The flavors of this refreshing, tangy, easy lemon cheesecake recipe will satisfy your taste buds and put you in baked lemon cheesecake heaven. Creamy, delicious and perfectly sweet—this is one homemade baked cheesecake that will bring everyone together.
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Lemon Cheesecake
Hello, flavor! In my opinion, there is NOTHING like the taste of a delicious lemon dessert. Lemon is one flavor that is a gift that keeps on giving. I’m a huge fan of this flavor and I love how the traditional cheesecake is the perfect foundation for this classic lemon flavor. In fact, this simple recipe is one of my favorite ways to make homemade cheesecake. I make it over and over again!
This lemon cheesecake recipe is a bit different thant the traditional classic cheesecake recipe. What makes this lemon treat stand out is the top layer. It’s the perfect consistency to give every bite that huge “zing” of lemon taste.
She’s a beauty, right? Every time I made it I stand back and appreciate how beautiful yet simple it is to bake. The top layer of lemon with the dollops of whipped cream around the edge make it sophisticated, minimalist and stunning, all at once.
How to Make Lemon Cheesecake
The key to any successful cheesecake is balancing the flavors and textures. And if you’re a fan of cheesecake, you know the pure delight it is to bite into a beautiful, creamy, smooth lemon cheesecake that explodes with flavor the moment it touches your tongue. Bliss!
The great part about this hearty cheesecake recipe is that it can serve a lot of people. Depending on how large you slice the pieces, you can feed quite a crowd with this dessert!
I’ve used this lemon cheesecake recipe to feed family and friends during the holidays in years past and rarely have any leftovers.
Ingredients Needed to Make Lemon Cheesecake
Here are the ingredients you’ll need to make this simple baked lemon cheesecake recipe. There is something absolutely wonderful about baked cheesecakes.
Especially baked cheesecakes with amazing lemon flavor just like this one! ?
Crust
- Graham cracker crumbs
- Butter—melted
- Salt
Filling
- Cream cheese—softened
- Sugar
- Flour
- Lemon
- Freshly squeezed lemon juice
- Vanilla extract
- Heavy whipping cream
- Eggs
Lemon Curd
- Eggs
- Sugar
- Cornstarch
- Salt
- Freshly squeezed lemon juice
- Butter
How to Make an Easy Lemon Cheesecake
Prepare a 9-inch springform pan with cooking spray and set aside.
Add the graham crackers to a food processor or stand mixer and pulse until you get a fine crumb. Add melted butter and salt and pulse until well combined and the crumbs are coated.
Pour the graham cracker crumbs into the springform pan and use the back of a spoon to form the graham cracker crust making sure to bring the crumbs up about 1 inch on the sides of the pan.
Bake for 10 minutes or until golden brown then remove and cool completely.
In the bowl of a stand mixer with a paddle attachment, or using a hand mixer, cream the cream cheese for 2-3 minutes or until smooth and creamy. There should be no lumps.
Scrape down the sides and bottom of the bowl often to make sure all the cream cheese is incorporated into the cheesecake batter.
Add the sugar and flour and mix until just combined.
Add the lemon zest, lemon juice, and vanilla extract and mix until fully combined.
Slowly pour in the heavy cream and start mixing on low speed and gradually increase to high speed and mix for 1 minute. Scrape the sides and bottom of bowl to make sure everything is incorporated and mix for an additional minute.
Add the eggs last, one at a time, fully incorporating after each addition.
Pour the batter into the prepared crust and bake at 350 for 15 minutes then reduce heat, without opening the oven door, to 200 degrees F. for an additional 50-55 minutes or until the center of the cheesecake filling slightly jiggles.
Turn off the oven and leave the cheesecake in for about 30 minutes with the door remaining closed.
After the 30 minutes, crack the oven door and let the cheesecake slowly cool for 15 minutes before removing from the oven This will help keep your cheesecake from cracking.
Place your cheesecake on a wire rack and allow to come to room temperature before placing in the refrigerator for at least 6 hours to overnight.
Lemon Topping
Combine eggs, sugar, cornstarch, salt, and lemon juice into a medium saucepan and heat over medium heat to a gentle boil.
Reduce heat and allow to simmer for 1-2 minutes or until thickened.
Remove from heat and add in butter. Whisk until the butter is completely melted.
Allow the mixture to cool to room temperature before adding to your cheesecake, or you can make the day before and store in the refrigerator until you are ready to use.
Smooth the lemon curd over the top of the cheesecake and smooth. Pipe on some whipped cream if desired and serve with fresh lemon slices.
Why is lemon juice used in cheesecake?
Great question. Lemon juice is an important ingredient in this recipe. Not only does it add a wonderful lemon flavor throughout the entire dessert but the lemon juice also reacts with the other ingredients and helps to create that signature creamy, tasty flavor.
What can I substitute for lemon juice in cheesecake?
If you don’t have lemon juice, there are options. Here are a few suggestions:
- Lemon zest
- Lime juice
- Lemon extract
Substituting lemon zest, lemon extract or lime juice will still give your cheesecake a refreshing, lemony flavor.
What are the different types of cheesecake?
There are two main types of cheesecakes: baked cheesecakes and no-bake cheesecakes. And I love both equally.
