There is something about making a graham cracker crust out of REAL graham crackers, as part of a cheesecake crust, that makes my mouth water! This lemon cheesecake scored a 10 from my husband and I on a scale of 1-10, with 10 being the best possible score. This recipe uses the zest and juice from one full lemon, giving the cheesecake a subtle, yet heavenly, crisp and fresh combination. My cheesecake recipes are very simple and straightforward and do not require any double boiling. If you like my Classic Cheesecake or my Chocolate Cheesecake, then you’ll LOVE this easy Lemon Cheesecake dessert.
If you want to make the best possible lemon cheesecake, don’t skip any steps! I mean, you can buy crushed graham crackers, but your cake won’t taste as delicious as if you had bought graham crackers and crushed them by hand. Just sayin! Also, don’t skimp on the cream cheese or sour cream by substituting it with nonfat or low-fat varieties. If you’re going to indulge, just go all in and don’t try to take any short cuts. The fat in the cream cheese and sour cream is needed to support the cheesecake’s texture. Top with whipped cream, graham cracker crumbs, blueberries, lemon slices, or mint for the best combinations!
My simple lemon cheesecake recipe contains graham cracker crumbs, brown sugar, butter, salt, cream cheese, sour cream, granulated sugar, eggs, lemon zest, and fresh lemon juice, and takes 45 minutes to prep and bake! You will need a 9-inch springform pan to make this cheesecake recipe.
Ingredients in Lemon Cheesecake
- Graham cracker crumbs. This is a key component of the deliciously buttery crust. Use real graham cracker crumbs for the best possible taste.
- Brown sugar. Brown sugar sweetens up the graham cracker crumbs and butter mixture.
- Butter. Butter helps bind the graham cracker crumbs with the brown sugar, to form crumbles necessary in making the crust.
- Salt. A pinch of salt adds a savory flavor to complement the sweet.
- Cream cheese. Cream cheese, the main ingredient, is integral in making this recipe. Use full fat and do not skimp by trying to substitute nonfat or low-fat because this recipe will not work.
- Sour cream. As with the cream cheese, do not substitute with nonfat or low-fat as those variations will not work with this recipe. Plus, this is a cheesecake and is not a low-calorie item!
- Granulated sugar. Just the right amount of granulated sugar is needed to sweeten up the cream cheese and sour cream boldness.
- Eggs. They provide structure and act as a leaving agent, which help the cheesecake to rise while baking. They also add flavor and texture.
- Lemon zest. Lemon zest may be a small amount, but mixed in with the cream cheese, it has a significant role in the outcome when it comes to taste.
- Lemon juice. Using the juice from one lemon gives this cheesecake the perfect amount of lemon taste. It doesn’t overly taste like lemon, but it’s also not subtle. Using fresh juice from a lemon as opposed to lemon juice makes all the difference and tastes much fresher.
How to Make the Best Lemon Cheesecake
STEP 1: Preheat your oven to 325° F.
STEP 2: To prepare the crust, combine the graham cracker crumbs with the brown sugar in a medium bowl. Pour the melted butter on top and stir to combine. If using unsalted butter, add a dash of salt. Stir until well incorporated and crumbles have formed.
STEP 3: *If using an 8-inch springform pan, remove ½ cup of the crumb mixture, to reserve for sprinkling on top of the cake. You can also sprinkle it around the outer edge of the finished cake.
STEP 4: Use the bottom of a measuring cup to press the crumb mixture into the bottom of a 9-inch springform pan. Press down with the measuring cup firmly to help pack the crumbs together.
STEP 5: Bake until the crust is golden, about 10-12 minutes. Remove the crust from the oven and let it cool. Leave the oven temperature set at 325° F.
STEP 6: FILLING: To make the filling, combine the room temperature cream cheese, sour cream, and sugar in a food processor. Process until the mixture is completely blended and smooth, about 1-2 minutes. Scrape the sides of the processor and look for chunks of cream cheese to mix back in. Briefly process again after scraping. The batter must be perfectly smooth and well mixed at this point to ensure the cheesecake does not crack.
