Ain’t nothing like a slice of cheesecake done the right way, and this lemon cheesecake is where it’s at. I mix fresh lemon zest and juice right into the cheesecake filling, set it on a buttery graham cracker crust, then top it off with my homemade lemon curd to get that lemon flavor straight poppin.
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How to Make Lemon Cheesecake
Make the Graham Cracker Crust
Step 1: Add graham crumbs, sugar, salt, and melted butter to a medium bowl.
Step 2: Whisk together.
Step 3: Press the mixture into the bottom of the pan and bake. Remove from the oven and let cool while preparing the cheesecake filling.
Mix the Cheesecake Filling
Step 4: Combine the zest and sugar in a small bowl.
Step 5: Press the zest into the sugar with your fingers.
Step 6: Add cream cheese and lemon sugar to the bowl of your stand mixer, fitted with the paddle attachment.
Step 7: Beat together until completely smooth.
Step 8: Add in heavy cream, lemon juice, and vanilla and mix. Scrape down the sides and bottom of the bowl.
Step 9: Reduce the speed of the mixer to low and add eggs, one at a time, mixing until incorporated.
Step 10: Add in sour cream, flour, and salt.
Step 11: Mix until smooth.
Bake the cheesecake
Step 12: Cover the base of the springform pan using two layers of foil so the water will not seep in. Place the covered pan on a sheet pan.
Step 13: Pour the cheesecake filling into the crust and smooth the top. Place the sheet pan on the oven rack and pour enough water to fill up to an inch around the foil-wrapped cheesecake.
Step 14: Close the oven door and bake. Turn off the oven and allow the cake to cool with the oven door closed, then with the door slightly ajar (not completely open). You can use a wooden spoon to hold the door open about an inch. Remove the cake from the oven and let cool at room temperature, then wrap in plastic wrap and place in the refrigerator overnight before serving.
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Make the Lemon Curd Topping
Step 15: Add lemon zest, sugar, lemon juice, eggs, egg yolk, and salt to a medium saucepan.
Step 16: Whisk together and place over medium heat. Whisk the curd continuously, it will start to thicken.
Step 17: Remove the pan from the heat and begin to add the butter 1 tablespoon at a time.
Step 18: Continue to add butter, whisking until it has all been melted and fully incorporated.
Step 19: Pass the curd through a fine mesh sieve to remove the zest and any partially cooked egg.
Step 20: Transfer the egg to an airtight glass jar or container.
Step 21: Cover with plastic wrap directly on the surface of the curd and chill. The curd will continue to thicken as it cools.
Top and Serve Your Cheesecake Up!
Step 22: Remove the cheesecake from the refrigerator and remove the collar from around the cheesecake. Move the cheesecake to a serving platter.
Step 23: Remove the lemon curd from the fridge and gently spread a layer over the top of the cheesecake. Slice the cheesecake evenly, then serve each piece with a small dollop of the remaining lemon curd on the side.
Lemon Cheesecake Recipe
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Equipment
- Medium Sauce Pan
Ingredients
For the Graham Cracker Crust
- 1 ½ cup graham cracker crumbs
- 3 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 5 tablespoons butter melted
For the Cheesecake Filling
- 24 ounces cream cheese 3 8-ounce packages, room temperature
- 1 cup + 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- ½ cup + 1 tablespoon heavy cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- ¾ cup sour cream room temperature
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
For the Lemon Curd
- Zest of 2 lemons
- ½ cup + 2 tablespoons granulated sugar
- 1/3 cup fresh lemon juice
- 2 large eggs + 1 egg yolk
- Pinch of kosher salt
- 4 tablespoons unsalted butter cold, cut into 1 tablespoon squares
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350°F and place the rack in the bottom third position. Spray the bottom and sides of a 9- or 10-inch springform pan with nonstick baking spray. Make sure the springform pan is properly secured.
- In a medium bowl, whisk together the graham crumbs, sugar, salt, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Remove from the oven and let cool while preparing the cheesecake filling.
For the Lemon Cheesecake Filling
- In a small bowl, combine the zest and sugar, pressing the zest into the sugar with your fingers.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat together the cream cheese and lemon sugar on medium until completely smooth, about 90 seconds. Next add in heavy cream, lemon juice, and vanilla and mix for 30 seconds. Scrape down the sides and bottom of the bowl.
