Lemon Cheesecake

Lemon cheesecake is one of those desserts I’m very particular about. Each bite needs to be bursting with lemony goodness. Which is why while developing this recipe, I made sure the citrus flavor would shine through the creamy cheesecake.

I’ve made a lot of lemon cheesecake variations over the years, including my Lemon Blueberry Cheesecake and Lemon Raspberry Cheesecake Pie, and this version sits right at the center of what I like most about the flavor. I’m currently working on a cheesecake book and have written well over one hundred cheesecake recipes, which has made me very aware of where lemon can overpower or disappear. This one keeps the citrus bright without losing the creamy structure I want from a classic cheesecake.

Ingredients & Notes

• Eggs: Room temperature eggs incorporate more smoothly and reduce the chance of overmixing. I always add them one at a time when making cheesecake—this prevents the batter from trapping too much air, which can cause the cheesecake to puff in the oven and crack as it cools.
• Cream cheese: Use full-fat blocks, not spreadable. It affects both texture and structure.
• Lemons: I use both zest and juice for layered flavor instead of relying on one or the other. Also, ensure to mix the sugar and the lemon first—this helps release the oils from the zest and infuses the sugar with a deeper, more even lemon flavor throughout the cheesecake.
• Sour cream: Adds tang and keeps the filling from feeling heavy. I always get asked if this can be substituted for something else, and yes, you can use yogurt. Just make sure it’s full-fat, or the texture won’t be as rich and creamy.

How to Make Lemon Cheesecake

The full printable recipe is below, but here’s how I make it step by step and where the details matter.

Make the crust

1. I start by mixing the graham cracker crumbs, sugar, and melted butter until everything is evenly coated. The texture should feel like damp sand.
2. I press the crust firmly into the bottom of a springform pan and bake it for about 10 minutes. This quick bake helps the crust stay crisp under the filling instead of turning soggy later.

Make the lemon sugar

Before adding anything else, I combine the sugar and lemon zest in the bowl of a stand mixer and mix for a minute or two. This step matters because the sugar crystals rupture the zest cells, releasing the essential oils where most of the lemon’s aroma and flavor live. Those oils bind to the sugar, dispersing evenly through the batter and giving the cheesecake a deeper, more fragrant lemon flavor without needing extra juice, which would add acidity and excess liquid.

The crystals in the sugar will help release the oils from the zest, which will infuse the sugar with a burst of lemon flavor.

Make the filling

Add the softened cream cheese to the lemon sugar and beat until smooth and fluffy. I stop and scrape the bowl several times as I go—this is important because cream cheese tends to cling to the sides and bottom of the bowl. Scraping ensures everything gets fully incorporated and aerated, which prevents hidden lumps and gives the cheesecake its smooth final texture.

Next, I mix in the lemon juice, vanilla, and sour cream just until combined.

I add the eggs one at a time, mixing gently and scraping the bowl between each addition. Once the eggs are in, stop mixing as soon as the batter looks smooth. Over mixing at this stage is what causes cheesecake to puff, deflate, and crack.

Bake the cheesecake

Pour the batter over the baked crust. Wrap the bottom of the springform pan tightly in foil to prepare it for the water bath. I layer the foil—one sheet laid flat, another crosswise, and a third on the diagonal—then place the pan in the center and fold it up around the sides. I always use wide, heavy-duty foil (about 18 inches); narrower foil is more likely to leave gaps, which can let water seep into the crust.

Place the wrapped pan inside a larger roasting pan. I use those disposable ones from the store meant to roast Thanksgiving turkeys. I reuse it several times, since it’s only water we are pouring inside.

Decorating the cheesecake

Once fully chilled, I like to top this cheesecake simply. I usually spread a layer of Lemon Curd over the top, then finish with whipped cream and fresh lemon slices or zest.

You’ll need about half a batch of lemon curd for topping. The rest freezes well and is worth keeping on hand.

If you want to change it up, berries like blueberries, raspberries, or strawberries work nicely with the lemon.

Tips I swear by when making cheesecake

• Once the eggs are added, don’t over mix the batter. That will make the cheesecake expand and deflate, which will cause it to crack.
• Don’t skip the water bath—it’s what keeps the texture even, and prevents your cheesecake from being wrinkly or cracking.
• Leave the cheesecake in the oven once it’s done baking, the sudden temperature change can cause the cheesecake to crack.
• Before opening the springform pan, run a knife around the edges of the cheesecake to ensure it won’t be stuck to the sides and make the cheesecake split.

Variations

• Use this recipe to make lime cheesecake by replacing the lemons for lime.
• You can also use this recipe to make any other cheesecake such as passionfruit, or mango, by substituting the lemon juice for mango puree or passionfruit pulp, and substituting the curd on top by the curds of those fruits instead. Find my Mango Curd recipe here and my Passionfruit Curd recipe here.
• Pour the cheesecake batter into a 9×13 pan lined with a graham cracker crust to make lemon cheesecake bars instead.

FAQ

How do I know when lemon cheesecake is done baking?
The edges should be set, but the center should still have a slight wobble when you gently shake the pan. It will continue to firm up as it cools and chills.

Can I skip the lemon curd topping?
Yes. The cheesecake itself is well-balanced on its own. The lemon curd adds extra brightness, but it’s optional.

Why does my cheesecake feel dense instead of creamy?
This usually happens from overmixing the batter—especially after adding the eggs—or baking it too long. Gentle mixing and pulling it from the oven while the center is still slightly soft make a big difference.

Can I use bottled lemon juice instead of fresh?
I don’t recommend it. Fresh lemon juice and zest provide the oils and acidity that give this cheesecake its clean, bright flavor. Bottled juice tends to taste flat and muted.

