Lemon Cheesecake Recipe

1. Stage

Preheat the oven to 325°F. In a small bowl, stir together the graham cracker crumbs, butter and sugar. Press the graham cracker mixture onto the bottom and 1 to 2 inches up the inside of a greased 10-inch springform pan. Place the springform pan on a baking sheet and bake the crust for 10 minutes. Cool the crust at room temperature on a wire rack. Editor’s Tip: Use the bottom of a measuring cup to press the crust down so it’s even. Don’t pack in the mixture too much or the crust will be very difficult to cut later on.

2. Stage

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar until it’s smooth and no lumps remain. Beat in the heavy whipping cream, lemon juice, flour, lemon zest, extracts and, optionally, the food coloring. Add the eggs and beat the batter on low speed just until everything is combined. Editor’s Tip: Our cheesecake baking guide has tons of helpful advice for first time cheesecake-makers. One of the most important tips is to avoid overmixing the eggs into the batter. If you overmix, your cheesecake will crack after baking.

3. Stage

Pour the cheesecake batter into crust, and use a rubber spatula or mini offset spatula to smooth out the top. Return the springform pan to the baking sheet. Bake the cheesecake for 55 to 65 minutes until the center is almost set. Editor’s Tip: For a sure sign of doneness, perform the cheesecake wobble test.

4. Stage

Cool the cheesecake in the springform pan on a wire rack for 10 minutes. Carefully run a knife around the edge of the springform pan to loosen it from the sides. Cool the cheesecake at room temperature for one hour, then refrigerate it overnight. When you’re ready to serve, remove the side of the springform pan, and cut the cheesecake into slices.