Lemon Cheesecake Recipe – Sally’s Baking Habit

Look no additional—that is the one lemon cheesecake recipe you’ll ever make once more. Savor each sweet-tart style of the creamiest, dreamiest cheesecake flavored with contemporary lemon, nestled between a buttery graham cracker crust and a layer of home made lemon curd. Prime with clouds of fluffy whipped cream and sunny lemon slices for a easy but eye-catching presentation.

lemon cheesecake with whipped cream and blueberries on top.

Right here we now have a pure lemon cheesecake. I tailored this recipe from my common key lime cheesecake recipe. Some evaluations have mentioned they’d love much more key lime taste, so I stored that in thoughts right here, and infused a bit extra contemporary zest into the batter.

Plan forward to make this cheesecake—ideally, the day earlier than you intend to serve it. It wants time to bake, cool, and set within the fridge. Don’t all of us want a bit me time earlier than an enormous occasion? 😉

3 Components to This Lemon Cheesecake

  • Graham Cracker Crust: A basic graham cracker crumb crust is the proper base for this lemon cheesecake. In case you can’t discover graham crackers the place you reside, see the publish on methods to make a graham cracker crust for substitution data.
  • Lemon Cheesecake Filling: It is a velvety-smooth and creamy filling, not stick-to-the-roof-of-your-mouth-dense like New York-style cheesecake might be.
  • Lemon Curd: We’re topping the baked cheesecake with a layer of lemon curd. Have you ever made it earlier than? It’s surprisingly straightforward—when you can whisk, you may make lemon curd!
slice of lemon cheesecake with lemon curd and whipped cream on brown wooden plate.
slices of lemon cheesecake on springform pan.

Begin With a Crumb Crust

The recipe is principally the identical as my conventional graham cracker crust, however with extra crumbs and fewer butter, as a result of cheesecake is so heavy and moist. Observe that I take advantage of a bit extra crumbs right here than what I take advantage of for normal cheesecake as a result of at the moment’s batter is a bit thinner. (And subsequently you wish to begin with a barely drier crust.)

The crust seems buttery, smooth, and crunchy on the similar time. Give it a 10-minute head begin within the oven earlier than including the filling.

graham cracker crust pressed into springform pan.

Make the Filling

Have you ever ever tried vanilla sugar earlier than? I ask as a result of we’re doing one thing comparable right here. Some readers have talked about they’d love extra lime taste in my key lime cheesecake, and so I needed to amp up the lemon taste in at the moment’s recipe with out really altering the bottom recipe.

Pulse lemon zest with the sugar you want for the cheesecake filling. This infuses the sugar with lemon taste. As a substitute of the lemon zest simply sitting within the batter, it’s now damaged down within the sugar (which, together with the cream cheese, is the bottom of the filling). Very straightforward.

You could possibly actually do that with any recipe that requires granulated sugar and lemon zest. Seize your food processor (one thing you additionally want for the graham crackers within the crust!) and pulse away:

lemon zest on top of sugar in food processor bowl and shown again pulsed together.

The cheesecake filling substances come collectively in a sure order. Beat the cream cheese and lemon zest-infused sugar collectively first, after which beat in the remainder of the substances aside from the eggs. Add the eggs one by one, beating solely till mixed. Over-beating the eggs incorporates an excessive amount of air into the batter, which causes the cheesecake to deflate and crack.

Whereas a standard concern about baking cheesecakes is methods to stop cracks in cheesecake, it doesn’t matter as a lot for this recipe as a result of we’re protecting the highest with lemon curd. Nonetheless, I at all times bake cheesecake in a water tub. Cheesecake loves a damp surroundings so it could bake up {smooth}, creamy, tall, and crack-free. I often use the standard water tub methodology, but in addition clarify an alternate within the recipe Notes under.

batter in glass bowl and shown again in springform pan in big pan of water.

Observe my exact directions for baking and cooling your cheesecake. I’ve mentioned it earlier than and I’ll say it once more: there’s no higher take a look at to your willpower than these few hours ready for a cheesecake to bake and funky. Throughout this time, you may make the lemon curd topping.

Make the Lemon Curd

I’ve an entire separate web page devoted to home made lemon curd, with a video tutorial to assist. That is an non-compulsory topping, however accentuates the lemon taste within the dessert. I strongly suggest including it!

Cool the lemon curd utterly. Then unfold it on high of the lemon cheesecake after the cheesecake has cooled to room temperature, and earlier than chilling within the fridge. You need the lemon curd to sit back and set on high of the cheesecake.

cheesecake in springform pan and shown again with lemon curd being spread on top.

After the lemon curd-topped cheesecake has chilled utterly, you possibly can garnish and serve.

