Creamy Lemon Cheesecake Recipe

Name: Creamy Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole almond (about 4oz); 1 1/4 cups plus 1 1/2 tbsp sugar; 2 tablespoons unsalted butter, room temp; 2 lbs cream cheese, room temperature; 4 large eggs plus 2 large egg yolks, room temp; 1/4 cup sour cream; 1 teaspoon grated lemon peel; 2 teaspoons pure vanilla extract; boiling water, for baking; fresh raspberry, for garnish

Servings: persons

1
Preheat oven to 375u00b0F
2
Using a food processor, pulse the almonds and 1 1/4 cups of sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10-15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish roasting pan.
3
Lower the oven to 325u00b0F
4
Using an electric mixer, beat the cream cheese at a low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/2 tbsp sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks one at a time, scraping down the bowl. eat in the sour cream, lemon peel, and vanilla.
5
Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly and let the cake cool in the oven for an hour.
6
Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for a least 6 hours. Top with fresh raspberries.

1595

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole almond (about 4oz), 1 1/4 cups plus 1 1/2 tbsp sugar, 2 tablespoons unsalted butter, room temp, 2 lbs cream cheese, room temperature, and more.

Yes, Creamy Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions