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Lemon Cheesecake

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A bright, creamy Lemon Cheesecake that offers a balance of tangy citrus and rich cream cheese, perfect for spring and summer gatherings.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 385 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 3/4 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 and 1/4 cups granulated sugar
  • 1 tablespoon packed lemon zest
  • 32 ounces full-fat brick cream cheese, softened
  • 1/2 cup fresh lemon juice
  • 1/3 cup sour cream or plain yogurt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup lemon curd
  • Homemade whipped cream, for serving
  • Lemon slices, for garnish
  • Fresh berries, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan and pre-bake for 10 minutes.
  2. While the crust pre-bakes, blend the remaining 1 and 1/4 cups granulated sugar with the lemon zest in a food processor until well combined.
  3. In a large mixing bowl, beat the softened cream cheese with the lemon sugar mixture until creamy and smooth.
  4. Add in the fresh lemon juice, sour cream or plain yogurt, and vanilla extract, mixing until fully combined.
  5. Add the eggs one at a time, mixing gently after each until just blended.
  6. Pour this lemon cheese mixture over the pre-baked crust and smooth the top. Place the springform pan inside a larger baking dish for a water bath.
  7. Create a water bath by placing the springform pan in the larger baking dish filled with water halfway up its sides. Bake for 55 to 70 minutes, until the center is set but still slightly wobbly.
  8. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
  9. Refrigerate for at least 4 hours, or overnight for best results. Before serving, swirl 3/4 cup lemon curd across the top and garnish.

Notes

Use room temperature cream cheese and eggs for a smooth filling. Refrigerate leftovers covered for up to 4 days.

Nutrition

Find it online: https://daytasty.com/lemon-cheesecake/