Bright and sunny New York-style lemon cheesecake with a graham cracker crust, melt in your mouth…

Update : April 16, 2026

Delicious New York-style lemon cheesecake with graham cracker crust

Why Make This Recipe

Bright and sunny New York-style lemon cheesecake is a delightful dessert that brings joy to any occasion. Its creamy texture and zesty lemon flavor make it a favorite among cheesecake lovers. The buttery graham cracker crust adds a nice crunch that perfectly complements the smooth filling. Whether it’s a birthday celebration, a family gathering, or just a treat for yourself, this cheesecake is sure to impress.

How to Make Bright and Sunny New York-Style Lemon Cheesecake

Ingredients:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 tablespoon all-purpose flour
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
Zest and juice of 2 lemons

Directions:

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar. Mix well until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
In a large bowl, beat the softened cream cheese with 1 cup of sugar and 1 tablespoon of flour until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then, add the sour cream, vanilla extract, lemon zest, and lemon juice. Mix until everything is well combined.
Pour the filling over the cooled crust in the springform pan.
Bake for 55-60 minutes or until the edges are set, and the center is slightly jiggly.
Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for about 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.

How to Serve Bright and Sunny New York-Style Lemon Cheesecake

Serve slices of this cheesecake chilled. You can add a dollop of whipped cream or a sprinkle of lemon zest on top for a beautiful presentation. It pairs wonderfully with fresh berries, making it even more inviting.

How to Store Bright and Sunny New York-Style Lemon Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or foil to keep it fresh. It will last for about 5 to 7 days in the fridge. If you want to keep it longer, you can freeze it. Wrap each slice in plastic wrap and then place in an airtight container. It can be frozen for up to 2 months.

Tips to Make Bright and Sunny New York-Style Lemon Cheesecake

Make sure the cream cheese is softened to room temperature for a smooth batter.
Avoid overmixing the eggs to prevent cracks in the cheesecake.
Use fresh lemons for the best flavor; bottled lemon juice won’t taste the same.
Let the cheesecake cool slowly in the oven to reduce the risk of cracks.
Always refrigerate the cheesecake before serving to enhance its texture and flavor.

Variation

For a different twist, try adding fruit purees, such as raspberry or blueberry, to the cheesecake batter for a fruity flavor. You can also add a layer of fruit on top before serving for extra color and taste.

FAQs

1. Can I use low-fat cream cheese in this recipe?
Yes, low-fat cream cheese can be used, but the texture may be slightly different.

2. Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two before serving. It tastes even better after sitting in the fridge to allow the flavors to develop.

3. What can I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! You can cover it with fruit or a glaze to hide the cracks. The taste will still be delicious!