This easy lemon cheesecake features a deliciously sweet graham cracker crust, topped with homemade lemon curd and whipped cream. It’s light, refreshing, and has an amazingly silky texture!
The best lemon cheesecake
Looking for a summer treat that blends sweet and tangy flavors perfectly?
Just like our no-bake lemon icebox pie, it’s a top pick for summer desserts because it is light and bursting with lemon flavor.
Topped with tangy lemon curd and homemade whipped cream, this cheesecake offers a delicious balance of flavors.
Its graham cracker crust, sweetened with light brown sugar, adds just the right amount of sweetness.
You can jazz it up with lemon slices, berries, raspberry sauce, or even extra graham cracker crumbs.
How to make lemon cheesecake
This lemon cheesecake consists of 4 components. The crust, the filling, the lemon curd, and the whipped topping.
It is super simple to make whether you’re using a stand mixer or a hand mixer.
Step 1: Make the crust.
Preheat your oven to 350°F (176°C) and line the bottom of a 9″ spring-form pan with parchment paper.
Crush the graham crackers in a food processor or by putting them in a plastic bag and using a rolling pin.
If using a food processor, add melted butter, brown sugar, and vanilla extract, then pulse until combined.
If using a rolling pin, mix the crushed graham crackers with the remaining crust ingredients in a small bowl using a fork.
Press the crust mixture firmly into the bottom of the pan. Bake for 10-12 minutes, then remove from the oven and let it cool while you prepare the filling. Turn the oven down to 320°F (160°C).
Step 2: Prepare the water bath
Place a large roasting pan in the oven on the middle rack. Pour hot water into the pan until it’s about 1 inch deep.
Step 3: Make the lemon cheesecake batter
Use a low speed on your electric or stand mixer to avoid adding too much air. This will help prevent cracks in the cheesecake.
Mix the cream cheese, butter, and sugar on LOW speed until smooth. Then add the sour cream, vanilla extract, and lemon juice, and beat until well incorporated.
Add the eggs one at a time, scraping the sides of the bowl after each addition.
Finally, mix in the flour until just combined, being careful not to over-mix.
TIP: For even more citrus flavor, add lemon zest from one lemon to the batter.
Step 4: Bake
Pour the filling into the spring-form pan and smooth the top with an off-set spatula. Gently tap the pan on a hard surface to release any air bubbles.
Insert the spring-form pan into a 10″ cake pan. The cake pan will act as a barrier to keep water from entering into the bottom of the spring-form pan.
Place the cake pan into the water bath. The water level should come halfway up the side of the cake pan. Add more hot water if needed.
If you don’t have a 10″ cake pan, you can wrap several layers of aluminum foil around the bottom of the springform pan to stop water from getting in during the water bath.
Bake for 1 hour.
Step 5: Cool & Chill
Let the cheesecake cool inside the oven with the door slightly open for 1 hour. Place a wooden spoon between the door and the oven to help keep it propped open. After that, move it to a heat-safe surface in your kitchen.
Run a knife around the edge of the filling to help release the cheesecake from the sides of the spring-form pan. As the cheesecake cools and firms up, it pulls away from the sides so releasing the edges before it cools helps keep the top flat and prevents cracking.
NOTE: When you take the cheesecake out, the center will be jiggly, which is normal. It will continue to firm up as it cools. If the center is firm when it comes out, it’s over-baked.
Move the cheesecake, without covering it, to the fridge and let it chill for at least 6 hours.
Step 6: Make the lemon curd
To make the lemon curd, fill a medium saucepan with 1 inch of water and heat it over medium heat until it simmers gently.
In a medium glass bowl, whisk together the eggs, egg yolks, sugar, and lemon juice until smooth.
Put the glass bowl on top of the saucepan and keep whisking constantly for about 10 minutes until the mixture thickens. (A thermometer should show 160°F when it’s done.)
Take the bowl off the heat and stir in the cubed butter until it melts and the mixture is smooth. Let the lemon curd cool to room temperature.
Transfer it to a container with a lid and place it in the fridge to chill alongside the cheesecake.
Step 7: Make the whipped cream
This recipe has a homemade whipped cream but feel free to use store-bought whipped cream if you are short on time.
Before you start, chill a bowl in the freezer for 10 minutes.
Then, in the chilled bowl, use a hand mixer to beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until it forms stiff peaks, about 2-3 minutes.
Don’t beat it too long, or you’ll get butter!
Serve
When it’s time to serve the cheesecake, spread the lemon curd evenly over the top using an offset spatula.
Run a knife around the inside edges of the pan to make sure they have been released, then remove the sides of the spring-form pan.
Pipe dollops of whipped cream around the edge of the cheesecake and garnish with a thin slice of lemon in the center.
Tips for Success
Using a water bath is optional, but it’s a great idea when baking cheesecake. The hot water keeps the oven moist and ensures the cheesecake cooks evenly. It’s the secret to a perfectly baked cheesecake!
If you do not have a large roasting pan to create a water bath, place a pan of hot water on the rack below the cheesecake to create steam in the oven.
More spring and summer dessert recipes
- sourdough lemon cake
- no-bake lemon icebox pie
- sourdough strawberry shortcake
- sourdough graham crackers
