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A creamy lemon cheesecake with a graham cracker crust, decorated with piped whipped cream, lemon slices, and mint leaves. One slice is being lifted from the whole cake on a white plate.
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5 from 4 votes

Lemon Cheesecake Recipe

Creamy baked lemon cheesecake with lemon curd topping. Easy, rich, and perfectly tangy, this is the best lemon cheesecake recipe!
Prep Time20 minutes
Cook Time1 hour
Chilling Time4 hours
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: lemon
Servings: 12
Calories: 593kcal

Equipment

Ingredients

For the crust:

  • 7 oz Graham crackers or any biscuits that you like *read notes
  • 6 tablespoons Unsalted Butter melted
  • 1 tablespoon Milk if needed

For the filling:

  • 1 cup Sugar
  • 1 tablespoon Lemon zest
  • 4 cups Cream cheese softened
  • 4 Eggs large
  • 1 teaspoon Vanilla bean paste or extract
  • pinch Salt
  • ¼ cup Lemon juice freshly squeezed
  • ½ cup Sour cream
  • 2 tablespoons Cornstarch

For the topping:

  • 1½ cups Lemon curd just enough to cover the cheesecake
US Customary - Metric

Instructions

  • Prepare the crust: Preheat oven to 325°F (160°C). Pulse the graham crackers in a food processor until fine crumbs form. Add the melted butter and pulse until evenly combined. If the mixture feels dry, add 1 tablespoon of milk. Press the crumbs firmly into the bottom of a 9-inch (23cm) springform pan.
  • Bake for 7–8 minutes, then set aside to cool.
  • Make the cheesecake batter: In a large bowl, rub the lemon zest into the sugar using your fingertips until fragrant. This releases the lemon oils and intensifies the flavor. Add the softened cream cheese and beat until smooth and creamy. Add the eggs one at a time, mixing just until incorporated. Add vanilla, lemon juice, sour cream, salt, and cornstarch. Mix on low speed until smooth. Do not overmix.
  • Prep the pan: Wrap the bottom and sides of the springform pan tightly with aluminum foil (a double layer works best) to prevent water from leaking in during baking. Place the wrapped springform pan inside a large roasting pan. Pour the cheesecake batter over the cooled crust.
  • Bake the cheesecake: Carefully place the roasting pan with the cheesecake into the oven. Once it is on the oven rack, pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the center still slightly jiggles.
  • Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Remove and cool at room temperature for another hour, then refrigerate for at least 4 hours, preferably overnight.
  • Assemble the cheesecake: Spread chilled lemon curd evenly over the cold cheesecake. Garnish with lemon slices, whipped cream, or fresh berries if desired. Slice and serve.

Video

Notes

  • Crust: If the crumb mixture feels too dry, add 1 tablespoon milk to help bind the crust. Press the crumbs firmly to prevent crumbling when slicing.
  • Water bath: A water bath helps the cheesecake bake evenly and prevents cracks. Wrap the pan tightly with foil to avoid water leaking inside.
  • Roasting pan: Before starting the recipe, make sure you have a large roasting pan that a 9-inch springform pan can easily fit into for the water bath. If you don’t have a roasting pan, you can place a separate pan filled with hot water on the bottom rack of the oven while the cheesecake bakes. This creates steam in the oven, helping the cheesecake bake more gently and reducing the chance of cracks.
  • How to prevent cracks: Do not overmix the batter after adding eggs. Also avoid opening the oven during baking.
  • Leftover egg whites: The lemon curd uses extra yolks. Use the leftover egg whites for:  meringues, pavlova, macarons. You can find many ideas here: Leftover egg whites recipe ideas.
  • Baking time: Baking time may vary depending on your oven and the type of pan you use. The cheesecake is ready when the edges look set but the center still jiggles slightly when gently shaken. 
  • Make ahead: This cheesecake is best made one day in advance. The flavor and texture improve after chilling overnight.
  • Storage: Store covered in the refrigerator for up to 4 days. You can also freeze the cheesecake (without topping) for up to 2 months.

Nutrition

Calories: 593kcal | Carbohydrates: 53g | Protein: 9g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 457mg | Potassium: 172mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1333IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg