My Favourite Lemon Cheesecake
Indulge in the ultimate citrus-infused dessert with My Favourite Lemon Cheesecake, a silky smooth treat that balances tangy lemon zest with creamy decadence. This standout recipe features a buttery graham cracker crust, a luscious cream cheese filling flavored with freshly squeezed lemon juice, and a whisper of sour cream for added richness. Baked to perfection using a gentle water bath, this cheesecake achieves an irresistibly creamy texture without cracks. Topped with a dreamy layer of lemon-kissed whipped cream and garnished with vibrant zest or lemon slices, it’s as visually stunning as it is delicious. Perfect as a show-stopping dessert for dinner parties or simply to satisfy a lemon lover’s craving, this cheesecake is easy to make and guaranteed to impress. With just 30 minutes of prep time and foolproof instructions, this recipe will quickly become a beloved favorite in your dessert repertoire.
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Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter, melted
- 600 grams cream cheese, room temperature
- 150 grams granulated sugar
- 200 grams sour cream
- 3 large eggs
- 2 teaspoons lemon zest
- 60 milliliters freshly squeezed lemon juice
- 15 grams cornstarch
- 50 grams powdered sugar
- 100 milliliters heavy cream
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
In a food processor, pulse the graham crackers into fine crumbs. Transfer to a bowl and mix with the melted butter until the texture resembles wet sand.
Step 3
Press the crumb mixture into the bottom of the prepared pan to form an even crust. Refrigerate while preparing the filling.
Step 4
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Step 5
Add the sour cream, lemon zest, and lemon juice to the mixture and beat until fully incorporated.
Step 6
Add the eggs one at a time, mixing on low speed after each addition until just combined.
Step 7
In a small bowl, mix the cornstarch with two tablespoons of water to form a slurry. Stir it into the cheesecake batter.
Step 8
Pour the batter over the prepared crust and smooth the surface with a spatula.
Step 9
Wrap the bottom of the springform pan tightly with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan for a water bath.
Step 10
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Step 11
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracks.
Step 12
Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Step 13
For the topping, whip the heavy cream, powdered sugar, and a splash of lemon juice (optional) until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
Step 14
Garnish with extra lemon zest or thin lemon slices before serving. Slice and enjoy!
Nutrition Facts
| Serving size | 1629 grams (1629.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5595 |
| Total Fat 418.90g | 537% |
| Saturated Fat 235.00g | 1175% |
| Polyunsaturated Fat 15.10g | |
| Cholesterol 1641mg | 547% |
| Sodium 3116mg | 135% |
| Total Carbohydrate 403.50g | 147% |
| Dietary Fiber 4.00g | 14% |
| Total Sugars 316.60g | |
| Protein 74.20g | 148% |
| Vitamin D 123IU | 615% |
| Calcium 1040mg | 80% |
| Iron 9mg | 52% |
| Potassium 1086mg | 23% |
Source of Calories