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Lemon Cheesecake

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5+ hours
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This lemon cheesecake is silky smooth with a bright citrus flavor and a buttery graham cracker crust. It’s the perfect balance of sweet and tangy, topped with a light lemon glaze or whipped cream. Ideal for spring, summer, or any time you crave a refreshing dessert!


Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 10-12 crackers)

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, softened

  • 3/4 cup granulated sugar

  • 3 large eggs

  • 1/2 cup sour cream

  • 1/3 cup fresh lemon juice (about 2 lemons)

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

For the Lemon Topping (Optional):

  • 1/2 cup lemon juice

  • 1/3 cup granulated sugar

  • 1 teaspoon cornstarch

  • 1 teaspoon lemon zest


Instructions

Make the Crust:

  1. Preheat Oven – Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil (to prevent leaks if using a water bath).

  2. Prepare Crust – Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.

Make the Cheesecake Filling:

  1. Mix Cream Cheese & Sugar – In a large bowl, beat the softened cream cheese and sugar until smooth.

  2. Add Eggs & Wet Ingredients – Add eggs one at a time, mixing on low speed. Then mix in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.

  3. Bake – Pour the filling over the crust. Bake in a water bath** for 50-60 minutes, or until the center is slightly jiggly but set around the edges.

  4. Cool Gradually – Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. Then transfer to the fridge to chill for at least 4 hours (overnight is best).

Make the Lemon Topping (Optional):

  1. Cook the Topping – In a small saucepan, whisk together lemon juice, sugar, and cornstarch. Cook over medium heat, stirring until thickened. Remove from heat and stir in lemon zest.

  2. Top & Serve – Once cooled, spread the lemon topping over the cheesecake and refrigerate for another 30 minutes. Serve chilled with whipped cream or fresh berries.


Notes

  • Water Bath Tip: Place the cheesecake pan in a larger pan filled with 1 inch of hot water to prevent cracks.

  • Make It Lighter: Swap sour cream for Greek yogurt for a slightly lighter texture.

 

  • Storage: Keep covered in the fridge for up to 5 days or freeze for up to 2 months.