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Lemon Cheesecake Delight

Lemon Cheesecake Delight

This Lemon Cheesecake Delight features a buttery graham cracker crust topped with a creamy, zesty lemon-infused cheesecake. Light, tangy, and perfectly smooth, it’s an elegant dessert ideal for any celebration or special occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 lemon zest from 1 lemon
  • 1 tsp baking powder
Garnish (Optional)
  • fresh berries strawberries, blueberries, or raspberries
  • whipped cream
  • lemon slices or zest
  • powdered sugar for dusting

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and prepare for the crust.
  2. Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press evenly into pan and bake 10 minutes. Cool completely.
  3. Beat cream cheese until smooth. Gradually add sugar and vanilla, mixing well. Add eggs one at a time on low speed.
  4. Whisk together sour cream, lemon juice, lemon zest, and baking powder. Fold gently into cream cheese mixture until smooth.
  5. Pour filling over cooled crust. Place springform pan in a water bath and bake 50–60 minutes until center is set but slightly jiggly.
  6. Turn off oven and leave cheesecake inside for 1 hour to cool gradually. Then cool at room temperature for another hour.
  7. Cover and refrigerate at least 4 hours or overnight.
  8. Garnish with fresh berries, whipped cream, lemon slices or zest, and a dusting of powdered sugar before serving.

Notes

For the best texture, refrigerate overnight. Adjust lemon juice and zest to taste for desired tartness. Garnish just before serving to maintain freshness.