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Lemon Cheesecake Recipe

Lemon Cheesecake

Steven
This showstopper dessert combines a buttery graham cracker crust with a silky, lemon-kissed cream cheese filling, all crowned with a glossy homemade lemon curd that makes every single slice look like it came straight from a fancy bakery.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 490 kcal

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Food processor
  • Large roasting pan - for water bath
  • Medium saucepan - for lemon curd
  • Fine-mesh sieve - optional, for straining lemon curd
  • Citrus juicer or reamer
  • Microplane zester or fine grater
  • Rubber spatula
  • Measuring cups and spoons
  • Heavy-duty aluminum foil - for wrapping springform pan
  • Wire cooling rack

Ingredients
  

For the Graham Cracker Crust

  • 1 3/4 cups graham cracker crumbs - 175g
  • 3 tablespoons granulated sugar - 38g
  • 6 tablespoons unsalted butter - 85g, melted
  • salt - a pinch

For the Lemon Cheesecake Filling

  • 24 oz full-fat cream cheese - 680g, softened to room temperature, block-style
  • 1 1/4 cups granulated sugar - 250g, divided
  • 2 large lemons - zest only (about 2 tablespoons)
  • 1/4 cup fresh lemon juice - 60ml, about 2-3 lemons
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat sour cream - 120g, at room temperature
  • 4 large eggs - at room temperature
  • 1 tablespoon all-purpose flour
  • salt - a pinch

For the Lemon Curd Topping

  • 3 large eggs - plus 2 egg yolks
  • 3/4 cup granulated sugar - 150g
  • 1/2 cup fresh lemon juice - 120ml, about 4-5 lemons
  • 1 lemon - zest only
  • 6 tablespoons unsalted butter - 85g, cut into cubes
  • salt - a pinch

For the Whipped Cream (Optional but Recommended)

  • 1 cup cold heavy cream - 240ml
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Wrap the springform pan in two layers of heavy-duty foil.
  • Combine graham cracker crumbs, sugar, and salt. Stir in melted butter. Press into bottom and up the sides of the pan. Bake for 10 minutes, then reduce oven to 325°F (165°C).
  • In a food processor, pulse 1 cup of sugar with the lemon zest until fragrant and yellow-green. Whisk in remaining sugar and flour.
  • Beat cream cheese until smooth. Add lemon-sugar mixture, sour cream, vanilla, and lemon juice. Add eggs one at a time on low speed, mixing just until combined.
  • Pour filling into prepared crust. Place pan in a roasting pan and add 1 inch of hot water. Bake at 325°F for 55-70 minutes until edges are set and center jiggles.
  • Turn off oven and crack the door open. Leave cheesecake inside for 1 hour. Remove, run a knife around the edges, and cool completely on a wire rack.
  • Refrigerate for at least 4 hours or overnight until fully chilled.
  • In a saucepan, whisk eggs, sugar, lemon juice, zest, and salt. Cook over medium-low heat, whisking constantly, until thickened. Remove from heat and whisk in butter.
  • Strain curd if desired. Press plastic wrap onto the surface and refrigerate until cool.
  • Remove springform ring. Spread cooled lemon curd over the top of the cheesecake. Refrigerate for 30 minutes to set.
  • Beat heavy cream with powdered sugar and vanilla to stiff peaks. Pipe or spread around the border.
  • Slice with a warm knife for clean pieces. Serve chilled.

Notes

  • Use full-fat, block-style cream cheese, not spreadable or whipped. It has the right density for a smooth filling.
  • Bring all refrigerated ingredients to room temperature before starting. Cold cream cheese will leave lumps.
  • The water bath is essential for a crack-free cheesecake. Don't rush it.
  • Add eggs on the lowest speed and one at a time to prevent incorporating too much air.
  • Look for the "jiggle" in the center at the end of baking. It should wobble gently, not slosh.
  • Cool the cheesecake slowly in stages: oven door open for 1 hour, then room temperature for 2 hours, then the fridge.
  • Zest the lemons before juicing them for best results.
  • The cheesecake can be made up to 2 days in advance and actually tastes better after a night in the fridge.
  • Add the lemon curd topping and whipped cream no more than a few hours before serving for the best texture.
  • Store leftover cheesecake covered in the fridge for up to 5 days. It can also be frozen for up to 2 months.
Keyword cheesecake with lemon curd, creamy lemon dessert, lemon cheesecake