Easy Lemon Cheesecake Recipe is the perfect blend of creamy richness and bright citrus zing, offering a dessert experience that feels both indulgent and refreshing. With a buttery graham cracker crust and a luscious lemon‑infused cream cheese filling, this cake delivers on texture and flavor in equal measure. Whether you’re celebrating a special occasion or simply treating yourself, this dish promises to elevate your dessert game and leave guests raving.
Why You’ll Love This Easy Lemon Cheesecake Recipe
You’ll love this Lemon Cheesecake because it brings together the best of two dessert worlds: the decadent creaminess of a classic cheesecake paired with the light, vibrant acidity of fresh lemon. The crust gives a satisfying crisp‑base, the filling is smooth and rich, and the lemon curd topping adds a glossy, tangy finish. It’s elegant yet approachable—ideal for impressing without fussing—and it strikes that beautiful balance of sweet and tart, making every bite memorable.
Ingredients
For the Crust:
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2 ¼ cups (270 g) graham cracker crumbs
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3 tablespoons granulated sugar
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6 tablespoons (84 g) unsalted butter, melted
For the Filling:
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1 ¼ cups (250 g) granulated sugar
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2 tablespoons packed lemon zest (10 g)
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4 packages (8‑ounce/227 g each) cream cheese, room temperature
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3 large eggs, room temperature
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½ teaspoon vanilla extract
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¼ teaspoon salt
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⅓ cup (80 ml) heavy cream, room temperature
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¼ cup (60 ml) lemon juice
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½ cup (174 g) prepared lemon curd
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Whipped cream (for serving)
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Lemon slices or additional zest (for garnish)
Step‑by‑Step: How to Make Easy Lemon Cheesecake Recipe
Crust:
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Preheat your oven to 350 °F (approximately 175 °C). Wrap the outside bottom of a 9‑inch springform pan in two layers of aluminium foil to guard against leaks. Lightly grease the inside of the pan.
-
In a food processor, combine the graham cracker crumbs and sugar; pulse briefly to mix. Add the melted butter and pulse until the mixture resembles wet sand. Transfer this into the prepared pan.
-
Use the bottom of a glass or measuring cup to press the mixture into the bottom and up about 1 inch on the sides of the pan. Place the pan on a rimmed baking sheet.
-
Bake for 10 to 15 minutes, or until the crust becomes aromatic and turns golden brown around the edges. Let it cool completely.
Filling:
5. Reduce the oven temperature to 325 °F (about 163 °C).
6. In a clean food processor (or bowl) blend the sugar and lemon zest for about 30 seconds, until the sugar turns pale yellow and fragrant.
7. In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat the room‑temperature cream cheese, salt, and the lemon‑zest sugar on medium‑high speed for about 2 minutes, scraping down the sides occasionally, until smooth.
8. Lower the mixer speed to medium‑low and add the eggs one at a time, beating until each is fully incorporated before adding the next. Scrape the bowl as needed.
9. Add the vanilla extract, heavy cream, and lemon juice, and beat until just combined.
10. Pour the filling into the cooled crust. Place the springform pan in a large roasting pan (to create a water bath). Pour boiling water into the roasting pan so it comes about halfway up the sides of the springform pan — ensuring the foil wrap prevents water from seeping into the cake.
11. Bake for about 50 minutes, or until the filling is puffed and only slightly jiggles when the pan is gently shaken.
12. Turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour this way.
13. Remove from the water bath and chill the cheesecake in the fridge for at least 4 hours — preferably overnight.
14. Once fully chilled and set, spread the prepared lemon curd evenly over the top. Pipe whipped cream around (if desired) and garnish with lemon slices or extra zest.
15. Slice and serve.
Helpful Tips
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Ensure all your dairy (cream cheese, heavy cream) and eggs are at room temperature before starting — this helps to incorporate them smoothly and prevents lumps.
