Glowing with lemon juice, lemon zest and lemon extract, this lemon cheesecake recipe is pure sunshine. We start with a classic graham cracker crust that’s filled with a thick, smooth lemon cheesecake filling. The rest is up to you! Embark on your own topping journey and decorate it with simple whipped cream and lemon slices. Or try something as decadent as lemon curd or blueberry jam. Either way, it’s a gorgeous spring dessert that you’ll come back to again and again.
Ingredients for Lemon Cheesecake
- Graham cracker crumbs: The easiest way to crush graham crackers into crumbs is by pulsing them in a food processor. You can also close graham crackers up in a resealable bag and whack them with a rolling pin or measuring cup until they are broken into fine crumbs.
- Cream cheese: We use four whole packages of cream cheese in this lemon cheesecake recipe, which means you’ll really be able to taste it. Grab a good cream cheese brand from the store, and make sure to soften the cream cheese before using in this recipe.
- Lemons: You’ll need about four large lemons for a 1/4 cup of lemon juice. We recommend buying five just in case. If you don’t need it, cut the extra lemon into slices for a garnish.
- Lemon extract: A little bit of lemon extract adds more lemon flavor without affecting the batter’s consistency.
- All-purpose flour: We add a bit of all-purpose flour to the cheesecake batter to help with binding. This cheesecake batter is a bit more liquid than others since it has a 1/4 cup of lemon juice.
- Yellow food coloring: While it’s totally optional, we love adding yellow food coloring to the cheesecake to really make it look lemony and bright.
- Eggs: Like the cream cheese, make sure the eggs are at room temperature before starting this lemon cheesecake recipe. Take them out of the fridge 30 minutes before starting, and lightly beat them in a bowl so you don’t have to whip them as much in the batter (this can cause cracks).
Directions
Step 1: Create the crust
Preheat the oven to 325°F. In a small bowl, stir together the graham cracker crumbs, butter and sugar.
Press the graham cracker mixture onto the bottom and 1 to 2 inches up the inside of a greased 10-inch springform pan. Place the springform pan on a baking sheet and bake the crust for 10 minutes. Cool the crust at room temperature on a wire rack.
Editor’s Tip: Use the bottom of a measuring cup to press the crust down so it’s even. Don’t pack in the mixture too much or the crust will be very difficult to cut later on.
Step 2: Mix the batter
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar until it’s smooth and no lumps remain. Beat in the heavy whipping cream, lemon juice, flour, lemon zest, extracts and, optionally, the food coloring. Add the eggs and beat the batter on low speed just until everything is combined.
Editor’s Tip: Our cheesecake baking guide has tons of helpful advice for first time cheesecake-makers. One of the most important tips is to avoid overmixing the eggs into the batter. If you overmix, your cheesecake will crack after baking.
Step 3: Bake the cheesecake
Pour the cheesecake batter into crust, and use a rubber spatula or mini offset spatula to smooth out the top. Return the springform pan to the baking sheet. Bake the cheesecake for 55 to 65 minutes until the center is almost set.
Editor’s Tip: For a sure sign of doneness, perform the cheesecake wobble test.
Step 4: Chill and serve
Cool the cheesecake in the springform pan on a wire rack for 10 minutes. Carefully run a knife around the edge of the springform pan to loosen it from the sides. Cool the cheesecake at room temperature for one hour, then refrigerate it overnight.
When you’re ready to serve, remove the side of the springform pan, and cut the cheesecake into slices.
Recipe Variations
- Top with lemon curd: Calling all lemon lovers! For extra pucker, spread some lemon curd on top of the chilled cheesecake just before serving. Use either homemade lemon curd or store-bought.
- Decorate with extras: Top the cheesecake with sweetened whipped cream, curled lemon slices and sprigs of mint or basil. The extra garnish will crank the presentation up to a 10.
- Make a different crust: While we absolutely love the graham cracker crust in this lemon cheesecake recipe, there are tons of other crumb crust ingredients that can take its place, like Nilla wafers, nuts and shortbread.
How to Store Lemon Cheesecake
To store leftover lemon cheesecake, wrap the springform pan with storage wrap, or cut the cheesecake into slices and transfer them to an airtight container. Keep this cheesecake in the fridge for up to one week.
Can I freeze lemon cheesecake?
Yes, you can freeze any leftovers. First, take any whipped cream or lemon slices off the top of the cheesecake, then wrap the cheesecake with a few layers of storage wrap and a final layer of aluminum foil to protect it against freezer burn. It can be stored in the freezer for up to two to three months.
To thaw, transfer the cheesecake to the refrigerator for eight hours or overnight, or place it on a countertop at room temperature for about an hour. Do not leave it out at room temperature for more than two hours.
Lemon Cheesecake Tips
How do you pick the best lemons for lemon cheesecake?
Fresh lemon juice and fresh lemon zest are best for this lemon cheesecake recipe. Bottled juice can add a muted, metallic or even bitter flavor. At the store, look for lemons with a bright color and a supple peel. Avoid any that are wrinkled or heavily blemished. Give the lemons a gentle squeeze; they should feel juicy and heavy.
What’s the best way to grease a springform pan?
While many springform pans have a nonstick coating, we recommend lightly greasing the pan before adding your crust and filling. A light spritz of cooking spray or a thin coating of melted butter will do the trick.
How can you prevent cracks in your lemon cheesecake?
When making homemade cheesecake recipes, lightly beat the eggs before adding them to the cream cheese mixture, then beat on low speed just until they’re blended in. If you overbeat the cheesecake batter after the eggs are added, air bubbles can get trapped in the batter and cause the top to crack.
Another reason for cracks in a cheesecake is overbaking. Bake until the center is almost set, then take the cheesecake out to cool. A few minutes later, run a knife around the edge of the cheesecake to loosen it from the sides. This will help keep it from sticking, which can lead to cracks.
If your cheesecake does crack, don’t worry! Just pile on some sweetened whipped cream, lemon slices or lemon curd and no one will know. It will still taste delicious.
