“This lemon cheesecake is so rich and creamy! The light and refreshing lemon flavor is perfection!”
I can’t tell you how excited I am about this recipe for lemon cheesecake!
If you are looking for a delicious, lemony dessert…please…look no further because this lemon cheesecake with a lemon curd topping has it all! ?
It’s rich, creamy and full of bold citrus flavor.
It reminds me of a true southern favorite … the cold, refreshing lemon icebox pie served at just about any B-B-Q restaurant here in the south.
Yummy!
Lemon Cheesecake
Homemade Lemon Curd Topping
This already delicious, lemon cheesecake is topped off with a homemade lemon curd that makes the flavor really pop!
Lemon curd is very easy to make and it only takes about 10-15 minutes. The only hard thing about it is having to whisk constantly until it thickens, but the end result is worth it.
If you don’t want to make homemade lemon curd, you can always buy it pre-made from your grocery store!
The Crust is Perfectly Sweetened with Light Brown Sugar
The graham cracker crust is perfectly sweetened with light brown sugar. This really adds a nice richness to the crust that you can’t get with regular granulated sugar.
Lemon Cheesecake is even better with Homemade Whipped Cream!
Big dollops of homemade whipped cream on the top help to marry all of the sweet and tart flavors together into one big delicious bite!
Use a Water Bath to bake the Perfect Lemon Cheesecake!
I love to use the water-bath method when baking cheesecakes to help the cheesecake to bake more evenly. Because the water-bath bakes the cheesecake extra gently, the filling will be smooth and the top will be less likely to crack as well. The sides of the cheesecake will bake to a nice light color instead of browning and over-baking.
If you’ve never used a water-bath, check out my video to find out how easy it is!
The center of cheesecake will by jiggly when it comes out of the oven!
When the cheesecake comes out of the oven, the center will by JIGGLY. This is normal. The cheesecake will set up overnight in the fridge perfectly!
If you bake the cheesecake until it’s firm in the center, it will be over-baked!
If you are looking for more eggless cheesecake recipes, try this AMAZING recipe for Vanilla Bean Cheesecake. It will knock your socks off!
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Crisp, refreshing Lemon Cheesecake…It’s absolutely delicious with it’s perfectly sweetened graham cracker crust and homemade lemon curd topping!
Ingredients
Crust
- 1.5 cups (127 g) crushed graham crackers
- 1/4 cup (50 g) light brown sugar
- 1 stick (113 g) unsalted butter, melted
- 1 teaspoon vanilla extract
Lemon Cheesecake Filling
- 32 oz. (1000 g) cream cheese, room temperature
- 4 tablespoons (55 g) unsalted butter, room temperature
- 1 cup (227 g) granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons fresh lemon juice
- 3 eggs, room temperature
- 1 cup (230 g) sour cream, room temperature
- 1/4 cup (30 g) flour
Lemon Curd
- 3 eggs
- 3 egg yolks
- 2/3 cup (151 g) sugar
- 6 tablespoons fresh lemon juice
- 1 stick (113 g) unsalted butter, cubed
Whipped Cream
Instructions
- Preheat oven to 350° and line a 9″ spring-form pan with parchment paper.
Graham Cracker Crust
- Place ingredients in a small bowl and stir with a fork until fully combined.
- Press the mixture into the bottom of the spring-form pan making sure that the crust is firmly packed.
- Bake for 10-12 minutes, remove from oven and set aside to cool.
- Turn oven down to 320°.
Lemon Cheesecake Filling
- Using a stand or electric mixer on low speed, beat the cream cheese, butter and sugar until smooth and creamy. Scrape down the sides of the bowl as necessary to insure everything is being mixed evenly.
- Add the vanilla extract and lemon juice. Beat on low until well blended.
- Add the eggs one at a time, scraping down the sides of the bowl after each addition.
- Add the sour cream and flour and continue to mix until fully incorporated.
- Remember not to over mix to avoid incorporating air into the batter.
