Easy Lemon Cream Cheese Pie (Print Version)
# Ingredients:
→ Pie Filling
01 -
1 23 cm (9-inch) ready-made graham cracker pie crust
02 -
450 g cream cheese, softened
03 -
2 large eggs, at room temperature
04 -
150 g granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1 tablespoon fresh lemon zest, divided
→ Sour Cream Topping
07 -
240 ml sour cream
08 -
50 g granulated sugar
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 175°C. Ensure cream cheese is softened and eggs are at room temperature.
02 -
Beat softened cream cheese in a large bowl until smooth. Add eggs, 150 g sugar, 1 teaspoon vanilla, and half of the lemon zest. Beat for 2–3 minutes until creamy.
03 -
Pour the cream cheese mixture into the graham cracker crust and spread evenly.
04 -
Bake for 30–35 minutes until edges are set and the center is slightly jiggly.
05 -
While the pie bakes, mix sour cream, 50 g sugar, 1 teaspoon vanilla, and remaining lemon zest until smooth in a small bowl.
06 -
Remove pie from oven and allow to cool for 5 minutes.
07 -
Increase oven temperature to 232°C.
08 -
Spread the sour cream mixture evenly over the slightly cooled pie.
09 -
Return pie to oven for 5 minutes.
10 -
Allow pie to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
# Notes:
01 -
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
02 -
Chilling overnight develops optimal texture and flavor.