If you’re looking for a show-stopping dessert that’s as bright and zesty as a spring afternoon, this Lemon Cheesecake Recipe is for you. Every velvety slice strikes the perfect balance between tart lemon and sweet, creamy indulgence, served atop a buttery graham cracker crust. It’s everything you crave in a cheesecake, but with a fresh citrusy spin that makes it truly unforgettable—ideal for gatherings, celebrations, or just satisfying that craving for something special.

Ingredients You’ll Need

The best Lemon Cheesecake Recipe starts with straightforward, high-quality ingredients you probably already have in your kitchen. Each element—from the crust to the creamy filling and tangy optional topping—plays a key role in taste, texture, and appearance, creating the irresistible harmony that makes this dessert a crowd-pleaser.

Graham cracker crumbs (1 1/2 cups): These form the classic, golden foundation of your cheesecake, offering just the right amount of buttery crunch in every bite.
Granulated sugar (1/4 cup for crust, 1 cup for filling): A touch of sweetness for both the crust and creamy filling to balance the tartness of the lemons.
Unsalted butter (6 tablespoons, melted): Melted butter binds those crumbs together, creating a rich base that holds up to the luscious filling.
Cream cheese (24 ounces, softened): The heart of any cheesecake—be sure it’s fully softened for the smoothest, most decadent texture.
Eggs (3 large): Eggs help set the cheesecake into that perfect, dense and creamy consistency everybody loves.
Sour cream (1/2 cup for filling, 1/2 cup for topping, optional): Sour cream adds a subtle tang and gives the cheesecake a lovely, melt-in-your-mouth finish.
Fresh lemon juice (1/3 cup for filling, 1 teaspoon for topping): The real star here! Fresh juice delivers brightness and zing you can’t get from bottled.
Lemon zest (1 tablespoon): Zest packs bold citrus flavor and a pop of color—don’t skip it if you want maximum lemony goodness.
Vanilla extract (1 teaspoon): A splash of vanilla rounds out the flavors and brings cozy warmth to the filling.
Powdered sugar (2 tablespoons, for topping, optional): Whips seamlessly into the optional finish, offering glossy sweetness and a luxurious look.

How to Make Lemon Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand, making sure every crumb is coated in that glorious butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Pop it into the oven for 10 minutes—just enough time to set the foundation for your Lemon Cheesecake Recipe. Once baked, set the crust aside to cool while you move on to the dreamy filling.

Step 2: Make the Creamy Lemon Filling

With the crust cooling, it’s time for that silky lemon filling. In a large mixing bowl, beat softened cream cheese until it’s velvety and free of lumps (trust me, this step is worth it for a perfectly smooth cheesecake). Add in your cup of sugar and continue mixing until fully combined. Next, add the eggs one at a time, mixing gently after each to avoid overbeating—just enough to blend. Finally, fold in the sour cream, fresh lemon juice, fragrant lemon zest, and vanilla extract. The result should be a glossy, creamy batter bursting with fresh citrus aroma.

Step 3: Bake the Cheesecake

Pour your cheesecake filling over the cooled crust, using a spatula to smooth the top for that professional finish. Bake for 50 to 60 minutes, or until the edges are set but the center jiggles ever so slightly when nudged. For an extra layer of insurance against cracks, you can use a water bath, but it’s not essential. Once baked, turn off the oven, crack open the door, and let your cheesecake cool inside for an hour to avoid sudden temperature changes.

Step 4: Chill and Top

After it’s cooled in the oven, move the cheesecake to the refrigerator, letting it chill for at least four hours—overnight is best if you can wait that long! Chilling allows the flavors to meld and the texture to become even silkier. For an optional extra-zesty finish, mix the sour cream, powdered sugar, and lemon juice, and gently spread over the chilled cheesecake before serving.

How to Serve Lemon Cheesecake Recipe

Garnishes

When it comes to garnishing your Lemon Cheesecake Recipe, a little goes a long way! Try topping it with fresh lemon slices for a clean, elegant look, or add a cloud of whipped cream for classic appeal. If you want to make it extra special, sprinkle on a handful of vibrant berries—raspberries and blueberries are always a hit—for both color and flavor contrast.

Side Dishes

This cheesecake is a star on its own, but if you’d like to create a full dessert spread, offer guests a bowl of fresh mixed berries or a light, crisp fruit salad on the side. For something richer, tiny shortbread cookies or lemon bars echo the citrusy theme and look beautiful together with each slice.

Creative Ways to Present

If you’re looking to impress, serve the Lemon Cheesecake Recipe as individual mini cheesecakes in mason jars or muffin tins. For a festive gathering, try cutting the cheesecake into bite-sized squares and arranging on a colorful platter. You can also layer it parfait-style with extra lemon curd and whipped cream for a playful, deconstructed look.

Make Ahead and Storage

Storing Leftovers

Simply cover the leftover cheesecake with plastic wrap or transfer slices to an airtight container. It’ll stay fresh in the refrigerator for up to five days, making it a fantastic make-ahead treat for busy weeks or spontaneous sweet cravings.

Freezing

The Lemon Cheesecake Recipe freezes beautifully! For best results, freeze individual slices or the whole cheesecake (unadorned) wrapped tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving for just-like-fresh texture and flavor.

Reheating

While cheesecake is almost always best served chilled, if you prefer it slightly warmer, let slices sit at room temperature for 20–30 minutes before eating. Avoid microwaving, as it can affect the creamy consistency and cause uneven heating.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice truly makes all the difference in this Lemon Cheesecake Recipe. Bottled juice lacks the brightness and natural zing, so for best flavor don’t substitute if you can help it.

Why did my cheesecake crack?

Cracking often happens when the filling is overmixed or cooled too quickly. Beat just until smooth and let it cool gradually in the oven as directed. A water bath can help, but following the chilling steps works wonders too!

Can I make it gluten free?

Absolutely! Just swap the regular graham crackers for a gluten-free alternative. The rest of the Lemon Cheesecake Recipe is naturally gluten-free, so everyone can indulge.

What’s the best way to get clean slices?

For picture-perfect slices, use a sharp knife dipped in hot water, wiping clean between each cut. This helps you glide through the creamy cheesecake without dragging crumbs or filling.

Can I make mini cheesecakes instead of one large?

Definitely! Just divide the crust and filling evenly among muffin tins lined with paper liners. Adjust baking time to about 18–22 minutes, checking for the signature slight jiggle in the centers.

Final Thoughts

If you love all things citrusy, creamy, and utterly delightful, this Lemon Cheesecake Recipe deserves a spot in your baking lineup. Give it a try the next time you’re in the mood for something truly special—your taste buds (and your friends!) will thank you.

Lemon Cheesecake Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the refreshing tang of this luscious Lemon Cheesecake. Creamy and zesty, this dessert is a perfect balance of sweet and citrus flavors, making it a delightful treat for any occasion.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Topping (optional):

1/2 cup sour cream
2 tablespoons powdered sugar
1 teaspoon lemon juice

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Instructions

Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix until fully combined. Add eggs one at a time, beating on low speed after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Pour the filling into the prepared crust and smooth the top. Bake for 50–60 minutes, or until the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then remove and refrigerate for at least 4 hours or overnight.
If using topping, mix sour cream, powdered sugar, and lemon juice, then spread over the chilled cheesecake before serving.