A creamy, tangy, and refreshing lemon cheesecake with a crisp graham cracker crust. Perfect for spring and summer gatherings!
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 32 ounces cream cheese, softened (4 standard 8oz packages)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup sour cream
- 4 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- For the Topping (Optional):
- Whipped cream
- Lemon slices
- Fresh berries
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add sugar, cornstarch, and salt, mixing until well combined.
- Stir in the sour cream until smooth.
- Add eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- Stir in lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve:
- Run a thin knife around the edge of the pan to loosen the cheesecake.
- Carefully remove the springform pan ring.
- Optionally top with whipped cream, lemon slices, or fresh berries before serving.
Tips for Success:
- Softened Cream Cheese: Ensure your cream cheese is fully softened to avoid lumps in the filling.
- Don’t Overmix: Overmixing the batter after adding the eggs can incorporate too much air and cause the cheesecake to crack.
- Cooling Time: The cooling time in the oven is crucial for preventing cracks. Don’t skip it!
- Cold Ingredients: Cold eggs mixed into the cream cheese can cause lumps.
- Water Bath (Optional): For an even smoother texture, you can place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. This is called a water bath.
- Zest First: Zest the lemons before juicing them.
Enjoy your delicious lemon cheesecake!