Lemon Cheesecake

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This Lemon Cheesecake has a thick, creamy lemon cheesecake filling baked into a sweet Graham cracker crust, topped with homemade lemon curd. A wonderful combination of sweet and tangy, this cheesecake is sure to win you over. Perfect for summer!

The Best Lemon Cheesecake

There’s just something about a fresh, bright pop of citrus that gets me in the mood for warm weather months. This cheesecake is chock-full of lemon flavor and perfect for your next summer gathering. I can’t wait to share it with you.

If you’ve already tried my Lemon Blueberry Cheesecake, then you already know that this lemon one is going to be amazing. No blueberries this time but I used the same buttery Graham cracker crust and a similar, lemony filling. Top it off with a creamy, sweet, and tart lemon curd (the same one in my Lemon Meringue Cheesecake) and you’ve got yourself a dessert to be reckoned with. If you love lemon and cheesecake, this one’s for you!

Why You’ll Love This Cheesecake Recipe

It’s hard not to love this bright, perfect-for-summer lemon curd cheesecake. Here are some of my favorite things about it.

• Light and refreshing. This cheesecake practically tastes like summer. It is so light and refreshing. Perfect for your next sunny outdoor soiree.
• Yolks. Adding extra egg yolks to this recipe makes the filling even more creamy and rich than my other cheesecakes. It also does a beautiful job of amplifying the lemon flavor. Yum!
• Not too sweet, not too tart. I love the juxtaposition of sweet and tart in this recipe. It’s cheesecake, so, of course, there’s plenty of sweetness going on but the tanginess from the sour cream and the tartness from the lemon makes this a perfectly well-balanced dessert.
• Dynamic. There are four delicious components coming together to make this delightful cheesecake what it is. Sweet and crunchy graham cracker crust. Thick, creamy, sweet-yet-tart cheesecake filling. Smooth, sweet lemon curd. Fluffy whipped cream. So many flavors and textures. Every bite is an adventure.

What You’ll Need

Here’s a list of ingredients needed to make this lemon cheesecake. Be sure to scroll to the recipe card below for exact measurements.

Crust

• Graham cracker crumbs – You can buy these already in crumbs, or grind up your own. You could also use vanilla wafer cookies.
• Butter – The butter must be melted so that it can hold the Graham cracker crumbs together.
• Sugar – You can use granulated or light brown sugar here. Just note that the light brown sugar will add a deeper, more molasses-like flavor.

Lemon filling

• Cream cheese – The cream cheese must be at room temperature. Otherwise, it will not incorporate as smoothly with the other ingredients and you might find yourself with a lumpy filling.
• Sugar
• All-purpose flour – The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. You can also use your favorite 1:1 gluten-free substitute instead, or even cornstarch (half the amount).
• Sour cream – Adds to a creamy texture.
• Fresh lemon juice – Fresh is definitely best for optimal flavor.
• Lemon zest
• Eggs – The eggs should be at room temperature. They will mix into the filling more easily, helping to prevent over-mixing.
• Egg yolks – The egg yolks should also be at room temperature in order to ensure that they incorporate smoothly and easily into the filling.

Lemon curd

• Fresh lemon juice – I highly recommend fresh lemon juice.
• Grated lemon zest
• Sugar – This not only sweetens the lemon curd, but it also adds some volume.
• Egg yolks – These thicken the lemon curd and add to the flavor.
• Butter

Whipped cream

• Heavy whipping cream – Make sure that the heavy whipping cream is well chilled before using. If it is too warm, it will not whip up and hold volume properly.
• Powdered sugar – This sweetens the whipped cream, but it also prevents it from wilting. Your whipped cream won’t be going anywhere.
• Vanilla extract – For flavor.

How to Make Lemon Cheesecake

There are four components to this lemon curd cheesecake but don’t let that intimidate you. Just take it one step at a time and enjoy the process. Here’s a quick overview of how to make it. Make sure to scroll to the recipe card below for more detailed instructions.

Make the Crust

• Prep. Preheat oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper. Grease the sides.
• Combine the crust ingredients and press them into the bottom and up the sides of the springform pan.
• Bake for 10 minutes.
• Leakproof the pan. Wrap the outside of the pan with aluminum foil.

Make the Cheesecake Filling

• Reduce the oven temperature to 300°F.
• Beat together the cream cheese, sugar, and flour on low speed until smooth.
• Add and mix. Add the sour cream, lemon juice, and lemon zest. Mix until combined.
• Add eggs. Add the eggs one at a time, mixing after each addition. Add the egg yolks. Mix until combined.

• Prepare to bake. Pour the cheesecake into the crust and spread evenly. Place the wrapped pan inside a slightly larger pan. Fill the larger pan with warm water so that it comes about halfway up the sides of the cheesecake pan.
• Bake for 1 hour and 15 minutes.
• Cool slowly. Turn the oven off and leave the cheesecake inside for 30 minutes. Crack the door of the oven and leave the cheesecake inside for an additional 30 minutes. Remove the cheesecake from the oven and the water bath. Remove the aluminum foil from the pan. Allow the cheesecake to cool to about room temperature.

