Description
A straightforward recipe for a creamy, tangy lemon cheesecake with a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar (for filling)
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until crumbs are moistened. Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly. Reduce oven temperature to 325 degrees F (160 degrees C).
- In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and flour until smooth. Mix in vanilla extract, lemon juice, and lemon zest.
- Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
- Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50 to 60 minutes, or until the edges are set and the center is almost firm.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- For the water bath, use very hot tap water to speed up the process.
- To prevent cracking, do not open the oven door during the initial baking time.
- Run a thin knife around the edge of the cheesecake before releasing the springform side for easier removal.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: lemon cheesecake, graham cracker crust, baked cheesecake, cream cheese dessert, lemon zest