This creamy Lemon Cheesecake combines a buttery vanilla cookie crust with a silky lemon-infused cheesecake filling and a refreshing fresh berry topping. Every bite is rich, smooth, and perfectly balanced with bright citrus flavor, making it an ideal dessert for spring gatherings, holidays, or any special occasion.
Ingredients
For the Crust
- 2½ cups vanilla wafer cookie crumbs
- ½ cup graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
For the Cheesecake Filling
- 24 oz full-fat cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
Fresh Berry Topping
- 1 cup fresh strawberries, sliced
- 1 cup fresh raspberries
- ½ cup fresh blueberries
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- A few fresh mint leaves (optional)
Instructions
Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the vanilla wafer crumbs, graham cracker crumbs, brown sugar, cinnamon, and melted butter until evenly moistened. Firmly press the mixture into the bottom and about 2 inches up the sides of the prepared pan. Refrigerate while preparing the filling.
Using an electric mixer, beat the cream cheese until completely smooth. Add the sugar and continue mixing until creamy. Blend in the sour cream, lemon juice, lemon zest, vanilla extract, flour, and salt. Add the eggs one at a time, mixing on low speed just until incorporated.
Pour the filling into the chilled crust and gently tap the pan on the counter to release any trapped air bubbles.
Bake for 50–55 minutes, until the edges are set while the center still has a slight wobble. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.
Before serving, toss the strawberries, raspberries, blueberries, honey, and lemon juice together. Spoon the fresh berry mixture over the chilled cheesecake and garnish with mint leaves if desired.
Serve cold.
