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Lemon Cheesecake Recipe

Ashley Manila
This Lemon Cheesecake Recipe packs tons of lemon flavor thanks to lemon juice, lemon zest, and homemade lemon curd on top. A crunchy graham cracker crust and freshly whipped cream make it an all-around winning recipe.
5 from 7 votes
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Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Inactive Time 6 hours
Total Time 8 hours 55 minutes
Course Dessert
Cuisine American, Baking, Cake, Cheesecake
Servings 9 -inch cheesecake (about 8 slices)

Ingredients
 

For the Graham Cracker Crust:

  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (67g) granulated sugar
  • 1/4 teaspoon salt
  • 7 Tablespoons (98g) unsalted butter melted

For the Lemon Cheesecake:

  • 1 and 1/2 cups (299g) granulated sugar
  • 1 Tablespoon (14g) lemon zest finely grated, packed
  • 5 8-ounce bricks (1130g) full-fat cream cheese
  • 1 and 1/2 teaspoons pure vanilla extract
  • 4 large eggs room temperature
  • 3 large egg yolks room temperature
  • 2/3 cup (151ml) lemon juice freshly squeezed
  • 1/4 cup (57ml) heavy cream room temperature

For the Topping:

  • 3/4 cup (171g) lemon curd homemade or store-bought
  • whipped cream optional
  • lemon slices optional
  • mint sprigs optional

Instructions
 

For the Graham Cracker Crust:

  • Preheat the oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy duty extra wide aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set the pan aside. 
  • In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well. 
  • Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven to 300 degrees (F).

For the Lemon Cheesecake:

  • In the bowl of a large food processor, beat sugar and lemon zest until well combined. 
  • Add in the cream cheese and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
  • On the lowest speed, beat in the eggs, one at a time, beating until just combined, and scraping down the sides and bottom of the bowl as needed. 
  • Beat in the lemon juice, mixing until just combined. Beat in the heavy cream, mixing just until combined. Using a rubber spatula, scrape the sides and bottom of the bowl a few times to ensure the batter is smooth and all of the ingredients have been evenly combined. 
  • Pour the filling into the prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 3-inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  • Carefully place the pan in the oven and bake for 1 hour and 30 minutes. Turn the oven off and open the oven door just slightly. Let the cheesecake sit, undisturbed, in the oven in the water bath for 45 minutes as it cools down. 
  • Remove cake from the oven and lift out of the water bath. Place the cheesecake on a cooling rack and cool completely, then chill for at least 6 hours. Do not remove the pan until completely cooled! 

For the Topping:

  • Using a small offset spatula, spread the lemon curd on top of the cooled cheesecake. Spread it to the edge of the cheesecake, but don’t spread it so far it spills over the side. Top with swirls of whipped cream, lemon slices, and mint sprigs. Slice and serve. 
  • Top with swirls of whipped cream, lemon slices, and mint sprigs. Slice and serve. 
Keyword cheesecake, cheesecake recipes, lemon cheesecake
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