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lemon cheesecake recipe
- Total Time: 390 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This easy lemon cheesecake recipe delivers a creamy, tangy dessert with minimal fuss, perfect for any home baker seeking a show-stopping treat that tastes gourmet.
Ingredients
- 16 oz cream cheese (full-fat, softened to room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon zest
- 0.25 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 1 pinch salt
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, 0.5 cup melted butter, and 1 tablespoon granulated sugar until moistened and crumbly. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form a solid base. Bake at 350°F (175°C) for 10 minutes until it smells toasty and looks lightly golden.
- Make the Filling: In a large bowl, beat the room temperature full-fat cream cheese with the remaining granulated sugar until smooth and creamy (about 3-4 minutes). Stir in the fresh lemon zest, fresh lemon juice, and vanilla extract until well combined. Beat in the large eggs one at a time, mixing just until incorporated (do not overmix).
- Bake the Cheesecake: Pour the filling over your pre-baked crust in the springform pan. Place the springform pan (wrapped well with heavy-duty foil) into a larger roasting pan, then carefully add hot water to the roasting pan, filling it about halfway up the sides of the springform. Bake at 325°F (160°C) for 50-60 minutes, until the edges appear set but the center still jiggles slightly.
- Cool and Chill: Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to help prevent cracking. Remove it from the oven, then cool completely on a wire rack at room temperature. Finally, refrigerate for at least 4 hours, or ideally overnight, for the best firm and creamy texture.
Notes
To avoid a soggy crust, ensure your springform pan is well-sealed with foil before placing it in the water bath, and always pre-bake the crust as directed. Use a water bath during baking to maintain moisture and avoid overbaking (the center should jiggle slightly). Slow cooling in the oven helps prevent cracking. Do not be shy with lemon zest and juice; a pinch of salt can also enhance the flavors.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 380 calories
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg