Ingredients for Simple Lemon Cheesecake
- 1 ½ cups graham cracker crumbs
- Brown Sugar
- Unsalted Butter
- 2 (8 ounce) packages cream cheese
- Granulated Sugar
- 1 ¼ cups sour cream (1 cup for filling, ½ cup for topping)
- 4 large eggs
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
- Vanilla Extract
- Whipping Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Simple Lemon Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Simple Lemon Cheesecake
- **Crust:**
- Preheat oven to 400°F (200°C). Lightly butter an 8-inch springform pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan using the bottom of a flat glass or measuring cup.
- Bake for 7-10 minutes, or until lightly golden.
- **Filling:**
- While the crust is baking, in a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth and creamy.
- Gradually beat in 1 ½ cups granulated sugar until well combined.
- Beat in 1 cup sour cream until smooth.
- Add 4 large eggs, one at a time, beating well after each addition.
- Stir in ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract.
- Pour the filling over the baked crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake at 400°F (200°C) for 10 minutes, then immediately reduce the oven temperature to 300°F (150°C).
- Bake for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- **Topping:**
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together ½ cup sour cream, ¼ cup granulated sugar, and 1 tablespoon lemon juice until smooth.
- Spread the topping evenly over the cooled cheesecake.
- Bake for 10-15 minutes, or until the topping is lightly set.
- Let the cheesecake cool completely before refrigerating for at least 4 hours, or preferably overnight.
- Carefully remove the side of the springform pan before serving.
- Serve chilled and garnished with fresh berries or fruit coulis (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
166g
Fat
132g
Carbs
16g
