Lemon Cheesecake

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When craving a zesty, creamy dessert, this Lemon Cheesecake is precisely what you need! From the crisp and flavorful graham cracker crust to the creamy, tart center, this cheesecake is everything you could possibly want in a dessert.

Prep Time25

Cook Time1 10

Chill Time10

Total Time11 35

Course: Dessert

Cuisine: American

Keyword: Lemon Cheesecake, Sour Cream Lemon Cheesecake

Servings: servings

Calories: 577kcal

Author: Jill

Ingredients

Crust ingredients

2 ½ Cup graham cracker crumbs crushed
1/2 Cup sugar
3 Tablespoon lemon zest
⅔ Cup unsalted butter melted

Lemon Cheesecake Filling

2 - 8 ounce cream cheese softened
2 Tablespoon flour
1 Cup sugar
¾ teaspoon pure vanilla extract
¼ teaspoon kosher salt
3 large eggs
½ Cup freshly squeezed lemon juice
1 large lemon zested

Lemon Sour Cream Topping

1 ½ Cup sour cream
¼ Cup sugar
2 Tablespoon lemon zest
1 teaspoon pure lemon extract
Whipped cream topping
1 ½ Cup heavy whipping cream
¾ Cup powdered sugar
2 teaspoon pure vanilla extract
2 Tablespoon lemon zest

Instructions

Preheat the oven to 325 degrees and spray a 9in springform pan with pam baking spray. I like to line the bottom of my pan with parchment paper to also help avoid baked items sticking to dishes
I also recommend wrapping the bottom of the pan in multiple layers of foil so that moisture won't damage the bottom of the cheesecake .
Fill a 9x13 baking dish halfway with warm water and place onto the bottom rack in the oven.
Using a large bowl, mix together the graham cracker crumbs, sugar, lemon zest and melted butter until combined. You want a sand-like mixture.
Evenly press about half of the crust mixture onto the bottom of the springform pan.
Using the rest of the crust mixture, evenly press it along the sides of the pan. Once done, set aside while you make the filling.
Using a large mixing bowl with a handheld mixer, beat the cream cheese, sugar, sour cream, flour, vanilla and salt until combined and smooth.
Beat in the eggs, one at a time, until combined and smooth.
Beat in the lemon juice and zest until combined and smooth.
Pour the cheesecake batter into the springform pan and place on the second baking rack in the oven, directly over the middle of the water filled baking dish.
Bake the cheesecake in the oven for 60 minutes or until the center jiggles slightly and the edge is set.
Once timer goes off, remove the cheesecake from the oven and allow it to sit for a few minutes while you make the sour cream topping.
Using a medium bowl, combine all the sour cream topping ingredients and whisk until smooth Evenly spread the sour cream layer on top of the cheesecake
Place the cheesecake into the oven for an additional 10 minutes.
Once timer has gone off, turn the oven off and allow the cheesecake to sit for 45 minutes.
Remove from oven and place onto the counter for 20 minutes before placing it into the fridge overnight.
Before serving the cheesecake, make the homemade whipped cream Using a large bowl, place the bowl into the freezer for 10 minutes.
Remove the bowl after 10 minutes and add in the 1 ½ cups heavy whipping cream, powdered sugar, and vanilla and lemon zest.
Using a hand mixer, beat the ingredients together until stiff peaks form. About 10 minutes Scoop the whipped cream into the piping bag.
Using a sharp knife, run it around the edge of the springform pan to release the cheesecake Place the cheesecake onto a serving tray.
Using the piping bag, pipe dollops around the top edge of the cheesecake Add some zest on top of the cheesecake.
Place into fridge until ready to serve.

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