Emulsifier Free Classic Lemon Cheesecake
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- 3 tbsp granulated sugar
- ¼ tsp kosher salt
- 6 tbsp unsalted butter, melted
For the filling
- 32 oz full-fat cream cheese, at room temperature
- 1 ¼ cups granulated sugar
- ¼ tsp kosher salt
- 2 tbsp lemon zest (from about 3 lemons)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 4 large eggs, at room temperature
- ⅔ cup sour cream, at room temperature
For the topping
- 1 cup sour cream
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
For serving
- lemon slices or zest curls, for garnish (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this prevents water from seeping in during the water bath.
- 2
In a medium bowl, stir together the graham cracker crumbs, 3 tbsp sugar, and 1/4 tsp salt. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool while you make the filling.
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