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Tangy Lemon Cheesecake Cake

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A creamy and zesty cheesecake with a buttery graham cracker crust, perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup sugar (for filling)
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Mix the graham cracker crumbs, 1/2 cup sugar, and melted butter until combined. Press firmly into the bottom of the springform pan.
  3. Beat the softened cream cheese and 1 cup sugar until smooth and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
  6. Pour the cream cheese mixture over the prepared crust and spread evenly.
  7. Bake for 60-70 minutes, or until the center is set and slightly jiggly.
  8. Cool in the pan, then refrigerate for at least 4 hours or overnight before serving.

Notes

Serve chilled, garnished with berries or whipped cream. Store leftovers in an airtight container in the fridge for up to one week.

Nutrition

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

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