If you’re a fan of tangy, creamy, and perfectly sweet desserts, this Lemon Cheesecake is about to become your new favorite treat! With a smooth and luscious texture, a buttery graham cracker crust, and a burst of fresh lemon flavor, this cheesecake is perfect for any occasion—whether you’re celebrating a special event or just treating yourself.
3 Reasons You’ll Love This Recipe
- Bright & Refreshing Flavor – The perfect balance of tart lemon and sweet cream cheese makes this cheesecake a crowd-pleaser.
- Creamy & Dreamy Texture – Thanks to a slow bake and quality ingredients, this cheesecake turns out rich and velvety every time.
- Make-Ahead Friendly – Cheesecake actually tastes better after resting, making it the ideal dessert to prepare in advance.
Ingredients For the Lemon Cheesecake:
For the Crust:
- Graham Crackers – The classic base for cheesecake, providing a crunchy contrast to the creamy filling.
- Butter – Helps bind the crust together and adds a rich, buttery taste.
- Sugar – Adds a hint of sweetness to balance the tangy lemon flavor.
For the Cheesecake Filling:
- Cream Cheese – The star of the show, giving the cheesecake its signature creamy texture.
- Sugar – Sweetens the cheesecake and balances the tart lemon.
- Eggs – Help give structure and ensure a smooth, rich texture.
- Lemon Zest & Juice – Provides fresh, bright citrus flavor that makes this cheesecake shine.
- Vanilla Extract – Enhances the overall flavor with a warm, sweet undertone.
- Sour Cream – Adds extra creaminess and a slight tang, making the cheesecake even richer.
For the Topping (Optional):
- Whipped Cream – Adds a light, airy contrast to the dense cheesecake.
- Lemon Curd – Intensifies the citrus flavor and makes the cheesecake extra decadent.
How to Make Lemon Cheesecake:
1. Prepare the Crust
- Preheat the oven and line a springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8-10 minutes. Let it cool.
2. Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low speed.
- Stir in lemon zest, juice, vanilla, and sour cream until fully combined.
3. Bake the Cheesecake
- Pour the filling over the cooled crust.
- Bake in a water bath at a low temperature to prevent cracking.
- Let it cool in the oven with the door slightly open, then chill for at least 4 hours (overnight is best!).
4. Add the Topping
- Spread lemon curd over the cheesecake and top with whipped cream if desired.
- Garnish with lemon slices or zest for an elegant finish.
How to Store Lemon Cheesecake
- In the Refrigerator: Keep cheesecake covered in an airtight container for up to 5 days.
- In the Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
Tips for the Best Cheesecake
✔ Use Room Temperature Ingredients – This helps everything blend smoothly for a creamy texture.
✔ Don’t Overmix the Batter – Too much air can cause cracks in your cheesecake.
✔ Use a Water Bath – This ensures even baking and prevents the edges from overcooking.
✔ Cool Gradually – Let the cheesecake sit in the oven with the door slightly open before transferring it to the fridge.
This lemon cheesecake is a showstopper of a dessert that’s sure to impress! Whether for a special occasion or just a sweet craving, it’s guaranteed to hit the spot. Enjoy!
How to make the lemon cheesecake:
Prepare a 9-inch springform pan by lining the bottom with parchment paper. Preheat to oven to 325. Using a food processor pulse the graham crackers until only crumbs remain. Add in the sugar and pulse to combine. Pour in the melted butter and pulse until all the crumbs are moist. Pour the mixture into the prepared springform pan and press it firmly to the bottom and slightly up the sides. Bake for 12 minutes. Remove from the oven and allow to cool.
Reduce oven temperature to 300. Place a glass 9×13 pan half filled with water on the bottom rack.
In the bowl of a stand mixer fitted with the beater attachment, blend the cream cheese until smooth and no lumps remain. Scrape the sides of the bowl several times. Switch to the standard beater and mix in the sugar, flour, lemon juice and zest. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the vanilla and lemon extracts. Beat on low speed until just combined. Pour the filling into the pan over the crust. Gently drop the cheesecake on the counter a few times to release any air bubbles.
