Best Lemon Cheesecake Recipe

This lemon cheesecake recipe is the one I turn to when I need something that feels fancy but doesn't ask too much of me on a Tuesday night.

Rich and creamy with just the right amount of tang, this homemade Lemon Cheesecake Recipe balances a buttery graham cracker crust with silky filling and a glossy lemon curd topping that makes people lean in for a second look. You can make it ahead (actually, you should), which means less stress when company's coming and more time to enjoy the moment.

Why This Lemon Cheesecake Recipe Works

Here's the thing about cheesecake it's not as fussy as people think. This baked lemon cheesecake recipe walks you through each step, from that crumbly, golden crust to the slow oven cool-down that keeps cracks away. The water bath might sound intimidating, but trust me, it's just insurance for that perfectly creamy texture.

What makes this one special is the lemon sugar trick. You blend fresh lemon zest right into the sugar before mixing it with cream cheese, and suddenly every bite tastes like sunshine got folded into dairy. The sour cream keeps things smooth, the fresh lemon juice adds brightness without bitterness, and that lemon curd on top? It's not required, but it turns a great Lemon Cheesecake Recipe into one people remember.

Jump to:

• Why This Lemon Cheesecake Recipe Works
• Lemon Cheesecake Recipe Ingredients
• How to Make Lemon Cheesecake Recipe from Scratch
• Smart Substitutions
• Lemon Cheesecake Recipe Variations
• Equipment For Lemon Cheesecake Recipe
• How to Store Lemon Cheesecake Recipe
• Serving Ideas That Feel Special
• Expert Tips
• FAQ
• You've Got This
• Related
• Pairing
• Lemon Cheesecake Recipe

Lemon Cheesecake Recipe Ingredients

See Recipe Card Below This Post For Ingredient Quantities

For the Graham Cracker Crust

• Graham cracker crumbs (about 14 full-sheet crackers)—you can buy pre-ground or crush them yourself
• Unsalted butter, melted—salted works too if that's what you've got
• Granulated sugar—adds a touch of sweetness to the base

For the Cheesecake Filling

• Granulated sugar—keeps the filling from being too tart
• Packed lemon zest (from about 1 lemon)—this is where all that bright flavor lives
• Full-fat brick cream cheese—must be softened to room temperature or you'll get lumps
• Fresh lemon juice (from 3 to 4 lemons)—bottled just isn't the same
• Sour cream or plain yogurt—brings tang and creaminess
• Pure vanilla extract—rounds out the flavor
• Eggs, at room temperature—cold eggs can deflate your batter

For the Toppings

• Lemon curd—homemade or store-bought both work beautifully
• Homemade whipped cream—or buy the fancy stuff in a tub
• Lemon slices and fresh berries—blueberries, raspberries, or strawberries all look gorgeous

How to Make Lemon Cheesecake Recipe from Scratch

1: Prep Your Crust

Set your oven to 350°F and move the rack to the lower-middle spot. Toss your graham crackers into a food processor and blitz them until they look like sandy crumbs. Mix those crumbs with melted butter and sugar in a bowl until everything's moistened.

Press the mixture into the bottom of a 9-inch springform pan, going slightly up the sides if you've got extra. Use the flat bottom of a measuring cup to really pack it down—you don't want a crumbly crust that falls apart when you slice. Bake for 10 minutes, then pull it out and let it cool while you make the filling.

2: Make the Lemon Sugar

Here's the secret trick: toss your sugar and lemon zest into the food processor (no need to clean it from the crumbs). Pulse it about 10 to 12 times until the zest gets chopped up fine and blends right into the sugar. This distributes lemon flavor evenly so you don't get big pieces of zest in some bites and none in others.

3: Mix the Filling

Beat your softened cream cheese with the lemon sugar on medium-high for about 2 minutes. You want it completely smooth with no lumps. Scrape down the sides of the bowl, then add the lemon juice, sour cream, and vanilla. Beat again until it's silky.

Now here's where people mess up—add your eggs one at a time on medium speed and beat just until each one disappears into the batter. Don't overmix once the eggs go in. Too much air makes cheesecake crack and puff up weird.

4: Fill and Bake

Pour your batter into the warm crust and smooth the top with a rubber spatula. Put your springform pan inside a large roasting pan. Boil a kettle of water, then carefully pour about an inch of hot water into the roasting pan around the cheesecake. This water bath keeps the oven humid and prevents cracks.

Slide everything into the oven and bake for 55 to 70 minutes. You're looking for edges that look set and a center that still jiggles slightly when you shake the pan. If the top starts browning too fast, tent some foil over it.

For more tips on working with cream cheese and getting that perfect texture, browse through Claudia Cooking for all kinds of cheesecake wisdom.

