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Lemon cheesecake recipe — close-up of a slice showing lemon curd, filling, and graham cracker crust
Jonas Mitchell

Lemon Cheesecake

A rich, creamy baked cheesecake with bright lemon flavor throughout and a tangy lemon curd topping, set on a graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cups granulated sugar
  • 5 tablespoon unsalted butter, melted
Filling
  • 24 oz full-fat brick cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 3 large eggs at room temperature
  • 3 tablespoons fresh lemon juice
  • ⅓ cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
Topping
  • ¾ cup lemon curd
  • Whipped cream and lemon slices, optional

Equipment

  • 1 9-inch springform pan
  • 1 roll Heavy-duty aluminum foil
  • 1 Large roasting pan
  • 1 Electric hand mixer or stand mixer
  • 1 Offset spatula

Method
 

  1. Bake the crust at 350°F for 10 minutes, then cool.
  2. Rub lemon zest into the sugar until fragrant.
  3. Beat cream cheese and lemon sugar smooth, then add eggs one at a time.
  4. Mix in sour cream, lemon juice, and vanilla. Pour over the crust.
  5. Wrap the pan in foil, place in a water bath, and bake 55-70 minutes.
  6. Cool in the oven with the door cracked for 1 hour, then cool completely.
  7. Top with lemon curd and refrigerate at least 4 hours before serving.

Notes

  • A water bath is the most reliable way to prevent cracking.
  • Wait until the cheesecake is fully cooled before adding the curd topping.
Nutrition (per serving)  Calories 440 | Protein 7g | Carbohydrates 34g | Fat 31g | Sugar 26g | Sodium 320mg