Lemon Cheesecake

By:

Sarah

Published:

September 22, 2025

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Lemon cheesecake is one of those magical desserts that can whisk you away to a sunny kitchen, even if it’s a gloomy day outside. The creamy texture combined with that refreshing zing of lemon makes every bite feel like a celebration. Imagine setting a slice of this luscious dessert in front of your friends and family. The way they light up, savoring the bright flavors, is pure joy.

Making lemon cheesecake at home may sound fancy, but trust me, it’s totally doable—even after a long day. You can whip up this delectable dessert with simple ingredients and a bit of love. This recipe not only combines the perfect creamy texture and tart lemon flavor, but it also uses a water bath technique, ensuring your cheesecake comes out smooth and crack-free. Whether it’s for a family dinner or a special occasion, lemon cheesecake is sure to impress everyone around your table. Let’s dive into this delicious journey together!

Why This Recipe Works

One of the standout features of this lemon cheesecake is its delightful combination of creamy and tart flavors. The cream cheese provides a rich base, while fresh lemon juice and zest brighten up every slice. Additionally, the water bath technique is a game changer; it helps maintain a consistent temperature while baking, preventing unsightly cracks on the surface of your cheesecake. Who wants a cheesecake that looks like it’s been through a rough patch, right?

Moreover, the lemon adds a refreshing brightness that cuts through the richness of the cheesecake. Each bite feels light yet indulgent, making it the perfect way to end any meal.

Why You’ll Love This Lemon Cheesecake

You’ll absolutely love how easy this lemon cheesecake is to make. With a simple ingredients list, it’s a friendly recipe even for those who don’t bake often. The balance of sweetness and tartness is spot on; it’s neither overwhelming nor too tangy.

This dessert is ideal for any occasion, from intimate family dinners to larger celebrations; its flavor appeals to a wide audience. Whether you enjoy it in summer or winter, lemon cheesecake will always be a hit.

Ingredients for Lemon Cheesecake

Graham Cracker Crust:

16 full sheets (240 g) graham crackers
10 tbsp (140 g) unsalted butter, melted
2 tbsp (25 g) granulated white sugar

Cheesecake Filling:

32 oz (907 g) cream cheese, softened
1 cup (200 g) granulated white sugar
1 tbsp (8 g) cornstarch
3 tbsp (30 g) lemon zest (about 3 lemons)
1/4 cup (60 ml) fresh lemon juice (about 1 lemon)
1 tbsp (15 ml) vanilla extract
1/3 cup (82 g) sour cream, at room temperature
3 eggs, at room temperature
3 egg yolks, at room temperature

Lemon Curd:

1/2 cup (120 ml) fresh lemon juice (about 2 large lemons)
4 egg yolks, at room temperature
3/4 cup (150 g) granulated white sugar
1/8 tsp salt
1 tbsp (10 g) lemon zest (about 1 large lemon)
1/2 cup (112 g) unsalted butter, cold and cut into cubes

Preparing the Crust

Preheat and Prepare

To get started, preheat your oven to 350°F (175°C). While that’s warming up, grab a food processor and pulse the graham crackers until they’re finely ground.

Combine Ingredients

Then, add the melted butter and sugar to the crumbs. Give it a good pulse until everything is well combined; this is the foundation of your crust.

Form the Crust

Now, line a 9-inch springform pan with aluminum foil. This step helps with clean-up later. Press that graham cracker mixture firmly into the bottom and up the sides of the pan. Bake for about 10 minutes, then let it cool completely. It’s crucial to allow the crust to cool before adding your filling!

Making the Lemon Cheesecake Filling

Mix the Cream Cheese

In a stand mixer, beat the softened cream cheese, granulated sugar, and cornstarch for about 2 minutes. You want a smooth texture free of lumps.

Add Flavorings

Next, mix in the lemon zest, lemon juice, vanilla extract, and sour cream. This should take about a minute. Don’t forget to scrape the bowl halfway through to ensure all the flavors blend beautifully.

Combine Eggs

Now, add the eggs and yolks one at a time. Let each egg blend in fully before adding the next. This step will ensure a velvety cake texture. Once done, pour your cheesecake mixture gently into the cooled crust.

Bake the Cheesecake

For the baking magic, place your cheesecake pan into a large roasting pan. Then, pour boiling water around it. This water bath will help cook the cheesecake evenly. Bake it at 350°F (175°C) for 1 hour. After an hour, turn off the oven and crack the door open. Allow it to cool in there for another hour before removing it. Finally, let it cool completely before refrigerating for at least 8 hours.

Making the Lemon Curd

Whisk Ingredients

While your cheesecake cools, let’s create that luscious lemon curd. In a saucepan, whisk together fresh lemon juice, egg yolks, granulated sugar, salt, and lemon zest.

Cook Until Thick

Heat the mixture over medium-low for about 20-25 minutes. Keep whisking frequently until it thickens and coats the back of a spoon.

Cool the Curd

Once thickened, remove it from heat and whisk in the cold butter until it melts seamlessly. Transfer this vibrant mixture to a heatproof bowl, cover it with plastic wrap, and refrigerate until cool.

Assembling the Cheesecake

Final Assembly

When the cheesecake has chilled and set, gently release it from the springform pan and move it to a serving plate. Now, spread that wonderful lemon curd over the cheesecake, smoothing it out for a beautiful finish.

Decorate and Serve

Chill for an additional 10 minutes to help the curd set. Then, pipe some whipped cream around the edges if you’re feeling fancy, and garnish with lemon slices. This step isn’t just pretty; it adds an extra touch of freshness. Now it’s time to slice and serve!

Tips for Success

Make sure all your ingredients are at room temperature before you begin; this helps create a smoother batter.
Don’t skip the water bath—it’s essential for achieving a creamy texture without cracks.
Allow sufficient chilling time for the best flavor and texture.

Variations

Feel free to have fun with it! Try using different citrus zests like lime or orange for a twist. You could even add a layer of fresh fruit on top of the lemon curd for additional flavor. If you’re curious about texture, swap out half of the cream cheese with mascarpone for something a bit different.

Serving Suggestions

This lemon cheesecake shines when served with fresh berries or a dollop of whipped cream. Pair it with a cup of herbal tea or some sparkling water for a chic touch.

Storage Tips

Store any leftover cheesecake covered in the refrigerator for up to 5 days. If you prepare the lemon curd in advance, it can stay in an airtight container for about a week.

FAQs

Can I freeze lemon cheesecake?
Yes! Just wrap it tightly and it will be good for up to 3 months.
How do I know when the cheesecake is done?
The edges should be set while the center may still jiggle slightly.
Can I use lime instead of lemon?
Definitely! Lime will give you a similar zest and flavor profile.
How do I avoid cracks in my cheesecake?
Utilizing the water bath while baking is crucial for preventing cracks.
What can I do with leftover lemon curd?
Use it as a filling for pastries, a topping for pancakes, or even a glaze for meats.

This lemon cheesecake is a delightful treat that strikes a beautiful balance of creamy and tangy flavors. Whether it’s a special celebration or a casual family gathering, you’ll find it becomes a favorite that everyone will love to dig into! Enjoy every slice!