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Lemon Cheesecake Recipe

Crust Ingredients:

  • 1 1/2 cups (150 grams) graham cracker crumbs
  • 1/3 cup (75 grams) unsalted butter, melted
  • 1/4 cup (50 grams) granulated sugar

Cheesecake Filling Ingredients:

  • 4 packages (8 ounces or 226 grams each) cream cheese, softened
  • 1 cup (240 grams) sour cream
  • 1 1/4 cups (250 grams) granulated sugar
  • 4 large eggs
  • 2 tablespoons (30 grams) all-purpose flour
  • 1/3 cup (80 ml) fresh lemon juice
  • 1 tablespoon (about 6 grams) grated lemon zest
  • 1 teaspoon (5 ml) vanilla extract

For the Lemon Glaze (optional):

  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon (about 8 grams) cornstarch
  • 1/4 cup (60 ml) lemon juice
  • 1/4 cup (60 ml) water
  • 1 teaspoon (5 ml) grated lemon zest

Instructions:

  1. Prepare the crust:

    • Mix the graham cracker crumbs, melted butter, and sugar together in a bowl until well combined.
    • Press the mixture into the bottom of a 9-inch (23 cm) springform pan and about 1 inch (2.5 cm) up the sides. Bake in a preheated oven at 350°F (175°C) for about 8 minutes, then remove and set aside to cool slightly.

  2. Make the filling:

    • In a large mixing bowl, beat the cream cheese until smooth.
    • Add the sour cream and sugar, and beat until well combined.
    • Add the eggs one at a time, beating just until blended after each addition.
    • Gently stir in the flour, lemon juice, lemon zest, and vanilla extract until smooth.

  3. Bake the cheesecake:

    • Pour the filling into the crust.
    • Place the springform pan on a middle rack in the oven and bake at 350°F (175°C) for about 50 minutes to 1 hour, or until the center is almost set but still slightly jiggly.
    • Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

  4. Chill the cheesecake:

    • After cooling in the oven, remove the cheesecake and cool completely on a wire rack.
    • Chill in the refrigerator for at least 4 hours, preferably overnight.

  5. Prepare the lemon glaze (optional):

    • In a small saucepan, whisk together the sugar and cornstarch.
    • Stir in the lemon juice and water.
    • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
    • Boil for 1 minute, then remove from heat and stir in the lemon zest.
    • Cool to room temperature, then spread over the cheesecake before chilling.

  6. Finish and serve:

    • Once the cheesecake is thoroughly chilled, run a knife around the edges of the pan, and then release and remove the springform pan sides.
    • If you've made the lemon glaze, spread it over the top of the cheesecake.
    • Cut into slices and serve.

Enjoy your homemade lemon cheesecake!