This post may contain affiliate links. Please read my disclosure policy.
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 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.
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.
Thanks for PINNING!
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 â…“ 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 â…“ 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.
Jennifer
I made this cheesecake and fell in love! Everyone loved it, including the lemon curd. I just have one question. If I want to make a key lime cheesecake, can I just swap the lemon juice and zest for key lime?
Tricia Buice
Hi Jennifer! I’m so glad everyone enjoyed it. And yes, you can do a one-to-one switch with lime zest and juice. Enjoy!
Diane
Great flavors and texture…I had another recipe for lemon cheesecake, but I trashed it after I found yours and tried it..came out perfectly. I did, however, use the recipe I have been using for years for the lemon curd..what a perfect pairing. Yum
Tricia Buice
Thank you Diane! So glad you enjoyed this cheesecake. Such a delicious treat 🙂 Thanks for the feedback and I don’t blame you for using your own lemon curd recipe. If you love, stick with it!
Natalie
I would love to see your lemon curd recipe and compare the two….
Roch
It tasted really good! I’ve made many cheesecakes and this one really tops them! Thank you!
Tricia Buice
Thank you so much Roch! You picked a good one to try. Glad you enjoyed it.
Neve
I appreciated the specific and detailed instructions. I typically prefer to improvise, but followed the recipe implicitly! It turned out beautifully. Thank you so much ( ;
Tricia Buice
Thank you Neve 🙂 So glad you enjoyed this cheesecake!
Colleen Martinez
I made this for Mother’s Day and it was fabulous. Everyone loved it. I even made a few mistakes (didn’t add the sugar and zest until the end) and it still came out perfect. I have to say I had that I made the lemon curd from the recipe and it did turn out thin. But the flavor was wonderful.I’m going to be getting many requests for this cheesecake.
Tricia Buice
Thank you Colleen! So glad this was a hit. Maybe try cooking the curd just a little longer next time. Thanks again for trying the recipe and for the feedback!
molly
I made this for my birthday yesterday (fresh lemon curd and all!) and it came out perfectly. Instead of powdered sugar I added some of the lemon curd into the whipped cream to both sweeten it and give it a hint of lemon, and I crossed my fingers that the thickness of the curd would help stabilize the cream a bit too. I’ve paid $50 for cheesecakes that weren’t as good! This recipe is definitely a keeper. Thank you for such detailed and helpful notes and tips!
Tricia Buice
Thank you so much Molly!!! You made my day with this awesome comment. You are so sweet and your kind words are greatly appreciated. Hope you enjoyed your birthday – happy belated!
Joyce myers
This was the first time that could think of that I made a cheese cake like this. I have a daughter that needs gluten free so used gluten free graham crackers and almond flour for the small amount of flour that was needed came out beautifully family had no problems loved loved loved the lemony flavor also made the lemon curd wonderful recipe will make it again thanks
Tricia Buice
Thanks so much for the feedback Joyce. I’m thrilled this met your expectations! Your changes sound perfect. Bravo!!!
maria rios
Hi… Yes I want to make this cheese cake into gluten free. Can I use light cream cheese in place of regular cream cheese,.. will the consistency and taste be the same?
Thank you
Margie
Tricia Buice
Hi Maria. I think the consistency will be a little off but it should still work. It may also be a little dry. Maybe add a little milk? Not sure since I haven’t tested it.
Linda
Absolutely divine ! I had very little lemon zest, yet the flavor was perfect. My guests were wowed and we couldn’t wait till it was dessert-time. Thank you for my new all-time favorite cheesecake – yes, it’s that good !!
Tricia Buice
Thank you Linda! So happy to read your comment. I LOVE this cheesecake and am always happy to serve it to guests. Thanks for commenting and for trying our recipe!
aj mctesterson
Just wondering how lemon-y this turns out with just the lemon intrinsic in the filling and no curd added to the top.
My plan is to make this lemon cheesecake and either a blackberry or blueberry topping, but I’m hoping the cheesecake sans curd is still nice and lemony for the full effect I’m going for.
Any insight is greatly appreciated!
Tricia Buice
Hi AJ. Yes, I think you will still be able to tell there’s lemon in the cheesecake filling. With all that zest and a full 1/4 cup of fresh lemon juice, it should be fine. Sounds really nice with a blueberry topping! I’ll try that sometime. Thanks for the great question.
