Why You’ll Love This Recipe

Lemon Cheesecake is a rich, creamy dessert with a bright citrus twist that perfectly balances sweet and tangy flavors. With a buttery graham cracker crust and a silky lemon-infused filling, it’s an elegant yet simple treat ideal for spring, summer, or any special occasion.

ingredients

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

for the crust

graham cracker crumbsunsalted buttermelted sugar

for the filling

cream cheese (softened)sugareggslemon juicelemon zestvanilla extractheavy cream or sour creamflour or cornstarch (for stability)

for optional topping

lemon curdwhipped creamlemon slices or zest

directions

Preheat oven to 325°F (160°C). Grease a springform pan and wrap the outside with foil if using a water bath.

Combine crust ingredients and press into the bottom of the pan. Bake for 8–10 minutes, then cool.

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

Add eggs one at a time, mixing well after each. Stir in lemon juice, zest, vanilla, and flour.

Fold in heavy cream or sour cream until fully combined.

Pour filling over crust and smooth the top.

Place pan in a water bath and bake for 55–65 minutes, or until center is slightly jiggly but edges are set.

Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then chill in fridge for at least 4 hours or overnight.

Top with lemon curd, whipped cream, or lemon slices before serving.

Servings and timing

Serves: 10–12Preparation time: 20 minutesBaking time: 1 hourCooling and chilling time: 5+ hoursTotal time: 6–7 hours

Variations

Use a shortbread or vanilla wafer crust instead of graham cracker.

Add blueberries or raspberries for a fruit burst.

Make mini cheesecakes in muffin tins for individual servings.

Swap heavy cream for Greek yogurt for a lighter texture.

storage/reheating

Store covered in the fridge for up to 5 days.Freeze whole or sliced for up to 2 months—thaw in fridge overnight.Best served chilled. Do not reheat.

FAQs

Can I make this ahead of time?

Yes, it’s ideal to make a day in advance so it sets properly.

Do I need a water bath?

It helps prevent cracks and keeps the texture smooth, but you can bake without it if careful.

Can I use bottled lemon juice?

Fresh is best, but bottled works in a pinch.

How do I prevent cracks?

Don’t overmix, bake gently in a water bath, and cool gradually in the oven.

Can I skip the crust?

Yes, but the crust adds texture and flavor.

Conclusion

Lemon Cheesecake is a luscious dessert that’s as refreshing as it is indulgent. With its creamy texture, bright citrus notes, and beautiful presentation, it’s sure to impress at any celebration or gathering.