If you’re craving a dessert that’s rich, creamy, and bursting with fresh citrusy flavor, Lemon Cheesecake absolutely delivers. The silky-smooth filling melds dreamy cream cheese with zingy lemon and a classic, buttery graham cracker crust for a truly show-stopping treat. Whether you’re making it for a special celebration or just because you love a good cheesecake, this recipe never fails to impress—so grab your whisk and let’s create some magic with this Lemon Cheesecake!

Ingredients You’ll Need

With just a few pantry staples and a couple of fresh ingredients, you’re well on your way to cheesecake bliss. Each component is key—ensure you use good-quality cream cheese, real lemons, and don’t skimp on the crust for that irresistible texture and color combination.

Graham Cracker Crumbs (2 cups): The classic crunchy base—pre-crushed or crush your own for extra freshness.
Granulated Sugar (1/4 cup for crust + 1 cup for filling): Just enough sweetness to balance the tang of the lemon and cream cheese.
Unsalted Butter (1/2 cup, melted): Holds the crust together and adds a rich, indulgent flavor.
Cream Cheese (32 ounces, softened): The heart of our Lemon Cheesecake; softening makes a supremely smooth texture.
Large Eggs (4): They bring everything together, creating a creamy and stable filling.
Vanilla Extract (2 teaspoons): Just a hint of vanilla brings out the flavors in the cheese and lemon.
Fresh Lemon Juice (4 tablespoons): Adds bright, sunny flavor that defines true Lemon Cheesecake.
Lemon Zest (1 tablespoon): For that extra lemony aroma and flavor kick—use freshly zested lemon for best results.
Lemon Curd (10 ounces, store-bought or homemade): A luxuriously tart topping that visually and flavorfully takes this dessert over the top.

How to Make Lemon Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated in butter and begin to clump together. Press this mixture firmly into the bottom of a springform pan, making sure you have an even layer. Pop the pan in the fridge to set while you move on to those luscious fillings—chilling the crust keeps every slice perfect.

Step 2: Beat the Cream Cheese

Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until it’s delightfully smooth and creamy, with no lumps. Take the extra minute to scrape down the sides of your bowl to make sure your Lemon Cheesecake filling is as silky as can be.

Step 3: Add Sugar and Eggs

With the mixer running, gradually add the cup of granulated sugar to your cream cheese and blend thoroughly. Next, add the eggs one at a time, beating gently after each one just until combined. This step is key to a lighter texture—overmixing at this stage can introduce too much air and lead to cracks.

Step 4: Flavor with Vanilla and Lemon

Add in the vanilla extract, fresh lemon juice, and that oh-so-fragrant lemon zest. Mix everything until you have a uniform, bright batter. The combination of juice and zest truly makes this a Lemon Cheesecake worth swooning over.

Step 5: Bake in a Water Bath

Pour the cheesecake batter over your chilled crust. Place the springform pan inside a larger roasting pan and carefully pour hot water around the outside to create a gentle water bath—this keeps the temperature steady and prevents cracking. Bake at 300°F (149°C) for 1 hour and 30 minutes, resisting the urge to open the oven door too often.

Step 6: Cool Gradually

Once the timer dings, turn the oven off and crack the door open slightly. Let your Lemon Cheesecake cool gradually in the oven for at least an hour. This slow cooling prevents sudden temperature changes and helps the texture stay creamy. Once it’s room temperature, transfer to the fridge and chill for at least 8 hours—overnight is best if you can bear the wait!

Step 7: Add Lemon Curd and Garnish

When you’re ready to serve, gently warm your lemon curd until it’s pourable and spread it generously over the chilled cheesecake top. A swoosh of whipped cream around the edges, and you’re ready to wow your lucky taste-testers. Every forkful is an absolute celebration of lemon!

How to Serve Lemon Cheesecake

Garnishes

The finishing touches elevate your Lemon Cheesecake from simple to stunning. Pipe or dollop freshly whipped cream around the top, add a bit of extra grated lemon zest, or even scatter a few delicate edible flowers or fresh berries for a bakery-worthy presentation. A sprinkle of crushed graham crackers never goes amiss either.

