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Delicious homemade lemon cheesecake slice garnished with lemon zest

Lemon Cheesecake Delight

A bright and creamy lemon cheesecake with a crunchy graham cracker crust, perfect for spring and summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 8 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.75 cups Graham Cracker Crumbs Can substitute with digestive biscuits or any plain sweet crackers.
  • 3 tablespoons Granulated Sugar Use brown sugar for a deeper flavor if desired.
  • 5 tablespoons Unsalted Butter, melted Can substitute with margarine or coconut oil.
For the filling
  • 32 ounces Cream Cheese, at room temperature Use a high-quality brand for the best results.
  • 1 cup Granulated Sugar
  • 3 tablespoons Cornstarch Helps thicken and stabilize the filling.
  • 4 large Eggs Add them one at a time for a smooth filling.
  • 0.5 cup Sour Cream Adds creaminess and tanginess.
  • 0.25 cup Lemon Juice Freshly squeezed for the best flavor.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 teaspoon Lemon Extract Intensifies lemon flavor.
  • Zest of 1 medium lemon Lemon Zest Add more zest for a stronger lemon presence.
For serving (optional)
  • to taste Lemon Curd Enhances flavor and texture.
  • to taste Whipped Cream Balances the dense cheesecake.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan, and bake for 8 to 10 minutes.
Making the Filling
  1. Beat room temperature cream cheese with 1 cup sugar until smooth. Add cornstarch and mix.
  2. Add eggs one at a time, blending fully before the next.
  3. Fold in sour cream, lemon juice, lemon extract, vanilla, and lemon zest until just combined.
Baking
  1. Pour filling over the warm crust and smooth the top. Bake in the center of the oven for about 55 to 70 minutes until the edges are set; the center should jiggle slightly.
  2. Cool in the oven with the door slightly ajar for 30 minutes to prevent cracks.
Chilling and Serving
  1. Remove from the oven and cool completely at room temperature.
  2. Refrigerate for at least 4 hours or overnight. Before serving, top with lemon curd and whipped cream.

Notes

For a creamy texture, ensure ingredients are at room temperature. Follow techniques to avoid overmixing and overbaking.