The Best Lemon Cheesecake Recipe - Baker by Nature (2024)

by Ashley Manila 16 Comments

This Lemon Cheesecake Recipe packs tons of lemon flavor thanks to lemon juice, lemon zest, and homemade lemon curd on top. A crunchy graham cracker crust and freshly whipped cream make it an all-around winning recipe.

Lemon Cheesecake

There’s nothing like sinking your fork into a creamy slice of classic lemon cheesecake! And once you try my version, you’ll never use another recipe. Lemon zest and freshly squeezed lemon juice get mixed into the cheesecake batter, which adds incredible lemon flavor. And topping the whole cheesecake with lemon curd amplifies the overall lemon power… and makes the cheesecake a total showstopper!

But if you want to make it even more beautiful, you can add swirls of freshly whipped cream and lemon slices! This is 100% optional, but makes the cheesecake look like it’s from a fancy bakery. My only word of advice: top with whipped cream right before you plan or serving! Or use a stabilized whipped cream recipe that can hold its shape for a while.

Ingredients for Lemon Cheesecake

Be sure to see the recipe box at the end of this post for recipe quantities and step-by-step instructions! You can scroll down or use the “jump to recipe” button at the top of this page!

  • Graham Cracker Crumbs: Can you use full sheets of graham crackers? Yes, but in my opinion, buying them pre-crushed is so much easier!
  • Sugar: You’ll need granulated sugar for the graham cracker crumb crust and cheesecake filling. You’ll also need confectioners’ sugar if you plan on making homemade whipped cream.
  • Salt: A tiny dash of salt helps enhance all of the flavors in this cheesecake while also balances the sweetness.
  • Unsalted Butter: Melted butter acts as a binder for the graham cracker crust. Do not sub this ingredient for oil. If you only have salted butter, that will work fine in a pinch!
  • Lemons: Make sure you have enough lemons. I suggest buying 4 or 5 large lemons to ensure you have enough for this recipe!
  • Cream Cheese: Be sure to bring you cream to room temperature, otherwise it’ll clump up when you try to mix it.
  • Vanilla Extract: Be sure to use pure vanilla or a bourbon vanilla, but never imitation or artificial vanilla. In a pinch, you can just skip this ingredient.
  • Eggs: This recipe uses both whole eggs and egg yolks. Be sure to add the eggs one at a time for even incorporation into the batter. And always use eggs that have been brought to room temperature.
  • Heavy Cream: Do not sub milk or half-and-half for this ingredient. In a pinch, your best substitute would be full-fat sour cream or plain greek yogurt.
  • Lemon Curd: You can make homemade lemon curd using my easy recipe. Or, simply pick up a jar from the grocery store. If you don’t like lemon curd, you may also skip adding this. The cheesecake will still have plenty of lemon flavor.
  • Whipped Cream: While store-bought whipped cream will work in a pinch, I can’t recommend homemade whipped cream enough. It’s so easy to make. Just beat heavy cream and a tablespoon of confectioners’ sugar in the bowl of stand mixer until medium-stiff peaks form.
  • Mint Sprigs: This is 100% optional, but makes a really lovely garnish if you want to doll up your cheesecake. Another herb or edible flowers would also be a lovely touch!

How to Make Lemon Cheesecake

  1. Prepare the Water Bath: If you want an extra creamy and crack-free cheesecake, this step is essential. But don’t fret, my guide to how to make an easy water bath for a cheesecake will help you every step of the way!
  2. Make the Graham Cracker Crumb Crust: Preheat your oven to 350 and partially bake the crust for 10 minutes. This extra step guarantees a crunchy crust!
  3. Make the Cheesecake Filling: You’ll need a food processor or very strong blender/hand mixer to beat the cream cheese and make the filling. Unfortunately this cannot be done by hand.
  4. Bake the Cheesecake: Be sure to lower the oven temperature once the crust is done baking. This cheesecake bakes low and slow, and then also cools down inside the oven before being removed.
  5. Follow the Cooling Process: Be sure to allow this cheesecake to fully cool at room temperature. Then cover the pan loosely with plastic wrap and chill for about 6 to 8 hours. You will no remove the cheesecake from the pan until you’re ready to serve!
  6. Garnish and Serve: Once your cheesecake is fully chilled, it’s time to decorate! Spread a layer of lemon curd on top, then go crazy with swirls of whipped cream, fresh lemon slices, and mint sprigs. Of course, these are all optional ideas you can opt out of! Feel free to simply slice this cheesecake and serve as is.

