Description
Brighten your holiday table with this Lemon Easter Cheesecake, a creamy and zesty dessert sure to impress.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 2–3 lemons)
- Zest of 2 lemons
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a springform pan.
- Bake crust for about 10 minutes until golden brown; cool while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well.
- Beat in eggs one at a time. Then add sour cream, lemon juice, lemon zest, and vanilla extract; mix gently.
- Pour filling over cooled crust and gently tap to release air bubbles.
- Bake for 50-60 minutes until edges are firm but center jiggles slightly. Cool in the oven with the door ajar to prevent cracks.
- Chill in the refrigerator for at least four hours or overnight before serving.
Notes
- Ideal for any festive occasion.
- Perfect for spring gatherings and beyond.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg