This Lemon Cheesecake offers the perfect harmony of sweet and tart. The lemon flavor cuts through the richness of the cream cheese, creating a light yet luxurious dessert that doesn’t feel overly heavy. It’s a make-ahead recipe that sets beautifully in the fridge, making it a great choice for dinner parties or celebrations. Plus, the combination of the creamy filling and crisp crust makes each bite a delight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs
Granulated sugar
Melted butter
Cream cheese
Eggs
Sour cream
Lemon juice
Lemon zest
Vanilla extract
Powdered sugar (optional for garnish)
Directions
Preheat the oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a springform pan to form the crust.
Bake the crust for 8–10 minutes, then let it cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add sugar and mix until fully combined.
Add eggs one at a time, beating on low speed just until blended.
Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the filling over the cooled crust and smooth the top.
Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Garnish with powdered sugar or lemon zest, if desired.
Servings and timing
This recipe serves 12 people. Prep time: 20 minutes Cook time: 55 minutes Cooling & chilling time: 5 hours (including resting) Total time: Approximately 6 hours 15 minutes
Variations
Lemon Curd Topping: Add a layer of lemon curd on top after baking for extra lemon flavor.
Crust Swap: Use vanilla wafers or shortbread cookies instead of graham crackers for a different twist.
Mini Cheesecakes: Bake the cheesecake mixture in muffin tins with liners for single-serve portions.
Gluten-Free: Use gluten-free graham crackers to make the crust suitable for gluten-free diets.
Berry Twist: Add a swirl of raspberry or blueberry sauce into the filling before baking for a fruity accent.
Storage/Reheating
Store leftover Lemon Cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving. Do not reheat; this dessert is best served chilled.
FAQs
What makes lemon cheesecake different from regular cheesecake?
Lemon cheesecake has the bright, tangy flavor of fresh lemon juice and zest, which balances the richness of the cream cheese and adds a refreshing twist.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Do I need a water bath for this cheesecake?
A water bath helps prevent cracks, but it’s optional. Letting the cheesecake cool slowly also helps maintain a smooth top.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter, don’t open the oven during baking, and let it cool gradually in the oven after baking.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making a day in advance since it needs time to chill and set.
What kind of pan should I use?
A 9-inch springform pan is ideal for cheesecakes because it allows for easy removal and perfect presentation.
Can I add a topping?
Yes, lemon curd, whipped cream, or fresh berries all make great toppings for lemon cheesecake.
How do I know when it’s done baking?
The edges should be set, and the center should still jiggle slightly when you gently shake the pan.
Can I make it without sour cream?
You can substitute sour cream with plain Greek yogurt, but the texture and flavor may change slightly.
Is this cheesecake freezer-friendly?
Yes, lemon cheesecake freezes well. Wrap it tightly and freeze for up to a month for best results.
Conclusion
Lemon Cheesecake is a beautifully balanced dessert that delivers a refreshing citrus flavor in a rich, creamy package. With its buttery crust and silky filling, it’s a delightful treat that feels special yet is simple enough to make at home. Whether you’re celebrating a holiday or just indulging your sweet tooth, this cheesecake is sure to leave a lasting impression.
Lemon Cheesecake is a rich and creamy dessert with a refreshing citrus twist, featuring a buttery graham cracker crust and smooth lemon-infused filling. Perfect for holidays or casual gatherings, it’s an elegant and satisfying treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/3 cup melted butter
24 oz cream cheese, softened
3/4 cup granulated sugar (for filling)
3 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Powdered sugar, for garnish (optional)
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of the pan to form the crust.
Bake the crust for 8–10 minutes. Remove and let cool slightly.
In a large bowl, beat cream cheese until smooth. Add 3/4 cup sugar and mix until well combined.
Add eggs one at a time, mixing on low speed just until blended.
Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
Pour filling over the cooled crust and smooth the top.
Bake for 50–60 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Garnish with powdered sugar or lemon zest if desired, then slice and serve chilled.
Notes
Use fresh lemon juice for the best flavor.Let ingredients come to room temperature for a smoother batter.Cool gradually in the oven to help prevent cracking.Top with lemon curd or berries for added flavor and presentation.Use gluten-free graham crackers for a gluten-free version.
