Lemon cheesecake is a delightful dessert that combines the tangy freshness of lemon with the smooth, rich texture of a traditional cheesecake. Originating from classic cheesecake recipes, this variation adds a citrusy twist that is both refreshing and indulgent. Its light yet creamy texture, with a subtle lemon flavor, makes it a crowd favorite for any occasion, from casual gatherings to festive celebrations. Whether you’re a seasoned baker or a beginner, this recipe will guide you through making a perfect lemon cheesecake every time.
Ingredients
Here’s everything you’ll need for this simple and delicious lemon cheesecake:
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For the crust:
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1 ½ cups graham cracker crumbs
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¼ cup melted butter
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2 tablespoons sugar
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For the filling:
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3 packages (8 oz each) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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½ cup sour cream
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2 tablespoons all-purpose flour
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1 tablespoon lemon zest
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¼ cup fresh lemon juice
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For garnish (optional):
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Fresh lemon slices or zest
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Whipped cream
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Substitutions:
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For a gluten-free version: Replace graham crackers with gluten-free graham crackers or almond flour.
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Dairy-free version: Use dairy-free cream cheese and sour cream.
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For a lighter cheesecake: Substitute cream cheese with Greek yogurt for a tangier flavor and fewer calories.
Step-by-Step Cooking Instructions
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Prepare the crust:
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Preheat your oven to 325°F (163°C).
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In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
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Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
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Bake for 10 minutes, then remove from the oven and set aside to cool.
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Prepare the filling:
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In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
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Gradually add the sugar and continue mixing until fully incorporated.
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Add the eggs one at a time, beating well after each addition.
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Mix in the vanilla extract, sour cream, flour, lemon zest, and lemon juice. Blend until smooth.
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Bake the cheesecake:
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Pour the cream cheese mixture into the prepared crust.
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Smooth the top with a spatula.
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Bake at 325°F for 50–60 minutes, or until the center is set and slightly jiggly.
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Turn off the oven and let the cheesecake cool in the oven for 1 hour to prevent cracking.
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Once cooled, remove from the oven and refrigerate for at least 4 hours or overnight.
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Garnish and serve:
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After the cheesecake has chilled, remove it from the springform pan and transfer to a serving platter.
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Garnish with lemon slices or zest, and serve with a dollop of whipped cream if desired.
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Pro Tips and Cooking Techniques
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Prevent cracks: To prevent cracks in the cheesecake, avoid overmixing the batter. Also, cooling the cheesecake in the oven helps prevent temperature shocks.
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Smooth texture: Make sure your cream cheese is softened to room temperature for a smooth filling.
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Baking water bath: If you want to avoid cracks, place the cheesecake pan in a larger pan filled with hot water for baking. This will provide even heat distribution.
Variations and Customizations
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Fruit toppings: Add fresh berries, or drizzle with a fruit compote for a vibrant twist.
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Low-carb option: Use almond flour for the crust and a sugar substitute like stevia or erythritol for the filling.
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Chocolate lovers: Add a layer of chocolate ganache on top or swirl melted chocolate into the filling for a rich flavor contrast.
Serving Suggestions
Lemon cheesecake pairs wonderfully with:
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Fresh fruit: Strawberries, blueberries, or raspberries add a sweet and tart contrast.
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Beverages: Pair with a light sparkling wine, iced tea, or a refreshing citrus cocktail.
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Side dishes: Serve alongside a crisp green salad with a citrus vinaigrette for a balanced meal.
Nutritional Information (per serving)
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Calories: 320
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Protein: 5g
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Carbohydrates: 27g
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Fat: 23g
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Sugar: 17g
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Fiber: 1g
Frequently Asked Questions (FAQs)
Q: Can I make the cheesecake ahead of time?
A: Yes! This cheesecake can be made up to 2 days in advance. Store it in the refrigerator until ready to serve.
Q: How do I prevent the cheesecake from cracking?
A: Be sure not to overbake the cheesecake. Let it cool in the oven before removing, which helps prevent cracking from temperature changes.
Q: Can I freeze lemon cheesecake?
A: Yes! Wrap the cheesecake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Closing Thoughts
Lemon cheesecake is a timeless dessert that brings together a beautiful balance of tangy, creamy, and sweet flavors. Whether you’re serving it for a special occasion or simply treating yourself, this recipe is sure to become a favorite in your dessert repertoire. Don’t forget to share your results with us—I’d love to hear how it turned out!
