This easy Lemon Cheesecake recipe has a perfectly sweetened graham cracker crust, topped with homemade lemon curd and whipped cream.
Lemon cheesecake is a great dessert option for holiday dinners. The lemon flavor is more than welcomed after a rich, savory meal.
The cheesecake is topped with a tangy lemon curd and dollops of homemade whipped cream to balance the bold flavors. A delightful graham cracker crust is perfectly sweetened with light brown sugar.
Plan to make this cheesecake 1-2 days before you are ready to serve it. It will need a minimum of 6 hours to firm up properly in the fridge. A water bath is recommended to ensure the cheesecake bakes evenly and the sides do not brown.
How to make lemon cheesecake
Here's a breakdown of the steps needed to make the best lemon cheesecake!
- Bake the crust: The crust is baked at 350°F in a parchment lined, 9" spring-form pan.
- Prepare the water bath: Turn the oven down to 320°F. Place a large roasting pan in the oven on the middle rack. Pour hot water into the pan, making sure it is about 1" in depth.
- Make the filling: You will want to make sure the ingredients are at room temperature to ensure they mix evenly and the batter is smooth. Use a LOW speed on your electric or stand mixer.
- Bake: Pour the filling into the spring-form pan and smooth the top with an off-set spatula. Gently tap the pan on a hard surface to release any air bubbles. Insert the spring-form pan into a 10" cake pan and place the cake pan into the water bath. Bake for 1 hour. (Water level should cover half the depth of the cake pan. Add water if needed.)
- Cool: The cheesecake will cool for 1 hour inside of the oven with the door cracked. This allows the temperature to come down slowly. When the hour is up, let the lemon cheesecake cool completely on a heat-safe countertop.
- Chill: Run a knife around the edge of the cheesecake to help release the sides from the spring-form pan and place in the refrigerator, uncovered, overnight or a minimum of 6 hours to set. (Do not remove the spring-form pan.)
- Make the lemon curd: The recipe includes lemon curd made from scratch. Feel free to use a pre-made lemon curd instead.
- To Serve: Spread the lemon curd on top of the filling and pipe dollops of whipped cream. Serve cold or at room temperature.
Things to note
When the cheesecake comes out of the oven, the center will be JIGGLY. This is normal. The center of the cheesecake will continue cook as it cools and will firm up as it chills in the fridge. (If the cheesecake is firm in the center when it comes out of the oven, it is over-baked.)
After the cheesecake has cooled in the oven, run a knife around the edge of the filling. As the cheesecake starts to firm up, the filling will shrink slightly and pull away from sides of the pan. By releasing the edge beforehand, the top will stay flat and avoid cracking.
Using a water bath is optional but is recommended when baking cheesecake. The hot water that surrounds the pan creates a moist environment in the oven and helps the cheesecake cook evenly from the outside, inward. A water bath is the key to serving a perfectly baked cheesecake.
Our tutorial for how to create a leakproof water bath goes over the steps needed to make sure the water from the water bath does not get into the spring-form pan. In a nutshell, the 9"spring-form pan is inserted into a slightly larger 10" cake pan, creating a solid barrier between the water and the cheesecake. Water will not be able to get into the crust!
If you do not have a large roasting pan to create a water bath, place a pan of hot water on the rack below the cheesecake to create steam in the oven.
How to store lemon cheesecake
- To Store: Keep leftovers covered in the fridge for up to 5 days.
- To Freeze: Place the cheesecake in the freezer, without toppings, until frozen solid. Wrap with plastic wrap and a layer of foil. Keep frozen for up to 3 months. When ready to serve, allow to thaw in the fridge overnight and top with lemon curd and whipped cream.
6 Easy cheesecake recipes you need to make for your next holiday party
Cheesecake is a must-have dessert on any party menu. Be prepared with one of these amazing easy cheesecake recipes for your next holiday dinner.
- Tiramisu Cheesecake
- Instant Pot Cheesecake
- Banana Cream Cheesecake
- Key Lime Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
Lemon Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 1.5 cups crushed graham crackers
- ¼ cup light brown sugar
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Lemon Cheesecake Filling
- 32 oz. cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons fresh lemon juice
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- ¼ cup all-purpose flour
Lemon Curd
- 3 eggs
- 3 egg yolks
- ⅔ cup sugar
- 6 tablespoons fresh lemon juice
- 8 tablespoons unsalted butter cubed
Whipped Cream
- 2 cups homemade whipped cream
Instructions
- Preheat oven to 350°F and line a 9" spring-form pan with parchment paper.