Make the Lemon Curd

• Combine all the ingredients for the lemon curd in a double boiler.
• Heat while constantly whisking until the mixture thickens and reaches 170-180 degrees.
• Spread the warm curd over the top of the cheesecake.
• Chill. Place the cheesecake in the refrigerator for 4-5 hours.

Make the whipped cream topping

• Whip the heavy whipping cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
• Decorate the cake. Remove the cheesecake from the pan, set it on a plate, and pipe the whipped cream around the rim of the cheesecake. Garnish the whipped cream dollops with quartered lemon slices if you’d like.

Does This Cheesecake Need A Water Bath?

Yes. All baked cheesecakes can benefit from a water bath. A water bath might sound like a pain to make but it’s really quite simple. Just wrap the cheesecake pan in aluminum foil (or another leak-prook option from my post on how to bake a cheesecake in a water bath), place it inside a slightly larger pan, and fill the larger pan with warm water until the water reaches halfway up the cheesecake pan.

The water bath will create steam during the baking process, helping to cook the cheesecake evenly and to prevent it from drying out. The water itself against the pan will also help protect the edges of the cheesecake from cooking faster than the center. Do your cheesecake a favor and take the extra minute to make a water bath.

Tips for the Best Lemon Curd Cheesecake

Here are a handful of useful tips and tricks that will help you achieve the best lemon cheesecake. In an over-achieving mood? I highly suggest checking out my post on how to make a perfect cheesecake for more details.

• Room temperature ingredients. It is important that the cream cheese, the eggs, and the egg yolks are at room temperature before you make the cheesecake filling. They will have an easier time combining with the other ingredients, which will help prevent you from over-mixing.
• Mix slowly and not too much. Mixing quickly and/or mixing for too long will incorporate air into the cheesecake batter. That air can cause cracks in the cheesecake as it bakes. So mix on low speed and just until everything is incorporated.
• Use a springform pan. This will make your life so much easier when it comes time to remove the cake from the pan. It’s 100% worth the investment. Check out my post on how to remove your cheesecake from the springform pan for more.
• Make a leakproof water bath. Making a water bath really does make a difference. It will help your cheesecake stay moist, ensure that it cooks evenly, and will help prevent cracks. Check out my post on how to bake a cheesecake in a water bath to learn more.
• Cool slowly. Allow the cheesecake to stay in the closed oven for 30 minutes after it has been turned off before cracking the door and keeping it in the oven for another 30 minutes. Not only will the cheesecake finish cooking during this process, but it is a crucial step in ensuring the cheesecake does not crack.
• Use fresh lemons. You won’t regret it. The flavor of the filling and the curd will be so much brighter and overall better.
• Don’t let the lemon curd cool. Spread the lemon curd over the cheesecake as soon as it comes off of the stove. It will not spread properly if it is left to cool and thicken.

How to Store Homemade Cheesecake

Allow the cheesecake to chill for 4-5 hours, or until firm. Seal it in an airtight cake carrier or wrap the whole cake in a double layer of plastic wrap and store it in the refrigerator for up to 5 days. This is best to do before adding the whipped cream but, if you already decorated the cake, just prop the plastic wrap away from the whipped cream using toothpicks. To store individual slices, arrange them in a single layer in an airtight container before storing them in the fridge. When you are ready to serve, make the whipped cream and pipe it onto the cheesecake, if applicable.

To freeze the cheesecake, allow it to firm up in the refrigerator for 4-5 hours, then transfer it to the freezer for an hour or so to flash freeze it. Wrap it in a double layer of saran wrap and store it in the freezer for up to 3 months. I recommend freezing before adding the whipped cream, but if you already added it, it’ll be fine. Alternatively, you can slice the cake, arrange the slices in a single layer in an airtight container, and store it in the freezer for up to 3 months. When you are ready to enjoy, allow the dessert to thaw in the refrigerator. Make the whipped cream and pipe it onto the cake before serving, if applicable.

To learn more, check out my post on how to store cheesecake.

More Cheesecake Recipes:

I. Love. Cheesecake. This lemon curd version is perfect for summer but I have no shortage of cheesecake recipes for you to try out. Here are a few of my favorites.

• Best New York Style Cheesecake
• Lemon Raspberry Cheesecake
• Baileys Cheesecake
• Mango Key Lime Cheesecake
• Lemon Blueberry Cheesecake
• Lemon Meringue Cheesecake
• Oreo Cookies and Cream Cheesecake Cake
• Chocolate Chip Cookie Dough Cheesecake
• Best Oreo Cheesecake

Watch How to Make Lemon Cheesecake

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Recipe updated 6/1/2023. For the previous version of this recipe, download the PDF.

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