Classic Lemon Cheesecake
This creamy American-style lemon cheesecake is bright, rich, and foolproof—with no water bath needed. Perfect for spring celebrations, birthdays, or Easter desserts!
Equipment
- Springform Pan
Ingredients
Basics
- 32 oz cream cheese
- 3 fresh lemons large
- 4 eggs large
- 1⅓ cups sugar total
- 1½ cups graham crackers crumbs
- 1⁄3 cup butter
- 1⁄4 cup sour cream
Instructions
- Make graham cracker crust by combining crumbs and butter, press into pan and pre-bake.
- Beat cream cheese until completely smooth with no lumps.
- Add sugar, eggs, lemon juice and zest, and sour cream gradually, mixing until just combined.
- Pour mixture over crust and bake at 325°F (163°C) until center is just set.
- Turn oven off and let cheesecake cool gradually inside with the door cracked open.
- Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Notes
For best results, ensure all ingredients are at room temperature before starting. Use a springform pan for easy removal.
