This easy lemon cheesecake features a homemade graham cracker crust and a sweet-tart cheesecake filling, all topped with creamy lemon curd and swirls of whipped cream. 

Luscious Lemon Cheesecake: Your Guide to a Perfectly Tangy & Creamy Homemade Dessert

Imagine a dessert that captures the essence of sunshine and bright, refreshing flavors in every single bite. That’s precisely what you get with this extraordinary homemade lemon cheesecake. Bursting with vibrant citrus notes and a delightful balance of sweet and tart, this lemon cheesecake recipe is the ultimate indulgence, perfectly suited for any occasion, from casual family dinners to elegant spring and summer gatherings.

Often, the thought of baking a cheesecake from scratch can feel daunting. Many home bakers assume it’s a complicated endeavor reserved for seasoned professionals. However, I’m here to tell you that this impressive dessert is surprisingly quick to assemble and requires minimal hands-on effort. The secret to achieving that perfectly smooth, creamy texture and preventing unsightly cracks lies in a specific baking technique: the water bath. While the term “water bath” might sound intimidating, fear not! This comprehensive guide will walk you through each step, ensuring you feel confident and capable of creating a show-stopping lemon cheesecake in your own kitchen.

The journey begins with a buttery, crisp graham cracker crust, forming the perfect foundation for the star of the show: a rich, velvety cheesecake filling infused with fresh lemon juice and zest. The grand finale is a generous layer of luscious lemon curd, adding an extra dimension of intense citrus flavor, beautifully complemented by delicate swirls of homemade whipped cream. Once you experience that first forkful, you’ll undoubtedly agree that the few extra steps involved are absolutely worth it for a dessert this spectacular.

This lemon cheesecake isn’t just a treat for your taste buds; it’s a feast for the eyes too. Adorned with elegant swirls of whipped cream and a sprinkle of fresh lemon zest, it’s an impossible dessert to resist, promising a refreshing and satisfying end to any meal.

Essential Ingredients for Your Lemon Cheesecake

As with many baked cheesecake recipes, the key to a flawlessly creamy and evenly baked result starts before you even begin mixing. It’s crucial that all cold ingredients, especially dairy and eggs, are at room temperature. This allows them to combine smoothly without lumps, resulting in that coveted silky-smooth cheesecake texture. Plan ahead and take them out of the refrigerator at least an hour or two before you start your baking process. Now, let’s delve into the specific ingredients you’ll need to craft this exquisite lemon curd cheesecake:

• Graham Cracker Crumbs: These form the base of our irresistible crust. You can opt for the convenience of pre-made graham cracker crumbs, readily available in most grocery stores. Alternatively, for a fresher flavor and finer texture, simply pulse full sheets of graham crackers in a food processor until they achieve a sandy consistency. This small effort can make a big difference in the crust’s integrity and taste.
• Granulated Sugar: Sugar plays a dual role in this recipe. It sweetens both the graham cracker crust, creating a balanced flavor against the buttery crumbs, and the rich cheesecake filling. Its presence is vital to counterbalance the tangy sourness of the fresh lemon juice, ensuring a harmonious sweet-tart profile that truly sings.
• Unsalted Butter: I exclusively use unsalted butter in my baked goods, and there’s a good reason for this. The salt content in salted butter can vary significantly between brands, making it difficult to control the overall saltiness of your dessert. By using unsalted butter, you have complete command over the amount of salt in the recipe, ensuring consistent and delicious results every time. It’s also essential for binding the graham cracker crust together.
• Cream Cheese: This is the heart of any cheesecake, so quality and type matter. Always use full-fat, brick-style cream cheese. Avoid the whipped cream cheese spread that comes in a tub, as it has a higher water content and different stabilizers, which can negatively impact the texture and structure of your baked cheesecake. Softened cream cheese (at room temperature) is non-negotiable for a lump-free filling.
• Sour Cream: Full-fat sour cream is a secret weapon in this recipe, contributing significantly to the cheesecake’s luxurious creaminess and adding a subtle, pleasant tang that complements the lemon beautifully. Like the cream cheese, ensuring it’s at room temperature will help it blend seamlessly into the batter.
• Lemons: Fresh lemons are paramount for this recipe. You’ll need about three medium-sized lemons to yield sufficient fresh lemon juice and vibrant zest. The zest carries the intense lemon oil, providing a powerful aromatic punch, while the juice delivers the bright, tart flavor. Always zest your lemons before juicing them!
• Vanilla Extract: For the most robust and authentic flavor, I highly recommend using pure vanilla extract. It adds a warm, sweet undertone that enhances the overall complexity of the cheesecake filling, providing a lovely contrast to the sharp lemon.
• Eggs: Eggs are critical for the structure and richness of the cheesecake. Just like the dairy, they absolutely must be at room temperature to ensure they emulsify properly with the other ingredients, leading to a smooth, uniform filling. If you forget to take them out ahead of time, a quick trick is to place them in a bowl of warm (not hot!) water for about 10 minutes before you start. Be careful not to overmix the eggs into the batter, as this can introduce too much air and cause cracks.
• Lemon Curd: This vibrant, tangy topping is what elevates this dessert to a truly gourmet experience. You have the flexibility to use either high-quality store-bought lemon curd for convenience or opt for homemade lemon curd if you wish to add an extra touch of artisanal flair. It provides a burst of intense lemon flavor and a beautiful glossy finish.