Optionally available Garnishes

This lemon cheesecake is elegant (or ought to I say, sublemon—LOL) topped with whipped cream. You could possibly additionally add contemporary lemon slices and berries, and raspberry sauce or strawberry topping would even be scrumptious.

However further toppings are utterly non-compulsory; nobody goes to show down a plain slice of this divine dessert, with its shiny halo of home made lemon curd.

Within the pictured lemon cheesecake, I piped the whipped cream with Wilton 1M piping tip, however you could possibly additionally simply unfold it on high like I do with this pumpkin swirl cheesecake.

lemon cheesecake with piped whipped cream and lemon slices sitting on wooden cake stand.
removing a slice of lemon cheesecake with lemon curd and whipped cream from base of springform pan.

Lemon Cheesecake Success Suggestions

  1. Room temperature batter: Make certain the entire cheesecake batter substances are at room temperature so the batter stays {smooth} and combines rapidly. Beating chilly substances will end in a chunky over-beaten batter… hardly the best way you wish to begin!
  2. Bake the cheesecake: The lemon cheesecake can take anyplace from 55–70 minutes. It’s finished when the perimeters are set. Utilizing an oven mitt, give the pan a lightweight faucet. The very middle of the cheesecake ought to nonetheless be a bit wobbly.
  3. Cool the cheesecake: Cheesecake doesn’t like huge temperature adjustments, so cool it utilizing my assured methodology: flip off the oven, crack open the door, and let the cheesecake sit within the water tub within the oven for 1 hour. After that, take away it from the water tub and place it on the counter at room temperature to totally cool.
  4. Chill the cheesecake: After the cheesecake cools to room temperature, unfold cooled lemon curd on high and chill it within the fridge for not less than 4 hours and even in a single day.


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removing a slice of lemon cheesecake with lemon curd and whipped cream from base of springform pan.

Lemon Cheesecake Recipe

  • Writer:

  • Prep Time:
    1 hour

  • Prepare dinner Time:
    1 hour

  • Whole Time:
    8 hours (consists of chilling)

  • Yield:
    serves 16

  • Class:

  • Technique:

  • Delicacies:


Savor each sweet-tart style of the creamiest, dreamiest cheesecake flavored with contemporary lemon, nestled between a buttery graham cracker crust and a layer of home made lemon curd. You can also make this lemon cheesecake recipe a day prematurely, so the cheesecake has time to set within the fridge, and the lemon curd has time to set on high. Add the non-compulsory whipped cream and lemon slices or berries proper earlier than serving.

Graham Cracker Crust




  1. Alter the oven rack to the lower-middle place and preheat oven to 350°F (177°C).
  2. Make the crust: In case you’re beginning out with full graham crackers, use a food processor or blender to grind them into superb crumbs. Pour right into a medium bowl and stir in sugar till mixed, after which stir within the melted butter. Combination shall be sandy. Press firmly into the underside and barely up the edges of an ungreased 9-inch springform pan. Pat down till the combination is now not crumby/crumbly; you should use the flat backside of a small measuring cup to assist {smooth} it out if wanted. Pre-bake for 10 minutes. Take away from the oven and place the new pan on a big piece of aluminum foil. The foil will wrap across the pan for the water tub in step 6. Permit crust to barely cool as you put together the filling.
  3. Make the lemon sugar: Place sugar in your food processor or blender. Spoon lemon zest on high. Pulse/mix till the 2 are blended and the lemon zest is barely damaged down, about 10-12 pulses.
  4. Proceed with the filling: Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar collectively on medium-high pace in a big bowl till the combination is {smooth} and creamy, about 2 minutes. Add the lemon juice, bitter cream, and vanilla extract, then beat on medium-high pace till totally mixed. On medium pace, add the eggs one by one, beating after every addition till simply blended. After the ultimate egg is integrated into the batter, cease mixing. To assist stop the cheesecake from deflating and cracking because it cools, keep away from over-mixing the batter.
  5. Pour cheesecake batter into heat crust. Use a rubber spatula or spoon to {smooth} it into a fair layer.
  6. Put together the easy water tub (see Observe for various methodology): Boil a kettle/pot of water. You want 1 inch of water in your roasting pan for the water tub, so be sure to boil sufficient. I take advantage of a whole kettle of sizzling water. Because the water is heating up, wrap aluminum foil across the springform pan. Place the pan inside of a giant roasting pan. Rigorously pour the new water within the pan and place within the oven. (Or you possibly can place the roasting pan within the oven first, then pour the new water in. Whichever is simpler for you.)
  7. Time-saving tip: If topping with lemon curd, which I extremely suggest, make the curd on the range because the cheesecake bakes, so it has time to chill earlier than utilizing in step 10.
  8. Bake cheesecake for 55–70 minutes or till the middle is nearly set. (Observe: when you discover the cheesecake browning too rapidly on high, tent it with aluminum foil midway via baking.) When it’s finished, the middle of the cheesecake will barely wobble when you gently faucet the pan. Flip the oven off and open the oven door barely. Let the cheesecake sit within the oven within the water tub because it cools down for 1 hour.
  9. Take away from the oven, raise out of the water tub, then cool uncovered cheesecake utterly at room temperature.
  10. Prime with lemon curd: After cheesecake has cooled utterly at room temperature, unfold about 3/4 cup of lemon curd (round 1/2 of the curd recipe) on high, nearing the sting of the cheesecake with out spilling over. I take advantage of an offset spatula to unfold.
  11. Refrigerate the cheesecake for not less than 4 hours or in a single day.
  12. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then take away the rim. Add extra garnishes like whipped cream, lemon slices, and berries, if desired. I used Wilton 1M piping tip for the pictured whipped cream. Utilizing a clear sharp knife, lower into slices for serving. For neat slices, wipe the knife clear and dip into heat water between every slice.
  13. Cowl and retailer leftover cheesecake within the fridge for as much as 5 days.


  1. Make Forward Directions: This cheesecake might be made the day earlier than. It has to sit back for fairly a while earlier than serving. See step 11. If utilizing, you may make, cowl, and refrigerate the lemon curd as much as 10 days prematurely.
  2. Freezing Directions: One other technique to make this cheesecake forward of time is to freeze it, and for finest outcomes, I like to recommend freezing with out the lemon curd topping and simply topping the cheesecake with the curd earlier than serving. Cool the cheesecake at room temperature. To freeze with the springform pan base: Take away the outer rim from the springform pan. Wrap the cheesecake with the underside of the pan with just a few layers of plastic wrap, then a ultimate layer of aluminum foil. To freeze with out the springform pan base: After the cheesecake has utterly cooled, run a pointy knife beneath the crust to launch it from the underside of the pan. Rigorously slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap all of it in just a few layers of plastic wrap, then a ultimate layer of aluminum foil. With or with out the springform pan base, you possibly can freeze the cheesecake for as much as 3 months. Thaw in a single day within the fridge earlier than serving. Add toppings when serving cheesecake.
  3. Particular Instruments (affiliate hyperlinks): Citrus Juicer | Citrus ZesterFood Processor | Electrical Mixer (Handheld or Stand Mixer) | 9-inch Springform Pan | Massive Roasting Pan for water tub | Offset Spatula | Piping Bag (Disposable or Reusable) and Wilton 1M Piping Tip if piping
  4. Toppings: Along with the lemon curd, my favourite toppings for this cheesecake are whipped cream, contemporary lemon slices, and contemporary blueberries. Raspberry sauce or strawberry topping would even be scrumptious. 
  5. Various Water Tub Technique: If you don’t personal a big roasting pan or are nervous about your springform pan leaking, you possibly can bake the cheesecake straight on the oven rack, above a big pan of sizzling water on the rack under. Boil a kettle or pot of water. You want 1 inch of water in your pan for the water tub, so be sure to boil sufficient. Place a big steel baking or roasting pan (I often use a 9×13-inch baking pandon’t use glass) on the underside rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Instantly place the cheesecake on the middle rack. Shut oven to lure the steam inside. This various water tub methodology provides steam to the oven with out having the cheesecake sit within the water, so no have to wrap the springform pan in aluminum foil.
  6. Room Temperature Substances: Deliver all chilly substances to room temperature earlier than starting. Room temperature substances mix rapidly and evenly, so that you gained’t threat over-mixing. Additionally, beating chilly substances collectively will end in a chunky cheesecake batter, hardly the best way you wish to start!
  7. Can I take advantage of Meyer lemons? Sure. No different adjustments to the recipe.
  8. Can I take advantage of limes? Sure. Or strive my key lime cheesecake.
  9. Can I make mini lemon cheesecakes? Sure. For about 30 mini cheesecakes in a muffin pan, use the crust and filling above and comply with the identical baking directions as these mini margarita cheesecakes. Or, for a smaller batch, comply with the margarita cheesecakes recipe and swap the tequila, triple sec, and lime juice with 1/4 cup (60ml) lemon juice and the lime zest for lemon zest. Additionally, substitute the tequila and lime juice within the whipped cream with lemon juice. Be at liberty so as to add lemon curd on high of the cooled cheesecakes earlier than chilling.
  10. Non-US Readers: Don’t have graham crackers the place you reside? Use 200g floor digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I perceive, spreadable cream cheese bought in a bath in international locations exterior of the US is a bit completely different from the spreadable cream cheese within the US, so could also be OK to make use of on this recipe. I’ve no expertise with it, however some non-US readers have reported success with straining off extra liquid earlier than utilizing. In case you strive it, tell us the way it seems!

Key phrases: lemon cheesecake