Lemon Cheesecake (Creamy & Bright)

Smooth, rich cheesecake with a fresh lemon kick — perfectly balanced between sweet and tangy.

 Ingredients (9-inch cheesecake, serves 8–10)

Crust

• 1½ cups graham cracker crumbs

• ⅓ cup melted butter

• 2 tbsp sugar

Filling

• 24 oz (3 blocks) cream cheese, softened

• 1 cup sugar

• 3 large eggs

• ¾ cup sour cream

• ¼ cup heavy cream

• 2 tbsp fresh lemon zest

• ⅓ cup fresh lemon juice

• 1 tsp vanilla extract

 Instructions

1. Prep crust
   Preheat oven to 325°F (163°C).
   Mix graham crumbs, sugar, and melted butter.
   Press firmly into a greased 9-inch springform pan.
   Bake 8–10 minutes. Let cool.

2. Make filling
   Beat cream cheese until smooth (no lumps).
   Add sugar and mix until creamy.
   Mix in eggs one at a time (don’t overbeat).
   Blend in sour cream, heavy cream, lemon zest, lemon juice, and vanilla.

3. Bake
   Pour filling over crust.
   Bake 50–60 minutes until edges are set but center slightly jiggles.

4. Cool slowly
   Turn oven off, crack door, and let cheesecake cool inside 1 hour.
   Then refrigerate at least 4 hours (overnight is best).

5. Serve
   Top with whipped cream, lemon slices, or lemon curd.

 Pro Tips for Perfect Texture

• Use room-temperature ingredients.

• Avoid overmixing once eggs are added.

• For crack-free results, bake in a water bath.

• Run a knife around edges before chilling.

 Extra Lemon Boost Options

• Swirl lemon curd into the batter before baking.

• Add a thin lemon glaze on top after chilling.

• Mix crushed lemon cookies into the crust.