Look no furtherโthis is the only lemon cheesecake recipe you’ll ever make again. Savor every sweet-tart taste of the creamiest, dreamiest cheesecake flavored with fresh lemon, nestled between a buttery graham cracker crust and a layer of homemade lemon curd. Top with clouds of fluffy whipped cream and sunny lemon slices for a simple yet eye-catching presentation.
One reader, Christine, commented: “This recipe is SO amazing that I had to stop and give this 5 stars. It is the perfect texture, the perfect amount of lemon flavor, and the perfect amount of richness. It’s one of the best cheesecakes I’ve tried. My family won’t stop raving about it. If you like lemon and cheesecake, this is a mustโif you don’t like them, this recipe will probably change your mind! โ โ โ โ โ “
Here we have a pure lemon cheesecake. I adapted this dessert recipe from my popular key lime cheesecake recipe. Some reviews have said they’d love even more key lime flavor, so I kept that in mind here, and infused a little more fresh zest into the batter.
Plan ahead to make this cheesecakeโideally, the day before you plan to serve it. It needs time to bake, cool, and set in the refrigerator. Don’t we all need a little me time before a big event? ๐
3 Parts to This Lemon Cheesecake
- Graham Cracker Crust: A classic graham cracker crumb crust is the perfect base for this lemon cheesecake. If you can’t find graham crackers where you live, see the post on how to make a graham cracker crust for substitution information.
- Lemon Cheesecake Filling: This is a velvety-smooth and creamy filling, not stick-to-the-roof-of-your-mouth-dense like New York-style cheesecake can be.
- Lemon Curd: We’re topping the baked cheesecake with a layer of lemon curd. Have you made it before? It’s surprisingly easyโif you can whisk, you can make lemon curd!
Start With a Crumb Crust
The recipe is basically the same as my traditional graham cracker crust, but with more crumbs and less butter, because cheesecake is so heavy and wet. Note that I use a little more crumbs here than what I use for regular cheesecake because today’s batter is a little thinner. (And therefore you want to start with a slightly drier crust.)
The crust turns out buttery, soft, and crunchy at the same time. Give it a 10-minute head start in the oven before adding the filling.
Make the Filling
Have you ever tried vanilla sugar before? I ask because we’re doing something similar here. Some readers have mentioned they would love more lime flavor in my key lime cheesecake, and so I wanted to amp up the lemon flavor in today’s recipe without actually changing the base recipe.
Pulse lemon zest with the sugar you need for the cheesecake filling. This infuses the sugar with lemon flavor. Instead of the lemon zest just sitting in the batter, it’s now broken down in the sugar (which, along with the cream cheese, is the base of the filling). Very easy.
You could really do this with any recipe that calls for granulated sugar and lemon zest. Grab your food processor (something you also need for the graham crackers in the crust!) and pulse away:
The cheesecake filling ingredients come together in a certain order. Beat the cream cheese and lemon zest-infused sugar together first, and then beat in the rest of the ingredients except for the eggs. Add the eggs one at a time, beating only until combined. Over-beating the eggs incorporates too much air into the batter, which causes the cheesecake to deflate and crack. While a common concern about baking cheesecakes is how to prevent cracks in cheesecake, it doesn’t matter as much for this recipe because we’re covering the top with lemon curd. Still, I always bake cheesecake in a water bath.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?
I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
You see, cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Follow my precise instructions for baking and cooling your cheesecake. I’ve said it before and I’ll say it again: there’s no greater test to your willpower than those few hours waiting for a cheesecake to bake and cool. During this time, you can make the lemon curd topping.
Make the Lemon Curd
I have a complete separate page dedicated to homemade lemon curd, with a video tutorial to help. This is an optional topping, but accentuates the lemon flavor in the dessert. I strongly recommend adding it!
Cool the lemon curd completely. Then spread it on top of the lemon cheesecake after the cheesecake has cooled to room temperature, and before chilling in the refrigerator. You want the lemon curd to chill and set on top of the cheesecake.
After the lemon curd-topped cheesecake has chilled completely, you can garnish and serve.
