Go Back

Simple Homemade Lemon Cheesecake

A delightful and creamy dessert bursting with vibrant lemon flavor, this cheesecake is perfect for any occasion, easy to follow, and ideal for both baking novices and experts.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs These provide a crunchy, buttery base.
  • 0.5 cups Unsalted Butter, melted Adds richness and binds the crust.
  • 0.25 cups Granulated Sugar Sweetens the crust perfectly.
Filling
  • 16 ounces Cream Cheese, softened The star of the cheesecake filling.
  • 1 cup Sour Cream Contributes to the smooth richness.
  • 0.5 cups Fresh Lemon Juice Infuses a zesty brightness.
  • Zest of 1 Lemon Enhances lemon flavor with aroma.
  • 3 large Eggs, at room temperature Helps the filling set beautifully.
  • 1 teaspoon Vanilla Extract Balances the flavors.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well-coated.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake the crust for about 10 minutes until lightly golden. Allow to cool.
Making the Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually add sugar and mix until combined.
  3. Add sour cream, lemon juice, and zest. Mix until smooth.
  4. Add eggs one at a time, mixing on low speed after each addition.
  5. Pour the filling over the cooled crust and smooth the top.
Baking
  1. Bake for 45-50 minutes until edges are set and center jiggles slightly.
  2. Turn off the oven and crack the door. Allow to cool for about an hour.
  3. Refrigerate for at least 4 hours or overnight before serving.
Serving
  1. Top with additional lemon zest or fresh fruit before serving.

Notes

Ensure cream cheese is softened to achieve a smooth filling. Avoid overbeating after adding eggs to keep the cheesecake light and fluffy.