Description
Deliciously creamy cheesecake with a tangy lemon swirl, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and granulated sugar.
- Melt the unsalted butter and mix it into the dry ingredients until combined, then press into the bottom of a greased 9×9-inch baking pan.
- Bake for 10 minutes until slightly golden and allow to cool.
- In a large bowl, beat softened cream cheese until smooth, gradually adding in sugar and mixing for about 2 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- Pour two-thirds of the mixture over the crust and smooth it out.
- To the remaining filling, add extra lemon juice and yellow food coloring if desired, then dollop over the filling and swirl gently with a knife.
- Bake for 25-30 minutes until center is set and edges are lightly golden.
- Cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
For a gluten-free option, use almond flour instead of graham cracker crumbs. Pair with fresh berries and whipped cream for serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, lemon, dessert, family recipe, summer treat