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Lemon Cheesecake Recipe Close-up of lemon cheesecake slice with lemon curd, whipped cream swirls, and fresh blueberries, served on wooden plates.

Lemon Cheesecake Recipe

5 from 1 vote
Bright lemon flavor meets ultra-smooth Lemon Cheesecake Recipe for a dessert that feels both refreshing and indulgent.
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Prep Time 1 minute
Cook Time 1 minute
Chill Time 6 minutes
Total Time 8 minutes
Servings: 18
Course: Dessert, Holiday Dessert
Cuisine: American, Baking
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups graham cracker crumbs finely crushed for even texture
  • 6 tablespoons unsalted butter melted and slightly cooled
  • ⅓ cup granulated sugar for sweetening the crust
  • 1 ½ cups granulated sugar used to flavor the filling
  • 1 ¼ tablespoons lemon zest freshly grated for brightness
  • 36 ounces full-fat cream cheese brick-style, fully softened
  • ⅔ cup fresh lemon juice strained and at room temperature
  • 6 tablespoons sour cream room temperature for smooth blending
  • 1 ¼ teaspoons vanilla extract pure for balanced flavor
  • 4 large eggs room temperature to prevent curdling
  • 1 cup lemon curd prepared or homemade, fully cooled
  • 1 ½ cups whipped cream lightly sweetened, optional garnish
  • Fresh lemon slices or berries for topping and visual contrast

Equipment

  • 1 Springform Pan 9-inch pan with removable sides for clean release and neat slices
  • 1 Food Processor or Blender Speeds up crushing crackers and blending lemon zest into sugar
  • 1 Electric mixer Stand or handheld mixer with paddle attachment for smooth batter
  • 1 Large Roasting Pan Wide enough to hold the springform pan with space for the water bath

Method
 

  1. Position the oven rack in the lower center and heat the oven to 350°F (177°C).
  2. Crush the graham crackers into fine crumbs, then stir with sugar and melted butter until evenly moistened.
  3. Firmly press the crumb mixture into the bottom and slightly up the sides of an ungreased springform pan, smoothing it flat.
    Close-up overhead shot of a golden graham cracker crust pressed into a round springform pan.
  4. Bake the crust for 10 minutes, then remove and set the pan onto a large sheet of foil to prepare for a water bath later.
  5. Blend the granulated sugar with lemon zest in a food processor until fragrant and lightly tinted yellow.
    Overhead view of a food processor filled with granulated sugar and fresh lemon zest before mixing.
  6. Beat the cream cheese with the lemon-infused sugar until smooth and creamy, scraping down the bowl as needed.
  7. Add lemon juice, sour cream, and vanilla, mixing until fully incorporated and silky.
  8. Mix in the eggs one at a time on medium speed, stopping as soon as the batter is blended.
  9. Pour the cheesecake batter into the warm crust and smooth the surface evenly.
    Overhead image of cheesecake batter in a foil-wrapped springform pan placed inside a roasting pan for a water bath
  10. Wrap the pan with foil, place it inside a roasting pan, and carefully pour hot water around it to create a water bath.
  11. Bake until the center gently jiggles but the edges are set, about 60 minutes, tenting with foil if browning too quickly.
  12. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour without removing it.
  13. Remove the cheesecake from the water bath and let it cool completely at room temperature.
  14. Spread the lemon curd evenly over the cooled cheesecake, reaching close to the edges.
    Top-down view of lemon curd being spread across a baked cheesecake with a metal offset spatula
  15. Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
  16. Run a knife around the edge, remove the pan rim, garnish as desired, and slice with a warm, clean knife.
    Slice of lemon cheesecake topped with lemon curd, whipped cream, and blueberries on stacked wooden plates.

Nutrition

Serving: 150gCalories: 420kcalCarbohydrates: 34gProtein: 7gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 18IUVitamin C: 22mgCalcium: 10mgIron: 6mg

Notes

A classic cheesecake moment elevated with fresh citrus aroma and a creamy finish that lingers.

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