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Lemon Cheesecake Recipe

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Ingredients

Scale
  • 1 1/3 cup graham cracker crumbs
  • 1 tbsp sugar
  • 1/3 cup melted butter

LEMON CHEESECAKE

  • 24 oz cream cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1.5 tbsp lemon zest
  • 1/3 cup lemon juice, freshly squeezed
  • 1/3 cup sour cream

Instructions

  1. Preheat the oven to 350F degrees.
  2. Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring that the bottom and sides are covered tightly. Lightly grease the inside with non-stick cooking spray.
  3. 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.
  4. In a large bowl beat together the cream cheese and sugar until very soft.
  5. Then beat in the eggs one at a time. Then mix in the lemon zest, lemon juice and sour cream with the mixer on low.
  6. 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.
  7. 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.
  8. Cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.