Lemon Cheesecake

Savor the creamy, tangy delight of our Lemon Cheesecake, featuring a rich lemon filling with a buttery graham cracker crust.

Oh this Lemon Cheesecake! I simply cannot get enough of it. It’s a super yummy dessert that combines the creamy texture of classic cheesecake with the bright, zesty flavor of fresh lemons.

The buttery graham cracker crust is the perfect base, while the creamy filling, bursting with lemon zest and juice, is sure to please any lemon lover. And by that, I mean me, haha!

Topped with a sweet and tangy sour cream topping, this cheesecake is not only delicious but also visually stunning with its beautiful lemon slices garnish.

Lemon cheesecake is a perfect dessert for lemon lovers and anyone looking for a refreshing and creamy treat.

You’ll love its buttery graham cracker crust, smooth and zesty filling, and sweet sour cream topping, it’s sure to impress at any gathering. This delicious recipe is easy to follow and yields the perfect texture every time.

Whether you’re looking for a refreshing dessert for a summer gathering or a special treat for a celebration, this lemon cheesecake recipe is the perfect choice.

Common Questions About Lemon Cheesecake

Do I Need a Water Bath for Baking Lemon Cheesecake?

A water bath is a great idea for baking cheesecake because it helps prevent cracks and ensures even baking.

To create a water bath, place the springform pan in a larger roasting pan and fill it with about an inch of hot water.

This extra step is optional but recommended for the best results.

How Do I Know When the Cheesecake Is Done?

The cheesecake is done when the edges are set, but the center is still slightly jiggly. This usually takes about 45-50 minutes of baking time. Avoid opening the oven door frequently as it can affect the oven temperature and the baking process.

Can I Make Lemon Cheesecake Ahead of Time?

Yes, lemon cheesecake can be made ahead of time. In fact, it’s best to refrigerate it for at least 4 hours or overnight to let it set completely. You can store the cheesecake in an airtight container or cover it with plastic wrap to keep it fresh.

Storage

I love lemon desserts. I don’t think I’ve found one yet that I don’t like. This one really takes the cake though…

Refrigerator

Store the lemon cheesecake in an airtight container in the refrigerator for up to 5 days. This helps maintain its creamy texture and zesty flavor.

Freezer

To freeze, wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container. The cheesecake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Tips

Even if it’s your first time making a cheesecake, you can totally do this. I’ve broken things down into simple steps that will take even a cheesecake noob through it with ease.

• Room Temperature Ingredients: Ensure all ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature for a smooth, creamy texture.
• Avoid Overmixing: Mix the cheesecake filling at low speed to avoid incorporating too much air, which can cause cracks.
• Use Fresh Lemon Juice: For the best lemon flavor, use freshly squeezed lemon juice and fresh lemon zest.
• Cool Gradually: Let the cheesecake cool in the oven with the door slightly open for an hour to prevent cracking.
• Run a Knife Around the Edges: Before removing the springform pan, run a knife around the edge of the cheesecake to loosen it.
• Chill Well: Refrigerate the cheesecake for at least 4 hours or overnight to ensure it sets properly.

Ingredients

Use fresh lemon juice and zest for the best results. The effect is night and day on the flavor.

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter
• Cream cheese
• Sour cream
• Lemon juice
• Lemon zest
• Vanilla extract
• Eggs
• Confectioner’s sugar

How to Make Lemon Cheesecake:

Here we go! There is no reason to be afraid of making a cheesecake. Just follow these simple steps and you’ll be there in no time.

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. Mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl, until well combined. 
3. Press the mixture evenly onto the bottom of the prepared springform pan. 
4. Bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.
5. Beat the cream cheese and granulated sugar in a large mixing bowl, until smooth and creamy. 
6. Add the eggs, one at a time, beating well after each addition. 
7. Add sour cream, lemon juice, lemon zest, and vanilla extract, and beat until fully combined and smooth.
8. Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles. 
9. Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
10. Whisk the sour cream, confectioner’s sugar, and vanilla extract together in a small bowl, until smooth. 
11. Spread the topping evenly over the baked cheesecake while it’s still warm.
12. Let the cheesecake cool in the pan on a wire rack for 1 hour. Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
13. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. 
14. Release the springform and transfer the cheesecake to a serving platter. Garnish with lemon slices if desired.
15. Serve chilled. 

Kitchen Supplies You’ll Need for Lemon Cheesecake

Though I do like no-bake cheesecakes, the water bath version is, by far, the superior one. Try it and you’ll see!

• 9-inch springform pan
• Mixing bowls (large, medium, and small)
• Hand mixer or stand mixer with paddle attachment
• Measuring cups and spoons
• Rubber spatula
• Offset spatula
• Parchment paper
• Roasting pan (for water bath)
• Aluminum foil
• Whisk

What to Serve With Lemon Cheesecake

I’m a cheesecake-a-holic. Is that a thing? Well, I’ve been known to sneak into the kitchen in the middle of the night and chow down.

• Raspberry Sauce: Drizzle raspberry sauce over individual slices for a delightful flavor combination.
• Whipped Cream: Top with a dollop of whipped cream for added richness.
• Fresh Berries: Serve with a side of fresh berries like strawberries, blueberries, or blackberries.
• Lemon Curd: Add a spoonful of homemade lemon curd on top for extra lemony goodness.
• Mint Leaves: Garnish with fresh mint leaves for a touch of freshness.
• Coffee or Tea: Enjoy a slice with a hot cup of coffee or tea.

Why You Should Make Lemon Cheesecake

I swear this recipe has just the right amount of sweetness. Perfectly tart and smooth, I just can’t put it down.

• Delicious Flavor: Combines creamy texture with zesty lemon flavor.
• Beautiful Presentation: Garnish with lemon slices for a stunning look.
• Make Ahead: Perfect for making ahead and refrigerating until needed.
• Versatile: Great for any occasion, from casual dinners to celebrations.
• Crowd-Pleaser: Always a hit with family and friends.
• Simple Ingredients: Uses common ingredients that are easy to find.

Variations and Add-Ins for Lemon Cheesecake

Let me know in the comments how your cheesecake turns out! Be sure to share it on social media for the proper effect.

• Lemon Curd Swirl: Swirl lemon curd into the cheesecake batter before baking.
• Blueberry Topping: Add a blueberry compote on top for a fruity twist.
• Coconut Crust: Use a coconut-flavored graham cracker crust for a tropical touch.
• Lemon Extract: Add a few drops of lemon extract for a more intense lemon flavor.
• White Chocolate Chips: Mix white chocolate chips into the cheesecake filling.
• Ginger Crust: Use crushed ginger snaps instead of graham crackers for a spicy kick.
• Mini Cheesecakes: Make individual mini cheesecakes using a muffin tin.

If you love this tasty lemon cheesecake recipe, you’re going to love these other lemon recipes too. Please click each link below to find the easy, printable recipe!

More Great Cheesecake Recipes

Snickers Cheesecake

Birthday Cheesecake

Best Chocolate Cheesecake

Hot Chocolate Cheesecake

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