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Tangy, bright and sunny Lemon Cheesecake! 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 tartness from the tangy lemon curd topping.
A moan-worthy dessert for all occasions!
To master the ultimate cheesecake bake in a hot 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 lemon cheesecake filling, 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 texture 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!
Overview of ingredients
For the crust:
- graham crackers
- unsalted butte
- granulated sugar
- pinch of salt
Lemon cheesecake filling:
- granulated sugar
- zest of 2 fresh lemons
- all-purpose flour
- full-fat cream cheese at room temperature
- large eggs
- fresh lemon juice
- vanilla extract
- sour cream
For the topping:
- lemon curd, homemade or store-bought
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 lemon flavor.
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!
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.
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.
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.
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.
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.
Lemon Cheesecake
Equipment
- Springform pan
Ingredients
For the crust:
- 2 cups graham cracker crumbs (225g) about 14 sheets
- 5 tablespoons unsalted butter, melted (2 ½ ounces)
- 3 tablespoons granulated sugar
- pinch of salt
For the filling:
- 1 ⅓ cups granulated sugar, divided (283g)
- zest of 2 lemons (no white pith!)
- 2 tablespoons all-purpose flour
- 4 (8-ounce) packages cream cheese, room temperature
- 4 large eggs, room temperature
- ¼ cup lemon juice (58g) about 2 juicy lemons
- 2 teaspoons vanilla extract
- 1 cup sour cream (8oz or 227g)
For the topping:
- 1 cup lemon curd (10 oz or 277 g)
Optional whipped cream topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
To prepare the crust:
- Preheat oven to 350°F.
- Invert the bottom of a 9-inch springform pan so the cheesecake can slide off onto a serving platter once chilled. Line with a round of parchment paper, if desired.
- In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar and salt, and pulse 2 or 3 times to combine. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
- Transfer the mixture to the prepared 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1-inch up the sides of the pan. Don't press too hard. Slightly firm is good. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
- Once cooled, wrap the bottom and sides of the pan in a double layer of heavy-duty foil. Set the springform pan in a roasting pan.
To prepare the filling:
- Reduce the oven temperature to 325°F.
- In the bowl of a clean food processor, combine ⅓ cup of sugar with the lemon zest. Pulse until the sugar is pale yellow and the zest is broken down. Transfer the lemon sugar to a 2-cup measuring cup with a spout. Whisk in the remaining 1 cup of sugar and the flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. With the mixer running on medium-low, slowly add the lemon sugar mixture. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
- With the speed set on medium, add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
- Add the lemon juice, vanilla and sour cream. Beat on low until combined. Scrape down the sides and bottom of the bowl, and beat again for another 5 seconds or until well blended.
- Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
- Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 90 to 100 minutes.
- Turn off the oven and prop the oven door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
- When the cheesecake is cool, spread the lemon curd on top of the cheesecake leaving a 1-inch border around the edge. Cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.
To serve:
- Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edges of the cheesecake and garnish with fresh lemon slices, if desired. Slice into wedges and serve.
To prepare the whipped cream topping (optional):
- In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.
Recipe Notes
- If you don’t have a food processor, you can make the graham cracker crust by crushing the crackers with a rolling pin.
- Don’t skip processing the lemon sugar. If you don’t have a small food processor, trying mixing it by hand.
- Cheesecake can be made 24 hours in advance of serving. Top with whipped cream just before serving, if using.
- Lemon cheesecake freezes beautifully. Place individual slices on a baking sheet and flash freeze. Once frozen wrap each slice tightly in plastic wrap then seal in an airtight container. Thaw overnight in the refrigerator.
Nutrition
More great lemon recipes to try!
Lemon Curd Cake
Loaded with bright lemon zest and fresh lemon juice, this delicious and tender cake is a favorite with our lemon loving peeps.
View this Recipe
Lemon Chess Pie (for lemon lovers!)
Tart and sweet and wonderfully delicious! One of the easiest pies you will ever make.
View this Recipe
Lemon Cookies with Lemon Cream
Pretty little buttery lemon cookies with a tangy lemon buttercream filling.
View this Recipe
Lemon Crumb Bars
These easy to make treats will be the hit of all your potlucks and gatherings! The sweet buttery crumb mixture is used for both the crust and crumb topping making it super easy to assemble. You'll also love the simple, velvety smooth filling with a tangy-tart bite from loads of fresh lemon juice.
View this RecipeOriginally published March 2020, updated April 2025
Alan
Made this cheesecake twice. It’s fantastic! So many favorable comments. Thank you.
Is there a conversion avaliable to prepare for smaller 6″ cheesecakes?
Tricia Buice
Hi Alan. Thank you so much for your kind words. We truly appreciate you taking the time to comment. I haven’t adjusted the recipe for a 6-inch pan, yet. However, you can play with the quantities by going to “print the recipe” then adjust the serving size. I would start with 7 servings then adjust the qualities a little up or a little down as needed to make it easier. For instance, if at 7 servings it calls for 2.8 large eggs I would round up to 3. If it calls for 2.8 packages of cream cheese, use 3 packages, etc. Good luck!
Kim
Question – This is the one dessert I have wanted to try forever. However, it is just my husband and I at home, can this be made in a 6 inch springform pan – simply reducing the ingredients in half? And if so – would you still bake for 90-100 minutes? Thanks.
Tricia Buice
Hi Kim. I have not tested this recipe in a 6-inch pan. However, I think it’s a fantastic idea and would start checking the cheesecake at about 55-60 minutes just to make sure. Let us know if you make it and how it turns out!
Debbie Howell
I made this for Easter & it turned out beautifully, almost identical to picture. Everyone said it was delicious, some saying it was the best cheesecake they had ever eaten. Time consuming, yes, but well worth the effort.
