Lemon cheesecake

Prep Time: 25 minutes
Cook Time: 55–65 minutes
Chill Time: 6–24 hours
Total Time: 7+ hours (includes cooling & chilling)
Servings: 12 slices
Difficulty: ★★☆☆☆ (Moderate)
Category: Dessert | Cheesecake
Cuisine: American | Bakery Style

Introduction

Creamy. Luscious. Bright. This Lemon Cheesecake is the perfect dessert when you want something rich and indulgent yet refreshingly tangy. The smooth cream cheese filling is infused with lemon juice and zest, layered over a buttery graham cracker crust, and finished with a vibrant lemon curd topping.

Whether you’re planning a special occasion, looking for a summery dessert, or simply love citrus, this cheesecake will impress. It’s like sunshine in dessert form—sweet, tart, and perfectly balanced.

Ingredients

For the Graham Cracker Crust:

• 1½ cups (150g) graham cracker crumbs

• ¼ cup (50g) granulated sugar

• ½ cup (115g) unsalted butter, melted

• Pinch of salt

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened (24 oz total)

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• ½ cup (120g) sour cream

• ¼ cup (60ml) heavy cream

• 1 tbsp lemon zest

• ¼ cup (60ml) fresh lemon juice

• 1 tsp pure vanilla extract

• 1 tbsp all-purpose flour (optional, for structure)

For the Lemon Topping (Optional but Recommended):

• ½ cup (120ml) lemon juice

• ½ cup (100g) granulated sugar

• 2 large egg yolks

• 2 tbsp unsalted butter

• 1 tsp lemon zest

• 1 tsp cornstarch (optional, for thickening)

Time Overview

How to Make Lemon Cheesecake

 Make the Crust

1. Preheat oven to 325°F (163°C).

2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.

3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to flatten evenly.

4. Bake for 10 minutes, then remove and let cool slightly.

 Prepare the Cheesecake Filling

1. In a large bowl or stand mixer, beat the cream cheese until completely smooth (2–3 minutes).

2. Add sugar and mix again until fluffy.

3. Beat in the eggs, one at a time, scraping the bowl between additions.

4. Mix in the sour cream, heavy cream, lemon juice, zest, vanilla, and flour (if using).

5. Pour the filling over the cooled crust and smooth the top.

 Bake the Cheesecake

1. Wrap the bottom of the springform pan with 2–3 layers of foil to prevent leaks.

2. Place the pan in a large roasting dish and add 1–2 inches of hot water to create a water bath.

3. Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly.

4. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

5. Remove from the oven and water bath. Cool at room temp for another hour, then refrigerate for at least 6 hours or overnight.

 Make the Lemon Curd Topping (Optional)

1. In a small saucepan over medium heat, whisk together lemon juice, sugar, egg yolks, and cornstarch (if using).

2. Cook, whisking constantly, until the mixture thickens enough to coat a spoon (about 5–8 minutes).

3. Remove from heat, stir in butter and lemon zest until smooth.

4. Let cool slightly, then spread over the chilled cheesecake.

5. Chill again for at least 30 minutes to set the topping.

 Serve

• Before serving, run a knife around the edge of the pan and remove the springform ring.

• Garnish with lemon slices, whipped cream, berries, or mint.

• Slice with a clean, sharp knife (wipe between cuts for neat slices).

Storage Tips

• Fridge: Store covered for up to 5 days

• Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.

• For best texture, don’t freeze the lemon curd topping—add fresh after thawing.

Nutrition (Approx. per slice with topping)

Nutrition may vary based on toppings and brands used.