Sweet and Tangy Lemon Desserts to Brighten Any Day

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Lemon Cheesecake

Silky, rich, and beaming with bright citrus flavor, this lemon cheesecake is a refreshing take on a classic dessert. The creamy filling sits atop a buttery graham cracker crust, with each bite offering the perfect balance of tangy lemon and sweet indulgence. Ideal for spring celebrations or anytime you crave something light and luscious.

Ingredients (for 8–10 servings):

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
  

For the Filling:

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• 2 tbsp all-purpose flour
• 1 tbsp lemon zest
• ? cup freshly squeezed lemon juice
• 1 tsp vanilla extract
  

For the Topping (optional):

• Whipped cream or lemon curd
  

Instructions:

1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 min., then let cool.
3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy.
4. Add eggs one at a time, beating just until combined. Stir in sour cream, flour, lemon zest, lemon juice, and vanilla until smooth and well incorporated.
5. Pour filling over the crust and smooth the top.
6. Bake for 50–55 min., or until the edges are set but the center still has a slight jiggle. Let cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
7. Top with whipped cream or lemon curd, if desired, just before serving.