🍰 Lemon Cheesecake Cake 🍋
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
For the Filling:
24 oz (3 packages) full-fat cream cheese, softened
¾ cup granulated sugar
3 large eggs
Zest of 2 lemons
¼ cup fresh lemon juice
1 teaspoon pure vanilla extract
¼ cup all-purpose flour (to stabilize the filling)
Optional Glaze (for shine and extra flavor):
½ cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
Make the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let it cool slightly while preparing the filling.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar, continuing to mix on medium speed until fully incorporated.
Add wet ingredients: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix. Stir in lemon zest, lemon juice, and vanilla extract.
Incorporate flour: Gently fold in the flour by hand using a spatula or on low speed until just blended. This helps prevent cracks during baking.
Pour and bake: Pour the filling over the cooled crust. Place the pan on a baking sheet and transfer to the oven. Bake for 45–50 minutes or until the center is almost set—there should be only a slight jiggle when gently shaken.
Cool properly: Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. Then remove and let it come to room temperature before refrigerating.
Chill completely: Cover and refrigerate for at least 4 hours or overnight for best results.
Optional glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over slices before serving, if desired.