If you’re a dessert lover like me, you know that cheesecake is in a league of its own. Today, I’m sharing my favorite cheesecake recipe, a creamy, dreamy dessert that’s perfect for birthdays, holidays, or simply treating yourself. With a buttery walnut-graham crust, lemon-infused cream cheese filling, and a light, foamy sour cream topping, this cheesecake is both rich and refreshing.
Why This Is My Favorite Cheesecake
Cheesecake comes in many varieties, but what makes this recipe my absolute favorite is the balance of flavors and textures:
- Crunchy, nutty crust: Graham crackers and finely ground walnuts give a satisfying base.
- Creamy, fluffy filling: A touch of lemon juice and zest makes it bright and flavorful.
- Light sour cream topping: Adds a silky finish without being too sweet.
This combination creates a dessert that’s indulgent yet perfectly balanced.
Ingredients You’ll Need
Crust:
- 2 cups graham cracker crumbs
- ½ cup finely ground walnuts
- 4 tablespoons sugar
- 1½ teaspoons grated lemon rind
- ¾ cup melted butter
Filling:
- 3 (8-ounce) packages cream cheese
- 1 cup sugar
- 1½ teaspoons vanilla
- 4 teaspoons lemon juice
- 2 teaspoons grated lemon rind
- 4 eggs
Topping:
- 1 pint ice-cold sour cream
- ½ cup sugar
- 1 teaspoon vanilla
Step-by-Step Instructions
Make the Crust
- Preheat oven to 350°F (175°C).
- Mix all crust ingredients with a fork until combined.
- Press into the bottom and partway up the sides of a springform pan.
- Bake for 10 minutes, then set aside.
Prepare the Filling
- Reduce oven to 300°F (150°C).
- Beat cream cheese until smooth, gradually adding sugar.
- Add vanilla, lemon juice, and lemon zest.
- Mix in eggs one at a time, then beat on medium speed for 10 minutes.
- Pour into the crust and bake for 1½ hours, until set.
Add the Topping
- Whip sour cream, sugar, and vanilla on high speed for 10 minutes.
- Spread over the baked cheesecake.
- Bake at 250°F (120°C) for 10 minutes.
- Let cool in oven for 1–2 hours, then chill before serving.
Tips for the Perfect Cheesecake
- Use room-temperature cream cheese to avoid lumps.
- Don’t overbake—cheesecake should be slightly jiggly in the center.
- Chill thoroughly; it enhances the flavor and texture.
Frequently Asked Questions About My Favorite Cheesecake
1. Can I make this cheesecake ahead of time?
Yes! Cheesecake actually tastes better when chilled. You can make it a day or two in advance, and store it in the refrigerator, tightly covered, until ready to serve.
2. Can I use a different type of crust?
Absolutely. While the recipe calls for a graham cracker and walnut crust, you can substitute with a plain graham cracker crust, digestive biscuits, or even chocolate cookie crumbs for a twist.
3. How do I prevent cracks in my cheesecake?
- Use room-temperature cream cheese and mix thoroughly.
- Don’t overbake—cheesecake should still jiggle slightly in the center when done.
- Allow it to cool gradually in the oven before chilling.
4. Can I make it without nuts?
Yes! Simply omit the walnuts and increase the graham cracker crumbs slightly. The crust will still be delicious and hold together well.
5. Can I freeze this cheesecake?
You can freeze cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
6. Can I add other flavors?
Definitely! While this version is lemon-flavored, you can add:
- Blueberries or strawberries for a fruity twist
- Chocolate chips or cocoa powder for a chocolate version
- Caramel or raspberry sauce as a topping
7. What pan should I use?
A 9-inch or 10-inch springform pan works best. It allows you to remove the cheesecake cleanly without damaging the sides.
8. How long will the cheesecake stay fresh?
Refrigerated, it will stay fresh for up to 5 days. Always cover it tightly to prevent it from drying out or absorbing other odors.
More delicious desserts
- My Favorite Oreo Cookie Cheesecake
- Easy Sweet Potato Tartlets with Pecan Topping
- Italian Almond Cake
Final Thoughts
This cheesecake has been my go-to dessert for years because it’s simple to make, beautifully balanced, and always a crowd-pleaser. Whether you’re a beginner baker or a dessert connoisseur, this recipe is sure to become your favorite cheesecake too!
Enjoy!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup finely ground walnuts
- 4 tablespoons sugar
- 1-1/2 teaspoons grated lemon rind
- 3/4 cup melted butter
Filling:
- 3- 8 ounce packages cream cheese
- 1 cup sugar
- 1-1/2 teaspoons vanilla
- 4 teaspoons lemon juice
- 2 teaspoons grated lemon rind
- 4 eggs
Topping:
- 1 pint of ice cold sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla
Instructions
- Crust- combine all ingredients with a fork, then line the bottom and part way up the side of spring-form pan with crumb mixture. Bake in 350 degree oven for 10 minutes.
- Filling- beat cream cheese on medium speed until creamy, gradually adding sugar. Then add vanilla, lemon juice and lemon rind and blend well. Slowly add eggs one at a time, mixing well after each addition. Beat at medium speed 10 minutes (no less) until fluffy. Pour filling into crust lined pan and bake at 300 degrees for 1-1/2 hours. Check occasionally during the last half hour to see if it is set and no longer runny. when it it no longer runny is done. Leave oven door open while making the topping.
- Topping- combine sour cream, sugar and vanilla, whip for 10 minutes at high speed, until foamy. Put on top of baked cheesecake and bake at 250 degrees for ten minutes. Turn off oven and let cake sit in the oven with the door open for 1 to 2 hours. Chills thoroughly before serving.
4 Comments
indianeskitchen
October 15, 2018 at 9:14 pmOh my word that sounds good!
angela@mealstreetkitchen
October 16, 2018 at 9:34 amThank you! It’s my favorite! Lol!
PJ Thompson
April 28, 2017 at 3:15 pmHow great to see this! I am so happy to see that someone else enjoys what I think of as a two layer cheesecake. They seem rare to find. The crust sounds most interesting and I will have to give it a try. Cheesecakes are such a personal thing!
angela @mealstreetkitchen
April 28, 2017 at 3:21 pmI think you will really enjoy it. I have served it at many gatherings and it always receives rave reviews. Cheers!