Lemon Cheesecake

Why You’ll Love This Recipe

Lemon Cheesecake is a creamy, tangy dessert that combines the richness of traditional cheesecake with the bright, citrusy flavor of fresh lemon. With a buttery graham cracker crust and a smooth lemon-infused filling, it’s the perfect balance of sweet and tart. Ideal for spring and summer gatherings, or anytime you want a refreshing twist on a classic favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsmelted buttersugarcream cheesesour creamgranulated sugareggslemons (juice and zest)vanilla extractcornstarch (optional, for added firmness)

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.

Bake the crust for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated. If desired, add cornstarch for a firmer texture.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake for 50-60 minutes, or until the center is slightly jiggly but set.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours, preferably overnight.

Before serving, optionally top with whipped cream or lemon slices for garnish.

Servings and timing

This recipe yields 8-10 slices.
Preparation time: 20 minutes
Baking time: 50-60 minutes
Cooling and chilling time: 5 hours minimum
Total time: 6-7 hours

Variations

Add a swirl of lemon curd on top before baking for extra lemon flavor.
Use crushed vanilla wafers or shortbread cookies instead of graham crackers for the crust.
Incorporate a blueberry or raspberry compote as a topping for fruity contrast.
Add a bit of almond extract for a unique depth of flavor.

storage/reheating

Store Lemon Cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped tightly for up to 2 months.
To thaw, transfer slices to the fridge for several hours or overnight.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s actually best when made a day in advance to allow it to fully set.

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks. Letting it cool gradually in the oven helps prevent this.

Do I need a water bath?
A water bath can help with even baking and prevent cracks, but it’s optional.

Can I use low-fat cream cheese?
You can, but full-fat cream cheese yields a richer and creamier texture.

What if I don’t have a springform pan?
You can use a regular cake pan lined with parchment, but removing the cheesecake will be trickier.

Can I add lemon extract for more flavor?
Yes, but use sparingly as it can be quite strong.

Is this cheesecake very tart?
It has a balanced tartness from the lemon, but is still sweet and creamy.

Can I top it with fruit?
Absolutely! Berries pair especially well with lemon cheesecake.

Can I make it gluten-free?
Yes, use gluten-free graham crackers or cookies for the crust.

Conclusion

Lemon Cheesecake is the perfect dessert for those who love the creamy texture of cheesecake with a burst of citrus flavor. Whether you’re hosting a summer get-together or just craving something sweet and tangy, this recipe is sure to satisfy. With its simple ingredients and elegant finish, it’s a go-to dessert that never fails to impress.

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