Description
A creamy and tangy lemon cheesecake that is light and refreshing, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until well combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and flour until smooth.
- Add the vanilla extract, eggs, lemon juice, lemon zest, and salt. Beat until well combined and smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a firmer cheesecake, bake it a little longer until the center is set.
- Top with whipped cream or fresh berries for added flavor and decoration.
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 230
- Fat: 22
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 80
Keywords: lemon cheesecake, easy cheesecake recipe, creamy lemon dessert, lemon dessert recipe