Lemon Cheesecake
A delightful dessert combining creamy cheesecake with refreshing lemon tang, perfect for any occasion.
Ingredients
For the crust
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup melted butter
For the filling
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 3 large eggs
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Prepare the crust by mixing crushed graham crackers, ¼ cup sugar, and melted butter in a bowl.
- Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, blend the softened cream cheese and 1 cup of sugar until smooth.
- Add the lemon juice and zest, mixing well.
- Add the eggs one at a time, mixing just until incorporated.
Baking
- Pour the filling over the prepared crust and bake for 45 to 50 minutes until the center is set but still slightly jiggly.
- Allow to cool in the pan, then refrigerate for at least 2 hours before serving.
Notes
Serve with lemon slices, lemon zest, dollops of whipped cream, or fresh berries for added flair.