Lemon Cheesecake

This Lemon Cheesecake of bursting with zesty lemon and rich cream cheese on a homemade graham cracker crust and topped with a lemon curd. Perfectly balanced flavors that are sweet and tart make this dessert refreshing.

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email *

Save This Recipe

Homemade lemon cheesecake should be at the top of your list on “must-bake” desserts especially if you are a lemon lover. It’s sweet, tart, and oh so creamy — truly on par with any cheesecake you’d get from a bakery.

Making cheesecake on your own may seem like a daunting task, but as long as you have the right ingredients, tools, and instructions you can bake them like a pro.

I’ve even mastered the art of making a cheesecake in the Instant Pot! But, if you’re still a little tenative then try making a no bake cheesecake and then come back to this recipe.

Either way, trust me, you’ve got to make the most amazing lemon cheesecake recipe with a buttery graham cracker crust. It is to-die-for and is a dessert that will make you feel like a pro!

Why You’ll Love Lemon Cheesecake

• Homemade lemon cheesecake is a great make-ahead recipe. Put this dessert together the day before you need it!
• Cheesecake is a great party dessert. If you are hosting guests and want an extra special dessert, this cheesecake bursting with lemon flavor is the way to go.
• Make lemon curd cheesecake for bake sales! It’ll go for a pretty high price, considering how much work goes into making one.

Ingredients for this Lemon Cheesecake Recipe

• Graham crackers – Make the most delicious graham cracker crust simply by crushing graham crackers!
• Dark brown sugar – Use dark brown sugar in the cheesecake filling to give it a slight caramely and sweet flavor.
• Lemons – When you are purchasing ingredients at the grocery store, make sure to buy fresh and juicy lemons.
• Sour cream – Sour cream is my secret ingredient to the most incredible cheesecakes.
• Cream cheese – Use full fat cream cheese for the best results.
• Eggs – Allow eggs to come to room temperature before mixing them into the cheesecake filling. They will mix more evenly at room temperature.
• Powdered sugar – Powdered sugar is the best way to sweeten a cheesecake filling.
• Lemon curd – You could use lemon pie filling, but it won’t be as rich and sweet. Use store bought or make homemade lemon curd using our recipe.
• Vanilla extract – A little splash of vanilla extract in the cheesecake filling is so tasty! It will help flavor the cheesecake and give it more depth.
• Honey – Honey sweetens the graham cracker crust and almost acts as a glue to hold the graham cracker crumbs together.
• Butter – Use salted butter in the graham cracker crust to help balance out the sweetness of the rest of the cheesecake.

How to Make Lemon Cheesecake

Begin by preheating the oven to 325 degrees Fahrenheit, then assemble a 9-inch springform pan and set it to the side.

Pulse the graham crackers, honey, and melted butter in the bowl of a food processor until a wet sand like mixture forms.

Then pour the crust mixture into the bottom of the springform pan and press the crumbs halfway up the side of the pan, and press the mixture down onto the bottom. Make sure it is in an even layer across the pan.

Bake the crust in the preheated oven for 10-12 minutes, until golden brown and crispy. Then remove from the oven and allow the crust to cool while you assemble the cheesecake filling.

Make the Cheesecake Filling

In a large mixing bowl using a hand mixer or the bowl of a stand mixer using a paddle attachment, beat together powdered sugar, dark brown sugar and lemon zest. Start the mixer on low speed and slowly increase it, beating the mixture for 1-2 minutes until well combined.

Add one package of cream cheese to the sugar mixture and beat again. Then add the second package of cream cheese and beat together until the mixture is light and fluffy.

Add sour cream, the juice of two lemons, and vanilla extract into the lemon cheesecake filling and beat until combined.

In a separate bowl, whisk eggs until just combined. Then pour the beaten eggs into the cheesecake batter and mix on low. Use a spatula to scrape the sides and bottom of the bowl as needed.

Prepare the Pan

Prepare the springform pan that holds the crust by placing it in an oven bag. If you don’t have an oven bag, wrap the bottom and sides with several layers of heavy-duty aluminum foil.

Then, place a lint-free towel in the bottom of a large roasting pan or baking pan.

Pour the cheesecake filling into the prepared springform pan, and tap it on the countertop a few times to pop any air bubbles and ensure the cheesecake is in an even layer. Then place it into the roasting pan.

Carefully pour hot water into the roasting pan around the outside of the springform pan. Pour until it is half full, then slowly and carefully transfer it to the oven.

Bake the Cheesecake

Bake this homemade lemon cheesecake for 70-85 minutes until edges are set, and the cheesecake jiggles slightly in the center. Don’t let the cheesecake over-bake, or it will crack.

Turn off the oven and leave the oven door cracked. Allow the lemon cheesecake to cool in the oven for an hour.

Once cooled, remove from the oven and pick up the springform pan out of the water bath. Then let the cheesecake cool for another 1-2 hours until it is room temperature.

Add Lemon Curd and Toppings

Once fully cool, spread the lemon curd over the top of the cheesecake in an even layer. Then wrap the whole dessert in plastic wrap and refrigerate it overnight.

When you are ready to serve your lemon curd cheesecake, remove it from the springform pan and garnish with whipped topping, sliced lemon, and extra lemon zest.

Slice, serve, and enjoy!

How to Store Lemon Cheesecake

Though I doubt you’ll have any leftovers of this addictively delicious dessert, if you do, you can store them for later.

FRIDGE: Store homemade lemon cheesecake in the refrigerator for 4-5 days. However, keep in mind that it will taste best for the first 2-3 days.

FREEZER: You can actually freeze this cheesecake too! Wrap tightly in plastic wrap, store separate slices, or place into an airtight container. Freeze for 2-3 months. It is best frozen without the lemon curd and garnishes on top, as they do not always freeze and thaw well. Thaw in the fridge and add toppings before serving!