Crafting Your Perfect Lemon Cheesecake: A Step-by-Step Guide

Creating this stunning lemon cheesecake is a rewarding process that yields truly delightful results. Follow these detailed steps for a cheesecake that’s creamy, tangy, and absolutely irresistible.

Part 1: Preparing the Graham Cracker Crust

1. Preheat Oven & Combine Dry Ingredients: Begin by preheating your oven to 325°F (163°C). In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir them thoroughly until they are well integrated.
2. Add Melted Butter: Pour in the melted unsalted butter. Mix until all the crumbs are evenly moistened and resemble wet sand. This ensures a cohesive crust that holds its shape.
3. Form the Crust: Transfer the mixture into a 9-inch springform pan. Using your hands or, for a more even and compact layer, the bottom of a flat-bottomed measuring cup, firmly press the crumb mixture onto the bottom of the pan. Aim for an even thickness across the entire base.
4. Pre-Bake the Crust: Bake the crust in the preheated oven for approximately 10 minutes. This step helps to set the crust and prevents it from becoming soggy once the filling is added. Once baked, remove it from the oven and set it aside to cool slightly while you prepare the cheesecake filling.

Part 2: Preparing for the Water Bath

Before diving into the filling, it’s crucial to prepare your water bath setup. This technique is non-negotiable for a crack-free, silky-smooth cheesecake. Place a large pot of water on the stove and bring it to a rolling boil. This hot water will be used to create the water bath later.

While the water is heating, prepare your springform pan to prevent any water from seeping in during baking. Wrap the outside of the springform pan (the one with your pre-baked crust) securely with at least two layers of heavy-duty aluminum foil. Ensure the foil extends up past the sides of the pan. For an extra layer of protection, place the foil-wrapped pan inside a large oven roasting bag, folding the top of the bag down around the sides of the springform pan. This double-barrier method effectively safeguards your cheesecake from water damage.

Part 3: Mixing the Lemon Cheesecake Filling

5. Beat Cream Cheese: In a large mixing bowl (preferably using a stand mixer with a paddle attachment or a handheld mixer), beat the softened cream cheese on medium speed until it is completely smooth and free of any lumps. This step is critical for a uniform texture.
6. Add Dairy & Sugar: Incorporate the room temperature full-fat sour cream and mix until fully combined, scraping down the sides of the bowl as needed to ensure everything is well-integrated. Next, gradually add the granulated sugar, mixing until just combined.
7. Infuse Lemon & Vanilla: Stir in the fresh lemon juice, lemon zest, and pure vanilla extract. Continue mixing on low speed until all ingredients are thoroughly blended. Don’t overmix; gentle combining is key.
8. Gently Incorporate Eggs: In a separate small bowl, lightly beat the room temperature eggs. This pre-beating ensures they are easily incorporated without overmixing the cheesecake batter. Add the beaten eggs to the cream cheese mixture and mix on the lowest speed until *just* combined. Stop mixing as soon as the last streaks of egg disappear. Overmixing eggs can incorporate too much air, which expands during baking and contracts during cooling, often leading to unsightly cracks on your cheesecake surface. Use a rubber spatula to give the filling a final few gentle turns to ensure everything is mixed from the bottom up.

Part 4: Baking Your Cheesecake to Perfection

9. Pour Filling & Release Air Bubbles: Carefully pour the prepared lemon cheesecake filling into the springform pan with the pre-baked crust. To release any trapped air bubbles that could cause imperfections, gently tap the pan on the counter a few times. For larger visible bubbles, you can pop them with a toothpick or the tip of a knife.
10. Set Up the Water Bath: Take the large roasting pan and place it in your oven. Carefully pour the boiling water (that you prepared earlier) into the roasting pan until it’s about 1 inch deep. Then, with extreme caution, place the foil-wrapped and oven-bag-protected springform pan directly into the hot water bath inside the roasting pan.
11. Bake the Cheesecake: Transfer the roasting pan, with the cheesecake nestled inside, to the preheated 325°F (163°C) oven. Bake for approximately 60 to 70 minutes. The cheesecake is done when the edges appear set and firm, but the very center (about 2-3 inches in diameter) still has a slight, delicate jiggle when you gently nudge the pan. It should not be liquid.
12. The Critical Cooling Process (Slow & Gentle): This step is paramount for preventing cracks! Once the baking time is complete and the cheesecake is done, turn off the oven but do not remove the cheesecake. Crack the oven door slightly (you can use a wooden spoon to keep it ajar) and allow the cheesecake to cool slowly in the warm oven for 1 hour. This gradual temperature reduction helps the cheesecake to set without drastic thermal shock, which is a common cause of cracking.
13. Cool to Room Temperature & Chill: After the hour of cooling in the oven, carefully remove the cheesecake from the water bath (remove the springform pan from the roasting pan) and place it on a wire rack on your counter to cool completely to room temperature. This can take several hours. Once it has reached room temperature, cover the cheesecake tightly with plastic wrap and transfer it to the refrigerator to chill for a minimum of 5 to 6 hours, or ideally, overnight. This extended chilling period allows the cheesecake to fully set, firm up, and for its flavors to meld beautifully.

Part 5: Finishing and Serving

13. Release from Pan: Once thoroughly chilled, run a thin, sharp knife around the inside edge of the springform pan to loosen the cheesecake. Carefully release and remove the springform pan’s side.
14. Add Lemon Curd & Whipped Cream: Spoon the lemon curd onto the top of the cheesecake and gently spread it into an even, luscious layer. If desired, pipe swirls of homemade or store-bought whipped cream around the edges or in decorative patterns.
15. Slice and Enjoy: Slice your beautiful lemon cheesecake into individual pieces using a warm, clean knife (wipe the knife between each slice for clean cuts). Serve immediately and savor the bright, creamy, and utterly delightful flavors!

Frequently Asked Questions About Lemon Cheesecake

Can This Recipe Be Used to Make Mini Cheesecakes?

While this recipe is designed for a full-sized cheesecake, the principles are similar. However, baking times and pan preparation differ significantly for mini cheesecakes. For the best results and a dedicated guide, I highly recommend following my Mini Lemon Cheesecakes recipe instead. That recipe accounts for the smaller baking environment and ensures perfectly set individual portions.

Can This Lemon Curd Cheesecake Be Frozen?

Absolutely! This lemon curd cheesecake freezes beautifully, allowing you to prepare it ahead of time or save leftovers for later enjoyment. To freeze, ensure the cheesecake is completely cooled and chilled. Wrap the entire cheesecake (without the lemon curd topping or whipped cream) tightly with multiple layers of plastic wrap, then place it into a large freezer bag or a freezer-friendly airtight storage container. It can be frozen for up to three months. When you’re ready to enjoy it, thaw the cheesecake overnight in the refrigerator. Once thawed, you can then add the lemon curd topping and fresh whipped cream before serving.

What Makes a Cheesecake Crack?

A cracked cheesecake can be disheartening, but rest assured, the delicious lemon curd topping will beautifully hide any surface imperfections! Understanding why cheesecakes crack is key to preventing it:

• Skipping the Water Bath: A water bath creates a moist, even heat environment, allowing the cheesecake to bake gently and set slowly without drying out too quickly, which causes cracks.
• Overmixing the Eggs: Incorporating too much air when adding the eggs creates air pockets that expand during baking and then collapse upon cooling, leading to cracks. Always add eggs last and mix on low speed until just combined.
• Sudden Temperature Fluctuations: Drastic changes in temperature during cooling are a primary culprit. Cooling too quickly (e.g., removing from a hot oven directly to the counter) causes the edges to cool faster than the center, creating tension and leading to cracks. Our recipe addresses this by having the cheesecake cool slowly in the oven with the door ajar.

