Lemon Cheesecake

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8
Category: Dessert

Notes After Making

Add

Ingredients

Crust

  • 1¼ cups graham cracker crumbs (about 16 graham cracker squares)
  • 2 tablespoons sugar
  • ⅓ cup butter, melted

Lemon Cheesecake Filling

  • 16 ounces cream cheese, softened
  • ⅝ cup sugar
  • ½ tablespoon lemon zest (about ½ lemon)
  • ¼ cup fresh lemon juice (about 1–2 lemons)
  • 2½ tablespoons sour cream or plain yogurt
  • ½ teaspoon vanilla extract
  • 1–2 large eggs, room temperature
  • 1 teaspoon cornstarch

Lemon-Sour Cream Topping

  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

Prepare the Crust

  1. Combine the graham cracker crumbs, sugar, and melted butter until well mixed.
  2. Press the mixture firmly into the bottom and slightly up the sides of a pie plate.
  3. Microwave for 1–1½ minutes to set the crust.
  4. Allow the crust to cool slightly before adding the filling.

Make the Lemon Cheesecake Filling

  1. In a glass microwave-safe bowl, beat the cream cheese, sugar, and cornstarch until smooth and creamy, about 1–2 minutes.
  2. Mix in the lemon zest, lemon juice, sour cream, and vanilla until fully blended.
  3. Beat in the eggs last, mixing just until incorporated and avoiding overmixing.

Cook the Cheesecake

  1. Pour the filling over the cooled crust.
  2. Microwave uncovered for 7–8 minutes, stopping every 2 minutes to stir gently.
  3. During the final 2 minutes, microwave in 1-minute intervals, stirring carefully to prevent overcooking.
  4. The center should appear slightly glossy and just set when finished.

Prepare the Topping

  1. In a small bowl, mix the sour cream, sugar, lemon juice, and lemon zest until smooth.
  2. Spread carefully over the warm cheesecake filling.

Chill

  1. Refrigerate for at least 2 hours, or until fully chilled and firm.
  2. Slice and serve cold.

Jessica’s Notes

Best Served With

  • Fresh raspberries or blueberries
  • Whipped cream
  • Raspberry sauce
  • Fresh mint leaves

Prep Ahead

  • Prepare the cheesecake up to 2 days in advance.
  • The flavor improves after chilling overnight.
  • Garnish just before serving.

Storage

Store covered in the refrigerator for up to 5 days.

Freezer-Friendly

Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations

  • Top with blueberry, raspberry, or strawberry compote.
  • Use lime juice and zest for a lime cheesecake variation.
  • Substitute Greek yogurt for the sour cream.
  • Garnish with white chocolate curls.

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