“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! It’s rich, creamy and full of bold citrus flavor. 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 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!
Tip: One of my readers told me that instead of using a water-bath, she placed a large pan of hot water on the rack below the cheesecake. This created steam in the oven to keep the cheesecake moist and also caught any drips from the spring-form pan. Thanks Pam!
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 be 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!
Other Cheesecake recipe you might like!
- Tiramisu Cheesecake
- Instant Pot Cheesecake
- Banana Cream Pie Cheesecake
- Key Lime Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
- Simple Cheesecake Recipe
- No-Bake Raspberry Cheesecake Bites
- No-Bake Pumpkin Cheesecake
- Chocolate Covered Cheesecake
- Vegan Vanilla Bean Cheesecake
- Mardi Gras Cheesecake
- Simple Cheesecake Bars
If you tried this Lemon Cheesecake recipe let me know how you liked it. I love hearing from you! Make sure to RATE this recipe and leave me a message in the comment section below! Follow me on FACEBOOK, PINTEREST and INSTAGRAM to see more yummy food!
Lemon Cheesecake with Lemon Curd Topping
Ingredients
Crust
- 1.5 cups 127 g crushed graham crackers
- 1/4 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
- 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!
Amy's Tips
Nutrition
Mary B. says
06/19/2019 at 11:39 amIt’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
05/05/2019 at 1:27 pmVery easy, turns out just like the picture and absolutely delicious!
Jane S says
03/11/2019 at 4:33 pmI 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
03/12/2019 at 8:45 amHi Jane, I’m going to retest this recipe with less butter and update this post with the results!
Jane S says
03/15/2019 at 4:20 pmHi 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
02/03/2019 at 6:34 pmI 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
12/28/2018 at 5:07 pmGot 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
12/30/2018 at 11:12 amHi Judi, sorry about the curd. I think curd can be a little tricky!
Devin says
12/24/2018 at 10:12 pmI 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
12/30/2018 at 11:14 amHi Devon, I will make a note of that! Thanks for sharing 🙂
Ashley says
12/24/2018 at 6:07 pmI 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
12/30/2018 at 11:28 amHi 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
01/22/2019 at 4:39 pmMy 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
12/06/2018 at 12:31 pmI 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
12/07/2018 at 10:15 amHi Lisa! So glad you enjoyed it. It’s one of my favorites 🙂
Hayley says
10/25/2018 at 2:37 pmThis 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
10/26/2018 at 12:12 pmHi 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
10/05/2018 at 6:07 pmexcellent recipe…will make this one over and over again…the Kurd is easy and pleasing
Amy says
10/07/2018 at 9:43 amThank you so much Linda! So glad you enjoyed this recipe, it’s one of my favorites 🙂
Taylor says
09/28/2018 at 4:33 pmI 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
10/04/2018 at 6:31 amHi 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
09/18/2018 at 11:39 amThis 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
09/18/2018 at 1:41 pmHi 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
03/30/2019 at 10:53 pmI 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!