Optional Garnishes
This lemon cheesecake is sublime (or should I say, sublemonโLOL) topped with whipped cream. You could also add fresh lemon slices and berries, and raspberry sauce, blueberry sauce, or strawberry topping would also be delicious.
But extra toppings are completely optional; no one is going to turn down a plain slice of this divine dessert, with its shiny halo of homemade lemon curd.
In the pictured lemon cheesecake, I piped the whipped cream with Wilton 1M piping tip, but you could also just spread it on top like I do with this pumpkin swirl cheesecake. Or you could do a combination of spread and piped whipped cream like I do with this cinnamon swirl cheesecake.
Lemon Cheesecake Success Tips
- Room temperature batter: Make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth and combines quickly. Beating cold ingredients will result in a chunky over-beaten batter… hardly the way you want to start!
- Bake the cheesecake: The lemon cheesecake can take anywhere from 55โ70 minutes. It’s done when the edges are set. Using an oven mitt, give the pan a light tap. The very center of the cheesecake should still be a bit wobbly.
- Cool the cheesecake: Cheesecake doesn’t like vast temperature changes, so cool it using my guaranteed method: turn off the oven, crack open the door, and let the cheesecake sit in the water bath in the oven for 1 hour. After that, remove it from the water bath and place it on the counter at room temperature to fully cool.
- Chill the cheesecake: After the cheesecake cools to room temperature, spread cooled lemon curd on top and chill it in the refrigerator for at least 4 hours or even overnight.
Lemon Cheesecake Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 8 hours (includes chilling)
- Yield: serves 16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Savor every sweet-tart taste of the creamiest, dreamiest cheesecake flavored with fresh lemon, nestled between a buttery graham cracker crust and a layer of homemade lemon curd. You can make this lemon cheesecake recipe a day in advance, so the cheesecake has time to set in the refrigerator, and the lemon curd has time to set on top. Add the optional whipped cream and lemon slices or berries right before serving.
Ingredients
Graham Cracker Crust
- 1 and 3/4 cups (210g) graham cracker crumbs (aboutย 14 full-sheet graham crackers)
- 5 Tablespoons (71g) unsalted butter, melted
- 1/4 cupย (50g)ย granulated sugar
Cheesecake
- 1 and 1/4 cups (250g) granulated sugar
- 1 Tablespoon packed lemon zest (about 1 lemon)
- 32 ounces (904g) full-fat brick cream cheese, softened toย room temperature
- 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons), at room temperature
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
Toppings
- 3/4 cup lemon curd (highly recommended)
- homemade whipped cream
- lemon slices and/or fresh berries
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350ยฐF (177ยฐC).
- Make the crust: If youโre starting out with full graham crackers, use aย food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Pat down until the mixture is no longer crumby/crumbly; you can use the flat bottom of a small measuring cup to help smooth it out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 6. Allow crust to slightly cool as you prepare the filling.
- Make the lemon sugar: Place sugar in your food processor or blender. Spoon lemon zest on top. Pulse/blend until the two are blended and the lemon zest is slightly broken down, about 10-12 pulses.
- Continue with the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lemon juice, sour cream, and vanilla extract, then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter.
- Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
- Prepare the simple water bath (see Note for alternative method): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
- Time-saving tip: If topping with lemon curd, which I highly recommend, make the curd on the stove as the cheesecake bakes, so it has time to cool before using in step 10.
- Bake cheesecake for 55โ70 minutes or until the center is almost set. (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) When it’s done, the center of the cheesecake will slightly wobble if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
- Remove from the oven, lift out of the water bath, then cool uncovered cheesecake completely at room temperature.
- Top with lemon curd: After cheesecake has cooled completely at room temperature, spread about 3/4 cup of lemon curd (around 1/2 of the curd recipe) on top, nearing the edge of the cheesecake without spilling over. I use an offset spatula to spread.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add more garnishes like whipped cream, lemon slices, and berries, if desired. I used Wilton 1M piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 11. If using, you can make, cover, and refrigerate the lemon curd up to 10 days in advance.
- Freezing Instructions: Another way to make this cheesecake ahead of time is to freeze it, and for best results, I recommend freezing without the lemon curd topping and just topping the cheesecake with the curd before serving. Cool the cheesecake at room temperature. To freeze with the springform pan base: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil. To freeze without the springform pan base: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil. With or without the springform pan base, you can freeze the cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving. Add toppings when serving cheesecake.
- Special Tools (affiliate links): Citrus Juicer | Citrus Zester |ย Food Processor | Electric Mixer (Handheld or Stand Mixer) | 9-inch Springform Pan | Large Roasting Pan for water bath | Offset Spatula |ย Piping Bag (Disposable orย Reusable) and Wilton 1M Piping Tip (if piping whipped cream)
- Toppings: In addition to the lemon curd, my favorite toppings for this cheesecake areย whipped cream, fresh lemon slices, and fresh blueberries. Raspberry sauce, blueberry sauce, or strawberry topping would also be delicious.ย
- Alternative Water Bath Method: If you do not own a large roasting pan or are nervous about your springform pan leaking, you can bake the cheesecake directly on the oven rack, above a large pan of hot water on the rack below. Boil a kettle or pot of water. You need 1 inch of water in your pan for the water bath, so make sure you boil enough. Place a large metal baking or roasting pan (I usually use a 9×13-inch baking panโdo not use glass) on the bottom rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecake on the center rack. Close oven to trap the steam inside. This alternative water bath method adds steam to the oven without having the cheesecake sit in the water, so no need to wrap the springform pan in aluminum foil.ย See How to Make a Cheesecake Water Bath for more information.
- Room Temperature Ingredients:ย Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Can I use Meyer lemons? Yes. No other changes to the recipe.
- Can I use limes? Yes. Or try my key lime cheesecake.
- Can I make mini lemon cheesecakes? Yes. For about 30 mini cheesecakes in a muffin pan, use the crust and filling above and follow the same baking instructions as these mini margarita cheesecakes. Or, for a smaller batch, follow the margarita cheesecakes recipe and swap the tequila, triple sec, and lime juice with 1/4 cup (60ml) lemon juice and the lime zest for lemon zest. Also, replace the tequila and lime juice in the whipped cream with lemon juice. Feel free to add lemon curd on top of the cooled cheesecakes before chilling.
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13โ14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12โ14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US, so may be OK to use in this recipe. I have no experience with it, but some non-US readers have reported success with straining off excess liquid before using. If you try it, let us know how it turns out!
Reader Comments and Reviews
I made this for a family reunion using Persian limes. I followed the recipe precisely and also made the lemon curd. It was the talk of the dinner. The following day we went to a brunch and everyone skipped on dessert so they could come home and have more of the cheesecake. So easy to make with Sally’s great directions and the result is something that could have come from an expensive bakery. Thank you so much, Sally.
I made this cheesecake to take to a dinner party and it was fabulous! I skipped the lemon curd and topped it with a homemade blueberry sauce. Everyone raved about how delicious it was. I’m having friends over this weekend.And I would like to make a smaller cheesecake. I’m wondering if you can give me pointers on how I can adapt this recipe to a seven inch springform pan , please. Ingredient quantities and cook time changes. Thank you so much. Lisa
Hi Lisa, I wish we could help, but we haven’t made this cheesecake in a 7-inch springform pan. You may have better luck looking for a recipe that’s been specifically developed for that size pan. So glad this recipe was a hit with everyone!
Some people don’t like the bits of rind in the cake, so I’m thinking of putting the rind in the crust. Any suggestions re that idea?
Hi Lenore, you can certainly try replacing some of the lemon zest in the filling and putting it in the crust instead. We wouldn’t remove all of it from the filling, or you might find the taste lacking. Either way, we don’t find the zest texture to come across in the baked cheesecake, but let us know if you test some of it in the crust instead!
I made this cheesecake yesterday. It tasted lovely. However, the cheesecake was stuck to the springform pan, both the side and the bottom. Some cheesecake were detached from the base and some base came out a bit crumbly making it hard to cut and serve. I did reduced a bit of sugar from the base and the filling recipes. Everything else is as per the recipe. Could that be the reason why the base wasn’t firm enough? Could it had make a difference if I put baking paper around and underneath before preparing the base? Thanks for your advice.