- Pour the filling into the spring-form pan and smooth the top with an off-set spatula.
- Gently tap the spring-form pan a few times on a hard surface to release any air bubbles.
- Place in the water bath and bake for 1 hour.
- Turn the oven off, crack the door and allow the cheesecake to cool inside of the oven for 1 hour.
- Remove the cheesecake, run a sharp knife around the inside edge of the pan and let it continue to cool to room temperature.
- Place the cheesecake in the refrigerator overnight to set.
Lemon Curd
- Add 1 inch of water into a medium sauce pan and heat until it is at a gentle simmer.
- In a medium glass bowl, whisk the eggs, egg yolks, sugar and lemon juice together until well combined.
- Place the bowl on top of the sauce pan and continue to whisk constantly for about 10 minutes or until the mixture thickens. You can check with a thermometer if you’d like. You want the mixture to be at 160°.
- Remove the bowl from the heat and stir in the cubed butter until it has melted and the mixture is smooth and creamy.
- Let the lemon curd cool to room temperature, pour into an airtight container and then place in the refrigerator to set.
Whipped Cream
Assembly
- Remove the cheesecake from the spring-form pan.
- Spread the lemon curd evenly on top of the cheesecake and smooth with an off-set spatula.
- Using a piping bag, pipe dollops of whipped cream on top to decorate.
- Enjoy!
Notes
When the cheesecake comes out of the oven, the center will by JIGGLY. This is normal. The cheesecake will set up overnight in the fridge perfectly!
Nutrition
- Serving Size: 1 slice
- Calories: 675
- Sugar: 26
- Fat: 55
- Carbohydrates: 36
- Protein: 11
Keywords: easy lemon dessert, lemon cake for a party
In the filling is it all purpose flour or self rising?
Hi Petrece, You can use all-purpose flour.
I am going to make this cake and I want to use 4 inch pans , so i was wondering if there was a temp drop for that and shorter cook time?
Hi Jacqueline, I’ve never baked cheesecake in a 4 inch pan so I had to do a little research. A couple of recipes I found said to bake them for about 25 minutes at 350, turn oven off, crack the door and let them sit for 30 minutes. Take them out and then let them cool before putting in the refrigerator. I hope this helps and please let me know how they turn out!
Hi Amy, I made you cheesecake for a luncheon we catered last week. It was the hit of the day! I added a homemade raspberry fruit sauce on the side. I want to thank you for your prompt response to my questions. The best cheesecake I’ve made.
Hi Louise! I am soooo glad to hear that! Thank you so much for letting me know how it turned out 🙂
Amy!
Thank you! I haven’t tried this yet, but I LOVE your easy to follow directions and hint! I know it is going to be exquisite. Will send you a snap! Posted on Facebook for my 4,000 friends to drool like I am!
Thank you!
★★★★★
Hi DeeAnn! I can’t wait to hear what you think once you make it 🙂 It’s one of my favorites!
Hello!
I am planning to make this for Easter! I have one question. At what time during this recipe do you make the lemon curd, same night, or following morning after the cheesecake has set over night? and how long should the curd set for after made?
Thanks
Brianne
Hi Brianne. You can make it anytime and store in the fridge until you’re ready to spread on top. Put it on top after the cheesecake has set
I made this for my boss’s birthday. It came out good. I added a 1/2 teaspoon of lemon extract hoping it would bring out the lemon flavor. It didn’t. If I ever do it again, I will do a lot more. I also left off the lemon curd because I wasn’t sure how it would come out. My cheesecake cracked during the cooling process (oven off and door slightly open).
★★★★
these cheesecakes sound so scrumpous, Is there any way to make them Diabetic.? How would they taste.? can you replace some items with light, non fat, and a way to cut the carbs.?
Hi Carol, unfortunately I do not know how to make this for a diabetic. I would hate to give you poor advice on the subject.
