Simple Lemon Cheesecake
Ingredients
- Crust ⓘ
- 1 cup graham cracker crumbs ⓘ
- 2 tablespoons brown sugar ⓘ
- 2 tablespoons melted unsalted butter
- Cheese filling ⓘ
- 1 lb cream cheese, at room temperature ⓘ
- 2/3 cup granulated sugar ⓘ
- 1/2 cup sour cream
- 3 eggs, at room temperature, lightly beaten ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 teaspoon grated lemon zest ⓘ
- 1 teaspoon vanilla extract ⓘ
- Cheesecake topping ⓘ
Instructions
- For the crust:.
- Preheat the oven to 400 degrees f. Lightly butter an 8 inch springform pan.
- In a mixing bowl, combine crumbs with sugar, then with butter and press mixture int bottom of pan, packing it down with the base of a flat glass.
- Bake until golden about seven to ten minutes.
- For the Cheese filling:
- Keep the oven at 400 degrees F.
- In a medium bowl combine cream cheese and sugar blending until smooth. Blend in sour cream. Stir in beaten eggs, one third at a time. Stir in lemon juice, zest, and vanilla, blending well.
- Pour into baked crust and place in oven. Immediately turn heat down to 300 degrees F and bake for one hour or until cake begins to rise on the sides.
- Turn oven off. Open oven door and let cake sit in oven for another 30 minutes. Remove, set on rack.
- For cheesecake topping:.
- have the oven at 350 degrees F.
- In a medium bowl, combine all three ingredients, blending with a spoon until smooth.
- Spread over top of baked cheesecake. If cake has cracks, use topping to fill in the spaces.
- Bake until set, about 15 minutes. Cool completely before removing side of springform pan. Chill until ready to serve.
- Cheesecake can be wrapped closely in plastic and refrigerated for about four days or frozen two weeks. served chilled with fresh fruit or fruit coulis.
Nutrition & Diet Analysis (per serving)
1059
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).