What to Serve with Lemon Cheesecake

A big slice of this bright and cheery cheesecake would be amazing with a cold glass of sparkling mint lemonade. Adults may enjoy a fun spiked whiskey lemonade.

I love to serve lemon cheesecake after a meal of baked chicken thighs, bacon wrapped green beans, smashed potatoes. It’s a great meal to serve when hosting guests and this lemon cheesecake always impresses.

What can I use if I don’t have a food processor?

If you do not have a food processor to help prepare the graham cracker crust, you are not out of luck! Crush the graham crackers in a large plastic bag, dump them into a mixing bowl, and manually mix together the honey, crumbs, and butter. You can also use a blender to make the sand-like mixture!

Once you taste this delicious recipe for homemade lemon cheesecake, you won’t want it from anywhere else!

More Lemon Desserts You’ll Love

• Lemon Lush Dessert is the perfect treat for a hot summer day!
• Lemon Poppy Seed Cake makes for a sweet treat that no one can resist.
• Need a shareable treat? Make some Lemon Poppy Seed Muffins!
• Lemon Bundt Cake is a classic dessert that everyone should learn how to make.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

No ratings yet

Lemon Cheesecake

Bursting with zesty lemon and rich cream cheese on a homemade graham cracker crust and topped with a lemon curd. This Lemon Cheesecake is sweet and tart making it refreshing and delicious.

Prep:20 minutes mins

Cook:1 hour hr 10 minutes mins

Cooling and Chilling Time:10 hours hrs

Total:11 hours hrs 30 minutes mins

Print Recipe Rate Recipe

• Pin

Save RecipeSaved!

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Email *

Save This Recipe

12

servings

Ingredients

Crust:

• ▢ 2 ⅔ cups =graham cracker crumbs (about 2 sleeves)
• ▢ ¼ cup honey
• ▢ ¼ cup salted butter (½ stick), melted

Cheesecake Filling:

• ▢ 1 ¾ cups powdered sugar
• ▢ ¼ cup dark brown sugar packed
• ▢ 2 medium lemons zested, juiced and divided
• ▢ 24 ounces cream cheese (3 – 8 ounce packages), room temperature
• ▢ ¾ cup sour cream
• ▢ ½ Tablespoon vanilla extract
• ▢ 4 large eggs

Topping:

• ▢ 10 ounces lemon curd (jar)
• ▢ Whipped topping optional garnish
• ▢ Sliced lemons optional garnish
• ▢ Lemon zest optional garnish

Instructions

• Preheat the oven to 325 degrees Fahrenheit and assemble a 9-inch springform pan.
• Pulse the crumbs, honey, and melted butter in a food processor until a wet, crumbly mixture forms.
• Press half of the crumbs halfway up the side of the assembled springform pan and then tamp down the mixture onto the bottom, creating a uniformly thick crust at least halfway up the side of the pan.
• Bake for 10-12 minutes or until golden brown and crispy.
• Remove from the oven and let the crust cool while filling the cheesecake.
• To make the cheesecake, beat the powdered sugar, dark brown sugar, and the zest from both lemons with a hand or stand mixer in a large mixing bowl. Start with the beater on low and slowly increase it; beat for 1-2 minutes or until combined and fragrant.
• Add in 1 package of cream cheese and beat until creamy and combined.
• Put in another package of cream cheese and continue beating until the mixture is light and fluffy.
• Finally, add in the third package and continue beating until all the cream cheese is smooth, light, and fluffy and there are no grainy-looking spots. Take your time with this process; getting soft and fluffy can take 3-5 minutes per package.
• Add in the sour cream, the juice from the two lemons, and the vanilla extract and mix just until combined and smooth, about 2 minutes.
• In a separate bowl, mix the eggs just until uniformly combined. Do not overbeat.
• Mix the eggs with the hand or stand mixer on low until the cheesecake mixture is thoroughly combined and smooth. Use a spatula to scrape the sides and bottoms of the bowl as necessary. Do not overbeat the mixture.
• Prepare the new pan with the crust by placing the pan in an oven bag or wrapping the bottom and sides well with several layers of aluminum foil.
• Place a lint-free towel in the bottom of a large roasting or baking pan.
• Pour the cheesecake filling into the prepared springform pan and tap the pan several times on the counter to pop any air bubbles before placing it inside the prepared roasting or baking pan.
• Carefully pour hot water into the roasting or baking pan outside the wrapped springform pan until it is half full, and then carefully move it to the oven.
• Bake for 70-85 minutes or until the edges are all set and the cheesecake jiggles slightly in the center when wiggled. If the cheesecake cracks, it is overcooked. You can also use a digital thermometer to check that the center of the cheesecake reaches 145 degrees Fahrenheit.
• Turn off the oven, leave the door cracked, and allow the cheesecake to cool for 1 hour.
• Once the cheesecake has cooled, remove it from the oven, remove the springform pan from the water bath, and allow it to cool until it reaches room temperature, 1-2 hours.
• Spread the lemon curd evenly over the top of the cheesecake and then wrap the cheesecake well with plastic wrap and transfer to the refrigerator overnight.
• When ready to serve the cheesecake, remove it from the springform pan and garnish with whipped topping, sliced lemons, and lemon zest, optional.
• Cut into slices and serve.

Nutrition Information

Serving: 1slice, Calories: 554kcal (28%), Carbohydrates: 62g (21%), Protein: 8g (16%), Fat: 32g (49%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 130mg (43%), Sodium: 430mg (19%), Potassium: 183mg (5%), Fiber: 1g (4%), Sugar: 49g (54%), Vitamin A: 1052IU (21%), Vitamin C: 10mg (12%), Calcium: 103mg (10%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.