Description
A creamy and tangy lemon cheesecake with a buttery graham cracker crust, topped with a zesty lemon glaze. This dessert is perfect for citrus lovers who enjoy a refreshing and rich treat.
Ingredients
**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
**For the Cheesecake Filling:**
– 2 (8-ounce) packages cream cheese, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup sour cream
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
**For the Lemon Glaze (Optional):**
– 1/2 cup fresh lemon juice
– 1/3 cup granulated sugar
– 1 tsp cornstarch
– 1/2 tsp lemon zest
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let cool.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in vanilla extract, sour cream, lemon juice, and lemon zest.
7. Pour the filling over the cooled crust and smooth the top.
8. Bake for 45-50 minutes, or until the center is slightly jiggly but set.
9. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
10. Refrigerate for at least 4 hours or overnight.
**For the Lemon Glaze (Optional):**
11. In a small saucepan, whisk together lemon juice, sugar, and cornstarch.
12. Cook over medium heat, stirring constantly, until thickened.
13. Remove from heat and stir in lemon zest. Let cool before spreading over the cheesecake.
14. Slice and serve chilled.
Notes
– For a creamier texture, use full-fat cream cheese.
– If you prefer a firmer cheesecake, bake for an additional 5-10 minutes.
– The lemon glaze enhances the tangy flavor but can be skipped for a classic cheesecake taste.
– Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg