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Lemon Cheesecake Recipe

This Lemon Cheesecake is a zesty delight! Creamy, tangy, and perfectly balanced, it's the ultimate dessert for any occasion.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Lemon, Spring, Summer
Servings: 8 servings

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs (from 14 whole crackers)
  • 6 tablespoons unsalted butter (melted)
  • 2 tablespoons granulated sugar

For the Filling:

  • 2 pounds cream cheese (room temperature, 4 packages, 8 ounces each)
  • 1 cup granulated sugar
  • 5 large eggs (room temperature)
  • 2 tablespoons sour cream
  • 1 tablespoon lemon zest (from 2 lemons)
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 1 cup lemon curd (homemade or store-bought)

For the Topping:

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Crust

  • Begin by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and let it cool.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, mixing until well combined. Add the eggs one at a time, making sure to mix well after each addition. Incorporate the sour cream, lemon zest, lemon juice, and vanilla extract. Beat until the mixture is smooth and creamy, ensuring no lumps remain.

Step 3: Bake the Cheesecake

  • Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for about 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the oven door, letting the cheesecake cool inside for about an hour to prevent cracking.

Step 4: Chill the Cheesecake

  • After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the flavors to meld and the cheesecake to set perfectly.

Step 5: Prepare the Topping

  • Before serving, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.

Step 6: Serve with Lemon Curd

  • Spread a layer of lemon curd over the whipped cream topping for an extra burst of flavor. Slice the cheesecake and serve chilled, garnished with additional lemon zest if desired.

Equipment

  • Springform Pan
  • Electric Mixer
  • Mixing Bowls
  • Rubber Spatula
  • Whisk

Notes

  • Always use room temperature ingredients for a smooth filling.
  • Letting the cheesecake cool gradually prevents cracks.
  • Fresh lemon juice and zest provide a vibrant flavor.
  • Chill the cheesecake overnight for the best taste and texture.