I haven’t made this yet but the majority of carbs comes from the sugar. Use Swerve Confectioner Sugar. Almost no carbs and extremely low on glycemic index. You can order a 3 pack from Amazon.com. Be prepared as it is costly but worth it to eat a dessert..
How do you remove the parchment paper before serving?
After you take the side off, take a long knife or a flat spatula and run it between the parchment paper and the crust, this should release it and allow you to slide the cheesecake right off.
This is literally making my mouth water, I can’t imagine a better flavor for cheesecake, and your video is great, I’m guilty of skipping the water bath step ~ but no more!
The water bath really does make a huge difference!
What beautiful photos of a perfectly textured cheesecake (IMHO). I don’t know what it is about lemon I’ve been crazy for it lately. Can’t wait make this. Love the water bath also.
★★★★★
Thank you. I hope you enjoy 🙂
I’m all about this kinda cake! Love it.
Thanks Suzy!
Rich, creamy, lemony – sounds awesome and the texture looks amazing!
★★★★★
Thank you Christine!
I adore all things lemon and this cheesecake looks amazing!! Love that you added lemon curd to the top. Pinned to my “must make” list!!
Thank you Kathryn. The lemon curd really puts it over the top 🙂
I just wanted to let you know that I made this for my boss’ 70th birthday and he, being a bit of a cheesecake connoisseur, said it was the best cheesecake he ever had. The crust was amazing. I did cheat a bit and use a store bought lemon curd to cut back on some of the assembly time, but all in all it was fantastic. I had a bit of an issue with the amount of butter in the crust, it leaked through my pan and dripped in my oven. But – it’s such a great crust, I didn’t even care! Thanks for sharing.
★★★★★
Hi Lori! I’m sorry about the leaking crust. I haven’t really pinned down why it does that sometimes. I’m starting to think it depends on the brand… anyway thank you for letting me know how much you like it! 🙂
I have been using this method for many years and it works beautifully. I bake cheesecakes for others and my self all the time. I will be searching your site for new ideas and I am also new to your site family. Thank you for what I have previewed so far and I am looking forward to a continuous baking relationship.
Carolyn B
I love the water bath method. I haven’t had a bad experience yet! Thanks for stopping by and let me know if you try any of the recipes 🙂
HI AMY!
I PRAY ALL IS WELL AND CONGRATULATIONS TO YOU AND YOUR FAMILY ON THE NEW FAMILY MEMBER COMING SOON!
I DO HAVE AN QUESTION (AS USUAL) I WANT OT MAKE A PINEAPPLE CHEESECAKE WITH YOUR ABOVE RECIPES AS A TEMPLATE BUT OF COURSE CHANGE THE FRUIT AND IS IT POSSIBLE IF I MAKE THE CRUST A PINEAPPLE DUMP CAKE CRUST ( YOU KNOW THE CLASSIC DUMP CAKE RECIPES) AND THEN POUR THE CHEESECAKE BATTER ON TOP AND BAKE? DO YOU THINK THIS WOULD WORK ?OR PLEASE ADVISE YOUR SUGGESTION…THANK YOU SO MUCH !
AMY! SORRY ABOUT THE PREVIOUS CONGRATULATIONS, IT WAS MEANT FOR SOMEONE ELSE!!!!!
No worries! ?
I think it would work. You would need to make the batter thicker to make the crust a little more sturdy than regular cake. It sounds delicious!
Thank you! This recipe was wonderful and my family loved it.
The only change I made was to decorate the top with fresh raspberries instead of the whipped cream–I had to make it a day early and was worried about the cream holding up, the raspberries went nicely. 🙂
★★★★★
Hi Sybil, I bet the raspberries were amazing with this cheesecake! Raspberries are my favorite fruit to combine with cheesecake. Thanks for letting me know how it turned out! 🙂
This looks great! I would love to try a variation on this Lemon cheesecake concept except use Key Lime with a Macadamia Nut, flaked coconut crust.
What a great idea. That sounds amazing!