This Lemon Cheesecake is a symphony of texture and taste. At the base is a crisp, buttery graham cracker crust kissed with lemon zest. The filling is rich yet airy—a cream cheese base blended with lemon juice and zest for a tart, citrusy brightness that balances out its indulgent creaminess. Baked gently for a velvety finish and topped with a glossy lemon curd or fresh whipped cream, it’s a refreshing twist on a timeless dessert. Whether you’re crafting it as a springtime showpiece or a cozy after-dinner indulgence, this recipe hits all the right notes.
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits)
- 2 tablespoons granulated sugar
- Zest of ½ lemon
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz (3 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
Optional Topping:
- Lemon curd (store-bought or homemade)
- Whipped cream
- Thin lemon slices or zest spirals
- Fresh berries or mint leaves
Instructions:
- Prep the Crust:
Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, lemon zest, and melted butter. Mix until the texture resembles damp sand. Press firmly into the bottom of a 9-inch springform pan using the base of a glass to compact it. Bake for 10 minutes, then cool slightly. - Make the Filling:
In a large bowl, beat cream cheese until smooth and creamy. Add sugar and beat again, scraping down the sides. One at a time, beat in the eggs. Stir in flour, followed by sour cream, vanilla extract, lemon juice, and zest. Blend until silky and lump-free—but avoid overmixing. - Bake in a Water Bath:
Wrap the outside of the springform pan in foil to prevent leaks. Place it inside a larger pan filled with 1–2 inches of hot water to create a water bath (bain-marie). Pour the batter over the crust, tap the pan gently to remove bubbles, and bake for 50–60 minutes. The edges should be set, but the center will jiggle slightly. - Cool Gradually:
Turn off the oven and crack the door. Let the cheesecake rest inside for 30 minutes, then transfer it to a cooling rack for another hour. Chill in the refrigerator for at least 6 hours, preferably overnight, before adding toppings. - Add the Glorious Finish:
Once fully chilled, top your cheesecake with a smooth layer of lemon curd for added tang and shine, or pipe whipped cream rosettes around the edges. Garnish with lemon curls, berries, or edible flowers to match your aesthetic flair.
Serving Tips:
- Run a thin knife around the edge before unlocking the pan for a clean release.
- Serve slices chilled, with a warm knife wiped between cuts for beautiful presentation.
- Pairs beautifully with a cup of jasmine tea or fresh mint lemonade.
This cheesecake isn’t just dessert—it’s a moment. With your love of bold citrus, delicate layers, and visually captivating creations, My, I think this could be stunning as mini cheesecakes in jars or layered with a biscuit crumble in elegant verrines. Want help developing a tropical mango-lemon swirl version next? Let’s turn up the sunshine!