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cheesecake factory lemon cheesecake

Cheesecake Factory Lemon Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted
  • 4 (8 oz) blocks cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 1/3 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 cup whipped cream
  • Lemon slices, for garnish

Method
 

  1. Preheat the oven to 325°F (163°C), press the graham cracker crumb mixture into a 9-inch springform pan, and bake for 10 minutes.
  2. Beat the softened cream cheese and sugar until completely smooth, scraping down the bowl as needed.
  3. Whisk in the eggs one at a time on low speed, then mix in the sour cream, lemon juice, lemon zest, vanilla, and flour.
  4. Wrap the pan in foil, pour the filling over the crust, set it in a water bath, and bake at 325°F (163°C) for 55 minutes until the edges are set and the center still jiggles slightly.
  5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before removing it to cool fully at room temperature.
  6. Chill, then top with whipped cream and lemon slices before slicing and serving.

Notes

Chill the cheesecake for at least 4 hours, or ideally overnight, before slicing since it needs that time to fully set. If the top browns too quickly during baking, loosely tent it with foil for the last 15 minutes. A warm, clean knife between cuts keeps the slices neat.