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Judy John

Lemon Cheesecake Recipe

Lemon Cheesecake Recipe combines a crisp graham cracker crust with a rich, creamy lemon-infused filling baked to smooth perfection.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 420

Ingredients
  

For the Crust:
  • 1 ¾ cups 175 g graham cracker crumbs
  • cup 75 g unsalted butter, melted
  • ¼ cup 50 g granulated sugar
For the Filling:
  • 24 oz 680 g cream cheese, softened
  • 1 cup 200 g granulated sugar
  • 3 large eggs
  • cup 160 ml sour cream
  • ¼ cup 60 ml heavy cream
  • cup 80 ml fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 325°F (160°C). Wrap springform pan bottom with foil.
  2. Mix 1 ¾ cups crumbs, ⅓ cup melted butter, and ¼ cup sugar.
  3. Press mixture firmly into pan base.
  4. Bake crust for 10 minutes, then cool slightly.
  5. Beat 24 oz cream cheese until smooth and fluffy.
  6. Add 1 cup sugar. Mix until creamy.
  7. Blend in 3 eggs, one at a time.
  8. Add ⅔ cup sour cream, ¼ cup heavy cream, lemon juice, zest, and vanilla. Mix gently.
  9. Pour filling over crust evenly.
  10. Place pan into roasting pan. Add hot water halfway up sides.
  11. Bake 50–55 minutes until center slightly jiggles.
  12. Turn oven off. Let cake rest inside 1 hour.
  13. Chill at least 4 hours before slicing.

Notes

Nutritional Values (Per Serving)

Calories: 420
Total Fat: 30 g
Saturated Fat: 17 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 7 g
Vitamins & Minerals (Approximate % per serving):
Vitamin A: 20%
Vitamin D: 6%
Calcium: 10%
Vitamin C: 8%
Phosphorus: 12%

Additional Notes & Flavor Tips

  • Use room temperature dairy for smoother texture.
  • Avoid overmixing to prevent cracks.
  • Chill overnight for cleaner slices.
  • Add extra zest for stronger citrus aroma.
  • Top with whipped cream or lemon curd for extra flair.
Lemon Cheesecake Recipe turns simple ingredients into a showstopping dessert worthy of your finest dinner parties.