Lemon Cheesecake, a dessert that sings of sunshine and creamy indulgence, is about to become your new favorite obsession. Imagine a velvety smooth cheesecake, infused with the bright, zesty flavor of fresh lemons, all nestled on a buttery, crumbly crust. Are you drooling yet? I know I am just thinking about it!

While the exact origins of cheesecake are debated, its ancestor, a honey-sweetened cheese cake, dates back to ancient Greece. The Romans adopted it, and from there, variations spread throughout Europe. The addition of lemon, however, is a more modern twist, adding a refreshing counterpoint to the richness of the cheese. Its a testament to how a classic dessert can evolve and adapt, becoming even more irresistible over time.

People adore Lemon Cheesecake for its perfect balance of sweet and tart. The creamy texture melts in your mouth, while the lemon cuts through the richness, preventing it from being overly heavy. It’s a sophisticated dessert that’s surprisingly easy to make at home, perfect for impressing guests or simply treating yourself to a little slice of happiness. Plus, the vibrant yellow hue just screams “celebration!” So, let’s get baking and create a Lemon Cheesecake that will have everyone begging for the recipe!

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (about 12 full graham crackers)
5 tablespoons (70g) unsalted butter, melted
¼ cup (50g) granulated sugar
Pinch of salt

For the Cheesecake Filling:

32 ounces (900g) cream cheese, softened to room temperature
1 ¾ cups (350g) granulated sugar
2 large eggs
2 large egg yolks
½ cup (120ml) heavy cream
¼ cup (60ml) lemon juice, freshly squeezed
2 tablespoons lemon zest, finely grated
1 teaspoon vanilla extract
Pinch of salt

For the Lemon Curd Topping (Optional):

½ cup (120ml) lemon juice, freshly squeezed
½ cup (100g) granulated sugar
2 large eggs
2 large egg yolks
6 tablespoons (85g) unsalted butter, cut into pieces
Pinch of salt

Preparing the Graham Cracker Crust

Okay, let’s get started with the foundation of our delicious lemon cheesecake the graham cracker crust! This is super easy, and it sets the stage for all the lemony goodness to come.

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grab a 9-inch springform pan. I like to lightly grease the bottom and sides with cooking spray. This helps the cheesecake release cleanly later on. You can also line the bottom with parchment paper for extra insurance against sticking.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the graham cracker crumbs, granulated sugar, and a pinch of salt. Make sure everything is evenly distributed. This ensures a consistent flavor and texture throughout the crust.
Add Melted Butter: Pour the melted butter into the bowl with the dry ingredients. Use a fork or your fingers to mix everything together until the crumbs are evenly moistened. The mixture should resemble wet sand. If it seems too dry, you can add a tiny bit more melted butter, a teaspoon at a time, until it comes together.
Press into the Pan: Now, transfer the graham cracker mixture into the prepared springform pan. Use the bottom of a measuring cup or your fingers to firmly press the crumbs evenly across the bottom and slightly up the sides of the pan. The key here is to create a compact and sturdy crust that won’t crumble when you slice the cheesecake.
Pre-bake the Crust: Place the springform pan in the preheated oven and bake for 8-10 minutes. This pre-baking step helps the crust set and prevents it from becoming soggy when the cheesecake filling is added. Keep a close eye on it, and remove it from the oven when it’s lightly golden brown and fragrant.
Cool Completely: Once the crust is baked, remove it from the oven and let it cool completely on a wire rack. This is important because you don’t want to add the cheesecake filling to a hot crust. While the crust is cooling, you can start preparing the cheesecake filling.

Making the Lemon Cheesecake Filling

Now for the star of the show the creamy, tangy, and oh-so-delicious lemon cheesecake filling! This part requires a little bit of patience and attention to detail, but trust me, it’s worth it.

