Lemon Cheesecake

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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!

Lemon Cheesecake

Prep Time 45 minutes
Cook Time 2 hours 10 minutes
Course Dessert
Servings 14 slices


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
  • 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
  • teaspoon salt
  • 1 tablespoon lemon zest 10 g, about 1 large lemon
  • ½ cup unsalted butter 112 g, cold and cubed


For the Crust:

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

For the Lemon Cheesecake:

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

For the Lemon Curd:

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

Assembling the Cheesecake:

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

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