Description
Lemon Cheesecake brings zesty sunshine to your dessert table with creamy, tangy perfection. Smooth cream cheese and bright citrus create a simple slice of pure deliciousness that makes taste buds dance.
Ingredients
Scale
Primary Ingredients:
- 16 oz cream cheese
- 1 cup sour cream
- ½ cup fresh lemon juice
- ¾ cup granulated sugar
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Supporting Ingredients:
- 2 teaspoons unflavored gelatin powder
- 1 teaspoon vanilla extract
- Zest of 2 lemons
Instructions
- Prepare your workspace by positioning an oven rack in the center and heating to 350°F (175°C). Mix 1½ cups graham cracker crumbs with ½ cup melted unsalted butter until the texture resembles damp sand.
- Press the crumb mixture firmly into a 9-inch pie dish, creating an even layer across the bottom and sides. Bake for precisely 10 minutes until the crust turns a light golden brown.
- Remove the crust from the oven and let it cool completely at room temperature for approximately 30 minutes. The crust needs to be totally cool before adding the filling.
- Soften 16 oz cream cheese at room temperature for 30 minutes. Beat the cream cheese in a large bowl using an electric mixer until completely smooth and no lumps remain.
- Add ¾ cup granulated sugar to the cream cheese. Mix on medium speed until the mixture becomes light and fluffy, about 2 minutes.
- Incorporate 1 cup full-fat sour cream, ½ cup fresh lemon juice, zest from 2 whole lemons, and 1 tsp vanilla extract. Blend until all ingredients are thoroughly combined.
- Sprinkle 2 tsp unflavored gelatin powder into 3 tablespoons cold water. Let it sit for 2 minutes to bloom, then warm gently in a microwave for 10-15 seconds until fully dissolved.
- Pour the warm gelatin into the cream cheese mixture, stirring continuously to ensure even distribution. Mix for an additional 30 seconds.
- Transfer the filling onto the completely cooled graham cracker crust. Smooth the top with a spatula to create an even surface.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight. The longer it chills, the more firm and delicious the texture becomes.
Notes
- Graham crackers create a sturdy base that holds together perfectly when crushed finely and pressed firmly into the pan.
- Soften cream cheese at room temperature for at least 30 minutes to ensure a smooth, lump-free filling that blends seamlessly.
- Use fresh lemon zest and juice for the brightest, most vibrant citrus flavor that makes this cheesecake truly shine.
- Chill the cheesecake overnight to allow the gelatin to set completely and develop a rich, creamy texture that slices beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 333
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 70 mg