Description
A smooth and creamy cheesecake bursting with fresh lemon flavor and a buttery graham cracker crust. Perfectly balanced between sweet and tart, this dessert is easy to make and ideal for celebrations or everyday indulgence.
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
1 (8-ounce) package cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
¼ cup fresh lemon juice
Zest of 1 lemon
1 teaspoon baking powder
Optional garnishes: fresh berries, whipped cream, lemon slices, powdered sugar
Instructions
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Preheat oven to 325°F (163°C).
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Combine graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan.
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Bake crust for 10 minutes; cool completely.
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Beat cream cheese until smooth, gradually add sugar and vanilla.
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Add eggs one at a time on low speed.
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Whisk sour cream, lemon juice, zest, and baking powder separately; fold into cream cheese mixture.
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Pour filling over crust.
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Place pan in water bath and bake 50-60 minutes until center is set but jiggly.
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Cool in oven for 1 hour, then room temperature for 1 hour.
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Refrigerate for at least 4 hours or overnight.
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Garnish and serve.
Notes
- Use a water bath to avoid cracks.
- Let cheesecake chill overnight for best results.
- Can substitute Greek yogurt for sour cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
