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Lemon Cheesecake

This lemon cheesecake is rich, creamy, and packed with fresh citrus flavor. With a buttery graham cracker crust and a smooth, tangy filling, it’s the perfect lemon dessert for any occasion. Whether you’re making it for a holiday, birthday, or just because you need a sweet treat, this easy homemade cheesecake recipe is guaranteed to impress.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup butter melted
For the Cheesecake Filling:
  • 3 8 oz packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • ½ cup sour cream
For the Lemon Topping (Optional):
  • ½ cup fresh lemon juice
  • ½ cup sugar
  • 2 tsp cornstarch
  • 1 tbsp water
  • 1 tbsp butter

Method
 

Step 1: Make the Crust
  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, sugar, and melted butter.
  3. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
Step 2: Make the Cheesecake Filling
  1. Beat cream cheese until smooth. Add sugar and mix.
  2. Add eggs one at a time, mixing on low speed.
  3. Stir in lemon zest, lemon juice, vanilla, and sour cream.
  4. Pour over the cooled crust.
Step 3: Bake & Chill
  1. Bake at 325°F for 50-55 minutes (center should be slightly jiggly).
  2. Turn off oven, crack the door, and let cool for 1 hour.
  3. Refrigerate for at least 4 hours (overnight is best).
Step 4: Make the Lemon Topping (Optional)
  1. In a saucepan, mix lemon juice, sugar, cornstarch, and water.
  2. Cook over medium heat until thickened (3-4 minutes).
  3. Stir in butter, let cool, and spread over the chilled cheesecake.

Notes

  • Store: Cover and refrigerate for up to 5 days.
  • Freeze: Wrap tightly and freeze for up to 3 months.
  • Best Flavor: Let sit at room temp for 10-15 minutes before serving.