For a more in-depth explanation of why cheesecakes crack and detailed preventative measures, you can refer to my Classic Cheesecake recipe, which covers these troubleshooting tips comprehensively.

Can I Use a Different Type of Crust?

While the graham cracker crust is a classic pairing with lemon cheesecake, you can certainly experiment! Vanilla wafer crumbs or shortbread cookie crumbs can make excellent alternatives, offering a slightly different flavor and texture profile. Just ensure you use the same ratio of crumbs, sugar, and butter for a well-formed crust.

How Can I Tell If My Cheesecake is Baked Properly?

The “jiggle test” is your best indicator. The cheesecake is done when the edges are set and appear firm, but the very center (about 2-3 inches in diameter) still has a slight, delicate wobble. It shouldn’t look liquid or wet. The residual heat will continue to cook the center as it cools. Overbaking can lead to a dry texture and, you guessed it, cracks!

More Lemon Dessert Recipes to Brighten Your Day!

• Classic Lemon Cake
• Bright & Tangy Lemon Pie
• Easy Lemon Cheesecake Bars
• Sweet & Tart Lemon Bars
• Chewy Lemon Cookies
• Delightful Mini Lemon Blueberry Cheesecake Bites

Lemon Cheesecake

5 from 3 ratings

Prep Time: 35 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Cooling Time: 9 hours hrs

Total Time: 10 hours hrs 50 minutes mins

This easy lemon cheesecake features a homemade graham cracker crust and a sweet-tart cheesecake filling, all topped with creamy lemon curd and swirls of whipped cream. 

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Ingredients

Servings: 12 slices

For the graham cracker crust:

• ▢ 1 ½ cups (180 grams) graham cracker crumbs
• ▢ ⅓ cup (65 grams) granulated sugar
• ▢ 5 tablespoons (70 grams) unsalted butter (melted)

For the lemon cheesecake filling:

• ▢ 32 ounces (907 grams) brick-style cream cheese (softened)
• ▢ ½ cup (120 grams) full-fat sour cream (room temperature)
• ▢ 1 cup plus 2 tablespoons (225 grams) granulated sugar
• ▢ ⅓ cup (80 ml) fresh lemon juice
• ▢ Zest of 2 medium lemons
• ▢ 1 teaspoon pure vanilla extract
• ▢ 4 large eggs (room temperature)
• ▢ ½ cup lemon curd
• ▢ Optional: Whipped cream

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Instructions

 

• To make the graham cracker crust: Preheat the oven to 325°F (163°C). Add the crushed graham cracker crumbs and granulated sugar to a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
• Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer (I like to use the bottom of a measuring cup for this step). Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.
• To make the lemon cheesecake filling: Set a large pot of water on the stove to boil for the water bath before getting started with the filling.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then mix in the granulated sugar, lemon juice, lemon zest, and pure vanilla extract until fully combined.
• In a separate mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together.
• Wrap the springform pan with the pre-baked graham cracker crust in aluminum foil, then place it into a large oven bag. Fold the oven bag down the sides of the springform pan.
• Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick to remove any large air bubbles.
• Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
• Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60 to 70 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
• After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool to room temperature. Once cooled, cover tightly and transfer to the refrigerator to chill for at least 5 to 6 hours or overnight.
• Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan. Add the lemon curd to the top of the cheesecake and spread it around into one even layer.
• Pipe the whipped cream around the edges of the cheesecake, then slice into pieces, serve, and enjoy!

Notes

Storage Instructions: Cheesecake may be stored in an airtight container in the refrigerator for up to 4 days.

Freezing Instructions: Wrap the cheesecake tightly with plastic wrap and freeze in a large freezer bag/freezer friendly storage container for up to 3 months. Thaw overnight in the refrigerator, then add the lemon curd and whipped cream.

Cream Cheese: Make sure to use brick-style cream cheese and avoid using cream cheese spread in a tub.

Lemon Curd: You may use either homemade lemon curd or store-bought for this recipe. 

Cuisine: American

Course: Dessert

Author: Danielle Rye

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