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–+ servings
Slice of lemon cheesecake topped with fresh lemon zest and mint leaves
Serine Milo

Lemon Cheesecake

This luscious lemon cheesecake features a creamy filling on a buttery graham cracker crust, perfectly balancing sweetness and tang.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted Can substitute with coconut oil for a vegan option.
  • 0.25 cups granulated sugar
For the filling
  • 24 oz cream cheese, softened Can use vegan cream cheese.
  • 1 cups granulated sugar
  • 0.25 cups sour cream Plant-based option available.
  • 2 large eggs Can use flax eggs for a vegan alternative.
  • 2 lemons, zest
  • 0.33 cups freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
For decoration (optional)
  • Fresh berries (like raspberries or blueberries)
  • Whipped cream (vegan cream or coconut whipped cream if preferred)
  • Lemon zest for garnish

Method
 

Preparation of the crust
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  3. Press this mixture evenly into the bottom of a 9-inch springform pan.
  4. Bake it for about 10 minutes until it’s lightly golden.
  5. Take it out of the oven and let it cool while you prepare the filling.
Preparing the filling
  1. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
  2. Gradually add in the sugar, mixing until fully incorporated.
  3. Blend in the sour cream and beat until there are no lumps.
  4. Add in the eggs one at a time, mixing at a low speed to keep the air in.
  5. Incorporate the lemon zest, freshly squeezed lemon juice, and vanilla extract.
  6. Mix until everything is well combined, but be careful not to overmix.
Baking the cheesecake
  1. Pour the filling into the cooled crust.
  2. Bake in the oven for about 50-60 minutes, until the edges are set but the center still jiggles slightly.
  3. Turn off the oven and crack the door ajar, letting it cool gradually for about an hour.
  4. After that, transfer it to the fridge to chill for at least 4 hours, or ideally overnight.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 25g

Notes

This cheesecake tastes better the next day, allowing it to set perfectly. To prevent cracks, consider baking it in a water bath.

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