Description
A bright and creamy cheesecake cake with tangy lemon flavor, perfect for family gatherings and special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter and 1/4 cup sugar.
- Press mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese and remaining sugar until smooth.
- Add sour cream, lemon juice, lemon zest, eggs, and vanilla extract.
- Mix until well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Tap the pan lightly on the counter to release any trapped air bubbles.
- Bake for 55-60 minutes, or until the center is set.
- Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
For best results, use fresh lemon juice. You can also add lemon curd to the topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg