This homemade Lemon Cheesecake is citrusy and bright, combining the creaminess of a classic New York Cheesecake with bright lemon flavor. Everything about this is good, from the graham cracker crust to the rich and smooth filling. The tangy layer of lemon curd and whipped cream makes this memorable. Watch my video tutorial and see how easy it is to make this Lemon Cheesecake.
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Helpful Reader Review
“I think this is the best cheesecake I ever made!!! It was light and fluffy with just enough lemon tang. Delicious!!!” – Betty ★★★★★
Lemon Cheesecake 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!
Lemon Cheesecake Recipe
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!
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.
Lemon Cheesecake 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. You can change the flavor by using Vanilla Wafers or Biscoff cookies.
- Cheesecake Base – Combining cream cheese, sugar, eggs, sour cream, and vanilla extract creates the classic creamy taste and texture of cheesecake. Eggs give the cheesecake a subtle lift.
- Lemon – you’ll need the lemon zest and the juice, which provides a burst of citrus flavor
- Homemade Lemon Curd – a bright custard-like topping with a tangy citrus flavor enhances the cheesecake’s overall taste and appearance. You can use storebought curd as well.
- 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
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 the bottom of a 9-inch springform pan lined with parchment, and slightly up the sides.
- 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, beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl.
- Add eggs – Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition. Scrape down the bowl.
- 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 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 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 the baked cheesecake 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
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.
- 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. 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 individual slices with each cut.
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.
Lemon Cheesecake
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.
- Make-Ahead and Storage:
- 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.
Nutrition Per Serving
Filed Under
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)
Smoothest and creamiest cheesecake I’ve ever tasted. I get tons of compliments and requests to make this. Lemon is my favorite and this is absolutely delicious! Family favorite!
So happy to hear that, Renee!
The top of my cake is brown. Why is this?
Hi Gloria! A few reasons could be- if your oven temperature is too high, if it’s over baked, or the position in the oven (if it’s too close to the top heating element).
I want to try this recipe. Can I exchange the sour cream for plain Greek yogurt?
Hi Claudia! Yes, that would work fine. It will slightly change the taste and texture.
I made this last Easter and it was fantastic!! Everyone loved it! I was wondering how I could make these into bars or individual sized. How would I go about baking them?
Hi Erica, I’m so glad you loved this cheesecake! Yes, it would probably work as mini cheesecakes, but I don’t have those instructions for you. I haven’t tested different sizes.
Hi Natasha, I made this lemon cheesecake it is to die for! Everyone just raves about it. I was just wondering if I could use the tubs of philadelphia cream cheese instead of the blocks?
Thanks Rosemary
Hi Rosemary! I’m so glad to know it was enjoyed by all. The tub version is usually whipped and softer, with added air and stabilizers. It’s less dense than the blocks and in cheesecake, it can affect how it sets and bakes through.
Hi Natasha, I made this lemon cheesecake and everyone who had it loved it. I loved the creaminess of it and can’t wait for my daughter to try it because she is such a fan of lemon. Froze half for Easter. Keep showing us these wonderful recipes.
Hi Violet! I’m so happy to hear that. Thanks for sharing.
If I make your Lemon Crud recipe will that be enough for the Lemon Cheesecake? Or should I only make 1/2 the recipe? Thanks
Hi Lesa! At the top of the recipe card for the Easy Lemon Curd recipe, you can see the number of servings. It makes about 1 and 1/4 cups total. You can change the servings to decrease the recipe.
What if I dont have a spring form pan, can I bake in a glass pie dish?
Hi Eileen! It’s possible but you’ll have to experiment with the size of pan, temperature and timing. Glass bakes differently. I suggest lowering temp by 25 degrees. You should grease and line with parchment paper and expect longer bake time.
You won’t be able to remove it cleanly—think cheesecake bars instead of a whole cake.
Thank you for such a yummy recipe. My husband is a sucker for anything lemony and this was a great first-timer cheesecake maker like me. I’m not sure about my frosting but it wasn’t as pretty as yours but good enough, lol. I’ll make it again for Easter and for his birthday.
Thanks for sharing that with us. Glad you enjoyed it and as a first timer making this recipe, you did a good job!