Mel
So tasty and lemony. I’m usually a bit sceptical when it comes to lemon-flavoured stuff since it’s never a strong enough flavour for me but this is really good. The freshly squeezed lemon juice is what makes it!
Tricia Buice
Thanks Mel! I love your comment and appreciate the feedback. It’s hard to beat a delicious lemon dessert 🙂
Sandi Ellard
The sugar flour mixture,I set it aside…but don;t know what I am supposed to do with it?
Tricia Buice
Hi Sandi. The lemon sugar flour mixture is added in Step 3 of the filling instructions. Hope you enjoyed!
Christina Caasi
I literally just made this during Hurricane Sally. I still had power & kept myself busy! It turned out so beautiful. I halved this recipe & used my smallest spring foam pan, used Dickensons curd & your homeade whipped cream. It’s so delicious. I had to softened the curd about 15 seconds in the microwave before adding it onto a cold cheesecake but then returned it to the fridge. I have bookmarked this recipe & plan to make this for Thanksgiving! Look forward to trying more of your recipes! I’m heading to my moms to share this delicious dessert!!
Tricia Buice
How wonderful Christina! So glad you enjoyed this cheesecake. And I LOVE that you made a smaller version. I need to do that more often myself. Stay safe and hope you and your mom are well and all danger has passed. So excited to see what you try next 🙂
Ruth
Delicious! Great lemon flavor.
Tricia Buice
Thanks Ruth. We appreciate you taking the time to come back and comment 🙂
Bonnie Rosenberg
I made this for my best friends birthday and it was a big hit! Delicious! The directions were easy . Will make again!
Tricia Buice
Thank you Bonnie! So glad this worked out for you. An absolute favorite of mine for sure. We appreciate you taking the time to comment 🙂
lorraine zuba
This recipe is the tastiest cheesecake I have ever made!
Easy to prepare because of the detailed instructions.
Husband had the job of squeezing the lemons, and adding the eggs.
I give this recipe 10 stars!??????????
Tricia Buice
Thank you so much Lorraine! Your comment made my day. I’m thrilled you tried the recipe and approve! Love that you had a sous chef to assist. Baking is always better when you can share with someone you love. Bravo!
Valerie
Delicious and beautiful. I don’t love to cook,but it was worth the little bit effort. Made me feel like I could be a real cook?
Tricia Buice
Thanks for the feedback Valerie! Cheesecake is such a delicious dessert – you picked a good one to try! Good luck and thanks again for trying this recipe!
Julia
My daughter made it for Mother’s day. It so goo had to have the recipe
Tricia Buice
What a sweet daughter you have Julia. Hope you enjoyed a lovely Mother’s Day. Thanks for stopping by and for commenting!
Julia R.
Just made this cheesecake for my husband’s birthday and it turned out amazing! I couldn’t get the lemon curd to thicken up even after 15min of constant stirring so I ended up adding a little corn starch which helped a lot! I decorated it with whipped cream, small lemon slices and mint leaves. Turned out beautiful! Thanks for a great recipe.
Tricia Buice
Thanks for the feedback Julia! Sorry the curd did not thicken up as desired. It gets thicker in as it cools, so maybe it was better after it was chilled? So happy you enjoyed the cheesecake. It’s a personal favorite of mine!
Julia R.
Yep! The lemon curd turned out perfect in the fridge 🙂 And it gave the cheesecake such an amazing hit of flavour. I’ll have to try some of your other recipes. Thanks and stay safe!
Tricia Buice
Thanks Julia!
Jennifer @ Seasons and Suppers
Absolutely stunning! Lemon cheesecake is such a treat, that I never tire of. Perfect for the Easter table, I think.
Tricia Buice
Thank you Jennifer. I could eat cheesecake anytime, anywhere. We should put some eggs on top and call it an Easter dessert!
Deborah Garrett
Looks lovely. Could I ask you what tip you used to pipe the whipping cream so that I may try to duplicate the edging? Thank you. I have learned that food not only should taste good, it should be a feast for the eyes, and this certainly is!
Tricia Buice
Hi Deborah. I used the Wilton 1M tip. I did swirl like loops, which usually works out better with icing. Garnishes make all the difference! I hope you’ll give it a try. We went through pounds and pounds of cream cheese to perfect this recipe – and it’s a keeper. Thanks again.
Widya
Gorgeous!!!
Tricia Buice
Thanks Widya! It is a tasty cheesecake for sure 😉