This bright and creamy lemon cheesecake combines rich, smooth texture with fresh, zesty citrus for a refreshing twist on a classic dessert.

Scale

2 1/2 cups graham cracker crumbs

1/2 cup melted butter

3 tbsp granulated sugar (for crust)

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1/2 cup sour cream or Greek yogurt

1/4 cup fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla bean

Preheat oven to 325°F. Grease a 9-inch springform pan.

Mix graham crumbs, butter, and sugar. Press into pan, bake 10 minutes, cool.

Beat cream cheese and sugar. Add eggs one at a time.

Stir in sour cream, lemon juice, zest, and vanilla until smooth.

Pour into crust. Place pan in water bath. Bake 60 minutes until edges are set.

Turn oven off, crack door for 1 hour. Cool on counter another hour.

Chill in fridge at least 4 hours or overnight.

Garnish and serve chilled.

Use fresh lemon juice and zest for best flavor.

Freeze slices for up to 2 months for make-ahead convenience.

Use a hot knife for clean cheesecake slices.

Keywords: lemon cheesecake, zesty cheesecake recipe, baked citrus dessert