Hi Illynne, the sugar is important for helping the crust to stay together, so that could be partially the culprit here. Overbaking can also cause the crust to stick more and become crumbly. Some bakers do put a parchment round on the bottom, so you can certainly give that a try in the future. We’re glad you still enjoyed it!
Can i freeze this cheesecake?
Hi Caroline, yes! Freezing instructions are in the Notes section beneath the recipe.
Id love to scale this down to make a lemon cheescake pie.
How do I do that?
Hi Miriam, we’d use our cheesecake pie recipe, then weโd try adding 1/4 cup of lemon juice and then reduce the sour cream by about 2 Tablespoons. Let us know how it turns out if you try it.
I made this cheesecake last week and it was fabulous beyond description! It was creamy and light and so lemony. I prepared the lemon curd from Sally’s recipe as well to spread on the top. The recipe is foolproof, as Sally’s recipes always are – it didn’t even crack!
Thanks once again Sally!
I have a store bought gluten free pie crust I want to use for friend with Celiac. Do you have any idea what changes I might need to make?
Your recipes are always hits – and thanks for not harassing to get daily emails. I already look you up when I need a specific recipe!
Hi Carolyn! Is it a gluten free pie crust? You can use that here, but there will be too much filling for the pie crust (since a springform pan is larger). You could also try this recipe with gluten free graham crackers if you can find them!
You can crumble Tate’s gluten free cookies ginger snap or lemon crisp in place of graham crackers for gluten free crust
I see that you bake the graham cracker crust at 350 degrees but do you also bake the cheesecake at the same temperature? I would guess so, but just wanted to double-check. Thanks!
Hi Brenda, that’s correct!
How would you incorporate fresh blackberries into this recipe. I live in a place with tons, and I want to
Hi Lincoln, we havenโt tried it ourselves, but it may take some testing and tweaking to ensure the filling still sets properly (since fruit adds moisture). Instead of adding to the batter, weโd recommend piling the fruit on top of the finished cheesecake or using one of the fruit sauces linked in the recipe Notes. Let us know what you try!
I’m wondering if you have directions for adjusting the recipe for 10″ spring form pans?
Hi Nichole, you can use the recipe as written. The bake time will be a little shorter because the cheesecake will be thinner. Check it early to see if the center is nearly set. When itโs done, the center of the cheesecake will slightly wobble if you gently tap the pan.
Hi . The country where I live only has the 25% fat tubs of Philadelphia, but no cream cheese bricks. Is it still possible to make this recipe? Is there anything I should change if using what we have here? Thank you!!!
Hi Advah, from what we understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US, so it may be OK to use in this recipe. We have no experience with it, but some non-US readers have reported success with straining off excess liquid before using. If you try it, let us know how it turns out!
Iโve made this twice the 1st time my curd didnโt set up as it should but was still delicious. On 2nd attempt as my family is obsessed- I got it to thicken properly by leaving on double broiler longer. I also used gluten free grahams as my mom was visiting. The crust stayed much crisper which we all loved. This is a keeper
This was outstanding. Absolute perfection. The flavor and texture were excellent. The instructions were great.
I am in canada where translating all the imperial measurements can sometimes be tricky. In your lemon cheesecake recipe you call for 950 grams of cream cheese. That is 4 packages, is this correct?
Hi Kristen! In the lemon cheesecake recipe above, we call for “32 ounces (904g) full-fat brick cream cheese”. This is four 8 oz bricks of cream cheese.
Hi Sally & Team,
How would I adjust the bake time if I used a 10-inch spring form pan? Thank you.
Hi Audrey, bake time should be just about the same, just keep a close eye on it as it may be done slightly earlier during that 55-70 minute ending timeframe. It’s done when the center is almost set.
Hello, was I supposed to chill the curd in the fridge while I’m waiting for the cheesecake to come to room temp? Or leave on the counter?
Also once the curd is on the cheesecake, do I need to cover it to where it’s touching the curd to avoid the skin on while it’s already topped on the cheesecake? I love all your recipes!
