Ingredients for Best Ever Lemon Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons vanilla extract
- 3 (8 ounce) packages cream cheese
- 1 3/4 cups granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup sour cream
- 1/2 cup heavy cream
- Whipped cream, for topping
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How to Make Best Ever Lemon Cheesecake
- Preheat oven to 375°F (190°C).
- Grease a 10-inch springform pan.
- Make the crust: Melt 1/2 cup (1 stick) unsalted butter. Combine with 1 1/2 cups graham cracker crumbs and 1 teaspoon vanilla extract.
- Press crumb mixture firmly into the bottom of the prepared pan, creating an even layer.
- Bake for 5 minutes. Remove from oven and let cool completely. Refrigerate if not using immediately.
- Reduce oven temperature to 325°F (160°C).
- Beat 3 (8 ounce) packages cream cheese with an electric mixer on low speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add 1 3/4 cups granulated sugar and 1/4 teaspoon salt. Beat until well combined.
- Add 4 large eggs one at a time, mixing well after each addition. Scrape down the bowl.
- Stir in 1 cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, 1 cup sour cream, and 1/2 cup heavy cream until just combined. Do not overmix.
- Pour batter into the prepared crust.
- Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Remove from oven and run a knife around the edge of the cake to prevent cracking.
- Refrigerate overnight to allow the cheesecake to set completely.
- Top with whipped cream before serving.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
64g
Fat
68g
Carbs
7g
