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Simple Homemade Lemon Cheesecake

A delightful dessert with a creamy and tangy filling and a golden graham cracker crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham Cracker Crumbs For the crunchy, buttery base.
  • 0.5 cups Unsalted Butter Melted to bind the crust.
  • 0.25 cups Granulated Sugar To sweeten the crust.
Filling Ingredients
  • 16 ounces Cream Cheese The heart of the cheesecake, creamy and smooth.
  • 1 cup Sour Cream Adds richness and tartness.
  • 0.5 cups Fresh Lemon Juice Provides the zesty flavor.
  • 1 each Lemon Zest Enhances the lemon flavor.
  • 3 large Eggs For structure and creaminess.
  • 1 teaspoon Vanilla Extract Adds depth to the flavors.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well-coated.
  3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  4. Bake the crust for about 10 minutes until lightly golden.
Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually add the sugar and mix until combined.
  3. Add the sour cream, lemon juice, and lemon zest. Mix until smooth.
  4. Add the eggs one at a time, mixing on low speed after each addition.
  5. Pour the filling over the cooled crust and smooth the top.
Baking
  1. Bake for 45-50 minutes until the edges are set.
  2. Turn off the oven and crack the door, allowing the cheesecake to cool for about an hour.
Chilling
  1. Refrigerate for at least 4 hours or overnight before serving.

Notes

For the creamiest texture, ensure your cream cheese is at room temperature before mixing. Optional: Consider adding a swirl of raspberry or blueberry puree on top.