Name: Lemon Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 8 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/3 cup granulated sugar; 1/4 teaspoon salt; 7 Tablespoons unsalted butter, melted; 1 and 1/2 cups granulated sugar; 1 Tablespoon lemon zest, finely grated; 5 8-ounce bricks full-fat cream cheese; 1 and 1/2 teaspoons pure vanilla extract; 4 large eggs, room temperature; 3 large egg yolks, room temperature; 2/3 cup lemon juice, freshly squeezed; 1/4 cup heavy cream, room temperature; 3/4 cup lemon curd, homemade or store-bought; Whipped cream (optional); Lemon slices (optional); Mint sprigs (optional)

Jump to Recipe

If you have a passion for desserts that are tangy, creamy, and just downright delightful, then this Lemon Cheesecake Recipe is about to become your new favorite. Imagine a buttery graham cracker crust holding a luscious, velvety filling enriched with fresh lemon juice and zest, all crowned with an irresistible layer of lemon curd. Every bite is a burst of bright citrus balanced with sweet, mellow cream cheese, making this treat perfect for any celebration or an ordinary day that needs a little sunshine. You’ll be amazed at how achievable this showstopper really is, and I promise, there’s no dessert that brightens up a table quite like it.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be surprised by how straightforward the ingredient list for this Lemon Cheesecake Recipe is, but don’t let its simplicity fool you. Each element has a starring role, creating that signature texture and flavor we all love — from the crumbly crust to the creamy, lemon-scented filling and the glossy topping.

Graham cracker crumbs (2 cups): The classic cheesecake base, lending just the right amount of crunch and a mild sweetness.
Granulated sugar (1/3 cup + 1 1/2 cups): Sweetens both your crust and filling, balancing out the tart lemon notes.
Salt (1/4 teaspoon): Just a pinch makes all the flavors pop.
Unsalted butter (7 tablespoons): Melted and mixed in, this helps hold the crust together and keeps it rich.
Lemon zest (1 tablespoon): Don’t skip this — zest carries all the aromatic oils and gives the cheesecake its unmistakable zing.
Cream cheese (5 bricks, full-fat): The secret to ultra-creamy, indulgent texture; always go for full-fat!
Pure vanilla extract (1 1/2 teaspoons): Adds depth and warmth to the lemony filling.
Eggs (4 large) & egg yolks (3 large): At room temperature, these bring silkiness and help set the structure.
Lemon juice (2/3 cup, freshly squeezed): A generous amount for that punchy citrus flavor!
Heavy cream (1/4 cup): Makes the filling even silkier.
Lemon curd (3/4 cup): Homemade or store-bought, this spread creates a glossy finish and a concentrated burst of lemon on top.
Whipped cream (optional): Adds a cloud-like flourish to each slice.
Lemon slices (optional): Pretty and totally on theme!
Mint sprigs (optional): They make each serving look extra fresh and inviting.

How to Make Lemon Cheesecake Recipe

Step 1: Prepare Your Springform Pan

Kick things off by preheating your oven to 350 degrees F, and lightly spraying a 9-inch springform pan with non-stick spray. Here’s a little pro tip: wrap the bottom and sides of the pan with several layers of heavy-duty aluminum foil. This is your shield against sneaky water during the baking bath, ensuring your Lemon Cheesecake Recipe turns out perfectly creamy (and not soggy).

Step 2: Make and Bake the Graham Cracker Crust

In a big mixing bowl, stir together the graham cracker crumbs, 1/3 cup sugar, salt, and melted butter until everything looks like wet sand. Press this mixture firmly into your prepared pan, making sure to go a little up the sides. Bake for 10 minutes — your kitchen will already start to smell amazing. Let the crust cool on a rack while you prep the filling, and don’t forget to dial the oven down to 300 degrees F.

Step 3: Whip Up the Creamy Lemon Filling

Using a large food processor (or a powerful mixer), blend together the remaining 1 1/2 cups sugar and that bright, aromatic lemon zest. Once that’s beautifully combined, add in the cream cheese and mix until the batter becomes completely smooth and creamy — no lumps invited. Beat in the vanilla for just a touch of warmth.

Step 4: Combine Eggs and Flavorings

Now, with the mixer on its lowest setting, add the eggs and yolks one at a time, mixing only until just combined. Trust me, patience here pays off with the silkiest texture! Scrape down the sides as needed, then gently mix in the lemon juice and heavy cream. Give the bowl a final scrape to ensure every bit is blended seamlessly.