Cream the Cream Cheese: In a large mixing bowl (or the bowl of your stand mixer), beat the softened cream cheese on medium speed until it’s smooth and creamy. This is crucial for a lump-free cheesecake. Make sure your cream cheese is truly at room temperature; otherwise, you’ll end up with stubborn lumps that are hard to get rid of.
Add Sugar Gradually: Gradually add the granulated sugar to the cream cheese, beating on medium speed until everything is well combined and the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure that all the sugar is incorporated.
Incorporate Eggs and Yolks: Add the eggs one at a time, beating well after each addition. Then, add the egg yolks and beat until combined. The egg yolks add richness and color to the cheesecake. Be careful not to overbeat the mixture at this stage, as it can incorporate too much air and cause the cheesecake to crack during baking.
Add Heavy Cream, Lemon Juice, and Zest: Pour in the heavy cream, lemon juice, and lemon zest. Beat on low speed until just combined. The lemon juice adds that signature tangy flavor, while the lemon zest intensifies the lemon aroma and adds little bursts of flavor.
Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt. The vanilla enhances the overall flavor of the cheesecake, and the salt balances the sweetness.
Pour Filling into Crust: Gently pour the cheesecake filling into the cooled graham cracker crust. Spread it evenly with a spatula.

Baking the Lemon Cheesecake

Baking a cheesecake can be a little intimidating, but with a few simple tricks, you can achieve a perfectly baked cheesecake with a smooth and creamy texture.

Water Bath (Recommended): For the best results, I highly recommend baking the cheesecake in a water bath. This helps to ensure even baking and prevents the cheesecake from cracking. To create a water bath, wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping into the crust. Place the wrapped springform pan inside a larger roasting pan.
Add Hot Water: Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan. The water should come about 1-2 inches up the sides.
Bake: Carefully transfer the roasting pan with the cheesecake and water bath to the preheated oven. Bake for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. The baking time will vary depending on your oven, so keep a close eye on it.
Turn Off Oven and Let Cool: Once the cheesecake is done, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking.
Remove from Water Bath: After 1 hour, carefully remove the roasting pan from the oven and take the springform pan out of the water bath. Remove the foil from the bottom of the springform pan.
Chill: Let the cheesecake cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time allows the cheesecake to set completely and develop its full flavor.

Making the Lemon Curd Topping (Optional)

If you want to take your lemon cheesecake to the next level, I highly recommend adding a layer of homemade lemon curd on top. It adds an extra burst of lemon flavor and a beautiful glossy finish.

Combine Ingredients: In a heatproof bowl (such as a glass or stainless steel bowl), whisk together the lemon juice, granulated sugar, eggs, and egg yolks. Make sure everything is well combined.
Cook Over Simmering Water: Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. This creates a gentle and even heat that prevents the eggs from scrambling.
Stir Constantly: Cook, stirring constantly with a whisk or spatula, until the mixture thickens and coats the back of a spoon. This usually takes about 8-10 minutes. The lemon curd is ready when you can run your finger across the back of the spoon and the line holds its shape.
Remove from Heat and Add Butter: Remove the bowl from the heat and stir in the cold butter, one piece at a time, until it’s completely melted and the lemon curd is smooth and glossy.
Strain (Optional): For an extra smooth lemon curd, you can strain it through a fine-mesh sieve to remove any lumps.
Cool: Let the lemon curd cool completely before spreading it on top of the chilled cheesecake.

Assembling and Serving

The final step is to assemble your beautiful lemon cheesecake and get ready to enjoy it! This is the easiest part, I promise.

Release from Springform Pan

Conclusion:

This Lemon Cheesecake isn’t just another dessert; it’s a bright, creamy, and utterly irresistible experience that you absolutely have to try. Seriously, if you’re looking for a show-stopping dessert that’s surprisingly easy to make, look no further. The tangy lemon perfectly complements the rich cheesecake filling, creating a flavor profile that’s both refreshing and decadent. Its the kind of dessert that will have your guests begging for the recipe!

But why is this particular Lemon Cheesecake a must-try? Beyond the incredible flavor, it’s the simplicity. I’ve streamlined the process to make it accessible for bakers of all skill levels. No complicated water baths, no fussy techniques just straightforward instructions that deliver consistently perfect results. Plus, the vibrant lemon flavor makes it the perfect dessert for any occasion, from casual weeknight dinners to elegant dinner parties. It’s a guaranteed crowd-pleaser!

And the best part? It’s incredibly versatile! While I adore it exactly as written, there are so many ways to customize it to your liking. For a little extra zing, try adding a tablespoon of lemon zest to the graham cracker crust. Or, if you’re a fan of berries, top each slice with fresh raspberries, blueberries, or strawberries for a beautiful and delicious presentation. A drizzle of homemade raspberry sauce would also be divine!

If you’re feeling adventurous, you could even experiment with different citrus fruits. Lime cheesecake, anyone? Or perhaps a grapefruit cheesecake for a more sophisticated flavor? The possibilities are endless! You could also try using different types of cookies for the crust. Think vanilla wafers, shortbread cookies, or even gingersnaps for a spicy twist.

Serving suggestions? This Lemon Cheesecake is fantastic on its own, but a dollop of whipped cream or a scoop of vanilla ice cream elevates it to another level. A sprinkle of powdered sugar or a few fresh mint leaves also adds a touch of elegance. And don’t forget the lemon slices for garnish! They not only look beautiful but also reinforce the delicious lemon flavor.

I truly believe that this recipe will become a staple in your dessert repertoire. It’s the perfect balance of sweet and tart, creamy and crumbly, and it’s guaranteed to impress. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a truly unforgettable dessert.

I’m so excited for you to try this recipe! Once you do, please, please, please come back and share your experience. Let me know what you thought of the flavor, how easy it was to make, and any variations you tried. Did you add berries? Did you use a different crust? I’m eager to hear all about it! Your feedback is invaluable and helps me continue to improve and create even more delicious recipes for you. Happy baking! I can’t wait to see your Lemon Cheesecake creations!

Lemon Cheesecake: The Ultimate Guide to Baking Perfection

Creamy and tangy lemon cheesecake with a buttery graham cracker crust, optionally topped with homemade lemon curd.

Prep Time30 minutes

Cook Time65 minutes

Total Time455 minutes

Category: Dessert

Yield: 10-12 servings

Save This Recipe

Ingredients

1 ½ cups graham cracker crumbs (about 12 full graham crackers)

5 tablespoons (70g) unsalted butter, melted

¼ cup (50g) granulated sugar

Pinch of salt

32 ounces (900g) cream cheese, softened to room temperature

1 ¾ cups (350g) granulated sugar

2 large eggs

2 large egg yolks

½ cup (120ml) heavy cream

¼ cup (60ml) lemon juice, freshly squeezed

2 tablespoons lemon zest, finely grated

1 teaspoon vanilla extract

Pinch of salt

½ cup (120ml) lemon juice, freshly squeezed

½ cup (100g) granulated sugar

2 large eggs

2 large egg yolks

6 tablespoons (85g) unsalted butter, cut into pieces

Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray and optionally line the bottom with parchment paper.

In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and salt.

Pour the melted butter into the bowl with the dry ingredients. Mix until the crumbs are evenly moistened and resemble wet sand.

Transfer the graham cracker mixture into the prepared springform pan. Press the crumbs evenly across the bottom and slightly up the sides of the pan.

Place the springform pan in the preheated oven and bake for 8-10 minutes, or until lightly golden brown and fragrant.

Remove the crust from the oven and let it cool completely on a wire rack.

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.

Gradually add the granulated sugar to the cream cheese, beating on medium speed until well combined and fluffy. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating well after each addition. Then, add the egg yolks and beat until combined. Be careful not to overbeat.

Pour in the heavy cream, lemon juice, and lemon zest. Beat on low speed until just combined.

Stir in the vanilla extract and a pinch of salt.

Gently pour the cheesecake filling into the cooled graham cracker crust. Spread it evenly with a spatula.

Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped springform pan inside a larger roasting pan.

Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan.

Carefully transfer the roasting pan with the cheesecake and water bath to the preheated oven. Bake for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.

Once the cheesecake is done, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.

After 1 hour, carefully remove the roasting pan from the oven and take the springform pan out of the water bath. Remove the foil from the bottom of the springform pan.

Let the cheesecake cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

In a heatproof bowl, whisk together the lemon juice, granulated sugar, eggs, and egg yolks.

Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.

Cook, stirring constantly with a whisk or spatula, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).

Remove the bowl from the heat and stir in the cold butter, one piece at a time, until it’s completely melted and the lemon curd is smooth and glossy.

For an extra smooth lemon curd, you can strain it through a fine-mesh sieve to remove any lumps.

Let the lemon curd cool completely before spreading it on top of the chilled cheesecake.

Release the cheesecake from the springform pan.

If using, spread the cooled lemon curd evenly over the top of the cheesecake.

Slice and serve chilled.

Notes

Using a water bath is highly recommended for even baking and to prevent cracking.

Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.

Chilling the cheesecake for at least 6 hours (or overnight) is crucial for it to set properly and develop its full flavor.

Lemon curd can be made ahead of time and stored in the refrigerator for up to 3 days.