Description
A bright and creamy lemon cheesecake that balances silky cream cheese with refreshing lemon zest, perfect for any gathering.
Ingredients
Scale
- 1 & 3/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 5 tablespoons unsalted butter, melted
- 32 ounces cream cheese, at room temperature
- 1 cup granulated sugar (for filling)
- 3 tablespoons cornstarch
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 medium lemon
- Lemon curd (for topping)
- Whipped cream (for topping)
Instructions
- Preheat the oven to 325°F. Mix the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 8 to 10 minutes.
- Beat the cream cheese with 1 cup sugar until smooth, then add cornstarch and mix. Add eggs one at a time, blending fully each time, then fold in sour cream, lemon juice, lemon extract, vanilla, and lemon zest until just combined.
- Pour the filling over the warm crust and smooth the top. Bake in the center of the oven for about 55 to 70 minutes until the edges are set and the center slightly jiggles. Cool in the oven with the door slightly ajar for 30 minutes.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Before serving, top with lemon curd and whipped cream.
Notes
For best texture, use room temperature ingredients. A slow cool in the oven helps prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 400mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 90mg