Classic Lemon Cheesecake



  • 3 cups cream cheese 
  • 2/3 cup sour cream 
  • 3 eggs
  • 3/4 tsp. vanilla extract 
  • 1/2 cup melted butter
  • 2/3 cup sugar
  • 1/4 tsp. kosher salt 
  • 2 tbsp. lemon juice 
  • 1 tbsp. lemon zest
  • 2 cups graham cracker crumbs
Sour Cream Topping Ingredients 
  • 2 cups sour cream 
  • 1 tbsp. lemon juice
  • 1/8 cup sugar
  • 1/2 tsp. vanilla extract


  1. Heat oven to 325˚F. Bring cream cheese to room temperature.
  2. Combine the graham cracker crumbs and melted butter. Press 1 tbsp. into muffin tins or silicone cupcake molds.
  3. Place softened cream cheese in a stand mixer with the paddle attachment and mix on medium speed.
  4. Scrape down sides of the bowl and add sugar. Continue to mix on medium speed.
  5. Scrape down sides of the bowl and add lemon juice, lemon zest, salt, and vanilla extract. Mix until well incorporated.
  6. Scrape down sides of the bowl then add eggs one at a time, mixing well after each addition. Mix until well incorporated. 
  7. Scrape down sides of the bowl one more time, then add sour cream.
  8. Pour mixture over the crust to fill cups almost full. Bake in a water bath in the oven for 20 minutes. Remove from oven and add a heaping tablespoon of sour cream topping, spread evenly. Bake for 5-8 minutes more. Do not let top get brown.
  9. Cool cheesecake slightly and place into freezer. Let harden and pop out of the molds 30 minutes before serving.
Sour Cream Topping Directions
  1. Mix ingredients well and set aside.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 332/19/6/5/trace