Lemon Cheesecake
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This Lemon Cheesecake is rich, creamy, and packed with fresh lemon flavor from both the filling and a silky homemade lemon curd on top. It sits on a buttery graham cracker crust and has the perfect balance of sweet and tangy in every bite.
If you love a dessert taht feels a little lighter but still totally indulgent, this one delivers.
Why You’ll Love This Lemon Cheesecake Recipe
- Bright, fresh lemon flavor in every layer
- Creamy, smooth cheesecake texture
- Homemade lemon curd takes it over the top
- Perfect for spring, holidays, or anytime you want something refreshing
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Honey – This enhances the sweetness and helps bind the crust. It can easily be swapped with granulated sugar.
Powdered Sugar – This helps thicken the cheesecake and sweetens the cheesecake.
Lemon Zest – This is where most of the lemon flavor comes from! All of the oils in that zest is packed full of lemony flavor. Avoid the pith though.
Lemon Juice – Fresh lemon juice is a must for the cheesecake and curd.
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Substitutions and Variations
- Use vanilla wafers for the crust instead of graham crackers.
- You can substitute the honey in the graham cracker crust for granulated sugar and add 2 to 3 additional tablespoons of melted butter to help bind the crust.
- Substitute the dark brown sugar in the cheesecake for light brown sugar or even granulated sugar.
- Add a swirl of lemon curd in the cheesecake before you bake it.
- Swap the lemons in this recipe for limes for a lime cheesecake.
- Use store-bought lemon curd instead of making your own.
- Add berries to the cheesecake and topping.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Lemon Cheesecake
Step 1: Mix the graham cracker crumbs, honey, and melted butter until combined.
Step 2: Press firmly and into into the bottom and up the sides of a springform pan. Bake for 10 to 12 minutes or chill for a softer crust.
Step 3: Beat the powdered sugar, brown sugar, and lemon zest together.
Step 4: Add in the cream cheese, one package at a time, until incorporated and smooth.
Step 5: Mix in the sour cream, lemon juice, and vanilla until combined.
Step 6: Whisk eggs separately and then gently mix them into the batter on low speed. Don’t overmix!
Step 7: Wrap the springform pan in foil and place it in a water bath.
Step 8: Pour the filling into the crust and bake at 325 degrees F for 70 to 85 minutes or until the edges of the cheesecake are set and the center of the cheesecake slightly jiggles.
Step 9: While the cheesecake cools in the oven, make the lemon curd. Add the sugar, lemon zest and juice, eggs, and salt in a double boiler. Let the lemon curd heat while whisking constantly until thickened.
Step 10: Strain and whisk in the cold batter. Spread on the top of the cheesecake and chill overnight.
Tips for Best Results
- Don’t skip the water bath. It helps prevent the cheesecake from cracking.
- Mix on low once the eggs are added to avoid adding too much air.
- Let it chill overnight before enjoying. This lets the cheesecake set up.
How to Store and Freeze
To store the cheesecake, place in an airtight container or covered with plastic wrap for up to 5 days.
You can freeze the cheesecake with the lemon curd topping! Once the cheesecake has chilled overnight, wrap it tightly in two layers of plastic wrap and a layer of heavy duty aluminum foil. Place the freeze for up to 2 months. Thaw overnight in the fridge before serving.
Recipe FAQs
You can in a pinch, but I highly recommend using fresh lemons.
It sounds like you didn’t cook it long enough. You’ll want it to reach 170 degrees F and to coat the back of a wooden spoon. You can return the curd back to the double boiler and cook it longer to thicken it.
Add a small amount of lemon juice or warm water to the curd and whisk it in. That will loosen up the curd.
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Lemon Cheesecake
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Ingredients
Crust
- 2 ⅔ cups honey graham cracker crumbs about 2 sleeves
- ¼ cup honey or granulated sugar
- ¼ cup salted butter melted (add 2 to 3 additional tablespoons if using granulated sugar)
Cheesecake Filling
- 1 ¾ cups powdered sugar
- ¼ cup dark brown sugar packed
- zest of 2 medium lemons
- 24 ounces cream cheese room temperature
- ¾ cup full-fat sour cream
- 6 tablespoons lemon juice 2 medium lemons
- ½ tablespoon vanilla extract
- 4 large eggs beaten
Lemon Curd
- ½ cup granulated sugar
- zest of 3 lemons
- ½ cup fresh lemon juice
- 3 large eggs beaten
- 1/8 teaspoon salt
- ¼ cup unsalted butter cold
Instructions
Crusts
- Preheat the oven to 325 degrees F. Spray the sides of the 9-inch springform pan with nonstick cooking spray and line the sides with a 3-inch wide strip of parchment paper.
- Add the 2 ⅔ cups honey graham cracker crumbs, ¼ cup honey or granulated sugar, and melted ¼ cup salted butter in a food processor and pulse until a wet, crumbly mixture forms.
- Pour the crumbs into the prepared springform pan. Firmly and evenly begin pressing the crumbs halfway up the side of the pan and into the bottom of the pan. The crumbs will become thick where the sides meet the bottom so be sure to press some of that up the sides.
- Place in the preheated oven and bake for 10-12 minutes or until golden brown and crispy. For a softer crust, place in the fridge or freezer to form up.
- Remove from the oven and let the crust cool while filling the cheesecake.
Cheesecake
- Add the 1 ¾ cups powdered sugar, ¼ cup dark brown sugar, and zest of 2 medium lemons in a large mixing bowl. Beat until combined.
- Add in the three 8 ounce packages of cream cheese, one at a time, and beat until creamy and combined. This makes sure the powdered sugar doesn’t clump.
- Add the ¾ cup full-fat sour cream, 6 tablespoons lemon juice, and ½ tablespoon vanilla extract. Mix just until combined and smooth, about 2 minutes.
- In a separate bowl, add the 4 large eggs and whisk just until uniformly combined. Do not overbeat.
- Add the eggs to the cream cheese mixture and mix on low until the cheesecake mixture is combined and smooth. Use a spatula to scrape the sides and bottoms of the bowl as necessary. Do not overbeat the mixture.
- Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
- Pour the cheesecake filling into the crust and tap the pan several times on the counter to pop any air bubbles before placing it inside the prepared roasting or baking pan.
- Carefully pour hot water into the roasting or baking pan outside the wrapped springform pan until it is half full, and then carefully move it to the oven.
- Place in the preheated oven and bake for 70 – 85 minutes or until the edges are all set and the cheesecake jiggles slightly in the center when wiggled. If the cheesecake cracks, it is overcooked. You can also use a digital thermometer to check that the center of the cheesecake reaches 145 degrees F.
- Turn off the oven, leave the door cracked, and allow the cheesecake to cool for 1 hour.
- While the cheesecake is cooling, make the lemon curd.
Lemon Curd
- Using a double boiler with simmering water in the bottom pan, add the ½ cup granulated sugar, zest of 3 lemons, ½ cup fresh lemon juice, 3 large eggs that are beaten, and 1/8 teaspoon salt. Whisk constantly while the lemon curd heats up and thickens. Once the mixture reaches 170 degrees F, remove from the heat.
- Place the cold ¼ cup unsalted butter slices in a heat-proof bowl and place a fine mesh strainer on top of the bowl.
- Run the hot lemon curd through the fine mesh strainer to remove any cooked bits.
- Once the curd is strained and in the bottom bowl, stir until the butter is well combined.
- Place a piece of plastic wrap on top of the lemon curd pushing it down so it touches the top of the curd and place in the fridge until it’s needed.
- Once the cheesecake has cooled, remove it from the oven, remove the springform pan from the water bath, and allow it to cool until it reaches room temperature, 1-2 hours.
- Spread the lemon curd evenly over the top of the cheesecake and then wrap the cheesecake well with plastic wrap and transfer to the refrigerator overnight.
- When ready to serve the cheesecake, remove it from the springform pan and garnish with whipped topping, sliced lemons, and lemon zest, optional.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)