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Use full‑fat, brick‑style cream cheese for best texture and stability. Low‑fat or whipped varieties may compromise the set.
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Don’t overmix the batter — mixing at high speed or for too long will incorporate excess air, which can cause the cheesecake to rise too much and then collapse or crack as it cools.
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A water bath helps to moderate the baking temperature and create a gentle, even set for a smooth texture. Make sure your springform pan is well‑wrapped in foil to prevent water leaks.
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After baking, letting the cheesecake cool gradually (inside the oven with the door ajar) avoids sudden temperature changes which can cause cracks.
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Before slicing, run a hot dry knife blade between slices (cleaning the blade between cuts) to achieve clean edges.
Substitutions and Variations
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Crust variation: If graham crackers are not available, you can use digestive biscuits, vanilla wafers, or even gingersnaps for a spicier base.
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Lemon curd layer: While this recipe uses prepared lemon curd, you can make a homemade version easily — it enhances flavor and looks deluxe.
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Dairy substitutes: If you prefer a slightly lighter texture, you might incorporate sour cream or Greek yogurt in part of the filling, though the texture may change slightly.
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Flavor twists: Try mixing in fresh berries on the top, a raspberry or blueberry sauce drizzle, or adding a bit of poppy seed to the crust for extra dimension.
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No‑bake version: For a simpler route, you can make a no‑bake lemon cheesecake using gelatin or whipped cream stabilized filling — ideal when you don’t want to deal with a water bath.
Storage Instructions
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After serving, store any leftover cheesecake covered in the refrigerator. Keep the springform collar on if possible, and wrap the top of the cheesecake loosely to protect it from drying out.
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Properly stored, the cheesecake will stay fresh for up to 5 days in the fridge.
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If you wish to freeze the cheesecake (or individual slices): wrap each slice (or the whole cake) tightly in plastic wrap, then foil, and place in a freezer‑safe bag or container. Freeze for up to 1–2 months. To serve, thaw overnight in the refrigerator. Remove whipped cream topping before freezing, if possible.
Nutritional Information
Calories: 839 kcal | Carbohydrates: 71 g | Protein: 12 g | Fat: 58 g | Saturated Fat: 33 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 15 g | Trans Fat: 0.4 g | Cholesterol: 223 mg | Sodium: 657 mg | Potassium: 251 mg | Fiber: 1 g | Sugar: 55 g | Vitamin A: 2080 IU | Vitamin C: 5 mg | Calcium: 158 mg | Iron: 1 mg
Serving Suggestions
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Serve slices chilled, optionally topped with a dollop of whipped cream and a thin lemon slice or zest for a bright visual and flavor pop.
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Pair the cheesecake with fresh berries (raspberries, blueberries, strawberries) or a berry compote — the tartness of the fruit complements the lemon beautifully.
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For a decorative touch, dust the plate with finely grated lemon zest or a light drizzle of lemon curd around the slice.
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A cup of black tea or light roast coffee also pairs nicely, helping to balance the richness.
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For a celebratory presentation, place the cheesecake on a decorative cake stand and garnish the top edge with a ring of lemon slices or candied lemon peel.
Frequently Asked Questions About Lemon Cheesecake
Is it okay to substitute bottled lemon juice for fresh lemon juice?
While you technically can, fresh lemon juice and fresh lemon zest yield much brighter and more authentic flavor. For the best taste and texture, fresh is always preferred.
Why did my cheesecake crack?
Cracks often occur due to several reasons: over‑mixing the batter (introducing too much air), baking at too high a temperature, abrupt cooling, or leaving the cheesecake to cool rapidly. Using a water bath, wrapping the pan properly, and cooling slowly helps prevent cracks.
How do I get smooth clean slices when serving?
Chill the cheesecake thoroughly (at least 4 hours or overnight). Use a hot, dry knife between each cut: run the blade under hot water, wipe it dry, slice, then wipe blade clean before the next cut. This ensures tidy presentation and clean edges.
