This homemade Lemon Cheesecake is citrusy and bright, combining the creaminess of New York Cheesecake with vibrant lemon flavor. The rich and smooth filling is balanced by a hint of lemon zest topped with a golden crown of lemon curd and whipped cream.
Watch the video tutorial and see how easy it is to make this Lemon Cheesecake.
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We have always loved experimenting with cheesecake flavors, from Strawberry Cheesecake to Pumpkin Cheesecake. This Lemon Cheesecake is really a cross between a classic New York Cheesecake and Lemon Bars – it’s a must-try!
Lemon Cheesecake Recipe
I brought this lemon cheesecake to our Easter dinner and it was such a hit! Everyone loved it – the contrast of sweet and tangy is irresistibly good, especially with that golden layer of Lemon Curd. With lightly sweetened whipped cream elegantly piped around the edges and a buttery crust, this dessert was a crowd-pleaser.
Decorating this dessert is incredibly easy – simply spread lemon curd over the top and add dollops of whipped cream and it will look professionally made. This homemade treat has an airiness to it that store-bought cheesecakes simply cannot duplicate.
Lemon Cheesecake with Lemon Curd Video
Watch as Natasha makes Lemon Cheesecake, guiding you through each step to ensure your dessert is irresistibly delicious. We can’t wait for you to try this recipe and fall in love with it just as much as we have!
Ingredients
For this lemon cheesecake with lemon curd recipe, you’ll need to prepare three key components: crust, filling, and toppings, but the ingredients are simple.
- Graham Cracker Crust – all you need are graham cracker crumbs, melted butter, and a bit of sugar to make a cheesecake crust.
- Cream Cheese – delivers the creamy classic taste of cheesecake
- Granulated Sugar – adds just the right amount of sweetness to the mixture
- Eggs – help to create a smooth and creamy texture, while providing a subtle lift during baking, which helps to create a lighter, more delicate cheesecake
- Sour Cream – creates a more dense and smooth cheesecake
- Lemon – you’ll need the lemon zest and the juice which provides a burst of citrus flavor
- Vanilla Extract – be sure to use real vanilla extract
- Lemon Curd – a bright custard-like topping with a tangy citrus flavor enhances the cheesecake’s overall taste and appearance. Homemade is best but storebought works in a pinch.
- Heavy Whipping Cream – combined with sugar and vanilla creates a light and airy garnish with a touch of sweetness and a delicate texture to contrast with the dense cheesecake
Variations
- Crust Options: We used a classic graham cracker crust, but you can change the flavor by using an almond crust, or any crisp cookie such as chocolate Oreo cookies (cream removed), Vanilla Wafers, or Biscoff shortbread cookies.
- Toppings: Instead of garnishing with lemon slices, consider fresh berries (blueberries, raspberries, strawberries, blackberries) or slices of lime or lime zest for a lemon-lime cheesecake
How to Make a Cheesecake Crust
- Combine graham cracker crumbs, melted butter, and sugar in a bowl and stir until moistened.
- Press the crumbs into a 9-inch springform pan lined with parchment, going slightly up the sides. Using a spoon or the bottom of a measuring cup, press the crumbs into the pan.
- Bake for 8 minutes at 350°F and then cool to room temperature.
- Wrap your pan with foil – Increase oven temperature to 450°F. Place 2 sheets of extra-wide heavy-duty foil on the counter. Set your springform pan in the center and fold the foil up the sides of the pan, ensuring there are no rips. Fan the foil out at the top to keep the rim clear for rising.
How to Make Lemon Cheesecake
- Mix cream cheese and sugar – In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat cream cheese and sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl as needed.
- Add eggs – Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition. Scrape down the bowl with a spatula as needed.
- Reduce the speed to low and add sour cream, lemon zest, lemon juice, and vanilla. Mix on low speed just until incorporated, scraping down the bowl as needed. Pour cheesecake batter over the cooled crust.
- Boil a pot of water and set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about 1 inch up the sides of the springform pan. Carefully transfer the cheesecake to the center oven rack and bake at 450°F for 15 minutes then reduce heat to 225°F without opening the door and bake another 60-65 minutes or until the center of the cheesecake barely wobbles when you jolt the pan.
- Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then discard the foil and set the springform pan on a wire rack to cool completely. Once fully cooled, cover the springform pan and chill in the refrigerator for at least 8 hours or overnight to fully set before serving.
