Lemon Cheesecake

This homemade Lemon Cheesecake is citrusy and bright, combining the creaminess of a classic New York Cheesecake with bright lemon flavor. The tangy layer of lemon curd and whipped cream makes this memorable. Watch my video tutorial and see how easy it is to make this Lemon Cheesecake.

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Lemon Cheesecake Video

Lemon Cheesecake Recipe

I brought this lemon cheesecake to our Easter dinner, and it was such a hit! Everyone loved it – the contrast of sweet and tangy is irresistibly good, especially with that golden layer of . With lightly sweetened  elegantly piped around the edges and a buttery crust, this dessert was a crowd-pleaser.

Ingredients for Lemon Cheesecake

For this lemon cheesecake with lemon curd recipe, you’ll need to prepare three key components: crust, filling, and toppings, but the ingredients are simple.

• Graham Cracker Crust – all you need are graham cracker crumbs, melted butter, and a bit of sugar to make a cheesecake crust. You can substitute Vanilla Wafers or Biscoff cookies.
• Cheesecake Base – Combining cream cheese, sugar, eggs, sour cream, and creates the classic creamy taste and texture of cheesecake. Eggs give the cheesecake a subtle lift.
• Lemon – you’ll need the lemon zest and the juice
• – a bright custard-like topping with a tangy citrus flavor enhances the cheesecake’s overall taste and appearance. You can use store-bought curd as well.
• Whipped Cream – heavy cream combined with sugar and vanilla creates a light and airy topping.

How to Make a Cheesecake Crust

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl and stir until moistened.
2. Press the crumbs into the bottom of a slightly up the sides.
3. Bake for 8 minutes at 350°F and then cool to room temperature.
4. Wrap your pan with foil – Place 2 sheets of extra-wide heavy-duty foil on the counter. Set your springform pan in the center and fold the foil up the sides of the pan, ensuring there are no rips. Fan the foil out at the top to keep the rim clear for rising.

How to Make Lemon Cheesecake

1. Mix cream cheese and sugar – In the bowl of a stand mixer fitted with a paddle attachment, beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl.
2. Add eggs – Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition. Scrape down the bowl.
3. Reduce the speed to low and add sour cream, lemon zest, lemon juice, and vanilla. Mix on low speed just until incorporated, scraping down the bowl as needed. Pour cheesecake batter over the cooled crust.
4. Boil a pot of water and set your foil-wrapped cheesecake pan in a . Pour hot water around the edges about 1 inch up the sides of the springform pan. Carefully transfer to the center oven rack and bake at 350°F for 60-80 minutes or until the center of the cheesecake barely wobbles when you jolt the pan.
5. Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then set the springform pan on a wire rack to cool completely. Once fully cooled, cover the springform pan and chill in the refrigerator for at least 8 hours or overnight to fully set the baked cheesecake before serving.

How to Prevent Cracks in Lemon Cheesecake

Baking with the water bath method is the secret to achieving a perfectly risen cheesecake with a smooth, level top. The water helps maintain a consistent temperature and adds moisture to prevent cracks.

Decorating a Lemon Cheesecake

Decorating this dessert is incredibly easy – simply spread lemon curd over the top and add dollops of whipped cream and it will look professionally made. This homemade treat has an airiness to it that store-bought cheesecakes simply cannot duplicate.

1. Release the Cake from the Pan: Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and carefully transfer the cheesecake to a cake platter.
2. : In a large mixing bowl, beat together heavy cream, sugar, and vanilla extract on medium/high speed until stiff peaks form. Transfer to a   fitted with an open star tip and set aside (or refrigerate the piping bag if not using right away.
3. Spread Lemon Curd over the surface. Pipe a generous amount of whipped cream around the edge of the cake or decorate. Garnish with thin lemon slices. Refrigerate until ready to serve.

Can I Make Cheesecake Without a Water Bath?

While a water bath is the best way to ensure your cheesecake doesn’t crack, you can bake this lemon cheesecake without one. Follow the baking instructions from our  recipe for our tried-and-true method for a perfect cheesecake without a water bath

What is the Best Way to Slice a Cheesecake?

Before slicing into your cheesecake, soak the knife in a tall glass of hot water to heat it. Wipe your knife with a paper towel between slices. Using a warm, clean knife will ensure perfect individual slices with each cut.

Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this bright and citrusy Lemon Cheesecake twist on a classic dessert is sure to be a showstopper.

4.95 from 57 votes

Lemon Cheesecake

Prep Time:30minutes mins

Cook Time:1hour hr 15minutes mins

Chilling Time:8hours hrs

Total Time:9hours hrs 45minutes mins

Lemon Cheesecake combines the creaminess of classic cheesecake with a burst of vibrant lemon. The rich and smooth filling is balanced by a hint of lemon zest and is topped with golden lemon curd. A buttery graham cracker crust provides the perfect foundation.

Ingredients

US CustomaryMetric

Servings:slices

For the Crust:

• 1 ¾ cups graham cracker crumbs, from 14 whole crackers*
• 6 Tbsp unsalted butter, melted
• 2 Tbsp

For the Cheesecake:

• 2 lb cream cheese, room temperature (4 packages, 8 ounces each)
• 1 cup
• 5 large eggs, room temperature
• 2 Tbsp sour cream
• 1 Tbsp lemon zest, from 2 lemons
• 2 Tbsp
• ½ Tbsp

For the Toppings:

• • ½ cup homemade or storebought
  • 1 cup heavy whipping cream
  • 3 Tbsp
  • ½ tsp

Instructions

• • Prep: Preheat the oven to 350°F with a rack in the center. Dot the bottom of a ith butter and line it with a circle of parchment for an easier release.
  • Make Crust: In a medium bowl, combine 1 ¾ cups graham cracker crumbs with 2 Tbsp sugar then stir in 6 Tbsp melted butter. Mix until moistened. Press crumbs into your prepared pan, going slightly up the sides. Bake for 8 minutes then transfer to a rack to cool to room temperature.

• • Wrap Springform Pan: Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and gently fold the foil up the sides of the pan ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising and to keep water splashes out.
  • Beat Cream Cheese: In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat 2 lbs cream cheese and 1 cup sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl a couple of times.

• Add Eggs: Reduce the speed to medium and add eggs, one at a time, allowing them to incorporate between each addition. Scrape down the bowl with a spatula as needed.
• Finish Cheesecake Filling: Reduce speed to low and add 2 Tbsp sour cream, 1 Tbsp lemon zest, 2 Tbsp lemon juice, and 1/2 Tbsp vanilla. Mix on low speed just until incorporated, scraping down the bowl as needed. Pour batter over the cooled crust.

How to Bake Cheesecake in a Water Bath

• Prepare Water Bath: Boil a kettle of water (boil more than you think you’ll need). Set your foil-wrapped cheesecake pan in a Pour hot water around the edges about 1 inch up the sides of the springform pan.*
• Bake Cheesecake: Carefully transfer the cheesecake to the center rack of the oven and bake at 350°F for 60-80 minutes or until the center of the cheesecake wobbles slightly when you jolt the pan.*
• Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then discard the foil and set the springform pan on a wire rack to cool completely. Once fully cooled, cover the springform pan and chill in the refrigerator for at least 8 hours or overnight to fully set before serving.

To Top and Serve

• Beat Cream: In a large mixing bowl, beat together 1 cup heavy cream, 3 Tbsp powdered sugar, and 1/2 tsp vanilla extract on medium/high speed until stiff peaks form. Transfer to a fitted with an open star tip and set aside (or refrigerate if not using right away).
• Transfer Cheesecake: Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and transfer the cake to a cake platter (you can slide off the parchment paper if desired).
• Add Lemon Curd and Whipped Cream: Spread 1/2 cup of lemon curd over the surface of the cheesecake. Pipe a generous amount of whipped cream around the edge of the cake or design however you prefer. Garnish with small slices of fresh lemon if desired. Refrigerate until ready to serve.

Notes

• Graham Crackers: You can crush these in a food processor or put them in a large zip bag and crush them with a rolling pin.
• Roasting Pan:  If your roasting pan is unstable or not designed to carry hot water safely, it’s best to pour the hot water into the pan after it’s placed on the oven rack. I recommend using a kettle for this step to avoid splashing hot water on yourself or the hot oven door.
• Baking Times: For the best results, always fully preheat your oven and bake in a conventional oven (not convection).

*Previous Baking Instructions: Recipe updated August 2026 with simplified baking instructions. If you prefer the original instructions, start baking at 450˚F for 15 minutes, then reduce the heat without opening the door to 225 and bake an additional 60-75 minutes.

Make-Ahead and Storage:

• • To Refrigerate: Store in the refrigerator for up to 3-4 days. For the best presentation, I don’t recommend adding the toppings until you are ready to serve. However, leftovers will refrigerate well even with the toppings.
  • Freezing: After the cake chills in the refrigerator overnight, wrap it in plastic wrap with a layer of heavy-duty aluminum foil and store it in the freezer for 2-3 months.
  • To Thaw: Remove the foil but keep the plastic wrap on while it thaws. Set it on a serving plate and refrigerate overnight. Add toppings and serve.