating for 1 minute.
  • Add flour, lemon extract, and vanilla extract to the mixture and combine.
  • Beat in sour cream, heavy cream, lemon zest, and lemon juice. Mix just until combined.
  • By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
  • Pour cheesecake mixture into the prepared graham cracker crust and spread the top smooth.
  • Wrap the springform pan in aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1” up the sides of the pan.
  • Fill with water to create a water bath for the cheesecake.
  • Bake for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
  • Remove the cheesecake from the oven. Allow to cool the rest of the way and then transfer to the refrigerator to chill for at least 2 additional hours.
  • Top with dollops of whipped cream and/or berries or lemon slices and serve.

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Notes

  • Store any leftovers covered in the refrigerator for up to 5 days or freeze for up to 1 month.
  • Mix the eggs into the batter by hand; mixing too vigorously adds air to the batter which will result in the cheesecake rising during the bake and subsequently cracking while cooling.
  • The springform pan isn’t water-tight, so wrap it well - you must use a double layer of aluminum foil - to keep the water from the water bath out.
  • Instead of layering aluminum foil and placing the springform pan in water, set a pan of warm water on the shelf beneath the cheesecake throughout baking.

Nutrition

Calories: 368kcal | Carbohydrates: 27g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 250mg | Potassium: 115mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 992IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg

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