Lemon Cheesecake

Published:

by Sabrina

Love delicious, creamy, and citrusy desserts? This Lemon Cheesecake is an absolute must-make. With a rich, smooth filling and fresh lemon flavor, it’s the ultimate crowd-pleasing dessert. Whether for a birthday, holiday, or family gathering, this cheesecake will impress your guests. The tangy lemon curd topping adds a burst of flavor that makes this dessert stand out.

Lemon Cheesecake

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!
PIN THIS!
PIN THIS!
Jump to:

Why You’ll Love This Recipe

  • Easy to Make: This Lemon Cheesecake recipe simplifies the baking process while delivering impressive results.
  • Bursting with Flavor: The fresh lemon juice and zest create a bright and zesty taste that everyone loves.
  • Perfect for Any Occasion: Ideal for birthdays, holidays, or just a sweet treat to enjoy at home.
  • Impressive Presentation: The smooth cheesecake topped with glossy lemon curd looks stunning on any dessert table.
  • Versatile Serving Options: Serve with whipped cream or fresh berries for added flair.

Tools and Preparation

To make this Lemon Cheesecake successfully, having the right tools is essential. These tools will help ensure your cheesecake turns out perfectly smooth and creamy every time.

Essential Tools and Equipment

  • Stand mixer
  • 9-inch springform pan
  • Mixing bowls
  • Roasting pan
  • Heavy-duty aluminum foil

Importance of Each Tool

  • Stand mixer: Ensures the cream cheese is mixed thoroughly without lumps, resulting in a smoother batter.
  • Springform pan: Provides easy removal of the cheesecake without damaging its structure.
  • Roasting pan: Creates a water bath that helps prevent cracks while baking.

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake

  • 32 ounces cream cheese, softened (4 x 8-ounce packages)
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

For Topping

  • 10 ounces lemon curd (store-bought or homemade)
  • Whipped cream, for serving
Lemon

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!
PIN THIS!

How to Make Lemon Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). This temperature is essential for baking the cheesecake evenly without burning it.

Step 2: Prepare the Crust

In a medium bowl:
1. Mix together the graham cracker crumbs, granulated sugar, and melted butter until fully combined.
2. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan.
3. Place the crust in the refrigerator to chill while you prepare the filling.

Step 3: Mix the Cheesecake Filling

In your stand mixer with the paddle attachment:
1. Beat the softened cream cheese until completely smooth and lump-free.
2. Gradually mix in granulated sugar while scraping down the sides of the bowl as needed.
3. Add eggs one at a time; mix thoroughly between additions for an even texture.
4. Stir in vanilla extract, fresh lemon juice, and lemon zest until just combined.

Step 4: Bake in Water Bath

  1. Wrap heavy-duty foil around the outside of your springform pan to prevent leaks.
  2. Pour cheesecake batter into the crust and smooth out the top with a spatula.
  3. Place this pan inside a larger roasting pan; fill with hot water halfway up the sides of your cheesecake pan.
  4. Lower oven temperature to 300°F (149°C) and bake for about 1 hour and 30 minutes.

Step 5: Cool and Chill

After baking:
1. Turn off oven and leave cheesecake inside for another hour to set slowly; it should still be slightly jiggly in the center.
2. Remove from oven and water bath; allow cooling to room temperature before covering it with plastic wrap and refrigerating for at least 8 hours or overnight.

Step 6: Add Topping

Once chilled:
1. Carefully remove outer ring of springform pan.
2. Warm lemon curd gently in microwave in short intervals until spreadable; then smooth over top of cheesecake.
3. Garnish with whipped cream as desired before serving.

Enjoy your delightful homemade Lemon Cheesecake!

How to Serve Lemon Cheesecake

Serving Lemon Cheesecake can elevate any gathering, making it more special. This dessert pairs well with various accompaniments that enhance its creamy and citrusy flavor.

Fresh Berries

  • Strawberries, blueberries, or raspberries add a burst of freshness and color to your plate.

Mint Leaves

  • A few sprigs of fresh mint not only look lovely but also offer a refreshing contrast to the rich cheesecake.

Whipped Cream

  • Lightly sweetened whipped cream provides an airy texture that complements the dense cheesecake beautifully.

Lemon Slices

  • Thin lemon slices can be placed on top or beside the cheesecake for an extra zing of citrus flavor.

Chocolate Shavings

  • For chocolate lovers, a sprinkle of dark chocolate shavings can add a decadent touch to each slice.

Caramel Sauce

  • Drizzling caramel sauce over the top creates a delightful combination of sweet and tart flavors.

How to Perfect Lemon Cheesecake

To achieve the perfect Lemon Cheesecake, consider these helpful tips for a smooth and flavorful dessert.

  • Use room temperature ingredients: Ensuring that your cream cheese and eggs are at room temperature helps create a smooth batter without lumps.
  • Avoid overmixing: Mix just until combined. Overmixing can incorporate too much air, leading to cracks during baking.
  • Bake in a water bath: This technique helps maintain moisture and prevents cracks on the surface of your cheesecake.
  • Cool gradually: Allow the cheesecake to cool slowly in the oven after baking. This step is crucial for preventing cracks.
  • Chill overnight: For the best flavor and texture, let your cheesecake chill in the refrigerator for at least 8 hours before serving.
  • Warm knife for slicing: Dip your knife in hot water before slicing to achieve clean cuts without disturbing the crust.
Lemon

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!
PIN THIS!

