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The Easiest Lemon Cheesecake Recipe – Learn like a Pro

The Easiest Lemon Cheesecake Recipe - Learn like a Pro

The Easiest Lemon Cheesecake Recipe – Learn like a Pro: It is not always necessary to spend a significant amount of time in the kitchen in order to indulge in a sumptuous dessert. This simple recipe for lemon cheesecake is a testament to simplicity and flavor, and it is ideal for individuals who are looking for a tart and creamy dessert that does not require a lot of effort.


The Easiest Lemon Cheesecake Recipe – Learn like a Pro

You can whip up a delectable dessert that will please both your family and your guests with just a few simple ingredients and a few uncomplicated procedures. Let’s get started with the recipe, as well as some useful hints, so that you can be sure that your cheesecake is always prepared to perfection.



  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ½ cup freshly squeezed lemon juice
  • Powdered sugar, for dusting (optional)
  • Lemon slices, for garnish (optional)


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Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). After greasing a springform pan measuring 9 inches, set it aside.

Put the graham cracker crumbs, a quarter cup of granulated sugar, and the butter that has been melted together in a mixing basin. Put the mixture into the bottom of the pan that has been prepared and press it down hard to make the crust.


Cream cheese and one cup of granulated sugar should be mixed together in a separate dish and beaten until the mixture is smooth and creamy.

One egg at a time, beating thoroughly after each addition, add the eggs to the mixture. The vanilla essence, lemon zest, and lemon juice should be well mixed in until they are completely combined.


Using a spatula, smooth the top of the cheesecake batter after it has been poured over the crust that has been created.

For forty to forty-five minutes, or until the borders are set and the center is somewhat jiggly, bake the cake in an oven that has been preheated.


Take the cheesecake out of the oven and remain there until it has totally cooled down to room temperature. Refrigerate the cheesecake for at least four hours or overnight after it has cooled down.

This will allow the flavors to combine and the cheesecake to solidify. Powdered sugar can be sprinkled on top of the cheesecake before it is served, and lemon slices can be used as a garnish to add an additional touch of freshness to the dessert.


Tips for Success

A smooth and creamy cheesecake batter can be achieved by using ingredients that are at room temperature. The cream cheese and eggs should be removed from the refrigerator at least half an hour before the beginning of the preparation procedure.

If you want the most authentic lemon flavor, use lemon juice and zest that has been freshly squeezed. Try to avoid using bottled lemon juice because it might not have the same energizing citrus flavor.


Once the eggs have been added, it is important to resist the urge to overmix the batter. When the batter is overmixed, it might include an excessive amount of air, which can result in cracks appearing on the surface of the cheesecake.

After the cheesecake has been removed from the oven, remove the pan and run a knife over the edges of the pan. This will prevent cracks from forming while the cheesecake cools. This assists in releasing any tension that may have been there between the cake and the pan.


Allow the cheesecake to gently cool by turning off the oven and slightly cracking the door open for a few minutes before removing it entirely. This will allow the cheesecake to cool down. In addition, cracks can be caused by sudden changes in temperature.



  • Serving Size: 1 slice (based on 12 servings)
  • Calories: Approximately 330 kcal
  • Total Fat: 21g
  • Saturated Fat: 12g
  • Cholesterol: 110mg
  • Sodium: 220mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 22g
  • Protein: 5g

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