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a pale golden lemon cheesecake garnished with curls of lemon zest in a wide horizontal shot, thin lemon slices on the side, white ceramic stand, fresh bright daylight, shallow depth of field, landscape orientation

Lemon Zest Cheesecake

A light but rich cheesecake filled with fresh lemon zest and juice for a bright citrus finish.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 32 oz cream cheese softened
  • 1 1/4 cups granulated sugar
  • 4 eggs room temperature
  • 1/2 cup sour cream
  • 3 tbsp lemon juice fresh
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

Method
 

  1. Heat oven to 325F. Press crumbs and butter into a springform pan, bake 10 minutes, and cool.
  2. Beat cream cheese and sugar until silky, then add eggs one at a time.
  3. Mix in sour cream, lemon juice, lemon zest, and vanilla until just combined.
  4. Pour over the crust and bake 60 to 70 minutes until the edges set and the center barely jiggles.
  5. Cool in the cracked oven 1 hour, then chill at least 6 hours before slicing.

Notes

A dusting of powdered sugar and extra zest on top makes it pop.