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A slice of lemon cheesecake with a dollop of whipped cream topped with lemon zest.
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Lemon Cheesecake

Full of bright, citrus flavor, this Lemon Cheesecake recipe is a refreshing dessert everyone will love. It comes together in a few easy steps, and you'll have a perfect cheesecake every single time.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Cool Time 5 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 839kcal
Author John Kanell

Equipment

  • Food Processor
  • 9 inch springform pan
  • Electric hand or stand mixer
  • Mixing Bowls
  • Roasting pan
  • Foil

Ingredients

For the Crust:

  • 2¼ cups graham cracker crumbs (270g)
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted (84g)

For the Filling:

  • 1¼ cup granulated sugar (250g)
  • 2 tablespoons lemon zest packed (10g)
  • 4 packages cream cheese room temperature (8-ounce/227g)
  • 3 large eggs room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ⅓ cup heavy cream room temperature (80ml)
  • ¼ cup lemon juice (60ml)
  • ½ cup prepared lemon curd (174g)
  • Whipped cream
  • Lemon slices or zest

Instructions

For the Crust:

  • Preheat the oven to 350 F. Wrap the outside bottom of a 9-inch springform pan in two layers of aluminum foil. Lightly grease the inside with baking spray with flour.
  • In the bowl of a food processor, combine the graham cracker crumbs and sugar. Pulse a few times to combine. Add the melted butter and pulse until the mixture feels like wet sand. Transfer the mixture to the prepared pan. Using the bottom of a glass or measuring cup, press the graham cracker mixture into the bottom and 1-inch up the sides of the pan. Place the pan on a rimmed baking sheet.
  • Bake for 10 to 15 minutes or until the crust is fragrant and turning golden brown on the edges. Let cool completely.

For the Filling:

  • Reduce the oven temperature to 325F.
  • In a clean food processor bowl, blend the sugar and lemon zest for about 30 seconds, or until the sugar turns a pale yellow.
  • In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, salt, and lemon-sugar on medium-high until smooth, about 2 minutes, stopping to scrape down the sides a few times during mixing.
  • Reduce the speed to medium-low. Add the eggs one at a time, beating until each is well combined before adding the next one. Stop and scrape down the bowl occasionally. Add the vanilla, heavy cream, and lemon juice and beat until combined. Pour the filling into the cooled crust and place the pan in a large roasting pan.
  • Place the roasting pan in the oven and pour boiling water about halfway up the sides of the springform pan, making sure it doesn’t go above the foil.
  • Bake for 50 minutes or until the filling is puffed and jiggles slightly when gently shaken.
  • Turn off the oven and prop open the oven door with a wooden spoon, letting the cake cool inside the oven for 1 hour. Remove the springform pan from the roasting pan and chill the cake for 4 hours or overnight.
  • When ready to serve, spread the lemon curd evenly over the top of cake. Pipe with whipped cream and garnish with fresh lemon slices or zest, if desired.

Video

Notes

  • If you don’t have a food processor, you can mix the crust together in a bowl with a spatula or your hands. Just make sure the butter is well distributed. For the lemon-sugar, combine the sugar and zest in a bowl and rub the mixture with your fingers until the sugar is very fragrant and feels damp.
  • For the best results, add the eggs one at a time so it evenly incorporates into the batter. Make sure to use eggs that have been left at room temperature before using them as it’ll mix into the batter better. If your eggs are cold, place them in a bowl of warm water for a few minutes. This method will help to quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
  • Do not overmix the cheesecake batter, as it will introduce too much air to the filling. Air in the batter leads to the cheesecake rising more in the oven and then collapsing, leaving cracks.
  • When you pour the cheesecake batter into the pan, gently tap the pan on the counter to pop any air bubbles in the batter.
  • Let the cheesecake cool gradually at room temperature before transferring it to the fridge. If you add the cold cheesecake directly into the refrigerator to cool, it’ll crack.
  • Use wide heavy-duty foil if possible. You want to ensure you fully wrap the springform pan to avoid leaks from the water bath into your cheesecake.
  • Keep the oven door closed! Don’t be tempted to open the oven door to peek at the cheesecake while it bakes. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
  • When zesting a lemon, stop zesting once you reach the white layer, as it’s bitter.

Nutrition

Calories: 839kcal | Carbohydrates: 71g | Protein: 12g | Fat: 58g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 223mg | Sodium: 657mg | Potassium: 251mg | Fiber: 1g | Sugar: 55g | Vitamin A: 2080IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 1mg