lemon cheesecake

Here’s a classic lemon cheesecake recipe that’s creamy, tangy, and delicious:

Lemon Cheesecake Recipe

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 2 tbsp all-purpose flour
• 2 tbsp lemon zest (about 2 lemons)
• ⅓ cup fresh lemon juice (about 2-3 lemons)
• 1 tsp vanilla extract

Lemon Topping (optional):

• 1 cup water
• 1 cup granulated sugar
• 2 tbsp cornstarch
• ¼ cup fresh lemon juice
• 2 tbsp lemon zest
• 2 tbsp unsalted butter
• A few drops of yellow food coloring (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the Crust:
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture firmly into the bottom of the springform pan to form an even layer.
   • Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the sugar and beat until well combined.
   • Mix in the sour cream, flour, lemon zest, lemon juice, and vanilla extract until smooth.
   • Add the eggs, one at a time, beating well after each addition. Make sure not to overmix.
4. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust and spread it out evenly.
   • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
   • Remove the cheesecake from the oven and let it cool to room temperature.
   • Refrigerate the cheesecake for at least 4 hours or overnight.
5. Prepare the Lemon Topping (optional):
   • In a medium saucepan, combine the water, sugar, cornstarch, lemon juice, and lemon zest.
   • Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
   • Remove from heat and stir in the butter and food coloring, if using.
   • Let the topping cool to room temperature before spreading it over the chilled cheesecake.
6. Serve:
   • Once the cheesecake is thoroughly chilled, remove it from the springform pan.
   • Slice and serve the cheesecake, topping each slice with the optional lemon topping if desired.

Enjoy your homemade lemon cheesecake!