This Lemon Cheesecake is a dreamy blend of tangy citrus and creamy indulgence, perfect for any occasion. The velvety filling, kissed with fresh lemon zest, sits atop a buttery graham cracker crust for a delightful contrast in textures. With just 35 minutes of prep and 45 minutes of baking, it’s surprisingly simple to create this show-stopping dessert. Let it chill for 7 hours, and you’ll be rewarded with a slice of pure bliss.
Each bite offers a symphony of flavors—bright, zesty lemon balanced by the rich, smooth cheesecake. It’s a dessert that feels both refreshing and decadent, ideal for sharing with loved ones. Whether it’s a special celebration or a cozy night in, this cheesecake promises to leave everyone craving more. Treat yourself to this 8-hour masterpiece—it’s worth every minute!
Ingredients for Lemon Cheesecake
- For the Lemon Curd:
- ½ cup (118 ml) fresh-squeezed lemon juice (fresh is best!)
- 3 large egg yolks (save whites for meringues or discard)
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon table salt
- 4 Tablespoons (57 g) unsalted butter, cut into 4 pieces
- For the Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar, firmly packed
- 5 Tablespoons unsalted butter, melted
- For the Cheesecake:
- 24 oz (680 g) brick-style, full-fat cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, lightly beaten
- ½ batch homemade whipped cream (optional, for topping)
Step-by-Step Instructions
- Prepare the Lemon Curd:
- In a small stainless steel saucepan, whisk together lemon juice, egg yolks, sugar, and salt until combined.
- Add butter and place the saucepan over medium-low heat. Stir constantly until butter melts.
- Continue stirring until the mixture thickens slightly, becomes opaque, and simmers just below the surface. Remove from heat.
- Immediately strain the curd through a fine mesh strainer into a heatproof bowl. Let it cool completely (about 30 minutes in the fridge with wax paper on the surface to prevent a skin).
- Preheat Oven: Preheat to 325°F (160°C) while the curd cools.
- Make the Crust:
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and brown sugar with a fork.
- Add melted butter and toss until all crumbs are moistened.
- Press the mixture evenly into the bottom and up the sides of a 9″ springform pan (at least ⅔ up the sides). Use a measuring cup or glass to press firmly. Set aside.
- Prepare the Cheesecake Batter:
- In a large bowl or stand mixer, beat softened cream cheese and sugar until creamy and smooth. Scrape the sides and bottom of the bowl.
- On low speed, gradually drizzle in the cooled lemon curd and mix until combined.
- Add eggs one at a time, mixing until just combined after each addition. Scrape the bowl again and stir until the batter is smooth.
- Pour the batter into the prepared crust.
- Bake: Place on the center rack of the preheated oven and bake for 40-45 minutes. The center should be almost set but slightly jiggly when jostled.
- Cool and Chill: Let the cheesecake cool to room temperature for 30-60 minutes, then refrigerate for at least 5-6 hours before serving. Keep the collar on the springform pan until ready to serve.
- Serve: Top with homemade whipped cream if desired. Use a piping tip for a decorative finish.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Lemon Cheesecake with a variety of toppings! Fresh berries like raspberries or blueberries add a burst of color and tartness, while a drizzle of raspberry coulis or caramel sauce can enhance the flavor. For a zesty twist, garnish with thin lemon slices or candied lemon peel. Serve with a dollop of homemade whipped cream or a scoop of vanilla ice cream for a decadent treat.
Storage Tips: Keeping Your Cheesecake Fresh
Store your Lemon Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, you can freeze it for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving. Avoid leaving it at room temperature for extended periods to maintain its creamy texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought lemon curd instead of making it from scratch to save about 20 minutes. For the crust, pre-packaged graham cracker crumbs can be a lifesaver. If you’re in a rush, chill the cheesecake in the freezer for 2-3 hours instead of the recommended 5-6 hours in the fridge, though the texture may be slightly firmer.
Equipment Essentials for Cheesecake Success
Ensure you have the right tools for a flawless Lemon Cheesecake. A 9-inch springform pan is crucial for easy removal, and a fine mesh strainer will help achieve a smooth curd. A stand mixer or hand mixer makes blending the cheesecake batter effortless, while a measuring cup or glass is perfect for pressing the crust into the pan evenly.
Common Questions Answered
Wondering if you can use bottled lemon juice?
Fresh-squeezed is best for the brightest flavor, but bottled works in a pinch.
Can you make this ahead?
Absolutely! Prepare the cheesecake a day in advance and let it chill overnight. For a crack-free surface, avoid overmixing the batter and cool the cheesecake gradually in the oven with the door slightly ajar before refrigerating.
Lemon Cheesecake
Ingredients
For Curd
- ½ cup lemon juice fresh-squeezed is best!
- 3 large egg yolks discard egg whites or save for meringues
- ¼ cup granulated sugar
- ¼ teaspoon table salt
- 4 Tablespoons unsalted butter cut into 4 pieces
For Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons unsalted butter melted
For Cheesecake
- 24 oz cream cheese softened (use brick-style, full-fat cream cheese)
- ¾ cup granulated sugar
- 2 large eggs lightly beaten
- ½ batch homemade whipped cream for topping (optional)
Instructions
- Prepare curd first so it has time to cool. In a small stainless steel saucepan, whisk together lemon juice, 3 egg yolks, ¼ cup (50g) sugar, and salt until combined.
- Add butter and transfer saucepan to stovetop over medium-low heat. Stir or whisk constantly until butter is completely melted.
- Once butter is melted, continue to stir constantly and watch the mixture until it thickens slightly and becomes more opaque. The mixture will also likely begin to simmer just below the surface once ready. Remove from heat and immediately pour curd through a fine mesh strainer into a heatproof bowl.
- Allow curd to cool completely before adding to cheesecake batter (detailed below). To speed up the process, you can place a piece of wax paper against the surface of the curd (to prevent a skin from forming) and refrigerate, this typically takes about 30 minutes to cool. Meanwhile, preheat oven to 325F (160C) and prepare crust.
- In a medium-sized bowl, use a fork to mix together graham cracker crumbs, sugar, and brown sugar.
- Add melted butter and use your fork to toss everything together until all the crumbs are moistened. Press crumbs evenly into the bottom and up the sides of a 9″ springform pan (as high as you can, this crust should reach at least ⅔ way up the sides of the pan). I like to use a measuring cup or clean glass to press the crumbs into the pan. Set aside and prepare cheesecake filling.
- (Note that your oven should be preheating to 325F/160C at this point) In a large bowl (or the bowl of a stand mixer), combine softened cream cheese and ¾ cup (150g) sugar and beat until creamy and smooth. Scrape the sides and bottom of the bowl with a spatula.
- With mixer on low-speed, gradually drizzle in lemon curd and stir until completely combined.
- Add eggs, one at a time, stirring until just-combined after each addition.
- Scrape sides and bottom of bowl again and stir until batter is uniform and smooth and pour cheesecake batter into prepared crust.
- Transfer to center rack of 325F/165C preheated oven and bake for 40-45 minutes. The center of the cheesecake should be almost set but will still slightly jiggle in the center when jostled once the cheesecake is finished baking.
- Allow to cool to room temperature for 30-60 minutes then transfer to refrigerator to chill for at least 5-6 hours before serving (I do not remove the collar from the springform pan until I am ready to serve).
- Serve topped with homemade whipped cream, if desired. I made a half batch of my homemade whipped cream and used an Ateco 848 piping tip to pipe around the edge of the lemon cheesecake.