STEP 7: Add the eggs, lemon zest, lemon juice, and the salt, and continue to process until the ingredients are well incorporated and smooth, about 30 seconds.
STEP 8: Pour the filling into the baked crust.
STEP 9: Bake in the preheated oven until mostly set, with a tiny bit of jiggle in the center. You want the outer area to look set—about 25-35 minutes. You don’t want the filling to brown one bit. Avoid over cooking as overcooking will cause the cheesecake to crack.
STEP 10: Turn the oven off and open the oven door. Place a wooden spoon in the oven door to keep the door slightly ajar. Let the cheesecake sit for 10 minutes before transferring it to a wire rack to completely cool.
STEP 11: When it’s cooled completely, place plastic wrap over the top. Add a sheet of foil over the plastic wrap and refrigerate for at least 1 hour.
STEP 12: To serve, remove the cheesecake from the springform pan. Top it with the reserved crumb mixture and optional garnishes such as blueberries, lemon slices, or mint.
STEP 13: If you make this recipe, don’t forget to leave a rating and comment!
More dessert recipes you’ll love!
Easy 5-Minute Chocolate Pudding Pie
Blueberry Lemon Cream Cheese Pies in a Jar
Final Thoughts
Finally, if you make this Lemon Cheesecake, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
*You will need a 9-inch springform pan to make this
Lemon Cheesecake
Ingredients
Crust
- 2¼ c graham crackers crushed
- ¼ c brown sugar
- 7 tbsp butter
- dash salt only add salt if using unsalted butter
Filling
- 16 oz. cream cheese at room temperature; use full fat and do not use whipped
- 1¼ c full fat sour cream can also sub plain Greek yogurt
- ¾ c granulated sugar
- 2 eggs
- 1 lemon zested
- 1 lemon juiced (can use the same lemon you zested)
- ⅛ tsp salt
Instructions
- Preheat your oven to 325° F.
- To prepare the crust, combine the graham cracker crumbs with the brown sugar in a medium bowl. Pour the melted butter on top and stir to combine. If using unsalted butter, add a dash of salt. Stir until well incorporated and crumbles have formed.
- *If using an 8-inch springform pan, remove ½ cup of the crumb mixture, to reserve for sprinkling on top of the cake. You can also sprinkle it around the outer edge of the finished cake.
- Use the bottom of a measuring cup to press the crumb mixture into the bottom of the springform pan. Press down with the measuring cup firmly to help pack the crumbs together.
- Bake until the crust is golden, about 10-12 minutes. Remove the crust from the oven and let it cool. Leave the oven temperature set at 325° F.
- FILLING: To make the filling, combine the room temperature cream cheese, sour cream, and sugar in a food processor. Process until the mixture is completely blended and smooth, about 1-2 minutes. Scrape the sides of the processor and look for chunks of cream cheese to mix back in. Briefly process again after scraping. The batter must be perfectly smooth and well mixed at this point to ensure the cheesecake does not crack.
- Add the eggs, lemon zest, lemon juice, and the salt, and continue to process until the ingredients are well incorporated and smooth, about 30 seconds.
- Pour the filling into the baked crust.
- Bake in the preheated oven until mostly set, with a tiny bit of jiggle in the center. You want the outer area to look set—about 25-35 minutes. You don’t want the filling to brown one bit. Avoid over cooking as overcooking will cause the cheesecake to crack.
- Turn the oven off and open the oven door. Place a wooden spoon in the oven door to keep the door slightly ajar. Let the cheesecake sit for 10 minutes before transferring it to a wire rack to completely cool.
- When it’s cooled completely, place plastic wrap over the top. Add a sheet of foil over the plastic wrap and refrigerate for at least 1 hour.
- To serve, remove the cheesecake from the springform pan. Top it with the reserved crumb mixture and optional garnishes such as blueberries, lemon slices, or mint.
- If you make this, don't forget to leave a rating and comment!
Notes
Nutrition (per serving)
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