- Reduce the speed of the mixer to low and add eggs, one at a time, mixing until incorporated.
- Add in sour cream, flour, and salt and mix until smooth, about 1 minute.
- Using two layers of foil, cover the base of the springform pan so the water will not seep in. Place the covered pan on a sheet pan. Pour the cheesecake filling into the crust and smooth the top.
- Place the sheet pan on the oven rack and pour enough water to fill up to an inch around the foil-wrapped cheesecake. Close the oven door and bake for 45 minutes. Turn off the oven and allow the cake to cool for 1 hour with the oven door closed, then for another hour with the door slightly ajar (not completely open). You can use a wooden spoon to hold the door open about an inch. Remove the cake from the oven and let cool at room temperature for an additional 30 minutes, then wrap in plastic wrap and place in the refrigerator overnight before serving.
For the Lemon Curd Topping
- In a medium saucepan, whisk together the lemon zest, sugar, lemon juice, eggs, egg yolk, and salt and place over medium heat.
- Whisk the curd continuously for 8-10 minutes. The mixture will start to thicken after about 7 minutes.
- Remove the pan from the heat and begin to add the butter 1 tablespoon at a time. Continue to add butter, whisking until it has all been melted and fully incorporated.
- Pass the curd through a fine mesh sieve to remove the zest and any partially cooked egg.
- Transfer the egg to an airtight glass jar or container, cover with plastic wrap directly on the surface of the curd and chill for at least 4 hours. The curd will continue to thicken as it cools.
Assembly
- Remove the cheesecake from the refrigerator and remove the collar from around the cheesecake. Move the cheesecake to a serving platter.
- Remove the lemon curd from the refrigerator and gently spread a layer on top of the cheesecake.
- Slice the cheesecake evenly. To serve, spoon a small dollop of remaining lemon curd on the side of each slice of cheesecake.
Notes
- Room temp ingredients are a MUST, boos. Cold ingredients create lumps in your batter.
- Mix the filling until just smooth and creamy. Too much mixing whips in air bubbles, causing your cheesecake to crack while baking.
- Always use a leak-proof water bath. Wrap your springform pan tightly with two layers of heavy-duty foil, making sure it covers the sides completely. Then carefully pour hot water around the pan.
- Keep that oven door shut, y’all. Cheesecake hates sudden temperature changes, so resist the temptation to peek!
- For super-clean slices, run your knife under hot water. Wipe quickly with a paper towel, and then slice. Repeat this quick trick between each cut.
- Fridge: Cover your cheesecake with plastic wrap or store slices in an airtight container, and keep it chilled in the fridge. It’ll stay fresh for up to 5 days, but keep in mind that graham cracker crust will get soggier the longer it sits.
- Freezer: Wrap it up real good, boos. First in plastic wrap, then a layer of foil, and freeze it for up to 3 months. Let it thaw overnight in the fridge before serving.
Nutrition
Recipe Tips
- Room temp ingredients are a MUST. Cold ingredients make lumps, and smooth is everything in this lemon cheesecake recipe.
- Mix the filling until just smooth. Too much air from overmixing makes cheesecake crack in the oven.
- Use a leak-proof water bath. Wrap your springform pan with two layers of heavy-duty foil, making sure the foil goes up the sides. Pour hot water carefully (no splashes!) around the pan.
- Keep the oven door shut. Cheesecake doesn’t like sudden temperature changes, so no peeking boos!
- Slice it clean. Run your knife under hot water, wipe quickly with a paper towel, then slice. Repeat between cuts.
Recipe Help
Since you can’t just poke it with a knife like a regular cake, gently shake the pan. The edges should be set, but the very center should still have a slight jiggle. Not a wobbly, liquid jiggle, but a soft, creamy one.
Wrap your springform pan in a slow cooker liner first, then seal it up tight with foil to keep the bag snugly in place. It won’t mess with the temperature, promise!
If you didn’t overmix the filling or open the oven door repeatedly, chances are your oven temperature was too high or you baked it a bit too long. Cheesecake needs gentle heat and careful timing, so stick to the recipe boos.
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