This homemade Lemon Cheesecake is citrusy and bright, combining the creaminess of New York Cheesecake with vibrant lemon flavor. The rich and smooth filling is balanced by a hint of lemon zest topped with a golden crown of lemon curd and whipped cream.
Watch the video tutorial and see how easy it is to make this Lemon Cheesecake.
Lemon cheese cake topped with lemon curd and piped whipped cream with one slice being served
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We have always loved experimenting with cheesecake flavors, from Strawberry Cheesecake to Pumpkin Cheesecake. This Lemon Cheesecake is really a cross between a classic New York Cheesecake and Lemon Bars – it’s a must-try!
Ingredients
You’ll need:
Graham cracker crumbs – 2 cups (200 g) 🍪
Unsalted butter, melted – ½ cup (115 g) 🧈
Granulated sugar – 2 tbsp (25 g) 🍬
For the Filling:
Cream cheese, softened – 16 oz (450 g) 🧀
Granulated sugar – ¾ cup (150 g) 🍬
Eggs – 3 large 🥚
Sour cream – ½ cup (120 g) 🥛
Fresh lemon juice – ⅓ cup (80 ml) 🍋
Lemon zest – 1 tbsp 🍋
Vanilla extract – 1 tsp 🌿
All-purpose flour – 1 tbsp 🌾
👩🍳 Steps
1️⃣ Preheat oven to 325°F (165°C) and grease a 9-inch springform pan 🔥
2️⃣ In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined 🍪🧈
3️⃣ Press mixture firmly into the bottom of the pan to form the crust
4️⃣ Bake crust for 8–10 minutes, then let it cool slightly ✨
5️⃣ Beat cream cheese and sugar until smooth and creamy 🧀🍬
6️⃣ Add eggs one at a time, mixing gently after each 🥚
7️⃣ Mix in sour cream, lemon juice, lemon zest, vanilla, and flour until smooth 🍋🌿
8️⃣ Pour filling over the prepared crust and smooth the top
9️⃣ Bake 45–50 minutes until the center is slightly set but still a little jiggly
🔟 Turn off the oven, crack the door open, and let cheesecake cool slowly to prevent cracks ❄️
1️⃣1️⃣ Chill in the refrigerator at least 4 hours or overnight before slicing 😍
🔄 Variations
• Top with fresh berries for a bright finish 🍓🫐
• Add a lemon glaze on top for extra citrus flavor 🍋
• Use digestive biscuits instead of graham crackers 🍪
💡 Kitchen Secret
Bake the cheesecake at a lower temperature and let it cool slowly in the oven—this prevents cracks and keeps the texture ultra creamy.
