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Lemon Cheesecake is the bright, creamy, tangy dessert I pull out when I really want to impress, and I made my first one for Easter brunch one sunny spring morning when the whole family was over. A buttery graham crust, a smooth lemon scented filling, and a glossy lemon curd top make every slice taste like sunshine. The water bath keeps it silky and crack free. If you love that bright lemon flavor, our best lemon bars are another must bake.
One creamy, citrusy bite under that glossy lemon curd and this Lemon Cheesecake will earn a permanent spot in your dessert rotation.
Lemon Cheesecake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 2 hours 30 minutes
- ⏳ Total Time: 10 hours 45 minutes
- 🍽️ Serving: 10 servings
- ⚡ Calories: 741kcal
- 🌶️ Flavor Profile: Bright, creamy, and tangy with rich lemon and a buttery crust
- ✋ Difficulty: Easy to moderate, a water bath keeps it crack free like our mini cheesecakes
Quick Answer
To make Lemon Cheesecake, press a graham cracker crust into a springform pan, then beat cream cheese with sugar until smooth and mix in eggs, sour cream, vanilla, lemon juice, and lemon zest. Pour the filling over the crust, bake in a water bath at 300 degrees for 90 minutes, then leave it in the turned off oven for another hour. Chill at least 8 hours, then top with lemon curd and serve.
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Why This Recipe Works
Click to see the technique science
- A water bath prevents cracks. Baking the cheesecake in a roasting pan of hot water keeps the heat gentle and even, so the top stays smooth and crack free.
- Room temperature cream cheese blends smooth. Softened cream cheese beats up lump free, giving the Lemon Cheesecake its signature silky texture.
- Lemon juice and zest layer the citrus. Fresh juice brings tang while the zest adds fragrant lemon oils, so the flavor is bright but never artificial.
- A slow oven cool sets the center. Turning off the oven and letting it sit lets the cheesecake finish setting gradually, avoiding a sudden temperature drop that causes cracks.
- An overnight chill firms it up. At least 8 hours in the fridge lets the filling set fully so you get clean, beautiful slices.
- Lemon curd doubles the lemon. A glossy layer of lemon curd on top adds even more bright citrus flavor and a gorgeous finish.
Why You’ll Love This Recipe
- Bright and creamy. Tangy lemon balances the rich cream cheese for a dessert that never feels heavy.
- Make ahead friendly. It needs to chill overnight, so it is the perfect stress free dessert to prep the day before.
- Showstopping but doable. The water bath and step photos make it foolproof, just like our lemon blueberry cheesecake bars.
Key Ingredients
This Lemon Cheesecake comes together from classic cheesecake staples plus plenty of fresh lemon. Here are the key players.
- Cream cheese: Four blocks of full fat cream cheese, softened to room temperature, give the cheesecake its rich, smooth body.
- Graham cracker crumbs and butter: Mixed with a little sugar, they press into a buttery crust that holds every slice together.
- Fresh lemon juice and zest: The heart of the flavor, bringing bright, tangy citrus throughout the filling.
- Lemon curd: A glossy layer spread on top adds even more lemon, the same sunny flavor in our lemon blueberry trifle.
- Sour cream and eggs: Sour cream adds tang and creaminess while eggs give the cheesecake structure and a custardy set.
See recipe card for exact quantities.
Variations and Substitutions
This Lemon Cheesecake is easy to make your own. Try these ideas.
- Berry topping: Swap or layer the lemon curd with fresh blueberries or a raspberry sauce.
- Lemon graham crust: Add a little lemon zest to the crust for extra citrus.
- Mini cheesecakes: Bake the filling in a muffin tin for individual portions, reducing the bake time.
- Gingersnap crust: Use gingersnap crumbs instead of graham for a spiced base.
- Limoncello: Add a splash of limoncello to the filling for a grown up twist.
- Skip the oven: Short on time? Try our no bake cheesecake with blueberries instead.
How to Make Lemon Cheesecake
- Stir together the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom and up the sides of a 9 inch springform pan, then chill while you make the filling.
- Beat the softened cream cheese until smooth, then slowly add the sugar and beat in the eggs one at a time.
- Mix in the sour cream, vanilla, lemon juice, and lemon zest until just combined.
- Wrap the pan in foil, pour in the filling, set it in a roasting pan of hot water, and bake at 300 degrees for 90 minutes, then leave it in the turned off oven for 1 hour.
- Cool to room temperature, chill at least 8 hours, then spread lemon curd over the top, garnish with whipped cream, and serve.
Recipe Tips & Tricks
- Use room temperature ingredients. Softened cream cheese, eggs, and sour cream blend smooth and lump free.
- Do not overmix after the eggs. Too much air can cause the cheesecake to puff and crack.
