Why You’ll Love This Recipe
Lemon Cheesecake offers a delicious twist on the classic cheesecake. The bright citrus flavor brings a fresh, zesty kick, while the creamy filling provides the rich, smooth texture you love in a traditional cheesecake. The crunchy graham cracker crust adds a perfect contrast to the creamy filling, making every bite balanced and satisfying. It’s also versatile—whether you serve it chilled with a fruit topping or enjoy it on its own, this cheesecake is a treat everyone will enjoy.
Ingredients
For the crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup unsalted butter, melted
For the filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 cup sour cream
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1/4 cup heavy cream
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2 tablespoons lemon juice (freshly squeezed)
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Zest of 1 lemon
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1 teaspoon vanilla extract
For the topping (optional):
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Fresh lemon slices or zest for garnish
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Whipped cream or fruit topping (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
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Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3 minutes. Add the sugar and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract until smooth.
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Assemble the cheesecake: Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
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Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools). To prevent cracks, you can place a pan of water on the lower rack of the oven to create steam during baking.
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Cool and chill: Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Afterward, remove the cheesecake and let it cool to room temperature. Refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor.
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Serve: Before serving, garnish with fresh lemon slices or zest, and optionally top with whipped cream or fresh fruit. Slice and enjoy!
Servings and Timing
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Servings: 10-12 people
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Prep Time: 20 minutes
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Cook Time: 50-60 minutes
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Chill Time: 4 hours (or overnight)
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Total Time: 5-6 hours (including chilling time)
Variations
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Blueberry Lemon Cheesecake: Top the cheesecake with fresh blueberries or a blueberry compote for added sweetness and color.
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Strawberry Lemon Cheesecake: Add fresh strawberries on top or mix strawberry puree into the filling for a fruity twist.
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Lemon Curd Cheesecake: Spread a thin layer of lemon curd on top of the cheesecake before serving for an extra burst of lemon flavor.
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Gluten-Free Crust: To make the crust gluten-free, substitute graham cracker crumbs with gluten-free graham crackers or almond flour and butter.
Storage/Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure to cover the cheesecake to prevent it from drying out. This cheesecake is best served cold and should not be reheated.
You can also freeze the cheesecake for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Thaw in the refrigerator for several hours or overnight before serving.
FAQs
Can I make this cheesecake without a springform pan?
While a springform pan is ideal, you can use a regular 9-inch round cake pan. However, it will be harder to remove the cheesecake without the sides of a springform pan, so make sure to line the pan with parchment paper for easier removal.
How do I avoid cracks in the cheesecake?
To prevent cracks, make sure to bake the cheesecake at a lower temperature and avoid overbaking. A water bath in the oven can also help maintain moisture and prevent cracking. Allow the cheesecake to cool slowly in the oven with the door ajar before refrigerating.
Can I make this cheesecake without sour cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt or extra heavy cream for a similar texture and tang.
Can I add other flavors to the cheesecake?
Yes! You can infuse the cheesecake with other flavors by adding extracts like almond, vanilla, or even orange zest for a unique twist.
Can I use store-bought lemon curd?
Yes, you can use store-bought lemon curd if you prefer a shortcut. Simply spread it on top of the cheesecake before serving.
How do I know when the cheesecake is done?
The cheesecake should be slightly jiggly in the center when done. It will firm up as it cools, so don’t worry if it’s still a bit wobbly when you remove it from the oven.
Can I use lemon extract instead of lemon juice?
Lemon extract is more concentrated than lemon juice, so if you use it, reduce the amount to 1/2 teaspoon to avoid overpowering the flavor.
Can I make mini lemon cheesecakes?
Yes! You can make individual mini cheesecakes by using a muffin tin with cupcake liners. Adjust the baking time to around 20-25 minutes.
Can I skip the crust?
Yes, you can make a crustless lemon cheesecake. Just grease the pan and pour the filling directly into it. The texture will be slightly different, but it will still be delicious.
Conclusion
Lemon Cheesecake is a perfect dessert for any occasion—refreshing, creamy, and bursting with citrus flavor. With its smooth texture, bright lemony taste, and buttery graham cracker crust, this cheesecake is sure to impress your guests or satisfy your sweet cravings. Whether served with fruit or simply as is, this recipe is bound to become a new favorite in your dessert repertoire. Enjoy!
Lemon Cheesecake
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Cheesecake combines creamy, tangy, and sweet flavors into a refreshing dessert. With a velvety cheesecake filling, a buttery graham cracker crust, and a zesty citrus kick, this dessert is perfect for any occasion. Whether you’re serving it for a special event or as a sweet treat, this Lemon Cheesecake is sure to delight with its smooth texture and bright lemon flavor.
Ingredients
For the crust:
-
1 1/2 cups graham cracker crumbs
-
1/4 cup sugar
-
1/2 cup unsalted butter, melted
For the filling:
-
3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 cup sour cream
-
1/4 cup heavy cream
-
2 tablespoons lemon juice (freshly squeezed)
-
Zest of 1 lemon
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1 teaspoon vanilla extract
For the topping (optional):
-
Fresh lemon slices or zest for garnish
- Whipped cream or fruit topping (optional)
Instructions
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Prepare the crust: Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened. Press into a 9-inch springform pan, then bake for 10 minutes. Let cool.
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Make the filling: Beat softened cream cheese with an electric mixer until smooth. Add sugar and beat until combined. Add eggs one at a time, beating after each. Mix in sour cream, heavy cream, lemon juice, lemon zest, and vanilla.
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Assemble the cheesecake: Pour filling into the cooled crust and smooth the top. Tap the pan to release air bubbles.
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Bake: Place the cheesecake in the oven and bake for 50-60 minutes, until edges are set, and center is slightly jiggly. Let cool in the oven for 1 hour with the door slightly ajar, then cool to room temperature. Refrigerate for at least 4 hours or overnight.
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Serve: Before serving, garnish with lemon slices or zest, and optionally top with whipped cream or fresh fruit. Slice and enjoy!
Notes
Blueberry Lemon Cheesecake: Add fresh blueberries or blueberry compote for a sweet twist.Gluten-Free Crust: Use gluten-free graham crackers or almond flour for the crust.Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months for longer storage.
