Lemon Cheesecake Recipe: Creamy and Tangy
Lemon Cheesecake with a creamy, tangy taste.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup sour cream
- Optional: Lemon slices whipped cream
- Suggested Pairings: Tea fresh berries
Instructions
- Preheat the oven to 325°F; grease a 9-inch springform pan.
- Mix crumbs, sugar, and butter; press into pan; bake 8–10 min.
- Beat cream cheese and sugar; add eggs, lemon juice, zest, vanilla, and sour cream; taste and adjust.
- Pour over crust; bake in water bath 55–65 min; cool in oven 1 hr.
- Chill 4+ hrs; serve on a white ceramic stand with lemon slices.
Notes
- Use a water bath for a smooth texture.
- Store in the fridge for 5 days or freeze for 2 months.
- Try a gluten-free or blueberry variation.
- Pair with mint leaves.