Hi Corinne, We usually donโt cover the cheesecake when refrigerating it in step 11, but you can if you prefer!
Cooked this for my sons birthday yesterday, everyone loved it! The only thing I would do different is to strain the lemon curd to remove the peel as it was a little tough. I used Ritz crackers for the base (I’m in the UK so Graham crackers not easy to find and i dislike a digestive base) this produced a very fine crumby base which was not too sweet and perfectly balanced with the sweetness of the beautiful creamy filling. Will definitely use this recipe again.
This was the biggest hit at my uncle’s birthday party I’ve ever seen. Gone in an instant. This was the first time I had ever made a baked cheesecake..before hand only once was a no-bake cheesecake. It turned out amazing! My brother thought I picked it up from a French bakery, lol!
Thank you Sally for always making such incredible recipes ๐
This came out AMAZING!!!! Thank you for the wonderful recipe, I will be making this for years to come!!
Do you have a scaled down recipe for a 6 inch cheesecake tyia
Hi Stacy! You can try halving all of the ingredients for a smaller 6 inch cheesecake. Weโre unsure of the exact bake time – let us know if you try!
Would I be able to substitute the lemons for oranges in this recipe? I’m looking to make an orange cheesecake and Sally has never steered me wrong.
We haven’t tested it, but can’t see why not! Would love to hear how your orange cheesecake goes!
Hi Sally, I’ll be making the lemon curd a couple of days in advance. So do I top the cheesecake just before serving or the morning of? Also, does the lemon curd have to come to room temp before spreading on the cheesecake?
Hi Linda, you can spread it on the morning of serving. It should be fine to spread cold!
I made this amazing lemon cheesecake last weekend for a family cookout. I can tell you that everybody was wanting seconds of this delectable creamy tart dessert! It was only the second time I’ve ever made a cheesecake! Your recipe directions and tips are so helpful! I followed it to a T. The only thing that didn’t come out perfect was the lemon curd. I whisked it constantly in the double boiler for 10 straight minutes and it was thickening but I think I should have continued it for 5 more minutes. Nonetheless the sweet and tartness was so wonderful! We’ll be making this again! Thanks again!
Do I have to use 4 bars of cream cheese or can it be divided in half? Thanks Sally โค๏ธโค๏ธ
Hi Kiri, you may try halving all of the ingredients for a smaller 6 inch cheesecake. Be sure to halve all of the ingredients, not just the cream cheese. Weโre unsure of the exact bake time.
Served this cheesecake for Motherโs Day and it was one of the best Iโve ever tasted, let alone made. Zested 6 lemons to achieve the one tablespoon packed but otherwise followed the recipe/guidance. It was delicious! Used Lemon curd from Stonewall Kitchen but my try making it next time.
Sally thank you for sharing your lemon cheesecake and lemon curd recipes. They both are superb.!! The cheesecake is so silky smooth and the lemon curd perfect balances with the cheesecake . Due to cooking for two I cut recipe in half and baked in muffin tins as per your additional tutorial. I was then able to try different individual toppings-
Fresh berries and variety of berry compotes including wild Pacific Northwest huckleberries. Since lemon and coconut pair so well topped some with just lightly roasted shredded unsweetened organic coconut. All were perfectly delicious!! This recipe is my go to for our regular get togethers as well as for weekend getaways around a campfire.
I made your Lemon Cheesecake for a Derby party this weekend and it was a hit! I used the alternate water bath technique and it came out beautiful, high and moist. I cheated and used store-bought lemon curd, but made my own mixed berry coulis with a little raspberry liquor for additional flavor. The only issue I had was not processing the sugar and lemon zest quite enough. Some of the zest was left in pieces a little too big for me. I had no complaints from anyone else, only raves!
This was so delicious! I made it for my boyfriend on Valentine’s, and it was a hit. Going to make for his birthday too. My lemon curd didn’t set in the fridge and was more of a drizzle. I added the extra yolk as well. Any tips on how to fix that?
Hi Akane, we’re so glad it was a hit! It sounds like the curd may have needed a bit of extra time on the stove. If curd isnโt thickening, turn up the heat and constantly whisk. Hope this helps for your next go!