Tools for this Recipe

  • Springform Pan: This is the best and easiest to use cheesecake pan ever! I’ve had it for over 10 years and it’s a total workhorse.
  • Large Roasting Pan: This will be used to make your water bath. You want a pan that can easily fit the spring form pan and a couple of inches of water.
  • Heavy Duty Aluminum Foil: Be sure to use extra wide heavy duty foil, which covers the entire pan – no leaks!
  • Hand Mixer, Food Processor, or Stand Mixer: You’ll need one of these electric mixer options to make the cheesecake batter.
  • Piping Bag: A large piping bag is a must have if you want to make whipped cream swirls.
  • Star Tip: I love using this tip to make pretty swirls of whipped cream on top of the cheesecake!
  • Graham Cracker Crumbs: Our go-to crumbs for graham cracker crumb crusts!
  • Lemon Curd: If you don’t want to make homemade lemon curd, this is my favorite store-bought option.

More Lemon Cheesecake Recipes:

  • Lemon Cheesecake Bars
  • Mini Lemon Ricotta Cheesecake Cupcakes
  • Lemon Blueberry Swirl Cheesecake
  • Lemon Ricotta Cheesecake
  • Lemon Ginger Cheesecake with Fresh Raspberry Sauce

The Best Lemon Cheesecake Recipe - Baker by Nature (9)

Lemon Cheesecake Recipe

The Best Lemon Cheesecake Recipe - Baker by Nature (10)Ashley Manila

This Lemon Cheesecake Recipe packs tons of lemon flavor thanks to lemon juice, lemon zest, and homemade lemon curd on top. A crunchy graham cracker crust and freshly whipped cream make it an all-around winning recipe.

5 from 3 votes

PRINT RECIPE PIN RECIPE

Prep Time 30 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Inactive Time 6 hours hrs

Total Time 8 hours hrs 55 minutes mins

Ingredients

For the Graham Cracker Crust:

  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (67g) granulated sugar
  • 1/4 teaspoon salt
  • 7 Tablespoons (98g) unsalted butter melted

For the Lemon Cheesecake:

  • 1 and 1/2 cups (299g) granulated sugar
  • 1 Tablespoon (14g) lemon zest finely grated, packed
  • 5 8-ounce bricks (1130g) full-fat cream cheese
  • 1 and 1/2 teaspoons pure vanilla extract
  • 4 large eggs room temperature
  • 3 large egg yolks room temperature
  • 2/3 cup (151ml) lemon juice freshly squeezed
  • 1/4 cup (57ml) heavy cream room temperature

For the Topping:

  • 3/4 cup (171g) lemon curd homemade or store-bought
  • whipped cream optional
  • lemon slices optional
  • mint sprigs optional

Instructions

For the Graham Cracker Crust:

  • Preheat the oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy duty extra wide aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set the pan aside.

  • In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well.

  • Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven to 300 degrees (F).

For the Lemon Cheesecake:

  • In the bowl of a large food processor, beat sugar and lemon zest until well combined.

  • Add in the cream cheese and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.

  • On the lowest speed, beat in the eggs, one at a time, beating until just combined, and scraping down the sides and bottom of the bowl as needed.

  • Beat in the lemon juice, mixing until just combined. Beat in the heavy cream, mixing just until combined. Using a rubber spatula, scrape the sides and bottom of the bowl a few times to ensure the batter is smooth and all of the ingredients have been evenly combined.

  • Pour the filling into the prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 3-inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.

  • Carefully place the pan in the oven and bake for 1 hour and 30 minutes. Turn the oven off and open the oven door just slightly. Let the cheesecake sit, undisturbed, in the oven in the water bath for 45 minutes as it cools down.

  • Remove cake from the oven and lift out of the water bath. Place the cheesecake on a cooling rack and cool completely, then chill for at least 6 hours. Do not remove the pan until completely cooled!

For the Topping:

  • Using a small offset spatula, spread the lemon curd on top of the cooled cheesecake. Spread it to the edge of the cheesecake, but don’t spread it so far it spills over the side. Top with swirls of whipped cream, lemon slices, and mint sprigs. Slice and serve.

  • Top with swirls of whipped cream, lemon slices, and mint sprigs. Slice and serve.

Keyword cheesecake, cheesecake recipes, lemon cheesecake

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

4K Shares

Other Posts You May Like

Cakes

The Best New York-Style Cheesecake

Cheesecake

The Best Sweet Potato Cheesecake

Apple Recipes

Salted Caramel Apple Cheesecake Bars

Brunch

Lemon Raspberry Cinnamon Rolls

Bar Desserts

Best Lemon Meringue Pie Bars

Reader Interactions

Comments

    Leave a Reply

  1. The Best Lemon Cheesecake Recipe - Baker by Nature (16)Erika Sloss says

    What if i don’t have springform pan? Can i use a cakepan instead?

