Delicious creamy lemon cheesecake is topped with lemon curd and has the best graham cracker crust in this fool-proof Lemon Cheesecake. With my step-by-step detailed instructions, even a beginning baker can make this perfect lemon dessert.
Cheesecake is my husband’s favorite dessert. And if it is your loved one’s favorite dessert, I’m going to show you just how easy they are to make. These come across as an intimidating dessert, but they are quite simple! While they do involve some steps, and there are things you need to keep in mind, the whole process is really easy!
How to Make Lemon Cheesecake
This is a step-by-step overview of how this delicious recipe for lemon cheesecake comes together. For the full recipe and list of ingredients, be sure to see the recipe card at the bottom of the post.
Make the Graham Cracker Crust
Combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press it into the bottom of a greased 9-inch springform pan and bake.
Make the Creamy Cheesecake Filling
While the crust is baking, mix cream cheese, sugar, eggs, flour, lemon zest, and lemon juice.
Bake the Cheesecake
Pour the cheesecake batter over the hot crust and bake for 35 minutes. Once the cooking time is over, turn off the oven, but leave the cheesecake in for an hour. This is an essential step to prevent cracking without using a water bath.
Add Lemon Curd
After the baked cheesecake has cooled in the oven, then on the countertop, and finally in the refrigerator, top it with some lemon curd. Serve and enjoy.
No Water Bath Cheesecake
Making a cheesecake using my method is just as effective as a water bath method in preventing cracks, but so much easier and fool proof. We start by adding flour to the batter to stabilize it, which prevents cracking. Then we do a shorter baking time followed by a long cool time. This very slow process of cooling the cheesecake, first in the oven, and then on the counter also prevents cracking. In the end you get a truly delicious and crack free cheesecake that was much easier to put together.
Tips and Tricks
- Use full-fat cream cheese: Homemade cheesecake is best made with full-fat, name-brand cream cheese. This will give it its best texture and flavor compared to low-fat or generic cream cheese. Allow your cream cheese to soften at room temperature.
- Lemon flavor in cheesecake: Whenever we are making a dessert with lemon, you really need to use lemon zest for that burst of lemon flavor. Zesting a fruit is grating off just a small amount of the skin. The skin is edible, and it contains a ton of the fruit’s flavor. I like to use this zester, and I zest off until just before I see the white of the skin.
- The Best Homemade Lemon Curd: The perfect topping for this cheesecake recipe is lemon curd. I have a great homemade lemon curd recipe that is just as easy to make as the cheesecake itself. But in a pinch you can also find it near the jellies and jams at the grocery store.
- Using a springform pan for cheesecake: This 9-inch leakproof springform pan works so well. And it’s from Nordic Ware, so you can trust that it will hold up for years.
- Make it the night before: You should plan on making this lemon cheesecake recipe the night before you want to serve it. That way, you ensure that you are giving it enough time to cool before you slice it.
Storing Cheesecake
Leftover cheesecake can be stored in the fridge for four to five days. I typically store my cheesecake in the spring form pan it was baked in with aluminum foil on top. As with all recipes, I recommend that you use your best discretion.
If you plan on freezing your cheesecake, keep in mind that the fresher it is when you freeze it, the better it will freeze. For best results, store in an airtight container and eat the cheesecake within a month of freezing.
If you love this Lemon Curd Cheesecake, please leave me a comment and tell me about it! I love hearing about your family enjoying these delicious desserts.
Recipe Video
Lemon Cheesecake
Ingredients
For Crust
- 1 3/4 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 8 tablespoons unsalted butter
For Cheesecake
- 24 ounces cream cheese (room temperature)
- 3/4 cup granulated sugar
- 3 large eggs (room temperature)
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons lemon zest (about two lemons)
- 1 1/2 tablespoons lemon juice (about one lemon)
- 1/2 cup lemon curd (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line the bottom of a 9 inch spring form pan with parchment paper and spray the sides of the pan lightly with cooking spray. Set aside.
- Combine the graham cracker crumbs, melted butter, and sugar together in a bowl until it resembles wet sand. Press the mixture into the bottom of the spring form pan. Bake for six to eight minutes or until the crust is golden brown.1 3/4 cups graham cracker crumbs, 8 tablespoons unsalted butter, 1/3 cup granulated sugar
- In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, blend until the cream cheese and sugar is smooth.24 ounces cream cheese, 3/4 cup granulated sugar
- Mix in the eggs, flour, lemon zest, and lemon juice. Scrape down the sides as needed until the mixture is smooth and well combined.3 large eggs, 2 tablespoons all-purpose flour, 1 1/2 tablespoons lemon zest, 1 1/2 tablespoons lemon juice
- When the crust is done baking, turn the oven down to 325 degrees Fahrenheit. Pour the mixture over the hot crust.
- Bake the cheesecake for 35 minutes. Turn the oven off, without opening it, and leave the cheesecake in the oven for one hour. Remove the cheesecake from the oven. Allow it to cool before moving it to the refrigerator to chill for at least four hours.
- When ready to serve, top with the lemon curd. Carefully remove the sides of the springform pan, slice, and enjoy.1/2 cup lemon curd
did you make this
Lemon Cheesecake
Sarah says
What size springform pan did you use?
9 inches :)
Shinee says
Ah, this lemon cheesecake looks soo good. I’ve been on lemon crave lately as well. Will make this in near future for sure. :)
Thanks Shinee!
See, Meaghan, that’s one of the many reasons we’re friends! Yes, I’m sure the lemon girl scout ones would be great too! Though you might have to adjust the butter a little.
Lindsay @ Life, Love and Sugar says
I am absolutely loving loving lemon too! Lemon curd ROCKS! Love this cheesecake, Lisa!
Lisa @ Cooking with Curls says
I love everything lemon, and I am ready for spring!! I grew up eating lemon curd (it’s a British thing), but I have never made my own. I guess I should add it to the list so I can make this delicious cheesecake. ;)
Sarah@WholeAndHeavenlyOven says
What a gorgeous cheesecake! So perfect for spring with the lemon! Beautiful photos as well. ;) pinned.
Wendy says
I need this to accompany my morning coffee! I don’t know why lemon flavor makes it into acceptable breakfast food for me (kind of like a danish) but it does. :) Using lemon oreos for the crust is a genious idea. I don’t generally like crust but a cookie crust is a different story. :) Thanks!
Chelsea @chelseasmessyapron says
This is gorgeous Lisa! And I LOVE lemon curd! Also that fork is so cute – I’ve been looking to find fun utensils like that one! Pinned :)
Mir says
I hear you! I’m not a big lemon person either, but this time of year, it just seems like the right thing to do, like key lime in summer. Besides, I’ve noticed that once I start eating the lemon, it’s actually hard to stop. And (gasp!) it’s not chocolate.
Beautiful cheesecake! Love the idea of using Oreos for the crust.
Julie @ Julie's Eats & Treats says
Ohhh this looks delicious!!! I’m also a lemon curd virgin. Now onto that battle…got the pie tackled. Now I have a new one!