Description

This lemon cheesecake is silky smooth with a bright citrus flavor and a buttery graham cracker crust. It’s the perfect balance of sweet and tangy, topped with a light lemon glaze or whipped cream. Ideal for spring, summer, or any time you crave a refreshing dessert!

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs (about 10-12 crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/3 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Lemon Topping (Optional):

1/2 cup lemon juice
1/3 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon lemon zest

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Instructions

Make the Crust:

Preheat Oven – Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil (to prevent leaks if using a water bath).
Prepare Crust – Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.

Make the Cheesecake Filling:

Mix Cream Cheese & Sugar – In a large bowl, beat the softened cream cheese and sugar until smooth.
Add Eggs & Wet Ingredients – Add eggs one at a time, mixing on low speed. Then mix in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.
Bake – Pour the filling over the crust. Bake in a water bath** for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
Cool Gradually – Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. Then transfer to the fridge to chill for at least 4 hours (overnight is best).

Make the Lemon Topping (Optional):

Cook the Topping – In a small saucepan, whisk together lemon juice, sugar, and cornstarch. Cook over medium heat, stirring until thickened. Remove from heat and stir in lemon zest.
Top & Serve – Once cooled, spread the lemon topping over the cheesecake and refrigerate for another 30 minutes. Serve chilled with whipped cream or fresh berries.

Notes

Water Bath Tip: Place the cheesecake pan in a larger pan filled with 1 inch of hot water to prevent cracks.
Make It Lighter: Swap sour cream for Greek yogurt for a slightly lighter texture.

Storage: Keep covered in the fridge for up to 5 days or freeze for up to 2 months.