Can I make this cheesecake in a different pan?
Yes. I’ve made this cheesecake in both a 9×9-inch and a 9×13-inch pan with good results. The bake time stays about the same in a 9×9-inch pan. In a 9×13-inch pan, the cheesecake layer is thinner, so it will usually bake a bit faster—start checking it early and pull it when the center still has a slight wobble.

If you enjoy lemon desserts or rich, creamy cheesecakes, you might also like this delicious Lemon Curd Cake, my Lemon Meringue Pie, this bright and delicious Lemon Tart, with a cookie-like crust. They are all brimming with lemon flavor and hold up well when made ahead.

Lemon Cheesecake

Camila Hurst

This delicious and creamy Lemon Cheesecake combines the rich cheesecake with the zesty, citrusy lemon flavors, resulting in an indulgent and refreshing dessert!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 340 kcal

Ingredients

 

Graham Cracker Crust

• 1 1/2 cup graham cracker crumbs 180 grams, or 12 full sheets of graham cracker
• 1/4 cup granulated sugar 50 grams
• 6 tbsp unsalted butter melted (84 grams)

Lemon Cheesecake

• 1 1/3 cup granulated sugar 266 grams
• 2 tbsp lemon zest 2 lemons
• 4 8 oz blocks of cream cheese room temperature (904 grams)
• 1/3 cup lemon juice 80 ml
• 1/3 cup sour cream 80 grams
• 1 tsp vanilla extract
• 4 large eggs room temperature

Whipped cream

• 1 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla

Topping

• 1/2 cup lemon curd recipe here
• Lemon slices
• Lemon zest

Instructions

 

Graham Cracker Crust

• Pre-heat the oven to 325ºF.
• If using whole sheets of graham cracker, you will need about 12 full sheets. Process the graham crackers in a food processor until a fine crumb.
• Mix the sugar with the graham cracker crumbs and add the butter. Mix to combine.
• Pour the graham cracker crust on the bottom of a 8 or 9 inch springform pan.
• Use a cup to press the crust down the bottom and up the sides of the pan.
• Bake the crust for 10 minutes in the pre-heated oven.
• Remove from the oven and let it cool down.

Lemon Cheesecake

• Add the sugar and the lemon zest to the bowl of a mixer.
• Mix for a couple of minutes on low. The crystals in the sugar will help extract the oils in the zest, and the sugar will become infused with the lemon taste.
• Add the softened cream cheese blocks to the bowl of the mixer with the lemon sugar, and start beating the mixture together on medium speed for a few minutes, until the cream cheese is light and fluffy.
• Scrape the bowl, and mix for another minute.
• Add the lemon juice, vanilla, and sour cream to the bowl. Mix to combine.
• Add the eggs, one at a time, mixing on medium-low. Mix each egg just until incorporated, then add the next egg. Scrape the bowl after adding the second egg, to make sure everything is getting incorporated together.
• When making cheesecake, I like to scrape the bowl several times, this will help prevent lumps in the cheesecake, because it will better incorporate all the cream cheese with the other ingredients.
• Scrape the bowl one final time once all the eggs have been incorporated, and then mix briefly.
• After the eggs have been added, avoid over mixing the batter to prevent cracks in the cheesecake, because if the eggs mix too much, they will make the batter expand and deflate as the cheesecake bakes, causing cracks.
• Pour the batter over the cooled crust.
• Wrap the bottom of the pan with a few layers of foil.

Water bath

• Place the cheesecake pan in a larger roasting pan, and add water to the bottom of the roasting pan to form a water bath.
• Place the pans in the 325ºF oven and bake the cheesecake for about 65 to 70 minutes.

How to know when the cheesecake is done baking

• The cheesecake is done baking when it looks set on top and around the edges. Wiggle the pan around and the center of the cheesecake should be slightly jiggly, but shouldn’t appear to be wet.
• Turn the oven off and open the door just a little bit. Leave the door open and let the cheesecake sit in there for another hour before removing.
• If you remove the cheesecake immediately, it will crack.
• Let the cheesecake cool down, and place it in the fridge overnight or for 6 hours before serving.

Whipped cream

• Beat the heavy cream with the sugar and the vanilla with a mixer at medium-high speed for 3 to 4 minutes, until it forms peaks.

To decorate

• Before serving, top the cheesecake with the whipped cream. I added the whipped cream to a piping bag fitted with a 4B piping tip.
• In the center, spread the lemon curd.
• Top the whipped cream with lemon zest and sliced lemon triangles.

Storage

• Store the cheesecake in the fridge for 3 to 4 days.

Video

Notes

Lemon Curd: find the lemon curd recipe here.

Cracking: To avoid cracking, don’t over mix the eggs once they are added to the batter. Don’t skip the water bath. Leave the cheesecake in the oven once it’s done baking, so it cools down slowly. And before opening the springform pan, run a knife around the edges of the cheesecake to ensure it won’t be stuck to the sides and make the cheesecake split.

Room temperature ingredients: Make sure all ingredients are at room temperature, to ensure they get nicely incorporated together.

Alternative citrus: feel free to use meyer lemons, limes, or oranges instead.

Digestive biscuits: You can use digestive biscuits instead of graham crackers if you can’t find them where you are.

To freeze: To freeze the cheesecake, bake it and let it cool down. Don’t decorate it with whipped cream. Use a cake or bench scraper to remove the cheesecake from the springform pan, place it on top of a piece of parchment paper, and place it on top of a baking sheet. Place the cheesecake in the oven until it freezer, for about 2 hours. Once the cheesecake is frozen, wrap it with plastic wrap and heavy-duty aluminum foil. Freeze for up to 2 months. Thaw it overnight in the refrigerator.

Nutrition

Serving: 1sliceCalories: 340kcal

Keyword cheesecake, lemon

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