Lemon Cheesecake with Lemon Curd. The lightest, creamiest lemon cheesecake you'll ever try!

Lemon Cheesecake

  • Author: Amy Duska
  • Prep Time: 25 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 12



  • 1.5 cups crushed graham crackers
  • 1/4 cup light brown sugar
  • 1 stick unsalted butter, melted
  • 1 tsp vanilla extract

Lemon Cheesecake Filling

  • 32 oz. cream cheese, room temperature
  • 4 T unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 6 T fresh lemon juice
  • 3 eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1/4 cup flour

Lemon Curd

  • 3 eggs
  • 3 egg yolks
  • 2/3 cup sugar
  • 6 T fresh lemon juice
  • 1 stick unsalted butter, cubed

Whipped Cream

  • 1 cup heavy whipping cream
  • 4 T powdered sugar


  1. Preheat oven to 350° and line a 9″ spring-form pan with parchment paper.

Graham Cracker Crust

  1. Place ingredients in a small bowl and stir with a fork until fully combined.
  2. Press the mixture into the bottom of the spring-form pan making sure that the crust is firmly packed.
  3. Bake for 10-12 minutes, remove from oven and set aside to cool.
  4. Turn oven down to 320°.

Lemon Cheesecake Filling

  1. 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.
  2. Add the vanilla extract and lemon juice. Beat on low until well blended.
  3. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
  4. Add the sour cream and flour and continue to mix until fully incorporated.
  5. Remember not to over mix to avoid incorporating air into the batter.
  6. Pour the filling into the spring-form pan and smooth the top with an off-set spatula.
  7. Gently tap the spring-form pan a few times on a hard surface to release any air bubbles.
  8. Place in the water bath and bake for 1 hour.
  9. Turn the oven off, crack the door and allow the cheesecake to cool inside of the oven for 1 hour.
  10. Remove the cheesecake, run a sharp knife around the inside edge of the pan and let it continue to cool to room temperature.
  11. Place the cheesecake in the refrigerator overnight to set.

Lemon Curd

  1. Add 1 inch of water into a medium sauce pan and heat until it is at a gentle simmer.
  2. In a medium glass bowl, whisk the eggs, egg yolks, sugar and lemon juice together until well combined.
  3. 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°.
  4. Remove the bowl from the heat and stir in the cubed butter until it has melted and the mixture is smooth and creamy.
  5. Let the lemon curd cool to room temperature, pour into an airtight container and then place in the refrigerator to set.

Whipped Cream

  1. Beat the cream in a medium size bowl until it starts to thicken.
  2. Add the powdered sugar and continue to whip until it forms stiff peaks.


  1. Remove the cheesecake from the spring-form pan.
  2. Spread the lemon curd evenly on top of the cheesecake and smooth with an off-set spatula.
  3. Using a piping bag, pipe dollops of whipped cream on top to decorate.
  4. Enjoy!