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Tangy Lemon Cheesecake Cake

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A smooth, citrus-forward baked cheesecake with a buttery graham cracker base and a clean lemon finish that brightens every bite.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • Zest of 1 lemon
  • Whipped cream and lemon slices for topping (optional)

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly into the pan bottom to form a compact crust.
  3. Beat the softened cream cheese in a large bowl until smooth and free of lumps.
  4. Gradually add the sugar while beating, then stir in the vanilla until combined.
  5. Add the eggs one at a time, beating briefly after each so they incorporate without overwhipping.
  6. Stir in the sour cream, lemon juice, and lemon zest until just combined; avoid overmixing.
  7. Pour the batter over the prepared crust and smooth the top with a spatula.
  8. Bake for 50 to 60 minutes. The center should be set but still slightly jiggly; the edges will appear lightly golden.
  9. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gently.
  10. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight. Before serving, top with whipped cream and lemon slices if desired.

Notes

Use fresh lemon juice for the best flavor; avoid sudden temperature changes to prevent cracks.

Nutrition

Find it online: https://www.simplefamilydishes.com/tangy-lemon-cheesecake-cake/