Luscious Lemon Cheesecake Recipe

Prep and preheat

Preheat the oven to 325°F (165°C). Lightly grease a 9-inch (23 cm) springform pan and wrap the exterior with foil if using a water bath.

Combine crust ingredients

In a bowl, mix lemon cookie crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.

Press crust into pan

Press the crumb mixture evenly into the bottom (and slightly up the sides) of the prepared pan. Use the bottom of a glass to compress firmly.

Bake crust

Bake the crust for about 10 minutes until set and aromatic; remove from oven and cool completely on a rack.

Cream cheese base

In a large mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.

Add dairy and lemon

Add sour cream, lemon zest, and lemon juice; mix on low speed until just combined.

Incorporate eggs

Add eggs one at a time, mixing on low after each addition to avoid overmixing and to keep the batter airy.

Assemble and bake

Pour filling over the cooled crust and smooth the surface. Bake in a 325°F (165°C) water bath for 55-60 minutes, until the edges are set and the center gives a slight jiggle.

Cool gradually

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove and cool completely on a rack.

Glaze top

Once the cheesecake has cooled, brush the top with the lemon cello syrup using a pastry brush to create a light glaze. Reserve any excess for serving if desired.

Optional marbling and chill

If you like a marbled look, drizzle 1-2 tablespoons more syrup in a swirling pattern. Then refrigerate the cheesecake for at least 4 hours to set and meld flavors.

Serve

Carefully remove the cheesecake from the springform pan, slice, and garnish with a bit of lemon zest or fresh berries as desired.

Storage

Keep leftovers refrigerated for up to 4 days.