Description
A scrumptious dessert featuring a buttery graham cracker crust and a zesty lemon filling, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- Yellow food coloring (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix the graham cracker crumbs and melted butter together. Press this mixture into the bottom of the prepared baking pan to form a crust.
- Bake the crust for 10 minutes, then let it cool.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition until fully combined.
- Stir in the lemon juice, lemon zest, vanilla extract, and flour until smooth.
- Gently fold in the sour cream and add a few drops of yellow food coloring if desired.
- Pour the filling over the cooled crust and bake for 35-40 minutes.
- Allow to cool completely before refrigerating for at least 2 hours.
- Once chilled, cut into squares, dust with powdered sugar, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week. For a more intense lemon flavor, prefer fresh juice and zest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cheesecake, lemon dessert, summer treat, baking, easy recipe