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Slice of creamy lemon cheesecake recipe on a white plate, topped with whipped cream, a lemon wheel, a raspberry, and a mint leaf, with whole lemons blurred in the background.

Lemon Cheesecake Recipe

Creamy lemon cheesecake recipe with a buttery graham cracker crust and bright citrus flavor
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Prep Time 20 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Baking
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ cups Graham cracker crumbs - ~10 crackers
  • 5 tablespoon Unsalted butter - Melted
  • 2 tablespoon Granulated sugar - For crust
  • 24 oz Cream cheese Softened - room temperature
  • 1¼ cups Granulated sugar - For filling
  • 3 large Eggs - Room temperature
  • ½ cup Sour cream
  • 3 tablespoon Fresh lemon juice - From ~1‑2 lemons
  • 1 tablespoon Lemon zest - Finely grated
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoon All‑purpose flour

Equipment

  • 1 9‑inch springform pan (For easy removal)
  • 1 Mixing bowl (Large)
  • 1 Electric Mixer (Hand or stand)
  • 1 Measuring cups/spoons
  • 1 Rubber Spatula
  • 1 Fine grater or zester (For lemon zest)
  • 1 Baking sheet (To place under springform pan (optional))

Method
 

  1. Crush graham crackers, mix with melted butter and sugar thoroughly
    Overhead shot of a marble countertop showing a blue bowl of finely crushed graham crackers, a wooden bowl with two pats of unsalted butter, a small white dish of granulated sugar, a brown bowl of light brown sugar, and a wooden spoon holding a pinch of salt.
  2. Bake crust at 350°F until lightly golden and firm to the touch
    Overhead view of a springform pan filled with a graham‑cracker crumb crust; a hand holds a small metal spatula or tamper, pressing the crumb mixture evenly into the pan’s bottom and up the sides.
  3. Beat cream cheese with sugar, eggs, sour cream, lemon, zest, vanilla
    A mixing bowl of whipped cream‑cheese filling; a hand holds a blue silicone whisk, scraping and stirring the thick, creamy mixture until smooth.
  4. Bake at 325°F until center still jiggles and edges are set
    Overhead view of a springform pan filled with a graham‑cracker crumb crust; a hand holds a small metal spatula or tamper, pressing the crumb mixture evenly into the pan’s bottom and up the sides.
  5. Cool in oven, then refrigerate overnight for perfect slicing texture
    A fully baked plain cheesecake still in its springform pan, sitting on parchment‑lined surface, with smooth, golden‑tinted edges and a slightly raised rim around the top.

Nutrition

Serving: 120gCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 100mgFiber: 0.5gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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