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Simply Perfect Lemon Cheesecake Recipe

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3.9 from 14 reviews

This Simply Perfect Lemon Cheesecake recipe offers a creamy, tangy, and smooth dessert with a buttery graham cracker crust. Combining full-fat cream cheese and sour cream with fresh lemon zest and juice creates a luscious, refreshing cheesecake that’s easy to make yet impressive for any occasion.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 3 Tablespoons light brown sugar
  • 6 Tablespoons butter (melted, salted or unsalted)
  • Pinch salt (if using unsalted butter or omit for salted butter)

Filling

  • 16 oz full-fat cream cheese (at room temperature, 2 standard sized blocks, not whipped)
  • 1 cup full-fat sour cream (or full-fat Greek yogurt)
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 – 1 1/2 Tablespoons lemon zest
  • 2 – 3 Tablespoons lemon juice
  • Pinch salt

Optional Toppings

  • Sliced citrus
  • Fresh blueberries
  • Mint leaves
  • Icing sugar

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (not fan-assisted or convection) to ensure even baking without drying out the cheesecake.
  2. Make the Crust: In a medium bowl, mix the graham cracker crumbs with brown sugar. Pour melted butter over the crumbs and stir until evenly moistened with a wet sand texture. If using unsalted butter, add a pinch of salt.
  3. Adjust Crust Amount: If using an 8-inch springform pan, remove about half a cup of the crumb mixture for later use as a topping.
  4. Press Crust: Press the crumb mixture firmly into the bottom of your springform pan using the bottom of a dry measuring cup to compact it tightly for a sturdy base that’s easy to slice.
  5. Bake Crust: Bake the crust for about 10 minutes until lightly golden brown. Remove from oven and let cool while keeping the oven on at 325°F.
  6. Prepare Filling: In a food processor, combine room temperature cream cheese, sour cream, and granulated sugar. Blend until the mixture is very smooth and free of lumps, scraping the sides and bottom as needed.
  7. Add Flavorings: Add eggs, lemon juice, lemon zest, and a pinch of salt. Process again until the filling is super smooth and creamy.
  8. Fill the Crust: Pour the cheesecake filling into the cooled baked crust. Note: You might have some leftover filling if using a standard cake pan instead of a springform.
  9. Bake Cheesecake: Bake in the preheated oven until the filling is mostly set with a slight jiggle in the center (3-4 inches across), the edges should be set and slightly puffed, about 20 to 30 minutes. Avoid browning.
  10. Cool in Oven: Turn off the oven and crack the door open (use a wooden spoon to hold it ajar). Let the cheesecake rest inside for 10 minutes to gently cool and prevent cracking.
  11. Remove and Chill: Transfer the cheesecake to a wire rack to cool completely. Once cool, cover tightly with plastic wrap and aluminum foil and refrigerate for at least 1 hour or up to 24 hours for best texture.
  12. Serve: Remove from springform pan and optionally garnish with sliced citrus, fresh berries, mint leaves, and a dusting of icing sugar before serving.

Notes

  • Using room temperature cream cheese is crucial for a smooth batter and crack-free cheesecake.
  • Adjust lemon juice amount between 2 to 3 tablespoons depending on how tangy you prefer your cheesecake.
  • If using an 8-inch springform pan, reserve some crust crumbs to sprinkle decoratively on top after baking.
  • Do not overbake; the center should still have a slight jiggle when done to ensure creamy texture.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
  • Refrigerate cheesecake at least 1 hour before serving to set fully and develop flavors.

Find it online: https://cookedbysarah.com/simply-perfect-lemon-cheesecake-recipe/