5: Cool It Down Slowly

This part takes patience, but it's important. Turn off the oven, crack the door open about an inch, and let the Lemon Cheesecake Recipe sit in the water bath for a full hour. This gradual cool-down prevents those dreaded cracks.

After an hour, take it out of the water bath and let it cool completely on the counter. This might take another hour or two.

Step 6: Add the Lemon Curd

Once your Lemon Cheesecake Recipe is room temperature, spread that lemon curd evenly over the top. You can make your own lemon curd or buy a good jar—both work. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, but overnight is even better.

Step 7: Serve and Enjoy

When you're ready to serve, run a thin knife around the edge of the pan to loosen the Lemon Cheesecake Recipe, then pop open the springform and remove the sides. Pile on some whipped cream, add lemon slices or fresh berries, and slice with a sharp knife. Dip the knife in warm water and wipe it clean between cuts for those picture-perfect slices.

Smart Substitutions

No sour cream? Greek yogurt works just as well and adds the same tangy creaminess. You could even use full-fat plain yogurt if that's what you've got.

Want a different crust? Vanilla wafers, digestive biscuits, or even Oreos (remove the filling first) make great substitutes for graham crackers. The butter and sugar amounts stay the same.

Skip the lemon curd? You absolutely can. This Lemon Cheesecake Recipe is delicious on its own, or you could top it with a simple lemon glaze (just powdered sugar and lemon juice whisked together).

Don't have a springform pan? You can bake this in a regular 9-inch cake pan lined with parchment paper. You'll need to lift the whole thing out using the parchment edges, so cut strips that hang over the sides.

Lemon Cheesecake Recipe Variations

Claudia loves this recipe as-is, but here are a few ways to make it even more kid-friendly:

Swap some lemon juice for more vanilla. Use just ¼ cup lemon juice instead of ½ cup, and double the vanilla extract. You'll still get lemon flavor from the zest, but it'll be milder.

Make mini cheesecakes. Use a muffin tin lined with cupcake papers. Press a tablespoon of crust into each cup, fill with batter, and bake for 18 to 22 minutes. Kids love having their own individual dessert.

Add white chocolate chips. Fold ½ cup of white chocolate chips into the batter before baking. The little melty pockets make kids go wild.

Top with whipped cream and sprinkles. Forget the elegant berries—rainbow sprinkles and a mountain of whipped cream is what gets the seven-year-old crowd excited.

Equipment For Lemon Cheesecake Recipe

Having the right tools makes this simple Lemon Cheesecake Recipe way easier:

9-inch springform pan is non-negotiable unless you're going the parchment-lift method. The removable sides make serving so much cleaner.

Food processor or blender speeds up both the crust-making and the lemon sugar step, though you could crush crackers in a bag with a rolling pin if needed.

Stand mixer or handheld mixer with a paddle attachment gives you the smoothest filling. You could technically do this by hand, but your arm will hate you.

Large roasting pan for the water bath. It needs to be big enough to hold your springform pan with room for water around it.

Offset spatula isn't required, but it makes spreading that lemon curd topping absolutely effortless.

You'll find more equipment recommendations and kitchen tool guides at Claudia Cooking.

How to Store Lemon Cheesecake Recipe

Keep your Lemon Cheesecake Recipe covered in the fridge for up to 5 days. I usually leave it in the springform pan with plastic wrap over the top for the first day or two, then transfer slices to an airtight container once we've cut into it.

Can you freeze it? Yes, but skip the lemon curd topping until after you thaw it. Wrap the plain Lemon Cheesecake Recipe (still on its base) in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then add the curd and toppings before serving.

Make-ahead tip: This is actually a perfect make-ahead dessert. Bake it two days before you need it, chill it overnight, then add the lemon curd and toppings the day you're serving. The flavors get better as it sits, and you're not scrambling at the last minute.

Serving Ideas That Feel Special

This creamy Lemon Cheesecake Recipe with lemon is gorgeous on its own, but here are a few ways to dress it up:

With fresh berries and mint. A handful of blueberries, raspberries, or sliced strawberries on top makes it look like something from a bakery window. Tuck in a few mint leaves for color.

Alongside hot tea or coffee. The richness of Lemon Cheesecake Recipe is perfect with a strong cup of black tea or a cappuccino. It's an elegant afternoon treat.

With a drizzle of berry sauce. Simmer some frozen berries with a little sugar and lemon juice until they break down, then strain and drizzle over each slice. The color contrast is stunning.

Next to lemon sorbet. If you want to get fancy, serve a small scoop of lemon sorbet on the side. The icy, tart sorbet cuts through the richness beautifully.

FAQ

You've Got This

Making a Lemon Cheesecake Recipe from scratch sounds like a big undertaking, but once you've done it, you'll realize it's mostly just waiting. The active work? Maybe 20 minutes. The rest is just the oven and the fridge doing their thing while you go about your day.

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Pairing

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