Go Back
Homemade Lemon Cheesecake Recipe photo

Lemon Cheesecake Recipe

This Lemon Cheesecake is a zesty delight! Creamy, tangy, and topped with luscious lemon curd, it's the perfect treat for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 3/4 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter melted
For the Filling:
  • 32 ounces cream cheese softened
  • 1 cup granulated sugar
  • 4 teaspoons all-purpose flour
  • 2/3 cup sour cream room temperature
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 4 large eggs room temperature
  • 1 large egg yolk room temperature
  • Lemon curd for topping

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Zester or microplane
  • Oven thermometer

Method
 

Cooking Lemon Cheesecake Recipe: The Process
  1. Step 1: Prepare the Crust - Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then remove and let cool while you prepare the filling.
  2. Step 2: Make the Filling - In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined. Add the flour and mix until just incorporated.
  3. Step 3: Add the Sour Cream and Lemon - Pour in the sour cream, lemon zest, and fresh lemon juice. Beat until the mixture is smooth. Make sure to scrape down the sides of the bowl to ensure everything is well mixed.
  4. Step 4: Incorporate the Eggs - Add the eggs and the egg yolk one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in the cheesecake.
  5. Step 5: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 55-65 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. This helps prevent cracks.
  6. Step 6: Chill and Top - After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight. Once chilled, top with lemon curd before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • If you plan to make it in advance, the cheesecake can be frozen for up to 2 months.
  • Thaw in the refrigerator overnight before serving.