Place the springform pan into a half sheet pan or onto a cookie sheet. Place the cake on the pan into the oven. Bake for 65 minutes, turning halfway through. Cake is done when the sides are firm and the middle still has a slight wobble. Turn off the heat and leave cheesecake in oven with door slightly open for 30 minutes. Remove cheesecake from oven and allow to completely cool. When the cheesecake has cooled, cover with foil and place the refrigerator overnight.
Add heavy whipping cream, powdered sugar and almond extract to mixing bowl and whip until stiff peaks form. About 5 minutes.
Remove cheesecake from springform pan, then top with whipped cream.
Store in refrigerator until ready to serve. Remove from fridge 1 hour prior to serving and slice with a warm knife.
Love cheesecake but want to make hand held treats? Give these Cheesecake Cookie Cups from Everyday Eileen a try! Cheesecake Cookie Cups are the perfect treat for any occasion. They are made with delicious sugar cookie dough, filled with a strawberry jam and topped with a creamy cheese topping for a touch of sweetness.
Ingredients
Ingredients for lemon cheesecake:
Crust:
- 14 graham Crackers
- ¼ cup sugar
- 6 tbls melted butter
Cheesecake Filling:
Lemon Whipped Cream:
- 2 cups heavy whipping cream
- 1 teaspoon lemon extract
- ½ cup powdered sugar
Instructions
Instructions for Lemon Cheesecake:
Crust:
- Prepare a 9-inch springform pan by lining the bottom with parchment paper. Preheat to oven to 325. Using a food processor pulse the graham crackers until only crumbs remain. Add in the sugar and pulse to combine. Pour in the melted butter and pulse until all the crumbs are moist. Pour the mixture into the prepared springform pan and press it firmly to the bottom and slightly up the sides. Bake for 12 minutes. Remove from the oven and allow to cool.
Cheesecake filling:
- Reduce oven temperature to 300. Place a glass 9x13 pan half filled with water on the bottom rack.
- In the bowl of a stand mixer fitted with the beater attachment, blend the cream cheese until smooth and no lumps remain. Scrape the sides of the bowl several times. Switch to the standard beater and mix in the sugar, flour, lemon juice and zest. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the vanilla and lemon extracts. Beat on low speed until just combined. Pour the filling into the pan over the crust. Gently drop the cheesecake on the counter a few times to release any air bubbles.
- Place the springform pan into a half sheet pan or onto a cookie sheet. Place the cake on the pan into the oven. Bake for 65 minutes, turning halfway through. Cake is done when the sides are firm and the middle still has a slight wobble. Turn off the heat and leave cheesecake in oven with door slightly open for 30 minutes. Remove cheesecake from oven and allow to completely cool. When the cheesecake has cooled, cover with foil and place the refrigerator overnight.
Whipping Cream:
- Add heavy whipping cream, powdered sugar and almond extract to mixing bowl and whip until stiff peaks form. About 5 minutes.
- Remove cheesecake from springform pan, then top with whipped cream.
- Store in refrigerator until ready to serve. Remove from fridge 1 hour prior to serving and slice with a warm knife.
Nutrition
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This cheesecake was creamy and comforting, and perfectly sweet! The lemon flavor is so great for spring!
Wonderful cheesecake! Very creamy and decadent, the top didn’t crack during baking, and overall beautiful flavours! Thanks for the recipe 🙂
Leva,
YAY! So excited for the Spring Flavors!
Dina and Bruce
I couldn’t agree more with others! Lemon cheesecake is one of my favorite desserts, especially during the springtime. The creamy texture of the cheesecake paired with the bright and zesty flavor of lemon is simply heavenly.
Sandhya,
Y’all just made our day! Thank you so much!!
Dina and Bruce
Such a beautiful lemon cheesecake! I love those flavors and the piping over the top.