How to Prevent Cracks in a Cheesecake
Baking with the water bath method is the secret to achieving a perfectly risen cheesecake with a smooth, level top. The water helps maintain a consistent temperature and adds moisture to prevent cracks. Wrapping the springform pan in foil creates a barrier that keeps water from seeping into your cheesecake, ensuring the crust stays dry and intact.
How to Top and Serve Lemon Cheesecake
- Release the Cake from the Pan: Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and carefully transfer the cheesecake to a cake platter.
- How to Make Whipped Cream: In a large mixing bowl, beat together heavy cream, sugar, and vanilla extract on medium/high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip and set aside (or refrigerate the piping bag if not using right away.
- Spread Lemon Curd over the surface. Pipe a generous amount of whipped cream around the edge of the cake or decorate it to your liking. Garnish with thin lemon slices. Refrigerate until ready to serve.
Can I Make Cheesecake Without a Water Bath?
While a water bath is the best way to ensure your cheesecake doesn’t crack, you can bake this lemon cheesecake without one. Follow the baking instructions from our Blueberry Cheesecake recipe for our tried-and-true method for a perfect cheesecake without a water bath
What is the Best Way to Slice a Cheesecake?
Before slicing into your cheesecake, soak the knife in a tall glass of hot water to heat it. Wipe your knife with a paper towel between slices. Using a warm, clean knife will ensure perfect lines with each cut.
Make-Ahead
- To Refrigerate: Store in the refrigerator for up to 3-4 days. For the best presentation, I don’t recommend adding the toppings until you are ready to serve. However, leftovers will refrigerate well even with the toppings.
- Freezing: After the cake chills in the refrigerator overnight, wrap it in plastic wrap with a layer of heavy-duty aluminum foil and store it in the freezer for 2-3 months.
- To Thaw: Remove the foil but keep the plastic wrap on while it thaws. Set it on a serving plate and refrigerate overnight. Add toppings and serve.
Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this bright and citrusy Lemon Cheesecake twist on a classic dessert is sure to be a showstopper.
More Refreshing Lemon Recipes
Love Lemon? If you have plenty of lemons and want ideas for using up lemons, you’ll love these Lemon Recipes:
- Lemon Ricotta Pancakes
- Homemade Lemonade
- Canning Lemons
- Lemon Blueberry Cake
- Blackberry Lemon Cake Roll
- Strawberry Lemonade
- Lemon Blueberry Muffins
- Lemon Posset (3 Ingredients)
Lemon Cheesecake Recipe
Ingredients
For the Crust:
- 1 ¾ cups graham cracker crumbs, from 14 whole crackers*
- 6 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
For the Cheesecake:
- 2 lb 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
- ½ Tbsp vanilla extract
For the Toppings:
- ½ cup Lemon Curd, homemade or storebought
- 1 cup heavy whipping cream
- 3 Tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F with a rack in the center. Dot the bottom of a 9-inch springform pan with butter and line it with a circle of parchment for an easier release.
- In a medium bowl, combine graham cracker crumbs with sugar then stir in melted butter. Mix until moistened. Press crumbs into your prepared pan, going slightly up the sides. Bake for 8 minutes then transfer to a rack to cool to room temperature.
- Increase the oven to 450°F. Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and gently fold the foil up the sides of the pan ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising and to keep water splashes out.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat cream cheese and 1 cup sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl a couple of times.
- Reduce speed to medium and add eggs, one at a time, allowing them to incorporate between each addition. Scrape down the bowl with a spatula as needed.
- Reduce speed to low and add sour cream, lemon zest, lemon juice, and vanilla. Mix on low speed just until incorporated, scraping down the bowl as needed. Pour batter over the cooled crust.
How to Bake Cheesecake in a Water Bath
- Boil a kettle of water (boil more than you think you'll need). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about 1 inch up the sides of the springform pan.*
- Carefully transfer the cheesecake to the center rack of the oven and bake at 450°F for 15 minutes then reduce heat to 225°F and, without opening the door, bake an additional 60-65 minutes or until the center of the cheesecake wobbles slightly when you jolt the pan.
- Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then discard the foil and set the springform pan on a wire rack to cool completely. Once fully cooled, cover the springform pan and chill in the refrigerator for at least 8 hours or overnight to fully set before serving.
To Top and Serve
- In a large mixing bowl, beat together heavy cream, powdered sugar, and vanilla extract on medium/high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip and set aside (or refrigerate if not using right away).
- Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and transfer the cake to a cake platter (you can slide off the parchment paper if desired).
- Spread 1/2 cup of lemon curd over the surface of the cheesecake. Pipe a generous amount of whipped cream around the edge of the cake or design however you prefer. Garnish with small slices of fresh lemon if desired. Refrigerate until ready to serve.
