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.
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- Key Lime Cheesecake
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Lemon Cheesecake Recipe
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Ingredients
Graham Cracker Crust
- 1.5 cups (127 g) crushed graham crackers
- ¼ cup (50 g) light brown sugar
- 4 tablespoons (57 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
- 1 cup (230 g) sour cream (room temperature)
- 3 large eggs (room temperature)
- ¼ cup (30 g) all-purpose flour
Lemon Curd
- 3 eggs
- 3 egg yolks
- ⅔ cup (151 g) sugar
- 6 tablespoons fresh lemon juice
- 8 tablespoons (113 g) 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.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Amy says
My first cheesecake and it turned out perfectly!!! I made it for my husband's birthday. The lemon curd was surprisingly easy! Thank you!
Charlene says
I've made this 3x and it's always a big hit - particularly nice to make your own lemon curd topping! Looking forward to trying more of your recipes.
Helen Clark says
My husband made a special request for a lemon cheesecake for Thanksgiving so I hit Pinterest and your recipe caught my eye. This is THE BEST cheesecake recipe ever! All of the other recipes I've used over the years have had a more coarse texture while this was so smooth and creamy. The lemon curd was easy and delicious, the brown sugar in the crust was a tasty change, and the whipped cream topper was the perfect compliment to all that lucious lemonyness! Some in my family thought this cheesecake was as good as the Cheesecake Factory! No more ho-hum cheesecakes for me, this is my new go-to cheesecake recipe!
Kristine says
By far the best cheesecake I’ve ever eaten, and it was so easy to make!!! This will absolutely be my go to desert from now on. It’s creamy deliciousness is what cheesecake dreams are made of!!!
Jessi Harmon says
Ridiculously delicious. Smooth and creamy, perfect lemon flavor.
Michelle Falconer says
This was my first ever attempt at making a cheesecake and results were terrific. A very smooth and creamy cheesecake and the curd, so silky. Lol, I impressed myself. I did incorporate the zest into both the filling and the curd and didn’t have a larger cake pan so used the tip of putting a roasting pan of water underneath. Couldn’t be happier with this recipe, thank you!
Julia Bram says
This is my favorite cheesecake recipe ever! Everyone remarks on the crust! They love it. This is also delicious with a blueberry topping , or without a topping at all.
Judith says
Can you do this via instant pot??
Amy Duska says
Hi Judith, I have never tried this recipe in my Instant Pot, so I'm not sure. I think that it would work, but the filling would probably be more than would fit in a 7 inch spring-form pan.
Mary B. says
It's probably the prettiest cheesecake I've ever made thanks to the tip about water bath! I bought a cake pan just slightly larger than my 9" spring form and then put both in a roaster turned water bath. The cake was absolutely flat on top with no cracks!!! At the party I took it to, the guests couldn't believe it was homemade!!! Garnished it with fresh raspberries along with the whipped cream.
Pam says
Very easy, turns out just like the picture and absolutely delicious!
Jane S says
I agree with other comments made about this recipe - the cheesecake itself and the lemon curd (which came out perfectly) are very good, but the crust has far too much butter in it. I wrapped my tin in a double layer of extra large foil - thankfully, as during the cooking process in the water bath butter leaked out from the bottom of the pan and into the foil. Four tablespoons of butter instead of 4 oz. would work much better I think.
Amy says
Hi Jane, I'm going to retest this recipe with less butter and update this post with the results!
Jane S says
Hi Amy - I did like that the crust was more chewy and firm and I was able to get the cheesecake off the spring form pan base which is often very difficult with cheesecakes - maybe 6 tablespoons of butter would work - give the crunch and firm base but without the butter leakage. Will wait to hear the results of your testing 🙂
Xerix says
I gave this a four star only because the recipe would have the lemon zest wasted. I did not. Both the cheesecake and curd contained the zest. Good recipe. I typically wrap mine in heavy foil, but may try your trick when I get a bigger cake pan. Thank you.
Judi says
Got good reviews & Guests were happy to take a piece home...always a good sign. I mixed the lemon curd but by the time I put it on the stove it just didn’t set up. Tasty but drippy, so gave it a bright nice yellow color & taste...even if not the yummy, correct curd. Will do it again.
Amy says
Hi Judi, sorry about the curd. I think curd can be a little tricky!
Devin says
I was making the curd and the glass bowl literally cracked in half so maybe update your directions to say have the heat on Low when simmering
Amy says
Hi Devon, I will make a note of that! Thanks for sharing 🙂
Ashley says
I had to remake the crust with half the butter. Am I the only one who gets a soupy mess with an entire stick of butter? After it was baked it was chewy and so oily. It also leaked all over the oven, but I should've known to put a pan under it. With half the butter it turned out fine. I also added lemon zest and extra lemon juice. Great recipe for the cheesecake and curd.
Amy says
Hi Ashley, I'm not sure what's going wrong. I've made so many cheesecakes and I always use an entire stick. I have found that some butters are different than others when baking. Sometimes I leave a stick of butter to come to room temperature and it's still hard as a rock after hours of being left out. It's very frustrating!
Carol says
My son and I thought we were crazy when we had the same results - hubby loves the “toffee crust”, but I was surprised when the butter all leaked out after prebaki g the crust!
Lisa Bruce says
I made this recipe for my sister last night. I put extra lemon zest & juice because she loves lemon. It was amazing! Thank you so much for this recipe
Amy says
Hi Lisa! So glad you enjoyed it. It's one of my favorites 🙂
Hayley says
This looks delicious! I'm hoping to make it for a big dinner and want to make it at least a week ahead of time. Is it possible to make ahead and then freeze it? What steps should I do before freezing and which steps should I do just before I serve it?
Amy says
Hi Hayley! Yes you can make this and freeze it. I would make the cheesecake, let it cool completely and set up overnight in the fridge. Place it uncovered in the freezer until it's frozen, a couple of hours(freezing it before you wrap it will make sure that it keeps it's shape). Remove it from freezer and wrap it in a few layers of plastic wrap and then with a few layers of foil. Take it out of the freezer the day before you want to serve it and let it thaw in the refrigerator. Make the lemon curd the day before you want to serve the cheesecake as well. Spread the curd on top and serve! Hope this helps 🙂
Linda Brooks says
excellent recipe...will make this one over and over again...the Kurd is easy and pleasing
Amy says
Thank you so much Linda! So glad you enjoyed this recipe, it's one of my favorites 🙂
Taylor says
I am so excited to try this recipe! I'm making it for my sister's birthday but have a question. Her birthday party is Sunday. I will be making the cheesecake tonight (Friday) but do you reccomend waiting until it's ready to serve to add the lemon curd?
Amy says
Hi Taylor, I really hope the cheesecake turned out good. I am so sorry for such a late response! Your comment went into the spam box for some reason. Please let me know how you liked it!
Emma says
This cheesecake looks delicious, I'm making it right now for my bf's birthday tomorrow.
It's in the oven but I just realized that I completely forgot to add the flour. Oops.
Is my cake screwed up or will it survive? :s
Amy says
Hi Emma, I'm sure it will be ok. The flour helps to give the cake structure, so it may be a little on the creamier side, but it should still taste delicious. Just make sure you let it set up in the fridge overnight. (Don't worry if it looks jiggly in the center after baking, this is normal!)
Marissa says
I was curious how it turned out without the flour. I usually just skip it since a family member is gluten free and I don't love the taste of GF flour. Thanks!