- Make the crust: Place the crust ingredients into a small bowl and stir until mixed thoroughly. 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.
- Prepare the water bath: Turn the oven down to 320°F. Place a large roasting pan in the oven on the middle rack. Pour hot water into the pan, making sure it is about 1" in depth. Close the oven door.
- Make the filling: With the mixer on LOW speed, beat the cream cheese, butter and sugar until smooth. Add the sour cream, vanilla extract and lemon juice and mix until blended. Add the eggs one at a time and finally mix in the flour until just incorporated. (Scrape the sides of the bowl after each addition and avoid over-mixing the batter.)
- Bake: Pour the filling into the spring-form pan and smooth the top with an off-set spatula. Gently tap the pan on a hard surface to release any air bubbles. Insert the spring-form pan into a 10" cake pan and place the cake pan into the water bath. Bake for 1 hour. (Water level should cover half the depth of the cake pan. Add water if needed.)
- Cool: 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 edge of the pan to help release the sides of the cheesecake and allow to cool completely.
- Chill: Place the cheesecake in the refrigerator, uncovered, overnight or a minimum of 6 hours to set. (Do not remove the spring-form pan.)
- Make the lemon curd: Make a double boiler by adding 1 inch of water to 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. ( A thermometer should register at 160°.F when it is done.) Remove the bowl from the heat and stir in the cubed butter until it has melted and the mixture is smooth and creamy. Cool to room temperature, pour into a container with a lid and chill in the fridge.
- To Serve: 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.
Notes
- To Store: Keep leftovers covered in the fridge for up to 5 days.
- To Freeze: Place the cheesecake in the freezer, without toppings, until frozen solid. Wrap with plastic wrap and a layer of foil. Keep frozen for up to 3 months. When ready to serve, allow to thaw in the fridge overnight and top with lemon curd and whipped cream.
Victoria says
This is the best cheesecake! I baked it for my birthday and It was so worth it. Perfect lemon flavor and the cheesecake is smooth and creamy. A keeper!!!! Thank you!
Amy says
Hi Victoria! I'm so glad you loved it and I hope you had a wonderful birthday!
Pam Williams says
I made this yesterday for a tea party I'm having today. It is beautiful and tastes even better. I didn't do the water bath but I put a large pan of hot water under the cheesecake as it cooks. Works perfectly with not a crack. Bonus was it catches any drips from the spring pan which always seems to happen with me.
Amy says
Hi Pam! I just love this cheesecake and I'm so happy it turned out great for you! Thanks for the tip with pan of water, I will share with readers so they will know if they don't have a water-bath!
Patrece daniels says
In the filling is it all purpose flour or self rising?
Amy says
Hi Petrece, You can use all-purpose flour.
Jacqueline Oster says
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?
Amy says
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!
Louise Farmer says
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.
Amy says
Hi Louise! I am soooo glad to hear that! Thank you so much for letting me know how it turned out 🙂
DeeAnn Barton says
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!
Amy says
Hi DeeAnn! I can't wait to hear what you think once you make it 🙂 It's one of my favorites!
Brianne G says
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
Amy says
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
Danyell says
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).
Carol Richards says
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.?
Amy says
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.
Merrilee says
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..
Toni says
How do you remove the parchment paper before serving?
Amy says
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.
sue | theviewfromgreatisland says
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!
Amy says
The water bath really does make a huge difference!
Platter Talk says
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.
Amy says
Thank you. I hope you enjoy 🙂
Suzy says
I'm all about this kinda cake! Love it.
Amy says
Thanks Suzy!
christine says
Rich, creamy, lemony - sounds awesome and the texture looks amazing!
Amy says
Thank you Christine!
Kathryn @ FoodieGirlChicago says
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!!
Amy says
Thank you Kathryn. The lemon curd really puts it over the top 🙂
Lori says
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.
Amy says
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! 🙂
Carolyn says
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
Amy says
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 🙂
Yolanda says
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 !
Yolanda says
AMY! SORRY ABOUT THE PREVIOUS CONGRATULATIONS, IT WAS MEANT FOR SOMEONE ELSE!!!!!
Amy says
No worries! ?
Amy says
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!
Sybil says
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. 🙂
Amy says
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! 🙂
Clay Pendleton says
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.
Amy says
What a great idea. That sounds amazing!