Notes
- Graham Crackers: You can crush these in a food processor or put them in a large zip bag and crush them with a rolling pin.
- Roasting Pan: If your roasting pan is unstable or not designed to carry hot water safely, it’s best to pour the hot water into the pan after it’s placed on the oven rack. I recommend using a kettle for this step to avoid splashing hot water on yourself or the hot oven door.
- Baking Times: For the best results, always fully preheat your oven and bake in a conventional oven (not convection). We highly recommend using an in-oven thermometer to ensure accurate temperature.
Nutrition Per Serving
Filed Under
I made this for a dinner party last night. It was such a hit (even with a 2 year old)!
yum. Thanks so much for this. I put a raspberry topping on mine but plan to try your lemon curd recipe next time.
You’re very welcome. So glad you enjoyed it. Sounds great with raspberry.
Hello
What is your thought about increasing the amount of lemon juice to 1/2 cup to give the cheesecake a more lemony taste?
Hi Paul! If you add more, it might affect the texture. A slight increase to approximately around 3–4 tbsp, can give you a brighter lemon flavor without risking texture issues. Let us know how it turns out if you give it a try!
OHHHH my goodness I was measuring the outside all along 🤣 Thank you so much Mrs. Natasha, I can’t wait to make this recipe now! Wish me luck 🤞🤪🥰
You’re welcome, Jacinta!
Hi Mrs. Natasha! I’m planning to make this cheesecake tomorrow for my mom’s birthday, and I was wondering if it would be okay to use a 9-and-a-half-inch springform pan? Will I need to tweak anything in the recipe? Thank you and God bless! ❤
HI Jacinta, I haven’t seen a springform pan with that kind of measurement. Are you measuring between the walls or outside the walls? Make sure you’re measuring form the inside edge to the other inside edge. It shouldn’t make much of a difference with a 9.5″ springform pan. I would follow the same directions.
OHHHH my goodness I was measuring the outside all along 🤣 Thank you so much Mrs. Natasha, I can’t wait to make this recipe now! Wish me luck 🤞🤪🥰
Ihave made several of your regualr cheesecakes and they’re great. This one taste great, however the center does not seem fully cooked. It’s not bad, but not quite there. Next time should I leave it at 450 longer or 225? Any insight would be appreciated.
Hi Kerry, depending on your oven it sounds like it may be running cooler and it may need more time to bake.
Not five minutes ago, I commented on the recipe for New York cheesecake about using your lemon curd recipe as a topping, and POOF!—here it is!
This is my go-to recipe! I’ve used a different crust, and I’ve also substituted the lemon juice with half lime and half lemon juice for a key lime taste. My family and I absolutely rave about how perfect this is💕
Hi! I made this last year and it was divine! So creamy smooth and delicious! I would like to make it again for a bigger crowd, and was thinking to use a sheet pan for bars. Do you think that it would turn out, would I still need a water bath for it?
Hi there! I think it could work. A water bath is what gives it that creamy and smooth texture and helps it bake more evenly.
Always comes so perfect! No cracks or anything! I also followed how you prep the lemon curd! I used a custard filling for the piping and it is so good! Husband loves it so much! 😍
I’m happy to hear that it was a huge success!
Hi Mrs. Natasha! I have a quick question, how many quarts is your stand mixer? I’m planning to buy one and I want the same one you have haha. Also, I love all your recipes and your cookbook! Have a blessed day and thank you!😊❤
Hi Jacinta! It’s a 7qt bowl. You can find it linked in my Amazon shop here .
Ok, thank you so much! I think they have that same size at Costco! have a great day!😊💗
You too Jacinta! Happy Thanksgiving!
Do I need to use a water bath ? I don’t have another pan to put it in with water ? Also if not what temperature do I bake it on ? 😁
Hi Kim! See the section above, “Can I Make Cheesecake Without a Water Bath?”
Natasha, thank you for sharing this cheesecake, I made this for Easter and it turned out amazing. Delicious! I do make a lot of cheesecake cakes and found this one to be the best, especially the process of the cake not cracking.
Hi Denise! That’s wonderful. I’m glad you enjoyed the recipe!
This cheesecake turned out not only delicious but beautiful for our Easter dessert! Thank you!
Did anyone else have to bake this cheesecake for waaaay longer than was specified? I followed the directions to a “T” but ended up baking it for almost 2 hrs after the initial 15 min at 450.
Hi Julie, what was your indicator to bake longer? Unless the over temperature is off, using regular bake mode it should not take longer.