Sid'S Lemon Cheesecake Recipe

Name: Sid'S Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 2 cups chocolate or plain Graham cracker crumbs; 1 stick unsalted butter, melted; 1/2 teaspoon ground cinnamon; Filling:; 1 pound cream cheese; 3 eggs; 1 cup granulated sugar; 1 pint sour cream (16oz); 1 lemon, zested; 1 tsp vanilla extract; 1/2 pint fresh Strawberries; 1 tbl spoons of Apricot or Strawberry jelly (for topping)

Servings: persons

Crust:
2 cups chocolate or plain Graham cracker crumbs
1 stick unsalted butter, melted
1/2 teaspoon ground cinnamon
Filling:
1 pound cream cheese
3 eggs
1 cup granulated sugar
1 pint sour cream (16oz)
1 lemon, zested
1 tsp vanilla extract
1/2 pint fresh Strawberries
1 tbl spoons of Apricot or Strawberry jelly (for topping)

1
Preheat oven 325 degrees
2
combine crust ingredients with fork. Coat the bottom and sides of an 8 or 9 inch springform with a non-stick cooking spray. Press the crumbs into the bottom of the pan and about 1 inch up the sides (use the bottom of a glass to press the crumbs)Refrigerate for about 15 minutes.
3
Filling: Beat the cream cheese until smooth. Add the eggs one at a time beat until smooth. Gradually add the sugar and beat until creamy. Add the sour cream, lemon zest and vanilla and mix until combined (do not overbeat at this point). Pour into the springform pan. Wrap the springform in foil and place in a water bath (a roasting pan and surround with boiling water half way up the springform pan)
4
The water bath will keep the cake from cracking and add to the smooth texture.
5
Bake for 1 hr and 15 minutes.
6
The center should still jiggle. Chill for at least 4 hrs or overnight covered.
7
Coat the cold cheesecake with warmed (heated) apricot or strawberry jelly and decorate with fresh strawberries. Brush the berries with the warm jelly.

1619

kcal

Calories

111

Fat

135

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.
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 13 ingredients. The key ingredients include: Crust:, 2 cups chocolate or plain Graham cracker crumbs, 1 stick unsalted butter, melted, 1/2 teaspoon ground cinnamon, and more.

Yes, Sid'S 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!

Sid'S Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions