Easiest Lemon Cheesecake

Easiest Lemon Cheesecake

This Easiest Lemon Cheesecake is ultra-creamy, tangy, and loaded with fresh lemon flavor. It features a buttery graham cracker crust, a silky lemon-kissed cheesecake filling, and optional whipped cream or lemon curd on top for an extra zing. Perfect for beginners and busy days!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup granulated sugar

• 5 tbsp unsalted butter, melted

For the Filling:

• 16 oz (450g) cream cheese, softened

• ½ cup granulated sugar

• Zest of 1 large lemon

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

• ½ cup sour cream or plain Greek yogurt

• 2 large eggs

For Topping (optional):

• Lemon curd or whipped cream

• Extra lemon zest

Instructions:

1. Prepare Crust:

   • Preheat oven to 325°F (160°C).

   • Mix graham crumbs, sugar, and melted butter until combined.

   • Press firmly into the bottom of a 9-inch springform pan.

   • Bake for 8 minutes. Cool while you make the filling.

2. Make Filling:

   • In a bowl, beat cream cheese and sugar until smooth.

   • Add lemon zest, lemon juice, vanilla, and sour cream. Mix until creamy.

   • Beat in eggs, one at a time, on low speed (avoid overmixing).

3. Bake:

   • Pour filling over the crust.

   • Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.

   • Turn off oven, crack the door open, and let cheesecake sit for 1 hour.

4. Chill:

   • Refrigerate for at least 4 hours or overnight.

5. Serve:

   • Top with lemon curd, whipped cream, or extra zest.

   • Slice and enjoy the zesty creamy goodness!

Tips:

• For extra lemon punch, add a tablespoon of lemon zest into the crust.

• Want it extra easy? Make it in a pie dish with a store-bought crust.

Would you also like a no-bake lemon cheesecake version?
If yes, just say “Yes, no-bake version!” 🍋🍰