Step 5: Assemble and Bake in a Water Bath

Pour your luxurious filling into the cooled crust and smooth the top. Place your springform pan in a large, deep roasting pan and carefully pour hot water into the bigger pan until it rises about 3 inches up the sides — this water bath is the secret to an ultra-creamy, crack-free Lemon Cheesecake Recipe. Bake for 1 hour 30 minutes, then turn the oven off and let the cheesecake rest with the door slightly ajar for 45 minutes so it cools down slowly without cracking.

Step 6: Chill for Best Texture

Remove the cheesecake from its water bath and let it finish cooling on a rack. (Resist the urge to unmold too early!) Transfer to the fridge for at least 6 hours, preferably overnight. This patience pays off with a firm yet melt-in-your-mouth texture.

Step 7: Top and Serve

Once completely chilled, spread luscious lemon curd right over the cheesecake, swooping it to the edges (but not so close that it spills). Pile on swirls of whipped cream, a few lemon slices, and those cheerful mint sprigs. Now, slice and serve — watch those eyes brighten at first bite!

How to Serve Lemon Cheesecake Recipe

Garnishes

Pile on pillowy whipped cream, then artfully arrange thin lemon slices and fresh mint sprigs for a pop of color and a hint of herbal brightness. These garnishes make your Lemon Cheesecake Recipe not only taste spectacular, but also look like it just leapt from a pastry shop window.

Side Dishes

This cheesecake is honestly wonderful on its own, but a handful of fresh berries (think raspberries or blueberries) adds color and a subtle tartness that pairs so naturally with lemon. For a playful touch, serve with a scoop of berry sorbet or a crisp glass of iced tea.

Creative Ways to Present

Feeling fancy? Try slicing the cheesecake into bars for easy finger desserts at parties, or use a cookie cutter to create adorable mini cheesecakes. You can even layer cubes of cheesecake with berries and whipped cream in glasses for lemon cheesecake parfaits — the ultimate showstopper!

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Cheesecake Recipe fresh, cover the pan (or individual slices) tightly with plastic wrap or foil, and store in the refrigerator for up to five days. I recommend placing a piece of parchment directly on the cut edge to keep it from drying out.

Freezing

This cheesecake freezes beautifully! Simply skip the lemon curd and toppings, wrap the cake or slices well in several layers of plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge, then add your curd and garnishes just before serving.

Reheating

While cheesecake is best enjoyed chilled or at room temperature, if you’d prefer a touch of warmth, let slices sit out for 20 minutes or give them a quick zap (10–15 seconds) in the microwave. Don’t overheat — you want it creamy, not runny!

FAQs

Can I use low-fat cream cheese for this Lemon Cheesecake Recipe?

Full-fat cream cheese is key for the richest, creamiest texture, but you can use low-fat in a pinch. Just know the cheesecake won’t be quite as luscious and may set a little softer.

Is it necessary to use a water bath?

Yes! The water bath ensures gentle, even baking and virtually guarantees your Lemon Cheesecake Recipe will remain crack-free and wonderfully creamy, so it’s well worth the extra step.

Can I make the cheesecake ahead of time?

Absolutely! In fact, cheesecake tastes best when made a day ahead — it gives the flavors time to meld and the texture time to set, making slicing (and serving) much easier.

How do I know when the cheesecake is done?

When gently jiggled, the edges should look set and the center will wobble just slightly. Don’t worry if the center seems soft; it will firm up as it cools and chills.

What’s the best way to slice cheesecake cleanly?

For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between cuts. This prevents sticking and keeps each piece of your Lemon Cheesecake Recipe looking bakery-beautiful.

Final Thoughts

If you’re ready to wow your friends (and yourself!), this Lemon Cheesecake Recipe truly delivers sunshine on a plate. With its bright citrus flavor and cloud-like texture, it’s one of those desserts that always has people reaching for seconds. Go ahead and give it a try — your next gathering (or cozy night in) just got a whole lot more delicious!

Lemon Cheesecake Recipe

★★★★★

5.1 from 11 reviews

Author: Noah
Total Time: 8 hours
Yield: 1 9-inch cheesecake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the tangy sweetness of this delightful Lemon Cheesecake. A velvety smooth cream cheese filling with a hint of lemon zest, all nestled in a graham cracker crust. Topped with luscious lemon curd and optional whipped cream, it’s a perfect balance of flavors.

Instructions

Graham Cracker Crust: Preheat oven, prepare pan, mix crust ingredients, press into pan, and partially bake.
Lemon Cheesecake Filling: Beat sugar and lemon zest, add cream cheese, vanilla, eggs, lemon juice, and cream. Pour into crust, set in water bath, and bake. Cool and chill.
Topping: Spread lemon curd on chilled cheesecake, top with whipped cream, lemon slices, and mint sprigs. Serve and enjoy!

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American