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Servings: 12
Calories: 314kcal
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
For the Lemon Cheesecake:
- 3 8-ounce full-fat cream cheese, room temperature
- 1 cup sugar
- ½ cup heavy cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 5 large eggs room temperature
For the Homemade Whipped Cream:
- ½ cup heavy cream
- 1 tablespoon sugar
- ¼ teaspoon vanilla extract
Video
[adthrive-in-post-video-player video-id="i5vR5AnY" upload-date="2025-10-16T13:29:00+00:00" name="Baked Lemon Cheesecake" description="The best lemon cheesecake recipe for a light, refreshing, and creamy dessert." player-type="default" override-embed="default"]
Instructions
- Preheat oven to 325°F (160°C). Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let it cool completely.2 cups graham cracker crumbs, ¼ cup sugar, ½ cup melted butter
- In a large bowl, beat the cream cheese for 2–3 minutes until smooth and fluffy. Add the sugar and mix until fully incorporated.3 8-ounce full-fat cream cheese, room temperature, 1 cup sugar
- Mix in the heavy cream, lemon juice, lemon zest, flour, and vanilla extract. Beat until smooth. Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing.½ cup heavy cream, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons all-purpose flour, 2 teaspoons vanilla extract, 5 large eggs
- Pour the cheesecake batter into the cooled crust. Bake for 65–75 minutes, or until the edges are set but the center is slightly jiggly.
- Remove from the oven and allow to cool at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
- In a small bowl, beat the heavy cream, sugar, and vanilla on high speed until stiff peaks form. Spread or pipe over the chilled cheesecake before serving.½ cup heavy cream, 1 tablespoon sugar, ¼ teaspoon vanilla extract
- Garnish with lemon slices or zest if desired.
Notes
- Use full-fat cream cheese: Room temperature cream cheese gives you the smoothest, creamiest texture.
- Line the pan: Don’t skip the parchment paper—it makes slicing and serving way easier.
- Try a little steam: A pan of hot water on the rack below the cheesecake can help keep the top from cracking.
- Cool it gently: Let it cool at room temp before chilling to prevent sudden temperature changes.
- Fresh juice only: Fresh lemon juice gives a brighter, cleaner flavor than bottled.
- Clean knife trick: For neat slices, dip your knife in hot water and wipe it clean between each cut.
- Chill overnight: If you’ve got the time, chill the cheesecake overnight for the best set and flavor.
- Gluten-free: Swap the graham cracker crumbs for gluten-free cookies or certified gluten-free graham crackers.
Storage Instructions
- Fridge: Store leftovers in the fridge tightly covered or in an airtight container. It’ll stay fresh for up to 5 days. To keep the texture just right, avoid stacking slices or covering the top with plastic wrap—use parchment or wax paper instead.
- Freeze: You can also freeze individual slices: wrap them well and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nutrition
Calories: 314kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 186mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 631IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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