Zesty Lemon Cheesecake Recipe

Lemon cheesecake: bake this bright and creamy dessert in a springform pan. Features a gluten-free crust and a fresh, zesty flavor, perfect for any occasion.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings 8

Calories 380 kcal

Ingredients

1 cup crushed gluten-free graham crackers or gluten free shortbread cookies
2 tablespoons powdered sugar
2 tablespoons butter, melted
16 oz cream cheese
¾ cup powdered sugar
2 large eggs, room temperature
⅓ cup sour cream
⅓ cup lemon juice
2 teaspoons gluten-free vanilla extract
1 tablespoon lemon zest

Instructions

Preheat oven to 350°F. Grease a 7-inch springform pan and line with parchment.
Combine crushed gluten-free graham crackers, 2 tbsp powdered sugar, and melted butter. Press into the prepared pan.
Bake crust for 10 minutes until lightly golden. Let cool.
Beat cream cheese, lemon zest, and ¾ cup powdered sugar until fluffy. Add eggs one at a time, mixing well.
Stir in sour cream, lemon juice, and gluten-free vanilla extract until smooth.
Pour filling over cooled crust. Bake for 45-55 minutes, or until the edges are set and the center jiggles slightly.
Cool in the pan for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.
Remove from pan, slice, and serve.

Video

Notes

- Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free batter. I've found that cold ingredients can lead to a grainy texture.
- Do not overmix the batter once the eggs are added; mix just until combined to prevent cracks in your cheesecake.
- For a perfectly set cheesecake, bake until the edges are firm but the center still has a slight wobble. This indicates it will firm up beautifully as it cools.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.