Lemon Cheesecake
A creamy, tangy cheesecake with bright lemon flavor and a buttery graham cracker crust - perfect for any occasion.
Ingredients
- 5 large eggs
- 1 1/2 cups granulated sugar (divided)
- 1 1/4 cup fresh lemon juice (divided)
- 1/4 cup lemon zest (divided)
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 1 pinch salt
- 2 pounds cream cheese (room temperature)
- 8 ounces sour cream
Instructions
- Preheat oven to 325°F (160°C). Grease 9-inch springform pan.Make crust: Mix crumbs, sugar and butter. Press into pan bottom.Beat cream cheese and sugar until smooth. Add eggs one at a time.Mix in lemon juice, zest, sour cream, salt and vanilla.Pour over crust and bake 50-60 minutes until set but slightly jiggly.Cool in oven with door cracked for 1 hour, then refrigerate 4+ hours.
Notes
- For cleaner slices, dip knife in hot water before cutting
- Can be made 2 days ahead
- Top with fresh berries or lemon curd before serving
- For gluten-free version, use gluten-free graham crackers