Lemon Cheesecake

Posted on April 16, 2025

Pin

Get ready for the ultimate lemon cheesecake experience! Picture a creamy, tangy lemon cheesecake with a buttery graham cracker crust, topped with zesty lemon curd. It’s a dessert dream come true for anyone who loves lemony goodness!

Why will you adore this lemon cheesecake?

  • It’s bursting with real lemon flavor, from the juice and zest in the cheesecake to the tangy lemon curd on top. Each bite is like a burst of sunshine!
  • The cheesecake filling is incredibly creamy and light, melting in your mouth with every spoonful.
  • The crunchy graham cracker crust adds the perfect touch of sweetness to balance out the tart lemon flavor.

Got questions? Let’s answer them!

  • Wondering about the water bath? Yes, it’s essential for a perfectly baked cheesecake.
  • How to store leftovers? Pop them in an airtight container in the fridge for up to 5 days. A cake carrier works great too!
  • Can you use store-bought lemon curd? Absolutely!

Here are some tips for baking success:

  • Make sure all your ingredients are at room temperature for the best texture.
  • Pack the graham cracker crumbs into the pan tightly to ensure the crust holds together.
  • Let the cheesecake chill in the fridge for at least 8 hours to set properly.
  • Don’t overmix the batter—just mix until smooth and combined.

Ready to bake up a lemony masterpiece? Let’s do it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 14 slices 1x
  • Category: Dessert

Ingredients

Scale

For the Crust:

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

For the Lemon Cheesecake:

  • 32 oz cream cheese (907 g, softened)
  • 1 cup granulated white sugar (200 g)
  • 1 tablespoon cornstarch (8 g)
  • 3 tablespoons lemon zest (30 g, about 3 lemons)
  • ¼ cup fresh lemon juice (60 ml, about 1 lemon)
  • 1 tablespoon vanilla extract (15 ml)
  • â…“ cup sour cream (82 g, at room temperature)
  • 3 eggs (at room temperature)
  • 3 egg yolks (at room temperature)

For the Lemon Curd:

  • ½ cup fresh lemon juice (120 ml, about 2 large lemons)
  • 4 egg yolks (at room temperature)
  • ¾ cup granulated white sugar (150 g)
  • â…› teaspoon salt
  • 1 tablespoon lemon zest (10 g, about 1 large lemon)
  • ½ cup unsalted butter (112 g, cold and cubed)


Instructions

For the Crust:

  1. Preheat the oven to 350°F.
  2. Pulse the graham crackers in a food processor until finely ground.
  3. Add melted butter and sugar, pulse until combined.
  4. Wrap the bottom and sides of a 9-inch springform pan with foil.
  5. Press the graham cracker crumbs onto the bottom and sides of the pan.
  6. Bake the crust for 10 minutes, then let it cool completely.

For the Lemon Cheesecake:

  1. Preheat the oven to 350°F.
  2. In a stand mixer, mix cream cheese, cornstarch, and sugar until smooth.
  3. Add lemon zest, lemon juice, vanilla, and sour cream, mix for 1 minute.
  4. Add eggs and yolks one at a time, mixing until combined.
  5. Pour the batter into the prepared pan.
  6. Place the pan in a roasting pan, pour boiling water into the roasting pan.
  7. Bake for 1 hour, then let it cool in the oven with the door cracked for 1 more hour.
  8. Chill the cheesecake in the fridge for at least 8 hours.

For the Lemon Curd:

  1. In a saucepan, whisk lemon juice, egg yolks, sugar, salt, and lemon zest.
  2. Heat over medium-low heat for 20-25 minutes until thick.
  3. Remove from heat, whisk in cold butter.
  4. Transfer to a bowl, cover with plastic wrap, and chill in the fridge.

Assembling the Cheesecake:

  1. Carefully remove the cheesecake from the pan and transfer to a plate.
  2. Pour lemon curd on top, smooth it out, and chill for 10 minutes.
  3. Pipe whipped cream around the edges, decorate with lemon slices, and serve!

Tags:

You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star