Can I make this ahead of time?
Absolutely — in fact, making it a day ahead is often ideal. The flavors meld and the texture firms up. Most bakers recommend chilling overnight for best results.
Can I freeze the cheesecake?
Yes. Wrap tightly in plastic wrap and foil, freeze for up to a month or two. Thaw overnight in the refrigerator before serving. Avoid freezing with whipped topping if possible; add that fresh for best texture.
Conclusion
Thank you for taking the time to explore this Lemon Cheesecake recipe with me — it’s one of my all‑time favorite desserts to make and share. The ease of preparation, combined with the luxurious creaminess and bright lemon flavor, makes it a dessert I return to again and again. I hope you enjoy every step of making this cake as much as you enjoy every bite. Wishing you a joyful baking experience, many compliments at the table, and the pleasure of serving something truly special to your friends and family. Happy baking, and thank you for being part of this food‑loving community!
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Easy Lemon Cheesecake Recipe
- Total Time: 5 hours 30 minutes (including chilling)
- Yield: 12 slices 1x
Description
Creamy Lemon Cheesecake with a crisp graham cracker crust, lemon-zest filling, and smooth lemon curd topping.
Ingredients
2¼ cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1¼ cup granulated sugar
2 tablespoons lemon zest
4 (8-oz) cream cheese blocks, room temperature
3 large eggs, room temperature
½ teaspoon vanilla extract
¼ teaspoon salt
⅓ cup heavy cream
¼ cup lemon juice
½ cup prepared lemon curd
Whipped cream (optional)
Lemon slices or zest for garnish (optional)
Instructions
Crust:
-
Preheat your oven to 350 °F (approximately 175 °C). Wrap the outside bottom of a 9‑inch springform pan in two layers of aluminium foil to guard against leaks. Lightly grease the inside of the pan.
-
In a food processor, combine the graham cracker crumbs and sugar; pulse briefly to mix. Add the melted butter and pulse until the mixture resembles wet sand. Transfer this into the prepared pan.
-
Use the bottom of a glass or measuring cup to press the mixture into the bottom and up about 1 inch on the sides of the pan. Place the pan on a rimmed baking sheet.
-
Bake for 10 to 15 minutes, or until the crust becomes aromatic and turns golden brown around the edges. Let it cool completely.
Filling:
5. Reduce the oven temperature to 325 °F (about 163 °C).
6. In a clean food processor (or bowl) blend the sugar and lemon zest for about 30 seconds, until the sugar turns pale yellow and fragrant.
7. In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat the room‑temperature cream cheese, salt, and the lemon‑zest sugar on medium‑high speed for about 2 minutes, scraping down the sides occasionally, until smooth.
8. Lower the mixer speed to medium‑low and add the eggs one at a time, beating until each is fully incorporated before adding the next. Scrape the bowl as needed.
9. Add the vanilla extract, heavy cream, and lemon juice, and beat until just combined.
10. Pour the filling into the cooled crust. Place the springform pan in a large roasting pan (to create a water bath). Pour boiling water into the roasting pan so it comes about halfway up the sides of the springform pan — ensuring the foil wrap prevents water from seeping into the cake.
11. Bake for about 50 minutes, or until the filling is puffed and only slightly jiggles when the pan is gently shaken.
12. Turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour this way.
13. Remove from the water bath and chill the cheesecake in the fridge for at least 4 hours — preferably overnight.
14. Once fully chilled and set, spread the prepared lemon curd evenly over the top. Pipe whipped cream around (if desired) and garnish with lemon slices or extra zest.
15. Slice and serve.
Notes
Always use room temperature cream cheese and eggs for a smooth batter.
Don’t overmix to avoid air bubbles and cracks.
Let cheesecake cool slowly to maintain a smooth top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 839 kcal
- Sugar: 55 g
- Carbohydrates: 71 g
- Protein: 12 g