Homemade Lemon Cheesecake Recipe
Homemade is always better, and this Lemon Cheesecake recipe is great proof of that! This recipe requires only eight ingredients and that includes making the crust!
The name says ‘cake,’ but it resembles a pie, doesn’t it? This Homemade Lemon Cheesecake recipe is as easy as pie.
If you have been around this blog for long, you know that my sweet husband makes more desserts than I do, sometimes. This Lemon Cheesecake is one of his desserts.
Tools Used
- 10-inch springform pan, like this
- Electric mixer
- Spatula for stirring
- Wire cooling rack
- 1 large bowl
- 1 medium bowl
Ingredients
Crust Ingredients
- 1½ cups graham cracker cookie crumbs (about 14 full graham crackers)
- 1/4 cup of granulated sugar
- 5 Tbsp of unsalted butter, melted
Pie Ingredients
- 4 (8-oz) packages cream cheese, softened
- 3 large eggs
- 1 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
Notes about ingredients
Graham Cracker Crumbs can be created by crushing about 14 full-size graham crackers in your blender or food processor. If you use this method instead of buying graham cracker crumbs, be certain the cookies are crushed evenly so there are no large chunks.
Lemon juice from a fresh lemon will give your dessert a much better, tangy lemon flavor.
Cream cheese should be full-fat for best results. Bring your cream cheese to room temperature before baking.
Directions
Step 1
In a medium bowl, stir together the first 3 ingredients. The mixture will be a little sandy. Then press the graham cracker mixture into the bottom of a 10-inch springform pan with the sides removed.
Step 2
Place the crust pan onto a baking sheet. Bake at 350°F for about 8 minutes. Remove from the oven and allow the crust to cool.
Step 3: Make the cheesecake filling
In a large bowl, beat the cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Now add the lemon juice and vanilla extract and blend well.
Step 4
After allowing the crust to cool, carefully set the baked crust pan into the fitting of the ring. Be sure the ring is properly locked into place. Then pour your cheesecake batter into the pan.
Step 5: Bake
Bake cheesecake in your preheated oven at 350°F for about one hour. Remove from the oven and cool completely on a wire rack. For best results, after your lemon cheesecake has cooled on the counter, place it in the refrigerator for several hours to cool. Decorate with fresh lemon slices before serving.
Homemade Lemon Cheesecake
Ingredients
- 1½ cup graham cracker cookie crumbs
- 3 Tbsp sugar
- ¼ cup butter melted
- 4 8 oz packages cream cheese, softened
- 3 large eggs
- 1 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
Instructions
- Stir together first 3 ingredients;
- Press into bottom of a 10-inch springform pan.
- Bake at 350° for 8 minutes. Cool.
- Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy.
- Add lemon juice and vanilla extract and blend well.
- Pour into prepared crust.
- Bake at 350° for 1 hour. Cool on a wire rack.
- Cover cheesecake and chill at least 8 hours.
- Store in refrigerator up to 5 days, if desired.
- Remove sides of springform pan when ready to serve.
- Yield: 1 (10 inch) cheesecake.
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I would have to agree that homemade is much better. It’s cheaper, healthier and “cleaner”
Would love to try this lemon cheesecake. It looks so delicious that I am badly craving for one right now.
Thank you for sharing the recipe. So excited.
This lemon cheesecake looks delicious, Shirley! Pinning and planning to make this soon. Props to your husband for the recipe! I rarely use my spring form pan, but this gives me a reason to. Yum!