Description
A refreshing lemon cheesecake with a buttery graham cracker crust, perfectly balanced with creamy filling and topped with fresh berries and whipped cream.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 (8-ounce) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon baking powder
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Lemon slices or zest
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined. Press it firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove it from the oven and let it cool completely.
- Beat together the softened cream cheese and ½ cup sugar until smooth. Blend in the vanilla extract, followed by the eggs, one at a time.
- Pour the filling onto the cooled crust and bake for 50–60 minutes, or until the center is set yet slightly jiggly. Let it cool gradually with the oven door cracked.
- Refrigerate the cheesecake for at least 4 hours before serving. Top with fresh berries, whipped cream, powdered sugar, and lemon slices.
Notes
Use room temperature cream cheese for a smooth filling. Leftovers can be stored in an airtight container for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg