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Lemon Cheesecake
Lemon cheesecake is a tangy, refreshing, and creamy dessert that tastes like a burst of summer in every bite. Anyone who loves lemon will adore this cheesecake.
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Lemon cheesecake is a sweet and lemony dessert with a creamy, smooth texture that will melt in your mouth. A delightful blend of velvety cream cheese, sweet vanilla crust, and tart lemon curd, this rich lemon cheesecake is the perfect dessert for any gathering. Friends and family will love how fresh and light this dessert is!
Looking for more mouthwatering cheesecake recipes? The options are nearly endless! Banana Cream Cheesecake, Mint Chocolate Cheesecake, and Caramel Apple Cheesecake are three more of our favorite cheesecake recipes.
Lemon Cheesecake Ingredients
You will need:
Crust
- 2½ cups vanilla wafer crumbs, ground (the contents of an 11-ounce box of cookies)
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 teaspoon lemon zest, from 1 large lemon
- 2 tablespoons lemon juice, from the 1 large lemon that was zested
Garnish
- 10 ounces lemon curd, good quality
- 6.5 ounces extra creamy whip cream spray topping
PRO TIP: Make sure your cream cheese and sour cream are the full-fat versions to ensure your cake is as creamy as it can be.
Substitutions and Additions
CITRUS FLAVOR: This cheesecake can be adapted depending on the citrus flavor you would like to use. Lime or orange are fantastic options to change up the recipe a bit.
CRUST: You can substitute boxed graham cracker crumbs in the crust to make this an even easier cheesecake.
How to Make Lemon Cheesecake
PRO TIP: If your wafers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
STEP ONE: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray. Set aside.
STEP TWO: Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.
STEP THREE: Press the crumb mixture into the bottom of the springform pan so that it is tightly packed and goes up the side of the pan about 1 inch. Set aside.
PRO TIP: You can place your springform pan on a parchment-lined sheet tray prior to filling. This will make it easier to transport your cheesecake to and from the oven.
PRO TIP: If you do not have a springform pan, you can use a deep-dish pie plate. Just make sure that it is at least 2 inches deep and 9 inches wide. If you want to freeze your cheesecake in this dish, make sure it is a freezer-safe dish.
STEP FOUR: To make the filling, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time until each egg is incorporated. Do this at a low speed so that you do not incorporate too much air into the batter.
STEP FIVE: Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated, and the batter is smooth.
STEP SIX: Pour the batter over the crust and bake your cheesecake for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
STEP SEVEN: Turn off your oven and crack your oven door open about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely for another hour. This helps keep your cheesecake from cracking.
STEP EIGHT: After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling. Garnish with whipped cream and lemon slices.
STEP NINE: Refrigerate your cheesecake for at least 2 to 4 hours.
STEP TEN: Once your cheesecake is completely cool and refrigerated, run your knife around the edges and un-mold your cheesecake from the springform pan.
PRO TIP: Slice the cheesecake while it is cold to avoid a messy cut. Dip a knife in hot water, dry the blade, and then slice. Clean and rewarm the knife after each cut.
How to Serve Lemon Cheesecake
Perfect for entertaining, anyone who loves lemon desserts will adore this lemon cheesecake. You can serve guests this easy lemon cheesecake any time of the year when you want a mouth-watering dessert to enjoy. You can garnish your cheesecake with whipped topping or your own whipped cream and a slice of fresh lemon or lemon zest. You could also top it with fresh fruit that is in season. Raspberries and blueberries both make an especially lovely match with the lemon flavor. Serve your cheesecake with a tall glass of iced tea or a cup of coffee.
Storage
IN THE FRIDGE: For short-term storage, the refrigerator is your go-to option. To store your lemon cheesecake in the fridge, keep it in its original baking dish or transfer it to an airtight container. Ensure the cheesecake is fully cooled before refrigeration to prevent condensation from forming. When properly stored, your lemon cheesecake will stay fresh for up to 4 days in the refrigerator.
IN THE FREEZER: If you want to freeze your cooled cheesecake, just wrap it tightly with plastic wrap BEFORE you put your top layer of lemon curd on it. It will keep for 2 months in the freezer. When ready to eat, take it out of the freezer the night before and let it thaw completely in the refrigerator overnight. Once thawed, top with lemon curd and garnishes.
Lemon cheesecake is lemony, bright, and so decadent, and it is enhanced with cream cheese that adds richness to every bite. This refreshing dessert is the perfect choice for indulging in after a meal or as a treat for any time of the day. The perfect marriage of summer flavors, this simple lemon cheesecake is a tangy, refreshing, and creamy dessert. Anyone who loves lemon desserts will adore this lemon cheesecake.
FREQUENTLY ASKED QUESTIONS
Can I substitute lemon extract for lemon juice in cheesecake?
Yes, you can substitute lemon extract for lemon juice. Since the lemon extract is far more concentrated than lemon juice, you will only need a couple of drops of the extract to replace the lemon juice.
Can lemon cheesecake with lemon curd topping be frozen?
This cheesecake will freeze very well. Wrap in plastic wrap and store in the freezer in an airtight container. Thaw in the fridge overnight.
Can this lemon cheesecake be made ahead?
Absolutely! Since this cheesecake needs time to chill and set, it is actually best to make it ahead of time. Make it 24 hours in advance of serving for the best results.
How do you prevent your cheesecake from cracking?
To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top. Also, don’t overbake your cheesecake, and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.
MORE RECIPES YOU’LL LOVE
Lemon Cheesecake
Lemon cheesecake is a tangy, refreshing, and creamy dessert that tastes like a burst of summer in every bite. Anyone who loves lemon will adore this cheesecake.
Ingredients
Crust
- 2½ cups vanilla wafer crumbs ground (the contents of an 11-ounce box of cookies)
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter melted
Filling
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 teaspoon lemon zest from 1 large lemon
- 2 tablespoons lemon juice from the 1 large lemon that was zested
Garnish
- 10 ounces lemon curd good quality
- 6.5 ounces extra creamy whip cream spray topping
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray. Set aside.
- Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.
- Press the crumb mixture into the bottom of the springform pan so that it is tightly packed and goes up the side of the pan about 1 inch. Set aside.
- To make the filling, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time until each egg is incorporated. Do this at a low speed so that you do not incorporate too much air into the batter.
- Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated, and the batter is smooth.
- Pour the batter over the crust and bake your cheesecake for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.
- Turn off your oven and crack your oven door open about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely for another hour. This helps keep your cheesecake from cracking.
- After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling. Garnish with whipped cream and lemon slices.
- Refrigerate your cheesecake for at least 2 to 4 hours.
- Once your cheesecake is completely cool and refrigerated, run your knife around the edges and un-mold your cheesecake from the springform pan.
Notes
Make sure your cream cheese and sour cream are the full-fat versions to ensure your cake is as creamy as it can be.
If your wafers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
You can place your springform pan on a parchment-lined sheet tray prior to filling. This will make it easier to transport your cheesecake to and from the oven.
If you do not have a springform pan, you can use a deep-dish pie plate. Just make sure that it is at least 2 inches deep and 9 inches wide. If you want to freeze your cheesecake in this dish, make sure it is a freezer-safe dish.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
Slice the cheesecake while it is cold to avoid a messy cut. Dip a knife in hot water, dry the blade, and then slice. Clean and rewarm the knife after each cut.
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