Lemon Cheesecake: Discover the Ultimate Creamy Recipe!
A creamy, buttery, tangy lemon cheesecake that is totally addictive!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups crushed digestive biscuits or graham crackers
- 5 tablespoons melted unsalted butter
- 3 tablespoons sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 2 teaspoons lemon zest
- ¾ cup sugar
- 2 tablespoons cornstarch
- ½ cup water
Instructions
- Preheat oven to 325°F (160°C).
- Mix crushed biscuits, butter and sugar in a bowl until well blended.
- Press into a 9-inch springform pan base and sides.
- Bake for 10 minutes and cool completely.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time.
- Blend in vanilla, lemon juice, and zest until smooth.
- Pour into crust.
- Bake at 325°F for 50–60 minutes until center is mostly set with a slight jiggle.
- Turn off oven, crack door open and cool inside for 1 hour.
- Refrigerate for 4 hours or overnight.
- In a saucepan, combine juice, zest, sugar, cornstarch, and water.
- Stir over medium heat until glossy and thick. Cool slightly.
- Pour over chilled cheesecake and spread evenly.
- Chill another 30 minutes before serving.
Notes
- Use room temp cream cheese for the smoothest texture.
- Gluten-free? Use GF biscuits.
- Use low-fat cream cheese for a lighter treat.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg