Lemon Cheesecake
User Reviews
4.9
33 reviews
Excellent
Lemon Cheesecake
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Make a deliciously creamy Lemon Cheesecake at home like a pro! My family thinks it's even better than Cheesecake Factory Lemon Cheesecake!
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Ingredients
Graham Cracker Crust
- 1 ½ cups Graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup butter melted
Lemon Cheesecake Filling
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 ½ tablepsoons all-purpose flour
- 1 ½ tablespoons lemon extract
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
- 1-2 tablespoons lemon zest (1 large lemon)
- ¼ cup lemon juice freshly squeezed
- 3 large eggs at room temperature
Toppings
- Whipped Cream
- lemon slices
- fresh raspberries
Instructions
- Preheat over to 325 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with foil to prevent water from getting in from the water bath. (Maybe even use a double layer of foil.)
- In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
- Press graham cracker mixture into the springform pan, creating a thick, even layer across the bottom and about halfway up the sides of the pan. Pack down the crumbs so that the crust holds together. Set aside.
- In a medium mixing bowl, beat the cream cheese with a hand mixer (or stand mixer) until light and fluffy. Add 1 cup of granulated sugar and continue beating for 1 minute.
- Add flour, lemon extract, and vanilla extract to the mixture and combine. Beat in sour cream, heavy cream, lemon zest, and lemon juice. Mix just until combined.
- By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture. Pour cheesecake mixture into the prepared graham cracker crust and spread the top smooth.
- Place the pan into a larger vessel that can hold water at least 1-inch of water up the sides of the pan. Fill with water to create a water bath for the cheesecake.
- Bake for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
- Remove the cheesecake from the oven. Remove from the water bath, and allow to cool on a wire rack to room temperature. Then transfer to the refrigerator to chill for at least 2 hours to overnight.
- Top with dollops of whipped cream, fresh berries, and lemon slices for garnish. Cut into slices and serve.
Notes
- Store any leftovers covered in the fridge for up to 5 days or freeze for up to 1 month.
Nutrition Information
Show Details
Serving
1slice
Calories
467kcal
(23%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
148mg
(49%)
Sodium
348mg
(15%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
1272IU
(25%)
Vitamin C
3mg
(3%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 467kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 348mg | 15% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1272IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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