Lemon Cheesecake recipe
User Reviews
4.9
Lemon Cheesecake recipe
Description
This Lemon Cheesecake starts with a graham cracker crust pressed firmly into a springform pan and frozen briefly for stability. The filling blends softened cream cheese, sugar, eggs, lemon zest, freshly squeezed lemon juice, and sour cream, resulting in a rich yet refreshing lemon taste. Using a water bath during baking helps maintain moisture and prevent cracks, creating a smooth, slightly wobbly center that firms as it cools.
The raspberry sauce combines fruit, sugar, cornstarch, water, and optional lemon zest, cooked down to a syrupy consistency to drizzle atop the chilled cheesecake, giving a tart and sweet contrast to the creamy dessert. This pairing highlights the lemon's brightness and rounds out the flavor profile.
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 egg
- 1 1/2 tablespoons lemon zest
- 1/3 cup lemon juice , freshly squeezed
- 1/3 cup sour cream
Raspberry Sauce
- 8 oz raspberry fresh or frozen
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/3 cup water
- 2 teaspoons lemon optional, zest
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.
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
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 487 kcal
% 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.
User Reviews
Overall Rating
4.9
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