Creamy Lemon Cheesecake (adapted from a recipe by Gordon Ramsay

Just made my first cheesecake, and while I am waiting on it to set, I have tasted the batter and it is creamy, lemony, and not too sweet.


2 bricks of cream cheese (16 ounces) at room temperature

1/3 cup sour cream

1/2 cup heavy cream

2 eggs, beaten

¾ cup sugar (you might want to add a bit more)

Splash of vanilla extract

Juice of 2 ½ lemons


2 cups graham cracker crumbs and ½ butter, melted (it looks a bit loose to me, so might need to adjust, next time I will buy the premade crust)


Mix filling ingredients (cheese, sour and heavy cream, eggs, sugar, vanilla extract, and lemon juice) until creamy. Press graham crumb mixture into the bottom of a spring pan. Pour filling and smooth. Bake at 350 degrees for 40 minutes. Let cake cool in oven for at least one hour then refrigerate overnight. Top with fresh berries, powdered sugar, and/or candied lemon slices. ENJOY!

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