Lemon Cheesecake

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This Lemon Cheesecake is like a slice of sunshine! Imagine a creamy, tangy cheesecake infused with the zest of fresh lemons, sitting atop a buttery graham cracker crust and adorned with luscious lemon curd, whipped cream, and slices of lemon. It’s a mouthwatering treat that’s both rich and refreshing.

I adore this Lemon Cheesecake—it’s truly a dessert masterpiece. The tartness of the lemon perfectly balances the richness of the cheesecake, creating a heavenly flavor combination that’s simply irresistible.

If you’re diving into the world of cheesecake making, here are some handy tips to ensure your dessert turns out perfect every time:

  • When mixing in the eggs, be gentle! Overmixing can cause the cheesecake to expand and deflate, leading to unsightly cracks.
  • Don’t forget the water bath! This step helps prevent cracking by ensuring gentle, even heat distribution.
  • After baking, resist the urge to rush the cooling process. Leaving the cheesecake in the oven helps it cool gradually, reducing the risk of cracks.
  • Before releasing the springform pan, run a knife around the edges to prevent sticking and splitting.

Lemon Cheesecake

Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Servings 8


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/4 cup granulated sugar
  • 6 tablespoons melted unsalted butter

For the Lemon Cheesecake:

  • 1 1/3 cups granulated sugar
  • Zest of 2 lemons
  • 4 8 oz blocks of cream cheese, softened
  • 1/3 cup lemon juice
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature

For the Whipped Cream:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract


  • 1/2 cup lemon curd
  • Lemon slices
  • Additional lemon zest for garnish


For the Graham Cracker Crust:

  • Preheat your oven to 325°F.
  • Process the graham crackers into fine crumbs.
  • Mix the crumbs with sugar and melted butter, then press into the bottom and up the sides of an 8 or 9inch springform pan.
  • Bake for 10 minutes, then let cool.

For the Lemon Cheesecake:

  • In a mixer, combine sugar and lemon zest until fragrant.
  • Add cream cheese and beat until fluffy.
  • Mix in lemon juice, sour cream, and vanilla.
  • Add eggs one at a time, mixing gently after each addition.
  • Pour the batter over the cooled crust and bake in a water bath for 6570 minutes.
  • Let the cheesecake cool in the oven, then refrigerate overnight.

For the Whipped Cream:

  • Beat heavy cream, powdered sugar, and vanilla until peaks form.

To Serve:

  • Top the cheesecake with whipped cream, lemon curd, lemon slices, and zest.

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