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Lemon Cheesecake Recipe

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4.3 from 15 reviews

This classic Lemon Cheesecake features a buttery graham cracker crust filled with a smooth, creamy lemon-infused cream cheese filling. Baked in a water bath for the perfect texture and topped with tangy lemon curd and optional whipped cream, this cheesecake is refreshing, decadent, and ideal for any occasion.

Ingredients

Crust

  • 2 cups graham cracker crumbs (225g, about 14 sheets)
  • 5 tablespoons unsalted butter, melted (2 ½ ounces)
  • 3 tablespoons granulated sugar
  • Pinch of salt

Filling

  • 1 ⅓ cups granulated sugar, divided (283g)
  • Zest of 2 lemons (no white pith)
  • 2 tablespoons all-purpose flour
  • 4 (8-ounce) packages cream cheese, room temperature
  • 4 large eggs, room temperature
  • ¼ cup lemon juice (58g, about 2 juicy lemons)
  • 2 teaspoons vanilla extract
  • 1 cup sour cream (8oz or 227g)

Topping and Garnish

  • 1 cup lemon curd (10 oz or 277g)
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh lemon slices (optional, for garnish)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F. Invert the bottom of a 9-inch springform pan to allow easy removal of the cheesecake later, and optionally line it with parchment paper. In a food processor, finely grind the graham crackers, then add 3 tablespoons sugar and a pinch of salt. Slowly add melted butter while pulsing until the mixture looks like wet sand. Press this mixture firmly but not too hard into the bottom and 1-inch up the sides of the springform pan. Bake 8-10 minutes until set and fragrant, then cool on a wire rack for at least 30 minutes.
  2. Wrap and prepare for water bath: Once cooled, wrap the springform pan’s bottom and sides with a double layer of heavy-duty foil to prevent water leakage. Place the wrapped pan in a large roasting pan.
  3. Prepare the filling: Reduce oven temperature to 325°F. In a clean food processor bowl, pulse ⅓ cup sugar with lemon zest until the sugar turns pale yellow and zest is finely broken down. Transfer to a measuring cup and whisk in remaining 1 cup sugar and flour. In a stand mixer with paddle attachment, beat cream cheese until creamy and smooth. Gradually add lemon sugar mixture on medium-low speed, scraping bowl as needed. On medium speed, add eggs one at a time, beating lightly until combined but not overbeating. Add lemon juice, vanilla extract, and sour cream; beat on low until evenly blended.
  4. Bake the cheesecake: Pour batter into the crust-lined springform pan within the roasting pan. Add hot tap water to the roasting pan to come halfway up the sides of the springform pan to create a water bath. Bake for 90-100 minutes at 325°F until the center slightly jiggles, sides puff, and surface looks dry.
  5. Cool the cheesecake: Turn off the oven and prop door open with a wooden spoon or pot holder. Let cheesecake cool in the water bath for 1 hour. Remove from oven, take off foil, loosen edges with a thin knife, and cool to room temperature on a wire rack for about 2 hours.
  6. Top with lemon curd and chill: Spread lemon curd evenly on top of the cheesecake, leaving a 1-inch border around the edges. Cover tightly with plastic wrap and refrigerate overnight or up to 24 hours.
  7. Make whipped cream topping (optional): In a chilled bowl, beat heavy cream with electric mixer on medium speed until soft peaks form. Add powdered sugar and vanilla extract, then beat on high until firm peaks form. Dollop or pipe whipped cream decoratively around the cheesecake edges.
  8. Serve: Remove springform sides and carefully transfer cheesecake to a serving platter. Garnish with whipped cream and fresh lemon slices if desired. Slice into wedges and serve chilled.

Notes

  • Using room temperature ingredients ensures a smooth, lump-free filling.
  • Wrapping the springform pan in foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
  • The water bath helps to bake the cheesecake gently, preventing cracks and ensuring creamy texture.
  • Do not overbeat the eggs into the batter to avoid incorporating too much air which can cause cracking.
  • Chilling the cheesecake overnight enhances the flavors and texture.
  • Optional whipped cream topping adds lightness and complements the lemon flavor perfectly.

Find it online: https://lauracooks.com/lemon-cheesecake-recipe/