Luscious Lemon Cheesecake – Creamy, Tangy & Elegant
Introduction
This Luscious Lemon Cheesecake is a refreshing twist on the classic dessert. With a buttery graham cracker crust, a smooth cream cheese filling infused with fresh lemon juice and zest, and a hint of vanilla, it’s the perfect balance of rich and tangy. Ideal for spring gatherings, summer parties, or any occasion where you want a dessert that feels light yet indulgent.
Why You’ll Love This Recipe
Bright citrus flavor: Lemon juice and zest add freshness.
Creamy texture: Sour cream makes the filling silky smooth.
Easy to make ahead: Chill overnight for stress‑free entertaining.
Crowd‑pleaser: A classic dessert with a zesty upgrade.
Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
¼ cup fresh lemon juice
2 tsp lemon zest
1 tsp vanilla extract
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 325°F (160°C). Grease a 9‑inch springform pan.
Step 2: Make the Crust
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into bottom of pan.
Step 3: Prepare Filling
Beat cream cheese until smooth. Gradually add sugar. Add eggs one at a time, mixing just until combined. Stir in sour cream, lemon juice, zest, and vanilla until smooth.
Step 4: Bake
Pour filling over crust. Bake 55–65 minutes until center is almost set but slightly jiggly.
Step 5: Cool Gradually
Turn off oven, crack door, and let cheesecake cool for 1 hour. Remove and refrigerate at least 4 hours or overnight.
Step 6: Serve
Slice and enjoy chilled. Garnish with whipped cream or lemon slices if desired.
Tips & Tricks
Room‑temperature cream cheese: Prevents lumps.
Avoid cracks: Run a knife around edge after baking.
Extra lemony: Add more zest for stronger flavor.
Storage: Refrigerate up to 4 days or freeze (without topping) up to 2 months.
Variations
Berry Lemon Cheesecake: Top with fresh blueberries or raspberries.
Glazed Finish: Add a lemon curd layer before serving.
Mini Cheesecakes: Bake in muffin tins for individual portions.
Light Version: Use Greek yogurt instead of sour cream.
Serving Ideas
Garnish with candied lemon peel.
Pair with iced tea or sparkling wine.
Serve with a drizzle of raspberry sauce.
Add whipped cream rosettes for elegance.
FAQs
Q: Can I use bottled lemon juice?
Fresh juice is best, but bottled works in a pinch.
Q: Can I make this gluten‑free?
Yes, use gluten‑free graham crackers for the crust.
Q: Can I bake without a water bath?
Yes, this recipe doesn’t require one, but cooling slowly helps prevent cracks.
Recipe Details
Prep Time: 20 minutes
Bake Time: 55–65 minutes
Chill Time: 4 hours+
Total Time: ~5 hours 25 minutes
Yield: 12 servings
Calories: 420 kcal per serving
Final Thoughts
This Luscious Lemon Cheesecake is creamy, tangy, and utterly irresistible. With its buttery crust and refreshing lemon flavor, it’s a dessert that feels both indulgent and light—perfect for any occasion.