Homemade Baked Lemon Cheesecake – Page 2

Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
In a medium-sized bowl, combine the graham cracker crumbs and sugar.
Pour in the melted butter and mix until the crumbs are well coated.
Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon or a flat-bottomed glass to compact it.
Bake the crust for 8–10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.

Step 2: Make the Lemon Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the sugar and beat until combined.
Add the eggs, one at a time, mixing well after each addition. Be sure not to overmix.
Stir in the sour cream, lemon juice, lemon zest, vanilla extract, and salt until fully incorporated. The mixture should be smooth and thick.
Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

Place the springform pan on a baking sheet (to catch any potential drips) and bake for 50–60 minutes. The cheesecake should be set but slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
Once cool, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set fully.

Step 4: Add the Lemon Topping and Garnish

Once the cheesecake has chilled, gently run a knife around the edges of the springform pan to loosen it. Remove the sides of the pan.
If using lemon curd, spread it evenly over the top of the cheesecake.
Garnish with fresh lemon slices and mint leaves for a vibrant, fresh finish.

Tips for Success

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth, lump-free batter.
Don’t Overmix: Overmixing the batter can cause the cheesecake to crack. Mix until just combined for the creamiest result.
Water Bath Option: For an even creamier texture, bake the cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent leaks, then place it in a larger pan filled with hot water.
Let It Chill: The cheesecake needs time to set, so be sure to give it at least 4 hours in the fridge (overnight is best).

Variations

Blueberry Lemon Cheesecake: Add fresh blueberries to the topping or swirl blueberry sauce into the cheesecake filling for a fruity twist.
Graham Cracker and Pecan Crust: Mix crushed pecans into the graham cracker crust for added texture and flavor.
Mini Cheesecakes: Use a muffin tin to make individual mini lemon cheesecakes, adjusting the baking time to about 25 minutes.

Conclusion

This Homemade Baked Lemon Cheesecake is the perfect balance of creamy, tangy, and refreshing flavors. With its buttery graham cracker crust, rich lemon filling, and optional lemon curd topping, this cheesecake will be the star of your dessert table. Whether you’re serving it at a family gathering or enjoying it for a special treat, it’s a dessert that’s sure to impress. Don’t be surprised if everyone asks for the recipe!

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