Perfect Lemon Cheesecake Recipe

Why You’ll Love This Recipe

This Lemon Cheesecake stands out for its perfect balance of sweetness and tartness. The buttery graham cracker crust provides a sturdy base, while the smooth cream cheese filling is infused with fresh lemon zest and juice. The addition of sour cream ensures a dense yet velvety texture. Topped with homemade lemon curd and whipped cream, this cheesecake is a showstopper for any occasion.

Ingredients

For the Crust:

• 1 ¾ cups graham cracker crumbs (from about 14 whole crackers)

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

For the Cheesecake:

• 2 pounds cream cheese, at room temperature (4 packages, 8 ounces each)

• 1 cup granulated sugar

• 5 large eggs, at room temperature

• 2 tablespoons sour cream

• 1 tablespoon lemon zest (from 2 lemons)

• 2 tablespoons lemon juice

• ½ tablespoon vanilla extract

For the Toppings:

• ½ cup lemon curd (homemade or store-bought)

• 1 cup heavy whipping cream

• 3 tablespoons powdered sugar

• ½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan, slightly up the sides. Bake for 8 minutes, then cool to room temperature.

2. Prepare the cheesecake filling: Increase the oven temperature to 450°F (232°C). Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in. In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed for 5 minutes until smooth. Add eggs one at a time, mixing well after each addition. Reduce speed to low and add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until just combined. Pour the batter over the cooled crust.

3. Bake the cheesecake: Place the foil-wrapped pan in a deep roasting pan. Boil water and carefully pour it into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake at 450°F (232°C) for 15 minutes. Reduce the oven temperature to 225°F (107°C) and bake for an additional 60-65 minutes, or until the center of the cheesecake barely wobbles when gently shaken.

4. Cool and chill: Turn off the oven and let the cheesecake rest in the water bath for 45 minutes. Remove the cheesecake from the water bath, discard the foil, and set the pan on a wire rack to cool completely. Cover and refrigerate for at least 8 hours, preferably overnight.

5. Prepare the toppings: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Transfer to a piping bag fitted with a star tip. Once the cheesecake is fully chilled, spread the lemon curd over the top. Pipe whipped cream around the edges and garnish with lemon slices if desired.

Servings and Timing

• Servings: 12 slices

• Prep Time: 30 minutes

• Cook Time: 1 hour 15 minutes

• Chilling Time: 8 hours

• Total Time: 9 hours 45 minutes

Variations

• Crust Alternatives: Swap graham cracker crumbs with crushed Oreos, Biscoff cookies, or vanilla wafers for a different flavor profile.

• Flavor Add-ins: Incorporate a teaspoon of lemon extract for an intensified citrus flavor.

• Toppings: Top with fresh berries such as blueberries, raspberries, or strawberries for added color and taste.

• No-Bake Option: For a lighter version, consider making a no-bake lemon cheesecake by setting the filling in the refrigerator instead of baking.

Storage/Reheating

• Refrigeration: Store the cheesecake in the refrigerator for up to 3-4 days.

• Freezing: After chilling, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. To thaw, remove the foil but keep the plastic wrap on and refrigerate overnight.

• Toppings: For best presentation, add toppings just before serving.

FAQs

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath helps maintain a consistent temperature and adds moisture, reducing the likelihood of cracks. Additionally, avoid opening the oven door during baking.

Can I make this cheesecake without a water bath?

While a water bath is recommended for a smooth top, you can bake the cheesecake without one. Monitor the cheesecake closely to prevent overbaking, which can lead to cracks.

How do I know when the cheesecake is done?

The cheesecake is done when the center slightly wobbles when gently shaken. It should not appear liquid.

Can I use a different crust?

Yes, you can substitute the graham cracker crust with other options like Oreo, almond, or shortbread cookie crusts.

How do I slice the cheesecake cleanly?

Dip a sharp knife in hot water, wipe it dry, and slice the cheesecake. Clean the knife between slices for neat cuts.

Can I make this cheesecake ahead of time?

Yes, the cheesecake can be made a day or two in advance. Store it covered in the refrigerator until ready to serve.

Is it necessary to use room temperature ingredients?

Yes, using room temperature cream cheese and eggs ensures a smoother batter and helps prevent lumps.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used as a topping. However, homemade lemon curd offers a fresher taste.

How do I prevent the cheesecake from sticking to the pan?

Line the bottom of the springform pan with parchment paper and wrap the outside with foil to prevent leaks.

Can I freeze individual slices?

Yes, individual slices can be frozen. Wrap each slice tightly in plastic wrap and aluminum foil before freezing.

Conclusion

This Lemon Cheesecake is a delightful twist on a classic dessert, offering a perfect blend of creamy texture and zesty lemon flavor. Whether for a special occasion or a sweet treat, it's sure to impress and satisfy. With its elegant presentation and delicious taste, this cheesecake is a must-try for dessert enthusiasts.