Bright, tangy, and irresistibly creamy, this Lemon Cheesecake is the perfect dessert for those who love a burst of citrus flavor balanced with rich, velvety sweetness. Each bite melts in your mouth, delivering a refreshing zing from the lemon juice and zest that cuts through the luxurious cream cheese base. It’s ideal for spring celebrations, afternoon tea, or any time you want to serve a show-stopping yet easy dessert.

This cheesecake doesn’t require a water bath, yet it comes out incredibly smooth with a buttery graham cracker crust that adds the perfect crunch. Finished with a dollop of whipped cream or a sprinkle of lemon zest, it looks just as good as it tastes. Whether you’re a novice baker or a seasoned dessert lover, this Lemon Cheesecake recipe is a must-have in your repertoire.

Ingredients for this Lemon Cheesecake Recipe

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
¼ cup heavy cream
2 tbsp all-purpose flour
Zest of 2 lemons
½ cup freshly squeezed lemon juice
1 tsp pure vanilla extract

Optional toppings:

Whipped cream
Lemon zest or lemon slices
White chocolate curls

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer on medium speed until it’s smooth and creamy, about 2–3 minutes. Add the sugar and continue to beat until fully incorporated. Scrape down the sides of the bowl as needed to ensure a smooth texture.

Step 3: Add Wet Ingredients

Mix in the eggs, one at a time, beating on low speed just until each is blended. Avoid over-mixing to prevent air bubbles, which can cause cracks. Add the sour cream, heavy cream, lemon zest, lemon juice, flour, and vanilla extract. Beat just until smooth and creamy.

Step 4: Pour and Bake

Pour the filling over the pre-baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles. Bake in the center rack of the oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly open.

Step 5: Chill and Serve

Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. Before serving, release it from the springform pan and transfer to a serving plate. Garnish with whipped cream, lemon zest, or white chocolate curls for an elegant touch.

Estimated Nutrition

Note: Nutrition values are approximate and based on a standard slice (1/12 of the cake).

Calories: 420
Total Fat: 30g
Saturated Fat: 17g
Cholesterol: 110mg
Sodium: 300mg
Carbohydrates: 32g
Sugar: 23g
Protein: 6g

Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch. Just ensure it’s 100% juice without additives.

2. Why did my cheesecake crack?

Over-mixing or baking too long can cause cracks. Also, sudden changes in temperature can contribute. Letting it cool slowly helps.

3. Do I need a water bath?

Not for this recipe. It’s designed to bake smoothly without one, though a water bath can add extra insurance against cracking.

4. Can I make it gluten-free?

Yes! Use gluten-free graham crackers for the crust and ensure your flour substitute is certified gluten-free.

5. Can I add a topping like lemon curd?

Absolutely. A thin layer of lemon curd spread on top after cooling adds even more citrus punch.

6. How do I know when it’s done baking?

The edges should be firm, and the center should jiggle slightly when you gently shake the pan. It will firm up as it cools.

7. Can I make mini cheesecakes with this recipe?

Yes! Use a muffin tin with liners. Bake for about 20–25 minutes, or until the centers are just set.

8. Is it okay to use low-fat cream cheese?

You can, but the texture may be less rich and creamy. Full-fat cream cheese yields the best results.

Lemon Cheesecake Recipe

Author: Nora Sinclair
Total Time: 5 hours 20 minutes
Yield: 12 servings

Print Recipe

Description

This luscious lemon cheesecake is your new go-to dessert for bright, citrusy flavor and indulgent creaminess. With its buttery graham cracker crust and rich, zesty filling, it strikes the perfect balance between sweet and tangy. Ideal for celebrations or as a quick dessert idea for dinner parties, this easy recipe promises consistent, mouthwatering results every time. Whether you’re looking for a crowd-pleaser or simply love vibrant food ideas that awaken the senses, this cheesecake delivers both flavor and elegance in every bite.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of the pan. Bake for 10 minutes. Cool while preparing filling.
In a large bowl, beat cream cheese until smooth. Add sugar and mix until well incorporated.
Add eggs one at a time, mixing on low speed. Do not overmix.
Add sour cream, heavy cream, lemon zest, lemon juice, flour, and vanilla. Mix until smooth.
Pour the batter into the crust. Smooth the top with a spatula.
Bake for 50–60 minutes or until edges are set and the center is slightly jiggly.
Let cool in the oven with door ajar for 1 hour. Then refrigerate at least 4 hours or overnight.
Garnish with whipped cream, lemon zest, or white chocolate curls before serving.

Prep Time: 20 minutes
Chill Time: 4 hours (minimum)
Cook Time: 60 minutes
Category: Dessert