Lemon Herb Cheesecake
Indulge in the delightful fusion of creamy cheesecake and bright citrus with this Lemon Herb Cheesecake. Infused with fresh lemon juice and aromatic herbs, this dessert offers a refreshing burst of flavor that elevates any gathering. Perfect for picnics, dinner parties, or just a sweet treat at home, this cheesecake combines nostalgia with modern flair, making it a memorable centerpiece for your dessert table.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 2 tbsp fresh herbs (basil or thyme), chopped
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix crushed graham crackers and melted butter. Press into the bottom of a springform pan.
- Bake the crust for about 10 minutes until golden. Let it cool.
- In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, then mix in sour cream, lemon juice, lemon zest, and vanilla.
- Beat in eggs one at a time until just combined; fold in fresh herbs.
- Pour filling over the crust and bake for 50-60 minutes until edges are set but center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar to prevent cracking.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 18g
- Sodium: 235mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: For added flavor variations, substitute lemon juice with lime juice or use mint as an alternative herb. Experiment with different crusts; crushed cookies or nuts can provide unique flavors.