This lemon cheesecake recipe combines the zesty brightness of lemon with the creamy richness of a classic cheesecake. Featuring a buttery graham cracker crust, a silky cream cheese filling infused with fresh lemon juice and zest, and topped with a luscious lemon curd and whipped cream, this dessert is a show-stopping treat for any occasion. Whether you’re looking for a crowd-pleasing dessert for holidays or a refreshing summer indulgence, this easy homemade cheesecake is your go-to recipe. Follow our step-by-step instructions for perfect results, including tips for mastering the water bath method to avoid cracks. Pair this lemon cheesecake with your favorite coffee or tea for a dessert that’s both elegant and satisfying.

Ingredients
For the Crust:
- 1 3/4 cups graham cracker crumbs (from approximately 14 whole crackers)*
- 6 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
For the Cheesecake:
- 2 lbs cream cheese, room temperature (4 packages, 8 ounces each)
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 2 Tbsp sour cream
- 1 Tbsp lemon zest (from 2 lemons)
- 2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
For the Toppings:
- 1/2 cup lemon curd (homemade or store-bought)
- 1 cup heavy whipping cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
Prepare the Crust:
- Preheat your oven to 350°F and position a rack in the center. Lightly grease the bottom of a 9-inch springform pan with butter and line it with a parchment paper circle for easy removal.
- In a medium mixing bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan, slightly extending up the sides. Bake for 8 minutes, then remove and let cool completely on a wire rack.
Prepare the Cheesecake Filling:
- Increase the oven temperature to 450°F. Place two sheets of extra-wide, heavy-duty aluminum foil on your work surface. Center the springform pan on the foil and carefully fold the foil up the sides to create a secure barrier. Ensure the foil has no tears to prevent water from seeping in.
- Using a stand mixer with the paddle attachment (or a hand mixer), beat the cream cheese and granulated sugar on medium-high speed for 5 minutes, scraping down the sides as needed, until the mixture is completely smooth.
- Reduce the speed to medium and add the eggs one at a time, mixing thoroughly after each addition. Scrape down the bowl as necessary.
- Lower the speed to the minimum setting and gently mix in the sour cream, lemon zest, lemon juice, and vanilla extract until just incorporated. Avoid overmixing.
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Bake in a Water Bath:
- Boil a kettle of water. Set the foil-wrapped springform pan inside a deep roasting pan. Pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Carefully transfer the roasting pan to the oven. Bake at 450°F for 15 minutes, then reduce the temperature to 225°F. Without opening the oven door, continue baking for an additional 60-65 minutes, or until the center wobbles slightly when gently shaken.
- Turn off the oven and allow the cheesecake to cool in the water bath for 45 minutes. Remove the pan from the water, discard the foil, and set the cheesecake on a wire rack to cool completely.
- Once the cheesecake is fully cooled, cover it and refrigerate for at least 8 hours or overnight to set.
Top and Serve:
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with an open star tip.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan. Remove the springform ring and transfer the cheesecake to a serving platter, removing the parchment paper if desired.
- Spread the lemon curd evenly over the surface of the cheesecake. Pipe whipped cream around the edges or decorate as desired. Garnish with lemon slices if preferred. Keep refrigerated until ready to serve.
Tips
- Prevent Cracks: Avoid overmixing the batter, and don’t open the oven door during baking to maintain a consistent temperature.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth and creamy texture.
- Foil Alternative: If you’re concerned about water leaking in, consider using a silicone baking pan wrap instead of foil.
Variations and Substitutions
- Crust Options: Swap graham cracker crumbs for crushed digestive biscuits, vanilla wafers, or ginger snaps for a different flavor.
- Citrus Twist: Replace lemon juice and zest with lime or orange for a refreshing variation.
- Dairy-Free: Use vegan cream cheese and coconut cream for a dairy-free version.
FAQs
Q: Can I freeze this cheesecake?
A: Yes! Wrap the cooled cheesecake (without toppings) tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Q: What’s the best way to slice cheesecake?
A: Use a sharp knife dipped in hot water and wiped dry between each cut for clean slices.
Serving Suggestions
- Serve slices with fresh berries, mint leaves, or a drizzle of berry coulis.
- Pair with a hot cup of coffee or a refreshing glass of iced tea for a delightful treat.
Why You’ll Love This Recipe
- Classic Elegance: A timeless dessert that’s perfect for any occasion.
- Bright and Creamy: The zesty lemon flavor pairs beautifully with the rich, creamy texture.
- Customizable: Easy to adapt with different toppings or crust options to suit your taste.
Lemon Cheesecake Recipe
12
servings30
minutes1
hour15
minutesIngredients
For the Crust:
1 3/4 cups graham cracker crumbs (from approximately 14 whole crackers)*
6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar
For the Cheesecake:
2 lbs cream cheese, room temperature (4 packages, 8 ounces each)
1 cup granulated sugar
5 large eggs, room temperature
2 Tbsp sour cream
1 Tbsp lemon zest (from 2 lemons)
2 Tbsp lemon juice
1/2 Tbsp vanilla extract
For the Toppings:
1/2 cup lemon curd (homemade or store-bought)
1 cup heavy whipping cream
3 Tbsp powdered sugar
1/2 tsp vanilla extract
Directions
- Prepare the Crust:
- Preheat your oven to 350°F and position a rack in the center. Lightly grease the bottom of a 9-inch springform pan with butter and line it with a parchment paper circle for easy removal.
- In a medium mixing bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan, slightly extending up the sides. Bake for 8 minutes, then remove and let cool completely on a wire rack.
- Prepare the Cheesecake Filling:
- Increase the oven temperature to 450°F. Place two sheets of extra-wide, heavy-duty aluminum foil on your work surface. Center the springform pan on the foil and carefully fold the foil up the sides to create a secure barrier. Ensure the foil has no tears to prevent water from seeping in.
- Using a stand mixer with the paddle attachment (or a hand mixer), beat the cream cheese and granulated sugar on medium-high speed for 5 minutes, scraping down the sides as needed, until the mixture is completely smooth.
- Reduce the speed to medium and add the eggs one at a time, mixing thoroughly after each addition. Scrape down the bowl as necessary.
- Lower the speed to the minimum setting and gently mix in the sour cream, lemon zest, lemon juice, and vanilla extract until just incorporated. Avoid overmixing.
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Bake in a Water Bath:
- Boil a kettle of water. Set the foil-wrapped springform pan inside a deep roasting pan. Pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Carefully transfer the roasting pan to the oven. Bake at 450°F for 15 minutes, then reduce the temperature to 225°F. Without opening the oven door, continue baking for an additional 60-65 minutes, or until the center wobbles slightly when gently shaken.
- Turn off the oven and allow the cheesecake to cool in the water bath for 45 minutes. Remove the pan from the water, discard the foil, and set the cheesecake on a wire rack to cool completely.
- Once the cheesecake is fully cooled, cover it and refrigerate for at least 8 hours or overnight to set.
- Top and Serve:
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with an open star tip.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan. Remove the springform ring and transfer the cheesecake to a serving platter, removing the parchment paper if desired.
- Spread the lemon curd evenly over the surface of the cheesecake. Pipe whipped cream around the edges or decorate as desired. Garnish with lemon slices if preferred. Keep refrigerated until ready to serve.
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