Creamy Lemon Cheesecake

There’s something magical about the combination of smooth, velvety cheesecake and the bright, citrusy tang of lemon. This Lemon Cheesecake is the perfect balance of rich and refreshing, making it an irresistible dessert for any occasion. Whether you’re serving it at a summer gathering, a holiday table, or just as a special treat for yourself, this cheesecake is sure to be a crowd-pleaser.

this RECIPE FOR LATER

Lemon has a way of adding a fresh and uplifting twist to classic desserts, and this cheesecake is no exception. The creamy filling melts in your mouth, while the buttery graham cracker crust provides just the right amount of crunch. It’s a dessert that feels indulgent yet light, with each bite bursting with zesty citrus flavor.

If you’ve never made cheesecake from scratch before, don’t worry! I’ll guide you through every step, sharing helpful tips along the way to ensure your cheesecake turns out smooth, creamy, and free of cracks. So let’s dive in and bake a cheesecake that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Perfectly Balanced Flavor – The creamy richness of cheesecake pairs beautifully with the bright, tangy notes of fresh lemon.
• Smooth and Creamy Texture – This cheesecake is ultra-creamy, with a luxurious, melt-in-your-mouth consistency.
• Make-Ahead Friendly – Cheesecake is best when chilled, making it a perfect dessert to prepare in advance for parties or special occasions.
• Easy-to-Follow Steps – Even if you’re a beginner, this recipe is straightforward and comes with tips to guarantee success.

Ingredients You’ll Need

For the Crust:

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest

For the Lemon Topping (Optional but Recommended!):

• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ½ cup water
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest

How to Make Lemon Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.

In a medium bowl, mix the graham cracker crumbs with granulated sugar and melted butter. Stir until the mixture resembles wet sand. Pour the crumb mixture into the prepared pan and press it down firmly to create an even crust. Use the back of a spoon or the bottom of a measuring cup to ensure it’s packed tightly.

Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the granulated sugar and continue mixing until well combined.

One at a time, add the eggs, beating on low speed after each addition. This helps prevent too much air from getting into the batter, which can cause cracks.

Next, mix in the sour cream and vanilla extract. Then, add the fresh lemon juice and zest, blending just until everything is combined. The lemon zest enhances the citrus flavor and gives the cheesecake a natural, fresh taste.

Step 3: Bake the Cheesecake

Wrap the bottom of the springform pan with aluminum foil and place it inside a larger baking pan. This will help create a water bath, which keeps the cheesecake from cracking.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the pan in the oven, then carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.

Bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about an hour.

Step 4: Chill the Cheesecake

Once the cheesecake has cooled at room temperature, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This step is crucial for achieving the perfect texture.

Step 5: Make the Lemon Topping (Optional but Worth It!)

If you want an extra pop of lemon flavor, this simple topping is the perfect finishing touch.

In a small saucepan, whisk together the granulated sugar and cornstarch. Add the water, lemon juice, and lemon zest, then heat over medium heat, stirring constantly, until the mixture thickens. This should take about 3-5 minutes.

Remove from heat and let the topping cool slightly before spreading it over the chilled cheesecake.

Helpful Tips for the Best Lemon Cheesecake

• Use Room Temperature Ingredients – Cold cream cheese and eggs can lead to a lumpy batter. Let them sit at room temperature for about 30 minutes before mixing.
• Avoid Overmixing – Beating too much air into the batter can cause cracks in the cheesecake. Mix just until everything is combined.
• Water Bath is Key – Baking the cheesecake in a water bath helps it cook evenly and prevents cracks. If you’re worried about water leaking in, wrap your springform pan with a double layer of heavy-duty aluminum foil.
• Chill for Best Flavor – The longer the cheesecake chills, the better the texture and flavor. Overnight chilling is ideal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chill Time: 6 hours (or overnight)
• Total Time: About 7 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• For Extra Lemon Flavor – If you’re a true lemon lover, consider adding an extra teaspoon of lemon zest to the filling or a few drops of pure lemon extract for an even bolder citrus kick.
• Crust Variations – Instead of graham crackers, try using vanilla wafers or shortbread cookies for a slightly different flavor and texture.
• No Water Bath? No Problem! – If you don’t want to use a water bath, place a pan of hot water on the lower rack of your oven. This creates steam, which helps prevent cracks in the cheesecake.
• Cutting Perfect Slices – Use a sharp knife dipped in warm water and wiped clean between each slice for smooth, neat cuts.
• Serving Suggestions – This cheesecake is delicious on its own, but you can also top it with fresh berries, whipped cream, or a dusting of powdered sugar for an elegant finish.
• Room Temperature Ingredients Matter – To ensure a silky-smooth cheesecake, let your cream cheese, eggs, and sour cream come to room temperature before mixing.

Frequently Asked Questions

Can I Make This Cheesecake Ahead of Time?

Yes! Cheesecake actually tastes better the next day, so it’s a great dessert to make in advance. You can prepare it up to 2 days before serving.

How Do I Store Leftover Cheesecake?

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Can I Freeze This Cheesecake?

Yes! Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator.

What If I Don’t Have a Springform Pan?

A deep dish pie pan or a regular 9-inch cake pan lined with parchment paper can work, but removing the cheesecake will be trickier. A springform pan is the best option for easy slicing and serving.

Related Recipes

If you loved this lemon cheesecake, here are a few other delicious desserts to try:

• Blueberry Cheesecake

• Cappuccino Fudge Cheesecake

• Fluffy Japanese Cheesecake – The Dreamiest Dessert You’ll Ever Make

Conclusion

This Lemon Cheesecake is a delightful balance of creamy and citrusy, making it an irresistible treat for any occasion. Whether you’re serving it at a holiday table, birthday party, or just because, this cheesecake is guaranteed to impress. With its smooth texture, vibrant lemon flavor, and buttery graham cracker crust, every bite is pure bliss.

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