Fresh & Creamy Lemon Cheesecake

This lemon cheesecake is bright, smooth, and perfectly balanced with a tangy citrus kick. The filling is rich and dense like a New York style cheesecake with a tart lemon flavor. Perfect for summer!

INGREDIENTS

Graham Cracker Cookies Butter | Cream Cheese  White Sugar | Lemons Eggs | Pure Vanilla Extract Heavy Whipping Cream OPTIONAL Lemon Curd | Fresh Berries

Preheat oven to 375°F. Finely crush graham crackers and mix with sugar and melted butter until evenly moistened. Line and butter a 9-inch springform pan, press crumbs firmly into the bottom and halfway up the sides, then bake 8 minutes and cool completely.

CRUST

Once cooled, wrap the pan tightly with double-layer foil for a water bath. Heat water to boiling, then turn off. In a bowl, combine lemon zest and sugar, whisking until fragrant and slightly damp. Set aside to enhance flavor.

LEMON

Beat softened cream cheese until smooth, then mix in lemon sugar until fully incorporated. Add eggs one at a time, beating well between each. Blend in lemon juice, heavy cream, and vanilla until smooth, then pour filling carefully into the cooled crust.

FILLING

Place cheesecake in a roasting pan, add hot water halfway up sides, and bake 60–65 minutes until slightly jiggly. Cool. Refrigerate 24 hours before serving, then garnish with whipped cream, lemon curd, and berries.

BAKE

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