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Baked Lemon Cheesecake

Baked Lemon Cheesecake

  • Author: Mary
  • Total Time: 5 hours 15 minutes
  • Yield: 10-12 servings 1x
  • Diet: Gluten Free (if using gluten-free crust alternative)

Description

Baked Lemon Cheesecake is a luscious dessert combining smooth, velvety cream cheese with refreshing lemon zest and juice, creating a perfect balance of zesty brightness and creamy indulgence. Easy to make and elegant to serve, this cheesecake is ideal for any occasion and offers versatile flavor variations to suit different tastes and dietary needs.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

For the Filling

  • 24 oz (3 packages) cream cheese, softened (or plant-based cream cheese for dairy-free)
  • 1 cup granulated sugar
  • Zest of 2 fresh lemons
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream or Greek yogurt (or dairy-free alternative)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Crush graham crackers until fine crumbs. Mix with melted butter and sugar, then press firmly into the bottom of a springform pan to form an even crust. Set aside to firm up while preparing the filling.
  2. Mix the Cream Cheese Filling: Beat cream cheese until smooth and fluffy. Gradually add sugar, then mix in fresh lemon juice and zest for a bright tang. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract just until combined to maintain a creamy texture.
  3. Assemble and Bake: Pour the cheesecake filling over the crust, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 50 to 60 minutes, until the edges are set but the center slightly jiggles. For best results, bake in a water bath to ensure even cooking and prevent cracks.
  4. Cool and Chill: Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and deepen the flavors, making it easier to slice.

Notes

  • Use room temperature cream cheese and eggs to avoid lumps and achieve a smooth batter.
  • Do not overmix filling to prevent air bubbles and cracks during baking.
  • For a silky, crack-free cheesecake surface, bake in a water bath.
  • Use freshly grated lemon zest for the brightest flavor.
  • Properly chill the cheesecake before slicing to ensure clean cuts.
  • Store leftovers tightly covered in the fridge for up to 4 days.
  • Freeze tightly wrapped individual slices for up to 2 months.
  • Serve chilled or let sit at room temperature for 15-20 minutes; avoid microwaving.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 360
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 0.5g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: baked lemon cheesecake, lemon dessert, creamy cheesecake, zesty cheesecake, easy cheesecake recipe, lemon cream cheese dessert

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Find it online: https://marysplate.com/baked-lemon-cheesecake/