Ingredients for Triple Lemon Cheesecake
- 1 ½ cups graham cracker crumbs
- Unsalted Butter
- Granulated Sugar
- Zest of 3 large lemons
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup fresh lemon juice
- 4 large eggs
- Lemon Curd
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Triple 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 Triple Lemon Cheesecake
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until light and fluffy.
- Beat in lemon zest and lemon juice until well combined.
- In a separate bowl, whisk together eggs and sour cream. Gradually add to the cream cheese mixture, mixing until just combined.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 100 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Refrigerate for at least 8 hours, or preferably overnight, before serving.
- Garnish with fresh raspberries and crystallized lemon peel before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
80g
Fat
95g
Carbs
9g