    Reply

    • The Best Lemon Cheesecake Recipe - Baker by Nature (17)Ashley Manila says

      Hi Erika. Unfortunately this recipe does require a springform pan. A cake pan would not work as you’d be unable to safely unfold the cheeseecake from the pan, and most 9-inch cake pans wouldn’t be able to hold all of the batter in this cheesecake.

      Reply

  2. The Best Lemon Cheesecake Recipe - Baker by Nature (18)Cathy says

    I’m a little confused‍♀️Is it actually 7 eggs in this recipe (3 yolks and 4 whole eggs) or is it 4 eggs (3 yolks and 1 whole egg)?
    I just can’t imagine 7 eggs in this recipe that’s all.Can you confirm the total amount of eggs please?

    Reply

    • The Best Lemon Cheesecake Recipe - Baker by Nature (19)Ashley Manila says

      Hi Cathy. Yes, it is 3 egg yolks and 4 whole eggs.

      Reply

« Older Comments

The Best Lemon Cheesecake Recipe - Baker by Nature (2024)

FAQs

Why did my lemon cheesecake not set? ›

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

Which baking method is best for cheesecake? ›

To bake cheesecake, bakers use a bain-marie, or water bath, to gently cook the dessert in the oven. Once the cheesecake has firm edges with a slight jiggle, the bakers place it in the refrigerator to chill and achieve its signature creamy consistency.

Can I use vinegar instead of lemon juice in cheesecake? ›

Vinegar. Apple cider vinegar, white wine vinegar, and rice vinegar can all be substituted at a ½:1 ratio. If your recipe calls for 2 tablespoons of lemon juice, then, sub 1 tablespoon vinegar and replace the rest with water if needed. Usually you won't need to add any extra liquid but it depends on the recipe.

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

What makes a cheesecake dense or fluffy? ›

Soft and creamy, light and fluffy, or firm and dense. Varying the oven temperature and using whole or separated eggs make all the difference. Challenge: For most cheesecake fans, perfect cheesecake has more to do with texture than flavor. Some cheesecakes are firm and dense, like a classic New York-style cheesecake.

What happens if you overmix cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Why add sour cream to cheesecake? ›

Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Is heavy cream or sour cream better for cheesecake? ›

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

Which tastes better baked or no-bake cheesecake? ›

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

Is it better to overbake or underbake cheesecake? ›

Baking temperature determines the texture

Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty.

How much lemon juice to equal one lemon? ›

Fresh Lemon to Lemon Juice Conversions

1 Lemon = 3 Tbsp Lemon Juice. 1 1/4 Lemons = 1/4 Cup Lemon Juice.

What is a substitute for lemon juice in cheesecake? ›

In baking recipes, lime or orange juice can be used as substitutes for lemon juice in equal amounts. However, keep in mind they may give sweet desserts a slightly different flavor.

Can I use pineapple juice instead of lemon juice? ›

Because the flavor is not the same, pineapple juice works best in marinades and dressings that call for lemon juice. It can be used as a one-for-one replacement for lemon juice.

What makes cheesecake taste so good? ›

The major component of this dessert's delicious flavour is undoubtedly high-quality cream cheese. After that, you add sugar, full cream, or sour cream. For a baked variant, some recipes ask for eggs and flour, while those for unbaked cheesecakes call for gelatin or its plant-based equivalent (agar-agar).

What are the key factors when making a cheesecake? ›

Some important factors to consider when making a cheesecake, is to be patient, use full fat ingredients, and don't stop looking at your mixer. These three points are so key it is insane!

What's the difference between a New York style cheesecake in a classic cheesecake? ›

When it comes to New York style cheesecake, heavy cream or sour cream is added to the mixture to create a denser, smoother, and creamier cheesecake. A springform pan allows for even baking and a high temperature creates a nice, attractive golden brown crust.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Prof. An Powlowski

Last Updated:

Views: 6389

Rating: 4.3 / 5 (44 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Prof. An Powlowski

Birthday: 1992-09-29

Address: Apt. 994 8891 Orval Hill, Brittnyburgh, AZ 41023-0398

Phone: +26417467956738

Job: District Marketing Strategist

Hobby: Embroidery, Bodybuilding, Motor sports, Amateur radio, Wood carving, Whittling, Air sports

Introduction: My name is Prof. An Powlowski, I am a charming, helpful, attractive, good, graceful, thoughtful, vast person who loves writing and wants to share my knowledge and understanding with you.