Lemon Cheesecake with Homemade Crust - Ballerina Farm

Recipes Baked Goods, Desserts, Farm Flour, Salt & Seasoning, Summer, Vegetarian

Lemon Cheesecake with Homemade Crust

Prep time
2 hrs 30 mins
Cook time
1 hr 25 mins
Yield
8 to 12 servings
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This lemon cheesecake recipe is a beautiful centerpiece to any family dinner. We recommend taking the time to make your own homemade graham crackers, which add an unbelievable depth of flavor to the crust. The rustic, pressed crust hugs a butter-yellow lemon cheesecake filling, and the dessert is made only more beautiful with a crown of fresh spring berries.

Lemon Cheesecake with Homemade Crust

Prep: 2 hrs 30 minsCook: 1 hr 25 minsYield: 8 to 12 servings

Ingredients:

    Graham Cracker Crust

    Lemon Cheesecake Filling

    Directions:

      Graham Cracker Crust

      1. Preheat the oven to 325-degrees Fahrenheit (160-degrees Celsius).
      2. In a medium bowl, combine the graham cracker crumbs, sugar, brown sugar, and melted butter. Stir to combine.
      3. Press the crumbs into a 9-inch (23 cm) springform pan, pressing firmly on the bottom and sides.
      4. Bake for 8 to 10 minutes. Remove from the oven and set aside to cool while preparing the cheesecake filling.

      Lemon Cheesecake Filling

      1. In a large bowl or a stand mixer fitted with a paddle attachment, mix the cream cheese until whipped. Add the sugar and mix to combine.
      2. Add the sour cream, vanilla, and salt. Mix again until the filling is smooth, then add the eggs and mix until incorporated.
      3. Pour the cheesecake batter into the prepared crust. Bake for about 75 minutes, or until the edges have slightly puffed, the center is set but not completely firm, and the edges are beginning to turn a light golden brown.
      4. Remove from oven and allow to cool to room temperature, about 2 hours. Unmould from pan.
      5. To serve, top with berries and herbs (if you have them). Serve room temperature or chilled.

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