Ultimate Creamy Lemon Cheesecake Recipe
This Ultimate Creamy Lemon Cheesecake features a buttery graham cracker crust topped with a luscious, tangy lemon-infused cream cheese filling. Perfectly balanced with fresh lemon zest and juice, this rich and velvety dessert is baked to creamy perfection and chilled for a smooth, melt-in-your-mouth texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- ¼ cup all-purpose flour
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare Crust: Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a springform pan to create an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the granulated sugar and continue mixing until fully combined and silky smooth.
- Add Sour Cream and Flour: Mix in the sour cream and all-purpose flour until the batter is smooth and well blended, ensuring no lumps remain.
- Incorporate Eggs and Flavorings: Add the eggs one at a time on low speed, mixing gently after each addition to avoid overbeating. Stir in the lemon zest, freshly squeezed lemon juice, vanilla extract, and salt until everything is well combined.
- Bake Cheesecake: Pour the creamy lemon filling over the cooled graham cracker crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes or until the edges are set but the center still has a slight jiggle.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about one hour to cool gradually. Then transfer it to the refrigerator and chill for at least 4 hours or overnight to allow the cheesecake to fully set and develop its creamy texture.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Press the crust firmly to prevent it from crumbling when serving.
- Don’t overbake the cheesecake; the center should remain slightly wobbly to avoid dryness.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- For extra zest, garnish with thin lemon slices or a dusting of powdered sugar before serving.
Keywords: lemon cheesecake, creamy cheesecake, baked cheesecake, lemon dessert, graham cracker crust, creamy lemon filling
Find it online: https://foodbylina.com/ultimate-creamy-lemon-cheesecake-recipe/
