Lemon Cheesecake Recipe

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Tangy, bright and sunny Lemon Cheesecake!

A lemon cheesecake with a graham cracker crust on a cake stand

A moan-worthy dessert for all occasions!

What a treat! This New York-styled lemon cheesecake has a sweet, crunchy graham cracker crust, a melt in your mouth lemony filling and a really nice zing from the tangy lemon curd topping.

To master the cheesecake, bake in a water bath.

Don’t let the thought of baking cheesecake in a water bath scare you off. It’s really easy to do, and ensures you’ll end up with a fantastic consistency and creamy smooth surface.

You’ll need two large sheets of heavy duty foil to wrap and seal the springform pan. Don’t make the mistake of using 6 layers of regular sized aluminum foil. It won’t work and you’ll end up with wet crust. Trust me on this. Been there, done that. Water always finds a way.

You’ll also need a big roasting pan that is large enough to fit the springform pan while allowing hot water to go all the way around.

Once the crust is pre-baked, the springform pan is wrapped in two layers of foil then placed inside the roasting pan. Add the cheesecake filling to the pan, then place the whole thing in the oven. Using a measuring cup or tea kettle, pour hot tap water into the roasting pan until it’s halfway up the side of the springform pan.

You’ll need 1 cup of lemon curd for the cheesecake topping.

Homemade Lemon Curd is well worth the 20 minutes it takes to make on the stove top. It needs a few hours to chill before spreading on the cheesecake, but you’ve got time. The cheesecake needs to be refrigerated overnight to set up properly anyway. Make the cheesecake, make the curd and marry the two together the next day.

To ensure you make the BEST lemon curd ever to come out of your kitchen, zest only the yellow part of the lemon rind. Don’t zest any of the white pith as it can make your curd taste bitter.

We have a terrific homemade lemon curd recipe that’s perfect for topping this cheesecake. The consistency is smooth and creamy, but it still stays put when spread on top. Even sliced, our lemon curd doesn’t drip off the sides. I hope you’ll give it a try!

A sliced cheesecake on a cake stand with a lemon curd topping

Should we use organic lemons for this lemon cheesecake?

I prefer using organic lemons when using a lot of zest in any recipe. The rind of an organic lemon is typically thinner and softer, and in my opinion, has a much better flavor.

An overhead view of a sliced lemon curd topped cheesecake

Can you use store-bought lemon curd in place of homemade?

Feel free to use your favorite jar of store-bought lemon curd for a topping on this lemon cheesecake. I recommend using a good quality curd, however. No skimping on the curd!

Slices of lemon cheesecake on a platter with a whipped cream topping

Can this lemon cheesecake be made ahead?

Once baked, cheesecake needs a few hours to cool at room temperature before being refrigerated overnight. It takes a while to chill a tall cheesecake all the way through so it’s best to make this Lemon Cheesecake recipe 24 hours in advance of serving.

A sliced cheesecake with a graham cracker crust

Can you freeze lemon cheesecake?

Yes you can! Cheesecake actually freezes very well. If you find yourself with leftovers, flash freeze the remaining slices then cover each tightly in plastic wrap. Store in an airtight container in the freezer until needed.

If you topped the cheesecake with whipped cream, it may not be as pretty once thawed, but it will still taste great.

A slice of cheesecake topped with lemon curd and a sliced lemon with whipped cream

How to prevent cracks in cheesecake:

Besides baking in a water bath, here are a few other tips to help make your cheesecake absolutely gorgeous.

Don’t overmix the batter. Too much air can cause bubbles which burst while baking. Those holes create voids which fall once cooled, making cracks in the surface.
Don’t overbake the cheesecake. The middle should still jiggle a bit when the cake is done. Remember, you’ll be leaving the cheesecake in an open oven for an hour after turning it off.
Baking in a water bath also helps prevent overbaking.
When the cheesecake finally comes out of the oven, slide a small thin knife around the top edge of the cake. This releases the cheesecake from the sides of the pan, which could pull as the cake cools and shrinks, causing cracks in the surface.
Allow the cheesecake to cool at room temperature. Drastic temperature changes can also cause your cheesecake to crack. Don’t put warm cheesecake in a cold environment.
Chill the cooled cheesecake for 8 hours or overnight.

If for some reason you get a crack in your cheesecake, no worries. It will still taste great!

Make this show-stopper for your next special event.

Cheesecake takes several hours to make but the steps are simple and the end result is stunning.

For beautiful slices, warm a large thin knife under hot water. Carefully dry the knife before slicing the cake. Repeat between slices for a professional looking presentation.

A few more pro-tips for making the BEST lemon cheesecake:

Have all your ingredients at room temperature. Don’t warm your cream cheese to speed the process.
Pulse some of the sugar with the lemon zest in a food processor to break it down so the cheesecake batter will be smooth with no zesty chunks.
Warm lemons are easier to juice. Roll the lemons under your palm applying a little pressure until softened.
Don’t press too hard when creating the graham cracker base.
Weigh all your ingredients if you have a kitchen scale.
Use a good non-stick 9-inch springform pan that doesn’t leak.
As with any new recipe, please read over the instructions a few times before beginning.

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A sliced lemon cheesecake topped with lemon curd and whipped cream

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5 from 15 votes