There is something truly magical about a dessert that looks impressive but comes together with simple, honest ingredients. I used to be a little intimidated by cheesecakes—worrying about cracks or complicated water baths—but this recipe changed everything for me. It is bright, creamy, and brings a burst of sunshine to the table, even on the gloomiest Tuesday afternoon.
This lemon cheesecake balances tart citrus with rich, velvety cream cheese on a classic graham cracker crust. It is topped with a homemade curd that adds a zesty punch, making every bite perfectly balanced. Best of all, the steps are straightforward enough for a weekend project, proving that you don’t need a pastry degree to bake something spectacular.
Why This Recipe is a Keeper
I absolutely love this recipe because it delivers bold flavor without requiring hours of active kitchen time. The texture is impossibly smooth, and the double dose of lemon—in the filling and the curd—makes it refreshing rather than heavy.
- Make-Ahead Friendly: This cake actually tastes better after sitting in the fridge overnight, making it perfect for stress-free hosting.
- Simple Pantry Staples: You likely have most ingredients, like cream cheese, sugar, and eggs, in your kitchen right now.
- Texture Perfection: The gentle baking method ensures a creamy consistency that melts in your mouth.
Lemon Cheesecake
- Total Time: 6 hours
- Yield: 10 servings
- Diet: Vegetarian
Description
This elegant lemon cheesecake features a buttery graham cracker base and a velvety, citrus-infused filling topped with a tangy homemade curd. It is a refreshing, make-ahead dessert that strikes the perfect balance between rich creaminess and bright, zesty flavor.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons melted butter
- 2 tablespoons lemon zest
- 1 1/4 cups granulated sugar
- 24 oz full-fat brick cream cheese, softened
- 3 large eggs, room temperature
- 1 egg yolk
- 1/2 cup full-fat sour cream
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup lemon curd
- Whipped cream for garnish
Instructions
- Preheat oven to 350°F and prepare an 8-inch springform pan with grease and parchment paper.
- Mix graham cracker crumbs, brown sugar, and melted butter, then press into the pan and bake for 8–10 minutes.
- Reduce oven to 300°F and rub lemon zest into sugar until fragrant before beating in the cream cheese.
- Add eggs one at a time followed by the egg yolk, sour cream, lemon juice, and vanilla, mixing on low speed until just combined.
- Wrap the pan in foil, place in a roasting pan with boiling water, and bake for 45 minutes.
- Allow to cool gradually in the closed oven for 10 minutes, then cool on a wire rack and chill in the fridge for at least 4 hours.
- Whisk lemon curd over low heat until thickened, strain, and spread over the chilled cheesecake before serving.
Notes
To ensure a perfectly smooth finish, always use room temperature ingredients and avoid over-beating the batter once the eggs are added. For the cleanest slices, use a warm, damp knife and wipe it clean between every cut.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need
We keep things simple here with ingredients you can find at any grocery store. The key is using room temperature dairy for a lump-free batter.
- Cream Cheese: Use full-fat brick style cream cheese. The tub variety has too much air and water, which can ruin the texture.
- Lemons: You will need fresh lemons for both the zest and the juice. The zest is rubbed into the sugar to release natural oils for maximum flavor.
- Sour Cream: This adds a lovely tang and richness to the batter. Full fat is best here.
- Graham Cracker Crumbs: For that classic, buttery crunch at the base.
- Eggs: Make sure your eggs are at room temperature so they incorporate easily without overmixing.
How to Make It
Step 1: Prepare the Crust
Preheat your oven to 350°F. Mix the graham cracker crumbs, brown sugar, and melted butter in a bowl. Press this mixture firmly into the bottom and slightly up the sides of a greased and parchment-lined 8-inch springform pan. Bake for 8–10 minutes until set, then reduce the oven temperature to 300°F.
Step 2: Mix the Filling
In a large bowl, use your fingertips to rub the lemon zest into the sugar until it smells fragrant and turns a pale yellow. Add the softened cream cheese and beat with a hand mixer until smooth. Add the eggs one at a time, mixing just until combined. Finally, stir in the egg yolk, sour cream, lemon juice, and vanilla on low speed.
Step 3: Bake in a Water Bath
Wrap the bottom of your springform pan tightly with two layers of aluminum foil to keep water out. Pour the batter over the crust and tap the pan on the counter to release air bubbles. Place the pan inside a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the cheesecake pan. Bake at 300°F for 45 minutes.
Step 4: Cool Gradually
Turn the oven off and leave the cheesecake inside with the door closed for 10 minutes. The center should still be slightly wobbly. Remove it from the water bath, run a knife around the edge to loosen it, and let it cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight.
Step 5: Add the Topping
While the cake chills, whisk the lemon curd ingredients in a saucepan over low heat until thickened. Strain and chill. Spread the cooled curd over the cheesecake and top with homemade whipped cream before serving.
Meagan’s Tips for Success
Cheesecake can feel technical, but these little tricks ensure it comes out perfect every time.
- Room Temperature is Non-Negotiable: If your cream cheese is cold, you will get lumps. If you try to beat out the lumps, you will add too much air, leading to cracks. Let everything sit on the counter for an hour before starting.
- Don’t Overmix: Once the eggs are added, mix on the lowest speed possible. We want a dense, creamy texture, not a fluffy soufflé.
- The Zest Trick: Rubbing the lemon zest into the sugar is a technique I use in my lemon yogurt cake too—it infuses the flavor deeply into the batter.
- Water Bath Safety: The water bath keeps the heat gentle. If you don’t have a roasting pan, any large baking dish that fits your springform pan works.
Make It Yours
This base recipe is super versatile if you want to switch things up based on what is in your pantry.
- Lime Cheesecake: Swap the lemon juice and zest for fresh lime to create a key lime pie-inspired cheesecake.
- Cookie Crust: Instead of graham crackers, try using crushed gingersnaps or vanilla wafers for a different flavor profile.
- Berry Topping: If you aren’t feeling the lemon curd, a fresh raspberry sauce works beautifully. It reminds me of the fruity notes in my raspberry white chocolate cake.
- Gluten-Free: Simply use gluten-free graham cracker crumbs for the base; the filling is naturally gluten-free.
Everyday Enjoyment
While this cheesecake is stunning enough for a birthday, I love serving it for a casual weekend treat.
- Keep it Cool: Serve slices straight from the fridge for the best texture.
- Pairings: A hot cup of coffee or an Earl Grey tea pairs wonderfully with the citrus notes. If you are serving this at a party with other desserts, it looks great alongside a colorful lemon rainbow cake for a full citrus theme.
- Garnish: A tiny sprig of fresh mint or a thin slice of lemon on each plate adds a professional touch with zero effort.
The Sweet Spot
I hope this lemon cheesecake becomes a new favorite in your home. It really proves that you can get bakery-quality results with simple tools and a little patience. Whether you are making it for a celebration or just because you need a bright spot in your week, this recipe delivers.
If you enjoyed this creamy treat, you might also love my strawberry tres leches cake for another cool and refreshing dessert. For more detailed science on baking perfect cheesecakes, I also recommend checking out Scientifically Sweet.
Don’t forget to share your bakes with me on Instagram, Pinterest, and Facebook!