Here are the main differences. Baked cheesecakes (like this lemon cheesecake recipe) take a bit longer from start to finish to no bake cheesecakes, and baked cheesecakes have a much richer flavor.
No-bake cheesecakes still taste great but they tend to have a slightly texture and flavor than the traditional baked classic cheesecake. It’s difficult to explain so you might as well try it for yourself. Some of my favorite no-bake cheesecakes are Eggnog No Bake Cheesecake, No Bake Layered Mint Cheesecake, and No Bake Layered Pumpkin Cheesecake Pie.
How long does a baked cheesecake have to cool?
You’ll need patience for this one! You need to give your lemon cheesecake at least six hours to cool in the fridge. The longer you can let it chill, the stronger that lemon taste and flavor are going to come out. Making your dessert ahead and leaving it overnight in the fridge would make your lemon cheesecake extra flavorful. Make sure you cover the baked cheesecake so it doesn’t dry out.
Why is cheesecake called cheesecake when there is no cheese in it?
It may seem like there is no cheese in a lemon cheesecake but actually it does have cheese—cream cheese. But in general, the name is kind of weird. Cheesecakes are not really cakes, but more of a pie, with or without a crust.
How do you keep a cheesecake from cracking?
If your cheesecake cracks, don’t worry too much. This happens A LOT and is one of the biggest struggles when making cheesecake. One way you can make a cheesecake not crack is by making sure your cream cheese isn’t too cold when using it. Prepare your ingredients ahead of time and try wait until the cream cheese is at room temperature before using it.
Another reason that your cheesecake might crack is that you’re baking it too long in the oven. I’ve included a couple of tips in the recipe card to prevent your lemon cheesecake from cracking on top (see steps 11 and 12). These work well for me so I hope they’ll work well for you, too. 
How to Store Leftover Lemon Cheesecake
If you’re fortunate enough to have leftover lemon cheesecake, store it in an airtight container in the refrigerator to keep it fresh and delicious.
And if you’d like to store your cheesecake a little longer, you can freeze it for later, too. Cheesecake does a great job at being frozen as long as you’re storing it in a freezer-safe container and keeping all of the air.
How do I know if my cheesecake is undercooked?
It’s going to be all about the jiggle! Your cooked cheesecake should have a very slight wiggle to it as it’s cooling, but it shouldn’t be wiggling or jiggling all over the place.
You’re going to love the taste of this lemon cheesecake recipe. It’s packed full of flavor and an amazing creamy texture!
More Cheesecake Recipes
- Chocolate Peanut Butter Cheesecake
- Best Chocolate Raspberry Cheesecake Parfait
- Mini Easter Cheesecakes
Lemon Cheesecake
Equipment
- Springform Pan
Ingredients
Crust
- 2 cups graham cracker crumbs
- 5 Tablespoons butter, melted
- 1/2 teaspoon salt
Filling
- 4 pkg (8 oz) cream cheese, softened
- 3/4 cup granulated sugar
- 3 tablespoons flour
- 1 lemon, zested
- 1/4 cup fresh squeezed lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
Lemon Curd
- 3 eggs
- 3/4 cup granulated sugar
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
- 3/4 cup fresh squeezed lemon juice
- 1/4 cup butter
Instructions
- Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
- Add the graham crackers to a food processor and pulse until you get a fine crumb. Add melted butter and salt and pulse until well combined and the crumbs are coated.
- Pour the graham crumbs into the springform and use the back of a spoon to form the crust making sure to bring the crumbs up about 1 inch on the sides of the pan.
- Bake for 10 minutes or until golden brown then remove and cool.
- In the bowl of a stand mixer with a paddle attachment, or using a hand mixer, cream the cream cheese for 2-3 minutes or until smooth and there are no lumps. Scrape the sides and bottom of the bowl often to make sure all the cream cheese is incorporated.
- Add the sugar and flour and mix until just combined.
- Add the lemon zest, lemon juice, and vanilla and mix until fully combined.
- Slowly pour in the heavy cream and start mixing on low speed and gradually increase to high speed and mix for 1 minute. Scrape the sides and bottom of bowl to make sure everything is incorporated and mix for an additional minute.
- Add the eggs last, one at a time, fully incorporating after each addition.
- Pour the batter into the prepared crust and bake at 350 for 15 minutes then reduce heat, without opening the oven door, to 200 degrees F. for an additional 50-55 minutes or until the center of the cheesecake slightly jiggles.
- Turn off the oven and leave the cheesecake in for about 30 minutes with the door remaining closed.
- After the 30 minutes, crack the door and let the cheesecake slowly cool for 15 minutes before removing from the oven (NOTE: 11 and 12 are optional steps, but they help keep your cheesecake from cracking)
- Place your cheesecake on a wire rack and allow to come to room temperature before placing in the refrigerator for at least 6 hours to overnight.
Topping
- Combine eggs, sugar, cornstarch, salt, and lemon juice into a medium saucepan and heat over medium heat to a gentle boil.
- Reduce heat and allow to simmer for 1-2 minutes or until thickened.
- Remove from heat and add in butter. Whisk until the butter is completely melted.
- Allow the mixture to cool to room temperature before adding to your cheesecake, or you can make the day before and store in the refrigerator until you are ready to use.
- Smooth the lemon curd over the top of the cheesecake and smooth. Pipe on some whipped cream if desired and serve with fresh lemon slices.
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