Lemon Cheesecake
Ingredients
For the Crust:
- ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (finely grated)
- 1 tsp vanilla extract
For the Lemon Topping:
- ½ cup fresh lemon juice
- ½ cup granulated sugar
- 2 tsp cornstarch
- 2 tbsp water
- 1 tbsp butter
Instructions
Assemble the Crust
- Preheat the oven to 325°F (163°C)
- Mix graham cracker crumbs, sugar, and melted butter in a bowl, ensuring the mixture is evenly blended.
- Firmly press the crust mixture into the base of a 9-inch springform pan. Prepare the dish for 10 minutes, then let it to cool before putting it aside.
- Bake for 10 minutes, then let it cool.
2. Make the Cheesecake Filling
- Mix the cream cheese and sugar until the combination is smooth and creamy.
- Incorporate the eggs individually, thoroughly mixing each before adding the next.
- Blend in the sour cream, blend lemon juice, lemon, and vanilla extract until the mixture is smooth and thoroughly combined.
- Distribute the filling evenly over the cooled crust to create a consistent layer.
Bake the Cheesecake
- Set the springform pan on a baking sheet to catch any possible drips while baking.
- Bake in the preheated oven for 50-60 minutes. The borders should be firm, but the middle will still have a slight wobble.
- After baking, turn off the oven, leave the door open, and allow the cheesecake to cool inside for 1 hour to avoid cracking.
- Put the cheesecake in the refrigerator for at least 4 hours or overnight for optimal flavor and texture.
Prepare the Lemon Topping
- In a bowl, heat the lemon juice and sugar over medium heat, stirring to combine.
- Mix cornstarch and water until smooth. Combine the ingredients in a separate bowl, then pour the mixture into the saucepan.
- Stir continuously until the mixture thickens, about 2-3 minutes.
- Remove the heat and mix the butter until the mixture becomes glossy.
- Let the topping cool slightly, then spread it over the chilled cheesecake.
Serve and Enjoy
- Carefully transfer the cheesecake from the springform pan to a serving dish.
- Garnish with lemon slices or whipped cream if desired.
- Slice, serve, and enjoy lemon cheesecake's tangy, creamy goodness!
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