- Double wrap the pan. Heavy duty foil keeps water from seeping into the springform during the water bath.
- Do not skip the slow cool. Leaving it in the turned off oven prevents sudden temperature changes that crack the top.
- Chill overnight. A full 8 hours or overnight gives you the cleanest slices and best texture.
- Warm the curd to spread. Microwave the lemon curd in 20 second bursts until spreadable, then smooth it over the top.
Serving Ideas and Suggestions
Lemon Cheesecake is a showstopper all on its own, finished with whipped cream and a few lemon slices. For a citrus dessert table, serve it next to our best lemon bars and a slice of lemon cake.
It is perfect for spring holidays and showers. Pair it with our lemon blueberry trifle and a tray of mini cheesecakes for a dessert spread everyone will love.
Top individual slices with fresh berries, a drizzle of raspberry sauce, or extra lemon curd. A cup of coffee or tea is the perfect partner to all that bright, creamy lemon.
Lemon Cheesecake FAQs
A water bath keeps the oven heat gentle and humid, which helps Lemon Cheesecake bake evenly and stay smooth and crack free. Wrap the springform pan in heavy duty foil so no water seeps in.
Lemon Cheesecake is done when the edges are set but the center is still slightly jiggly. It firms up as it cools and chills, so do not overbake or it can crack and dry out.
Yes, and you should. Lemon Cheesecake needs to chill at least 8 hours or overnight, so it is the ideal make ahead dessert. Add the lemon curd topping just before serving.
Store Lemon Cheesecake covered in the refrigerator for up to 5 days. The flavor and texture stay great, making leftovers a treat all week.
Yes. Freeze the Lemon Cheesecake without the curd topping, wrapped well, for up to 2 months. Thaw it overnight in the fridge, then add the lemon curd before serving.
Cracks usually come from overbaking, overmixing after adding the eggs, or cooling too quickly. The water bath and slow oven cool in this Lemon Cheesecake recipe are designed to prevent them, and a lemon curd topping hides any small cracks.
Craving more citrus desserts? Try our no bake cheesecake with blueberries next.
Lemon Cheesecake
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake:
- 32 ounces 4 8 ounce pkgs cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 tablespoons lemon juice fresh squeezed
- 1 tablespoon lemon zest
- 10 ounces lemon curd
- Whipped cream for serving
Instructions
- Preheat the oven to 325°F. In a medium-sized bowl, stir together the graham cracker crumbs, sugar, and melted butter until combined.2 cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter
- Press into the bottom and up the sides of a 9-inch springform pan. Set in the refrigerator while making the filling.
- In the body of a stand mixer with the paddle attachment, beat the cream cheese until it is smooth with no lumps. Slowly add in the sugar, scrape down the sides.32 ounces 4 8 ounce pkgs cream cheese, softened, 1 cup granulated sugar
- Add the eggs one at a time, stirring the first one in completely before adding the next.4 large eggs
- Add the sour cream, vanilla, lemon juice, and lemon zest, stir to combine. Scrape down the sides, and mix for 5 more seconds.1 cup sour cream, 2 teaspoons vanilla extract, 4 tablespoons lemon juice, 1 tablespoon lemon zest
- Wrap your pan with heavy duty foil. Pour the filling into the prepared crust and smooth out the top.
- Place the cheesecake in a large roasting pan. Fill the roasting pan with hot water from the tap halfway up the sides of the cheesecake pan.
- Reduce the oven temperature to 300°F. Place the cheesecake in the roasting pan into the oven and bake for 1 hour and 30 minutes. Turn off the heat and leave the cheesecake in the oven for an additional 1 hour until the center is set. It will still be very slightly jiggly right in the center, that’s perfect.
- Take the cheesecake out of the oven and out of the roasting pan. Let cool on the counter to room temperature. Cover with plastic wrap and place it in the fridge for at least 8 hours, or overnight is best.
- Remove the outer ring of the springform pan. Smooth lemon curd over the top of the cheesecake. You may need to microwave the curd until it is spreadable, do this in 20 second intervals, stirring in between.10 ounces lemon curd
- Garnish with whipped cream and serve.Whipped cream
Notes
- I highly suggest a water bath, this needs moisture in the oven to keep it from cracking.
- Make sure that this is fully cooled on the counter before placing in the refrigeration, this will help with cracks and condensation.
- This can be frozen, see my tips above.
- You can use bottled lemon juice in a pinch.
- Do not forget to turn your oven temperature down before placing your cheesecake in the oven.
- Make sure you wrap your cheesecake in foil, especially during a water bath so no water seeps in or cheesecake seeps out.
Nutrition
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Sorry it’s 1 cup, I updated the recipe
Sour Cream is listed in your directions, but not in the list of ingredients. How much sour cream should be used? Thanks.