Tricia Buice
Thank you Debbie! I’m so glad everyone enjoyed it. This is one of my favorites for sure. Thanks for taking the time to comment.
Doug
Aloha!
Sometimes I see cheesecake recipes with a little flour in them (sometimes starch). What is the prupose of the flour. How will it be different if you do not include flour?
Mahalo!
Tricia Buice
Hi Doug. That little bit of flour just helps hold the filling together without making it cake-like. You can leave it out and the filling will be softer. Enjoy and mahalo back at ya 😉
Jennie
As I am trying to watch the lemon cheesecake video, it only plays until the crust is made then forwards to Almond tea cakes video. Any suggestions as to why I am unable to view video? I can’t wait to make another of your fabulous desserts. I’m so grateful for your site. I continually reference it for recipes. Thank you !
Tricia Buice
I am so grateful for you Jennie! Sorry about the video. Once the video gets about one-third the way through, it gives you the option to STAY or see the NEXT video. Be sure to click STAY so you can see it through. Also, all my videos are on my YouTube channel where you can watch them without interruption. Thank you and enjoy!
Martha Silver
made this for my mom’s birthday and she loved it! I halfed the recipeand baked for around 65 minutes and it turned out perfect.
Tricia Buice
Thank you Martha! I’m so glad you enjoyed it and that it turned out well for your mom. Happy birthday mom! ❤️
Laura
This cheesecake is it. It is a fair amount of work but well worth it. I did add extra zest to the filling and could have prob used some more, but I like A LOT of lemon so that’s just me.
If using the linked curd recipe make sure to not let it sit still over the heat or you will get egg lumps.
Do yourself a favor and invest in a silicon pan protector to prevent a soggy crust.
Tricia Buice
Thanks for the feedback Laura. Glad you enjoyed it.
Julie
I agree 100% on the silicone pan. That “trick” is a time and cheesecake saver.
Jan Daugharty
I’ve made several different types of cheesecakes and this is one of the best! It takes some time but well worth it. It’s creamy, lemony without being too tart and everyone loved it. Will definitely be making this again!
Tricia Buice
Thanks Jan! We truly appreciate you taking the time to comment.
Carolina
Maravillosa , exquisita…gracias .
Tricia Buice
Thank you Carolina!
Karen T
It was perfect! The first cheesecake recipe I ever followed and it turns out great so its pretty foolproof. Flavor and texture were amazing.
Tricia Buice
Thanks Karen! I’m thrilled you enjoyed this cheesecake and that you chose it to be your first. Good for you!!!
Sandra
I made this for Easter dinner and it was a big hit! Great flavor in both the cheesecake and your lemon curd. My brother really liked it but asked if I could make it for his birthday using lime instead of lemon. I am assuming it will be an equal swap with regards to measurements. Has anyone tried it?
Tricia Buice
Thanks Sandra! I’m so glad you all enjoyed this cheesecake. I haven’t made this with lime but I have made other cheesecakes using lime with great success. It would be fine making an equal swap with lemon juice and zest for the lime. Let us know how it turns out. Thanks again.
Tracy
I just finished baking these a few hours ago for tomorrow’s Easter Sunday party. I tasted one and it was hands down the best lemon cheesecake I’ve ever had. I halved the recipe and made a dozen cupcakes. It came out perfect. I can’t wait to hear everyone’s comment on it. Topping each one with some cream, tiny wedges, and chamomile flowers. So happy that I stumbled on your page. Thank you so much for sharing this recipe. Looking forward to trying more of your recipes!
Tricia Buice
Oh thank you Tracy! What a great dessert to serve for Easter in perfect portion sizes. I love that you decorated with chamomile flowers, how beautiful. Have a blessed Easter and thanks again!
Jennifer Walia
I made the Lemon Cheesecake and Lemon Curd for a family luncheon last weekend; it’s an amazing cheesecake and the lemon curd is out of this world! Will definitely make it again
Tricia Buice
Thank you Jennifer! We appreciate you taking the time to comment and let us know how it turned out for you. Bravo!
Jill
Made this cheesecake for a dinner party. Wow, most amazing cheesecake I have tasted, so creamy and the lemon curd was delicious. Everyone loved it. Will definitely be making it again.
Tricia Buice
So happy this was a hit Jill! Thanks for trying our recipe. We adore cheesecakes and this is one of my favorites. Thanks again for serving this to your company and for taking the time to comment.
Terah
The BEST lemon cheesecake! Better than Cheesecake Factory. Can’t wait to make this again! Homemade curd was delicious! Rave reviews from my coworkers and family. Not enough so I need to make more. Soon!
Tricia Buice
Thank you Terah! So glad you made this cheesecake. I love the incredible lemon tang. Bravo!
Jeannie
Made this recipe for a baby shower and it was a HUGE hit! Decorated it with candied lemons. Sooo good!
Tricia Buice
So glad to read this Jeannie! I’m thrilled you made this part of your celebration. Bravo!
Monica
I’m planning on using this recipe for my boyfriend’s birthday but will be using several 4 inch pans instead of a large one – do you know how much time it should be in the oven or should I eyeball it? LOL
Tricia Buice
Hi Monica. I would start with 40 minutes and see how jiggly they are. Continue with all other directions, wrapping in foil, leaving the oven door propped open, etc. I’ve had good luck making savory cheesecakes in 4-inch pans so I know it will work! Good luck
Katie
Great cheesecake recipe! It came out perfect. Very light and smooth.
I use a crockpot plastic liner with foil on the outside to ensure the water bath doesn’t seep into the crust.
Tricia Buice
What a terrific idea Katie! Thanks so much for the feedback and the tip. Enjoy!
Lea
What size did you use?