By Bring Lemon Cheesecake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Lemon Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Lemon Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
2 tbsp lemon juice
1 tbsp lemon zest
For the topping:
1/4 cup lemon curd (store-bought or homemade)
Fresh lemon slices (for garnish)
PREPARATION STEPS
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
For the crust, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan and bake for 8-10 minutes. Let cool.
For the cheesecake filling, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, heavy cream, lemon juice, and lemon zest until fully combined.
Pour the cheesecake mixture over the cooled crust and smooth the top.
Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Chill the cheesecake in the fridge for at least 4 hours, or overnight.
Before serving, top the cheesecake with lemon curd and fresh lemon slices.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
