Description
A creamy and tangy Meyer lemon cheesecake with a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup Meyer lemon juice
- 1 tbsp Meyer lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing after each.
- Stir in sour cream, lemon juice, lemon zest, and vanilla.
- Pour filling over the crust and smooth the top.
- Bake for 50-55 minutes until set but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use room-temperature ingredients for a smooth batter.
- Do not overmix the batter to avoid cracks.
- Let the cheesecake cool gradually to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: Meyer lemon cheesecake, citrus dessert, creamy cheesecake