If there’s one dessert that never fails to impress, it’s a silky, tangy lemon cheesecake. With its buttery crust, creamy filling, and bright citrusy flavor, this cheesecake is the perfect balance of sweet and refreshing. Whether you’re making it for a celebration, a weekend treat, or just because you’re craving something indulgent, trust me—this recipe is a total game-changer. So grab your whisk, and let’s make some magic!
Why You’ll Love Lemon Cheesecake
Versatile Perfect for any occasion—whether it’s a fancy dinner, a casual get-together, or a solo indulgence.
Budget-Friendly Uses simple ingredients that you probably already have in your kitchen.
Quick and Easy The hardest part is waiting for it to chill! The steps are straightforward, making it great for beginners.
Customizable Want to add a little extra flair? Top it with fresh berries, whipped cream, or a drizzle of lemon curd.
Crowd-Pleasing This cheesecake is always a hit—smooth, creamy, and packed with that bright lemon flavor that keeps everyone coming back for more.
Ingredients
Ingredients in Lemon Cheesecake
The magic of this cheesecake comes from the perfect blend of simple ingredients that create an unforgettable dessert.
Graham Cracker Crust The buttery, slightly crunchy base that holds everything together. You can also use digestive biscuits for a similar effect.
Cream Cheese The heart of the cheesecake! Soft, tangy, and ultra-creamy, it gives the dessert its signature richness.
Sugar Sweetens the filling just enough to balance the tart lemon flavor.
Lemon Juice Freshly squeezed lemon juice brings the perfect amount of tartness to the mix.
Lemon Zest Adds an extra pop of citrus flavor, making every bite more vibrant.
Eggs Help bind the cheesecake together, creating that smooth, luscious texture.
Vanilla Extract A little vanilla rounds out the flavors, making the cheesecake taste even more indulgent.
Heavy Cream For an ultra-smooth and creamy consistency.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Crust In a bowl, mix crushed graham crackers with melted butter and sugar. Press the mixture into the bottom of a springform pan, ensuring an even layer. Chill in the fridge while you prepare the filling.
Make the Cheesecake Filling In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon juice, and lemon zest, mixing until well combined.
Incorporate the Eggs Add the eggs one at a time, beating on low speed to avoid incorporating too much air. Stir in the vanilla extract and heavy cream for a silky texture.
Assemble the Cheesecake Pour the filling over the chilled crust, spreading it evenly. Tap the pan gently to remove any air bubbles.
Bake to Perfection Place the cheesecake in a preheated oven and bake until the edges are set but the center is slightly jiggly. This ensures a creamy, smooth texture.
Cool and Chill Let the cheesecake cool at room temperature before transferring it to the fridge. Chill for at least 4 hours, or overnight for the best results.
Serve and Enjoy Once fully set, remove the cheesecake from the pan, slice, and serve with your favorite toppings!
Nutrition Facts
Servings 8
Calories per serving 450
(Note: The full nutritional breakdown, including macros, is provided in the recipe card below.)
Preparation Time
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes (plus chilling time)
How to Serve Lemon Cheesecake
This cheesecake is already amazing on its own, but here are a few ways to take it to the next level:
- Topped with Lemon Curd For an extra citrusy punch, drizzle some lemon curd over each slice.
- With Fresh Berries Strawberries, blueberries, or raspberries add a lovely contrast to the creamy texture.
- A Dollop of Whipped Cream Light and airy whipped cream makes this cheesecake even more indulgent.
- Dusting of Powdered Sugar A simple sprinkle of powdered sugar gives it an elegant touch.
Additional Tips
- Use Room Temperature Ingredients This ensures a smooth, lump-free cheesecake batter.
- Don’t Overmix Beating too much air into the batter can cause cracks in the cheesecake.
- Bake in a Water Bath Placing the pan in a larger pan with hot water helps prevent cracks and ensures even baking.
- Chill for Best Results Let the cheesecake chill overnight for the creamiest texture.
- Run a Knife Around the Edges Before removing from the pan, this prevents sticking and cracking.
FAQ’s
1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for a bright, natural flavor, but bottled lemon juice works in a pinch.
2. Why did my cheesecake crack?
Overbaking or sudden temperature changes can cause cracks. Try using a water bath and cooling it gradually.
3. Can I make this cheesecake without eggs?
Yes! You can substitute eggs with a mixture of cornstarch and water or use a vegan egg replacer.
4. How long does lemon cheesecake last?
Stored in the fridge, it stays fresh for up to 5 days. You can also freeze it for up to 3 months.
5. Can I make this cheesecake no-bake?
Absolutely! Just omit the eggs and add extra whipped cream or gelatin for stability.
6. What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water, wiping it clean between each cut.
7. Can I use a different crust?
Yes! Try using an Oreo crust or a shortbread crust for a fun twist.
8. How do I know when the cheesecake is done?
The edges should be set, but the center should still have a slight jiggle.
9. Can I add other flavors?
Of course! Try adding a hint of coconut or almond extract for a unique flavor twist.
10. Do I need to refrigerate it before serving?
Yes! Chilling allows the flavors to develop and ensures the best texture.
Conclusion
Lemon cheesecake is the perfect balance of creamy, tangy, and sweet, making it a must-try for any dessert lover. Whether you enjoy it plain or dressed up with toppings, it’s a treat that never disappoints. Give it a try, and let this cheesecake become your new go-to favorite!
Print
Lemon Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and tangy lemon cheesecake with a buttery graham cracker crust, topped with a zesty lemon glaze. This dessert is perfect for citrus lovers who enjoy a refreshing and rich treat.
Ingredients
**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
**For the Cheesecake Filling:**
– 2 (8-ounce) packages cream cheese, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup sour cream
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
**For the Lemon Glaze (Optional):**
– 1/2 cup fresh lemon juice
– 1/3 cup granulated sugar
– 1 tsp cornstarch
– 1/2 tsp lemon zest
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let cool.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in vanilla extract, sour cream, lemon juice, and lemon zest.
7. Pour the filling over the cooled crust and smooth the top.
8. Bake for 45-50 minutes, or until the center is slightly jiggly but set.
9. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
10. Refrigerate for at least 4 hours or overnight.
**For the Lemon Glaze (Optional):**
11. In a small saucepan, whisk together lemon juice, sugar, and cornstarch.
12. Cook over medium heat, stirring constantly, until thickened.
13. Remove from heat and stir in lemon zest. Let cool before spreading over the cheesecake.
14. Slice and serve chilled.
Notes
– For a creamier texture, use full-fat cream cheese.
– If you prefer a firmer cheesecake, bake for an additional 5-10 minutes.
– The lemon glaze enhances the tangy flavor but can be skipped for a classic cheesecake taste.
– Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg