Lemon Cheesecake Recipe – Creamy, Zesty & Irresistible
If you love desserts that balance sweetness with refreshing citrus, then this Lemon Cheesecake Recipe will be your new favorite. With its buttery graham cracker crust, silky cream cheese filling, and a hint of tangy lemon zest, this cheesecake delivers the perfect harmony of rich and light flavors.
Whether you’re baking for a holiday, a dinner party, or just to satisfy a cheesecake craving, this lemon cheesecake is always a show-stopper. Unlike traditional heavy cheesecakes, the lemon makes it feel bright and refreshing—perfect for spring, summer, or anytime you want a lighter-tasting dessert.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened (24 oz total)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Topping (optional):
- Whipped cream
- Lemon slices or candied lemon peel
Step by Step Cooking Guide
- Prepare the crust
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then set aside to cool.
- Make the filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed to avoid overbeating.
- Stir in sour cream, flour, lemon juice, zest, and vanilla until fully combined.
- Bake the cheesecake
- Pour filling over the cooled crust.
- Place pan in a large roasting pan and add hot water halfway up the sides (water bath).
- Bake for 55–65 minutes, until the center is just set but slightly jiggly.
- Cool & chill
- Turn off oven, crack the door, and let cheesecake cool for 1 hour.
- Remove from water bath, run a knife around edges, and refrigerate for at least 4 hours or overnight.
- Serve
- Top with whipped cream and lemon garnish before serving.
Cooking Time & Serving Size
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 4+ hours
- Total Time: ~5 hours 30 minutes
- Serving Size: 12 slices
Tips & Variations
- No-Bake Option: Use the same crust, but replace filling with cream cheese + whipped cream + lemon zest mixture. Chill instead of baking.
- Lemon Glaze: Add a thin lemon curd layer on top for extra zest.
- Crust Options: Swap graham crackers with digestive biscuits, vanilla wafers, or shortbread cookies.
- Extra Flavor: Mix in a tablespoon of limoncello or orange zest for a citrus twist.
Nutrition Info (Per Serving – Approximate, 1 slice out of 12)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 7 g |
| Carbohydrates | 34 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 24 g |
Healthy Alternatives
- Gluten-Free: Use gluten-free graham crackers or almond flour for the crust.
- Low-Sugar: Replace sugar with stevia, monk fruit, or erythritol.
- Keto-Friendly: Use almond flour + butter crust, and a sugar substitute in the filling.
- Lightened-Up Version: Swap full-fat cream cheese with light cream cheese and sour cream with Greek yogurt.
Serving Suggestions
This Lemon Cheesecake Recipe is best enjoyed chilled, with a dollop of whipped cream and a twist of lemon on top. It pairs beautifully with a cup of tea, coffee, or even sparkling wine for special occasions.
Rich yet refreshing, this cheesecake is the kind of dessert that wows at gatherings but is simple enough to make at home. Once you try it, it’ll become your go-to cheesecake recipe!
FAQ’s
Q1: Can I make lemon cheesecake ahead of time?
Yes! Cheesecake actually tastes better after chilling overnight. Make it 1–2 days ahead for best results.
Q2: How do I prevent cracks on my cheesecake?
Bake in a water bath and avoid overbaking. Let it cool slowly to prevent cracks.
Q3: Can I freeze lemon cheesecake?
Absolutely. Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Q4: Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch. Always add zest for brightness.
Q5: What’s the best way to slice cheesecake neatly?
Use a sharp knife dipped in hot water, wiping clean between slices.