Side Dishes

Pair this rich, tart dessert with something light and simple to balance the flavors. A fresh fruit salad with strawberries or blueberries complements the tangy filling, while hot tea or a crisp cup of coffee makes an elegant duo. If you want to go all out, serve alongside lemon sorbet or homemade shortbread for a truly indulgent dessert plate.

Creative Ways to Present

If you’re serving at a party or special event, consider making individual Lemon Cheesecake parfaits in glass jars—just layer crust, cheesecake filling, and lemon curd. Alternatively, slice and top each serving with a unique garnish: candied lemon slices for a sophisticated look, or a drizzle of berry coulis for a colorful twist. Mini cheesecake bites are perfect for sharing or snack boards.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Cheesecake at its creamy best, cover it tightly with plastic wrap or store it in an airtight container in the fridge. It stays delicious for up to 5 days, making it a great option for prepping ahead if you’re planning a dinner or gathering.

Freezing

Yes, you can freeze Lemon Cheesecake! For best results, freeze the cheesecake without the lemon curd topping. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. It’ll keep well in the freezer for up to two months. Thaw slices overnight in the refrigerator before adding curd and serving.

Reheating

Lemon Cheesecake is meant to be enjoyed chilled, but if you love it a bit room temperature, simply slice and let it sit out for about 30 minutes before serving. This allows the filling to soften slightly and the flavors to really shine—no microwave required!

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice truly makes a difference, lending the brightest, most natural flavor. Bottled lemon juice can work in a pinch, but for the ultimate Lemon Cheesecake, that fresh flavor is hard to beat.

How do I prevent cracks in my cheesecake?

A water bath is your best friend for beautiful results. Also, avoid overmixing the batter and always cool the cheesecake slowly in the oven. If a crack happens, don’t stress—the lemon curd topping covers any imperfections!

What’s the best way to slice a cheesecake cleanly?

Run a sharp knife under hot water, wipe dry, and make your slice. Repeat between cuts—this minimizes sticking and keeps slices picture-perfect for serving your Lemon Cheesecake.

Can I make this cheesecake gluten-free?

Absolutely! Just swap the graham cracker crumbs for your favorite gluten-free cookie crumbs. Everything else in the recipe is naturally gluten-free, so nobody has to miss out on this creamy treat.

Should I use store-bought or homemade lemon curd?

Either works wonderfully. Store-bought is convenient and sweet, while homemade lemon curd can be adjusted to your taste—more tang or less sugar. Use whatever fits your schedule and flavor preferences for your Lemon Cheesecake.

Final Thoughts

If you’re after a dessert that truly brightens the table and brings everyone running for seconds, this Lemon Cheesecake is the one to try. It’s equal parts luscious and light—with a zippy lemon punch you’ll crave all year long. Now go on, treat yourself and your loved ones to a slice of citrus heaven!

Lemon Cheesecake Recipe

★★★★★

5.1 from 26 reviews

Author: Sophie
Total Time: 9 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the tangy sweetness of this delightful Lemon Cheesecake. A perfect balance of zesty lemon flavor with rich, creamy cheesecake, this dessert is sure to impress.

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl; press into the bottom of a springform pan and chill.
Make the filling: Beat cream cheese until smooth in a mixer; gradually add sugar, mixing well. Add eggs one at a time, followed by vanilla, lemon juice, and zest; mix until fully incorporated.
Bake the cheesecake: Pour batter into the crust and bake in a water bath for 1 hour and 30 minutes at 300°F (149°C).
Cool and chill: Cool slowly in the oven after baking, then refrigerate for at least 8 hours before serving.
Finish with topping: Top with warmed lemon curd and garnish with whipped cream.

Notes

For best results, make sure all ingredients are at room temperature before starting.
Ensure the cheesecake cools gradually to prevent cracking.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28g
Sodium: 320mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 7g
Cholesterol: 150mg

Keywords: Lemon Cheesecake, Dessert, Cheesecake Recipe, Lemon