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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

This Lemon Cheesecake Recipe features a creamy filling with a tangy lemon flavor, topped with lemon curd for extra zest.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • food processor
  • Mixing Bowl
  • Springform pan
  • stand mixer
  • Roasting Pan

Ingredients
  

Graham Cracker Crust

  • 1.75 cups graham cracker crumbs (about 14 full-sheet graham crackers)
  • 5 Tablespoons unsalted butter melted
  • 0.25 cups granulated sugar

Cheesecake

  • 1.25 cups granulated sugar
  • 1 Tablespoon lemon zest (about 1 lemon)
  • 32 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cups fresh lemon juice (about 3–4 lemons), at room temperature
  • 0.33 cups sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs at room temperature

Toppings

  • 0.75 cups lemon curd highly recommended
  • homemade whipped cream
  • lemon slices and/or fresh berries

Instructions
 

Preparation

  • Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  • Make the crust: Grind graham crackers into fine crumbs. Stir in sugar and melted butter until combined. Press into the bottom and sides of an ungreased 9-inch springform pan. Pre-bake for 10 minutes and allow to cool.
  • Make the lemon sugar: Blend sugar and lemon zest in a food processor until combined.
  • Beat cream cheese and lemon sugar until smooth. Add lemon juice, sour cream, and vanilla, and mix. Add eggs one at a time, mixing gently.
  • Pour cheesecake batter into crust and smooth the top.
  • Prepare the water bath: Place the springform pan in a roasting pan and fill with 1 inch of boiling water.
  • Bake cheesecake for 55-70 minutes or until set. Let sit in the oven for 1 hour.
  • Cool cheesecake at room temperature. Top with lemon curd once cooled.
  • Refrigerate for at least 4 hours before serving.
  • Loosen the cheesecake from the springform pan, add toppings if desired, and slice for serving.

Notes

Store leftover cheesecake in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 300mgPotassium: 160mgFiber: 0.5gSugar: 30gVitamin A: 15IUVitamin C: 2mgCalcium: 6mgIron: 4mg
Keyword Baking, Cheesecake, dessert, Lemon Cheesecake Recipe, lemon curd
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