Best Side Dishes for Lemon Cheesecake

Pairing side dishes with Lemon Cheesecake can enhance your dessert experience. Here are some delightful options that complement its bright flavors.

  1. Fruit Salad
    A mix of seasonal fruits brings a refreshing element that balances the richness of the cheesecake.
  2. Vanilla Ice Cream
    The creamy sweetness of vanilla ice cream contrasts nicely with the tangy lemon flavor of the cheesecake.
  3. Pound Cake
    Slices of moist pound cake provide an additional texture and flavor that pairs well with lemon desserts.
  4. Meringue Cookies
    Light and airy meringues offer a sweet crunch that can enhance each bite of cheesecake.
  5. Coconut Macaroons
    The chewy texture and coconut flavor create an interesting contrast with the smoothness of lemon cheesecake.
  6. Coffee or Espresso
    A cup of coffee or espresso serves as a perfect beverage pairing that complements the citrusy notes in the dessert.

Common Mistakes to Avoid

Making a Lemon Cheesecake can be simple, but mistakes can happen. Here are some pitfalls to watch out for:

  • Using cold ingredients: Always ensure your cream cheese and eggs are at room temperature. This helps achieve a smooth filling without lumps.
  • Skipping the water bath: A water bath prevents cracks in your cheesecake. It’s essential for even baking and moisture retention.
  • Overmixing the batter: Mix just until combined to avoid incorporating too much air, which can cause cracks during baking.
  • Not chilling long enough: Patience is key! Ensure you refrigerate the cheesecake for at least 8 hours to let it set properly.
  • Cutting too soon: Wait until the cheesecake is fully chilled before slicing. This ensures clean cuts and a beautiful presentation.

Refrigerator Storage

  • Store in an airtight container for up to 5 days.
  • Keep in the original springform pan if possible, covered with plastic wrap.

Freezing Lemon Cheesecake

  • Wrap slices tightly in plastic wrap, then place in an airtight container.
  • Can be frozen for up to 3 months.

Reheating Lemon Cheesecake

  • Oven: Preheat to 300°F (149°C) and warm for about 15-20 minutes, covered with foil.
  • Microwave: Use low power settings; heat individual slices for about 20 seconds at a time.
  • Stovetop: Place a slice in a non-stick skillet over low heat, cover, and warm gently for about 5 minutes.
Lemon

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!
PIN THIS!

Frequently Asked Questions

Can I make Lemon Cheesecake ahead of time?

Yes, you can prepare this dessert up to two days in advance. Just store it properly in the refrigerator.

How do I prevent cracks on my Lemon Cheesecake?

Using a water bath and not overmixing will greatly reduce the chances of cracks forming on your cheesecake.

What can I use instead of lemon curd?

You can substitute lemon curd with whipped cream or fresh fruit compote if desired for a different flavor profile.

How do I know when my Lemon Cheesecake is done?

The cheesecake should be set around the edges but still slightly jiggly in the center when you take it out of the oven.

Is there a gluten-free option for the crust?

Yes! You can use gluten-free graham crackers or ground almonds mixed with butter as an alternative crust.

Final Thoughts

This Lemon Cheesecake is not only delicious but also versatile. Its creamy texture and zesty flavor make it perfect for any occasion. Feel free to customize it by adding different toppings or experimenting with flavors. Give this recipe a try; it’s sure to impress your friends and family!


Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Lemon Cheesecake

Lemon Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightfully zesty experience of homemade Lemon Cheesecake, a perfect blend of creamy richness and refreshing citrus flavor. This elegant dessert features a smooth cream cheese filling set atop a buttery graham cracker crust, topped with glossy lemon curd for an extra burst of tanginess. Ideal for birthday celebrations, family gatherings, or just a treat to brighten your day, this Lemon Cheesecake is sure to impress your guests. Easy to make, visually stunning, and utterly delicious, it’s a dessert that will leave everyone asking for seconds.

  • Author: Sabrina
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: Serves approximately 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (melted)
  • 32 ounces cream cheese (softened)
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 10 ounces lemon curd (for topping)

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl; press into the bottom of a springform pan and refrigerate.
  3. In a stand mixer, beat cream cheese until smooth; gradually add sugar, then eggs one at a time. Mix in vanilla extract, lemon juice, and zest.
  4. Pour batter over the crust; wrap the pan in foil and place it in a roasting pan filled with hot water.
  5. Bake at 300°F (149°C) for about 90 minutes or until edges are set but center is slightly jiggly.
  6. Turn off the oven and let cool inside for an hour before refrigerating overnight.
  7. Top with warmed lemon curd before serving.

Nutrition

  • Serving Size: 1 slice (113g)
  • Calories: 370
  • Sugar: 25g
  • Sodium: 330mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Next Recipe

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share to...