You’ll struggle to resist seconds of this silky smooth Lemon Cheesecake.
This genius little lemon cheesecake recipe really brings the lemon flavor, and I mean, lemon flavor times 20. If you’ve never had lemon curd before, think of a lemon meringue pie base concentrated. That tangy topping of lemon curd and whipped cream atop this soft lemon cheesecake just turns this dessert into a truly dreamy lemon treat.
It’s so easy to fix, any mom has time to whip this up the night before and let this chill for a tasty brunch of lemon cheesecake with hot coffee, or for an after-dinner indulgence. After all, lemons are packed with vitamin C, so why not feel good about getting your vitamin C, even if it is in a nice, cold treat?
The wonderful thing about this Lemon Cheesecake
Cheesecake is the absolute perfect take-along treat when you know you’re going to have a hard, had-to-drag-yourself-out-of-bed kind of day. Knowing you have this to look forward to at lunch will perk you up quite happily, not to mention the eating of this tart and welcome dessert.
Amazingly, this cheesecake is prepped in a mere 30 minutes—not long for a stunner of a cake like this. And it makes for one swoon-worthy presentation of a dessert, too. Stunning cheesecakes like these are perfect for special moments and making memories. It’s one you just must share with friends and family.
How do I store leftovers?
Cheesecakes are a very refrigerator and freezer-friendly dessert. You can refrigerate this lemon cheesecake for 3-4 days wrapped with cling wrap and then slid into a big freezer bag. To freeze, I’d put individual slices on parchment paper, then float cling wrap on top, before putting the wrapped wedge into a quart freezer bag. Date it, and you can freeze this up to 3 months, tops, less for best texture and flavor, of course.
Serving suggestions
This lemon dessert is just wonderful after a meal of Slow-Cooker Whole Roasted Chicken, with a side of Peach, Pecan, and Goat Cheese Salad With Citrus Vinaigrette. Believe me, peach plays on lemon so perfectly it’s like an orchestra of a meal, with all leading up to a stunning solo of the lemon cheesecake. For a great side for this, try these Twice-Baked Potatoes.
And, if you love this lemony treat, try this cool, icy, and tart Lemon Ice Cream next.
Lemon Cheesecake
Ingredients
- 1 3/4 cups graham cracker crumbs for crust
- 3 tablespoons granulated sugar for crust
- 1/3 cup unsalted butter melted (for crust)
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 5 tablespoons sour cream at room temperature
- 1/2 cup fresh lemon juice
- 1 1/2 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- Lemon curd for serving (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- To make the crust, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Firmly press the mixture into a 9-inch springform pan and smooth it with a spoon or measuring cup.
- Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- In a big bowl, use an electric mixer on medium speed to blend the softened cream cheese with 1 cup of sugar until the mixture is smooth and creamy.
- Add the eggs one at a time, beating on low speed after each addition until just combined.
- Add the sour cream, lemon juice, lemon zest, and vanilla extract. Continue to mix until the batter is smooth.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Wrap the springform pan bottom in aluminum foil to prevent leaks, then place it in a larger roasting pan.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake in the preheated oven for 60 to 75 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and cool completely at room temperature. Then refrigerate for at least 6 hours or overnight.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the pan.
- Enjoy plain or with lemon curd and whipped cream on top.
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