4.9 from 90 votes
Lemon Cheesecake recipe
Velvety lemon cheesecake is topped with raspberry sauce for a bright flavor combination perfect for spring.
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 25 mins
Servings: 10 slices
Calories: 487 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Graham Cracker Crust
- 1 1/3 cup Graham cracker crumbs (requires about 8-12 crackers)
- 1 tablespoon sugar
- 1/3 cup butter, melted
Lemon Cheesecake
- 24 oz cream cheese
- 1 cup sugar
- 3 large eggs
- 1 1/2 tablespoons lemon zest
- 1/3 cup lemon juice , freshly squeezed
- 1/3 cup sour cream
Raspberry Sauce
- 8 oz raspberries , fresh or frozen
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/3 cup water
- 2 teaspoons lemon zest , optional
Instructions
Make the Cheesecake
- Preheat the oven to 350°F.
- Wrap the outside of a 9-inch springform pan with aluminium foil, ensuring that the bottom and sides are covered tightly. Lightly grease the inside with non-stick cooking spray.
- To make the crust mix together the graham crumbs, sugar, and melted butter. Then press into the bottom of the pan and place in the freezer.
- In a large bowl beat together the cream cheese and sugar until very soft.
- Then beat the eggs in one at a time. Then mix in the lemon zest, lemon juice, and sour cream with the mixer on low.
- Remove the crust from the freezer and place inside a large roasting pan. Pour the cheesecake batter into the springform pan on top of the crust. Then pour about 1/2 inch of water into the roasting pan.
- Place the whole thing in the oven and bake for 50-60 minutes or until the top is no longer shiny and there's a little wobble in the center of the cheesecake.
- Cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
Cup of Yum
Raspberry Sauce
- In a small saucepan combine all the ingredients. Heat over medium-low heat while stirring.
- Allow to gently boil while stirring for 5-10 minutes as it begins to thicken. (If using frozen berries this may take longer).
- Optionally decorate the cheesecake with whipped cream, lemon slices, and lemon zest and serve with raspberry sauce.
Nutrition Information
Calories
487kcal
(24%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Cholesterol
150mg
(50%)
Sodium
374mg
(16%)
Potassium
187mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
1240IU
(25%)
Vitamin C
10.7mg
(12%)
Calcium
101mg
(10%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 487
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 150mg | 50% |
| Sodium | 374mg | 16% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 101mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.