Lemon Cheesecake Recipe

This lemon cheesecake is creamy, smooth, and bursting with bright citrus flavor. I love how the tangy lemon cuts through the richness of the cheesecake, making every bite refreshing and indulgent at the same time. It’s a beautiful dessert for spring, summer, or any time I want something special.

Why You’ll Love This Recipe

I like that this cheesecake has the perfect balance of sweet and tart. The lemon flavor is fresh and vibrant, and the texture is luxuriously creamy without feeling too heavy. The buttery graham cracker crust complements the filling beautifully, and I can make it ahead of time, which is perfect for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the filling:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Fresh lemon juice

• Lemon zest

• Vanilla extract

For optional topping:

• Whipped cream

• Lemon slices or zest curls

Directions

1. I preheat my oven to 325°F (163°C).

2. For the crust, I mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. I press it firmly into the bottom of a springform pan and set it aside.

3. For the filling, I beat the cream cheese and sugar together until smooth and creamy.

4. I add the eggs one at a time, mixing just until combined after each addition.

5. I stir in the sour cream, lemon juice, lemon zest, and vanilla extract until the batter is smooth.

6. I pour the filling over the crust, smoothing the top.

7. I bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.

8. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

9. I refrigerate for at least 4 hours, or preferably overnight, before slicing.

10. Just before serving, I top with whipped cream and lemon slices if desired.

Servings and timing

This recipe serves 12 slices and takes about 20 minutes to prepare, plus 50–60 minutes of baking and at least 4 hours of chilling.

Variations

Sometimes I make a shortbread cookie crust instead of graham crackers for a richer base. For a more intense lemon flavor, I add an extra tablespoon of zest to the filling. If I want a lemon glaze on top, I simmer lemon juice, sugar, and cornstarch until thickened, then spread it over the chilled cheesecake.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic wrap and foil for up to 2 months, thawing them in the fridge before serving.

FAQs

Can I make this cheesecake without a springform pan?

Yes, I can use a deep pie dish or cake pan, but it may be harder to remove clean slices.

How do I prevent cracks in my cheesecake?

I avoid overmixing the batter, bake at a low temperature, and let it cool gradually in the oven before chilling.

Can I make this ahead of time?

Yes, in fact, I prefer making it the day before so the flavors can develop.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled can work in a pinch.

How do I know when the cheesecake is done?

The edges should be set, and the center should still have a slight wobble—it will firm up as it cools.

Conclusion

I enjoy making this lemon cheesecake because it’s elegant, flavorful, and always impresses. The creamy filling with bright lemon notes makes it a dessert that feels light yet indulgent, perfect for both casual gatherings and special celebrations.

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