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Creamy, light, and delicious this Lemon Cheesecake is baked up to perfection and covered with lemon curd and whipped cream. A true lemon lovers dream.
Cheesecake is a serious weakness of mine, and so is lemon. So when you combine the two in this lemon cheesecake, you literally have love for each and every bite.
Lemon desserts are something that I cannot refuse no matter how hard it is, but when you combine lemon with my other love of cheesecake, you have yourself a pair that is just a match that is made to be together.
I know I may be biased, but this is a seriously delicious recipe. I swear it’s the perfect dessert for any occasion. The best way to enjoy an evening!
A lot of people think that cheesecakes are hard, but please do not think that! They are really easy, you just need to know the best method to make them, and I will show you that below.
I’ve got the perfect cheesecake recipe broken down into simple steps that any kitchen newcomer could put together. And it’s better that anything you’ll find at the grocery store.
This Lemon Cheesecake will become one of your new favorite spring and summer recipes that you will want to bring to any and all gatherings that you have.
Some of my other favorite cheesecake recipes that we have on our site include: No Bake Cheesecake, Strawberry Shortcake Cheesecake Cake and Vanilla Bean Cheesecake with Fresh Strawberry Sauce.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE LEMON CHEESECAKE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO USE A WATER BATH?
- CAN I MAKE HOMEMADE LEMON CURD?
- DO I HAVE TO USE FRESH SQUEEZED LEMON JUICE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Lemon Cheesecake
WHY THIS RECIPE WORKS:
- With minimal and easy-to-find ingredients, this recipe is easy to put together.
- This best lemon cheesecake serves a crowd, so great for all gatherings.
- The lemon and cheesecake flavors together make an amazing pairing.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Lemon juice
- Lemon zest
- Lemon curd
- Whipped cream, for serving
HOW TO MAKE LEMON CHEESECAKE:
- Preheat the oven to 325°F. In a medium-sized bowl, stir together the graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom and up the sides of a 9-inch springform pan. Set in the refrigerator while making the filling.
- In the bowl 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.
- Add the eggs one at a time, stirring the first one in completely before adding the next. Add the vanilla, lemon juice, and lemon zest and sour cream, stir to combine. Scrape down the sides, and mix for 5 more seconds.
- 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 cheesecake 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.
- Garnish with whipped cream and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE A WATER BATH?
We love using a water bath for this and most of our cheesecake recipes.
It helps let moisture into the oven which helps prevent cracks in the cheesecake top.
If you do not have a pan big enough to place your springform pan into then you can place a pan of water underneath your cheesecake.
CAN I MAKE HOMEMADE LEMON CURD?
Absolutely, we use store-bought lemon curd for this recipe but if you have a homemade recipe that you absolutely love then by all means use it for this recipe!
DO I HAVE TO USE FRESH SQUEEZED LEMON JUICE?
Since this recipe calls for lemon zest, you will have a lemon where the juice you can use from.
If you plan on leaving out the lemon zest, you can use bottled lemon juice.
Now this will not taste the same and not using the lemon zest will take away a little of the internal lemon flavor but you should be fine.
ANY ADDITIONS?
Though this may be the best cheesecake ever, you can certainly experiment with it.
The end result could be even better!
- Vanilla Wafers: Crushed and sprinkled on top for an extra crunch.
- Lemon Extract: Add a few drops to intensify the lemon flavor.
- Fresh Lemon Slices: Decorate the top for a beautiful presentation.
- Lemon Zest: Sprinkle on top for a burst of citrus.
- White Chocolate Chips: Mix into the batter for a sweet surprise.
- Blueberries: Scatter on top for a fruity touch.
- Raspberry Sauce: Drizzle over each slice before serving.
- Candied Lemon Peel: Garnish for added texture and flavor.
- Whipped Cream: Pipe around the edges for a classic finish.
ANY SUBSTITUTIONS?
You’ll love the creamy texture of this cheesecake.
You’ll get a five star rating from any crowd! Even if they’re not a lemon lover like me.
- Vanilla Wafers: Use instead of graham crackers for the crust.
- Bottled Lemon Juice: In place of fresh lemon juice if in a pinch.
- Greek Yogurt: Substitute for sour cream for a tangier flavor.
- Coconut Sugar: Use instead of granulated sugar for a different sweetness profile.
- Almond Flour: For a gluten-free crust option.
HOW TO STORE:
This lemon cheesecake recipe can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days.
You can also freeze this cheesecake, this is best done before you place the lemon curd or toppings on it.
To freeze, wrap your cheesecake in plastic wrap and then saran wrap.
Place your cheesecake in the freezer and it will keep for up to 3-4 months.
Defrost in the refrigerator overnight, then spread with lemon curd and garnish.
DANA’S TIPS AND TRICKS:
- For best results, 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 it 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.
Lemon and cheesecake lover?
You have the perfect spring and summer dessert in this Lemon Cheesecake that you need to make ASAP!
If you like this recipe, you might also like:
If you’ve tried this LEMON CHEESECAKE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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.