There’s something truly special about the bright, tangy flavor of lemons, especially when it’s wrapped up in a rich, creamy cheesecake. This Lemon Cheesecake with Graham Cracker Crust is the dessert your spring and summer gatherings have been waiting for. It’s an elevated classic that delivers bold citrus flavor, velvety texture, and the satisfying crunch of a buttery graham cracker crust. Whether you’re baking for a brunch, a birthday, or just a sunny afternoon, this cheesecake will steal the spotlight.
Perfect for both beginners and seasoned home bakers, this recipe is easy to follow and yields a show-stopping dessert worthy of any occasion. If you love lemon bars or classic New York-style cheesecake, this recipe combines the best of both worlds—zesty brightness and creamy decadence.
Why You’ll Love This Lemon Cheesecake
This recipe is perfect for:
- Lemon lovers – The combination of lemon juice, zest, and a generous topping of lemon curd guarantees a bold citrus punch in every bite.
- Cheesecake fans – With 32 ounces of cream cheese, this dessert delivers the dense, creamy, and luscious texture you crave.
- Entertainers – The water bath method ensures a smooth, crack-free surface—ideal for an impressive presentation.
- Beginner bakers – The step-by-step method makes it approachable, even for novices.
Ingredients You’ll Need
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 5 tablespoons butter, melted
For the Lemon Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- ½ cup lemon juice (freshly squeezed for best flavor)
- 2 tablespoons lemon zest
- 1 tablespoon cornstarch
- 4 large eggs
- 1 cup lemon curd (store-bought or homemade)
Kitchen Equipment Needed
To ensure a successful and stress-free baking experience, gather the following equipment before you start:
- 9-inch springform pan
- Mixing bowls
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil (heavy-duty preferred)
- Roasting pan or large baking dish (for water bath)
- Cooling rack
- Zester or microplane
- Juicer (optional, but helpful)
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (163°C). Combine graham cracker crumbs and melted butter in a bowl until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and then set aside to cool.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This step is key—take your time to avoid lumps.
Add sour cream, lemon juice, lemon zest, and cornstarch. Mix until fully incorporated.
One at a time, add the eggs, mixing on low speed after each addition. Be careful not to overmix—doing so introduces air, which can cause cracks during baking.
3. Bake with a Water Bath
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Wrap the outside of your springform pan with heavy-duty aluminum foil to prevent water from seeping in.
Place the foil-wrapped pan in a larger roasting pan and fill it with 1 to 1.5 inches of hot water. This water bath (bain-marie) helps regulate the temperature and prevents cracks.
Bake for 1 hour and 20 minutes, until the cheesecake is set but slightly jiggly in the center.
4. Cool Gradually
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This slow cooling helps prevent the top from cracking.
Remove the cheesecake from the water bath, discard the foil, and place it on a wire rack to cool completely. Then refrigerate for at least 4 hours, preferably overnight.
5. Top with Lemon Curd
Just before serving, spread a generous layer of lemon curd over the top of the cheesecake. This not only enhances the flavor but also creates a beautiful, glossy finish.
Tips for Success
- Use room temperature ingredients – This ensures a smoother batter and more even baking.
- Don’t skip the water bath – It’s essential for that creamy, crack-free finish.
- Make your own lemon curd – If you have the time, homemade lemon curd offers unbeatable freshness.
- Chill thoroughly – A well-chilled cheesecake slices better and tastes even more delicious the next day.
Recipe Variations
Feeling creative? Here are a few ways to switch things up:
- Gluten-Free Version: Use gluten-free graham crackers or almond flour for the crust.
- Lemon-Blueberry Cheesecake: Fold in 1 cup of fresh or frozen blueberries into the batter before baking.
- Mini Cheesecakes: Divide the recipe into muffin tins with liners for individual servings—perfect for parties!
- Citrus Mix: Add a bit of orange or lime zest for a multi-citrus twist.
How to Store Leftovers
Wrap any leftover cheesecake tightly in plastic wrap or store slices in an airtight container. It will keep well in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic wrap and foil, then place them in a zip-top bag. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge before serving.
What to Serve with Lemon Cheesecake
This cheesecake pairs beautifully with:
- Fresh berries – Strawberries, raspberries, or blueberries make a colorful and tasty garnish.
- Whipped cream – A dollop of lightly sweetened whipped cream adds a soft contrast.
- Coffee or tea – A hot beverage helps cut through the richness and complements the citrus notes.
- Sparkling wine – A dry Prosecco or Moscato is the perfect celebratory pairing.
Frequently Asked Questions
Can I make this cheesecake in advance?
Absolutely! This cheesecake is best when made the day before. It needs several hours to chill and set properly, making it a great make-ahead dessert.
My cheesecake cracked—what did I do wrong?
Cracks often result from overmixing the batter or sudden temperature changes. Always mix gently and let it cool slowly in the oven with the door cracked open.
Do I have to use a water bath?
It’s highly recommended for the smoothest texture and most even baking. However, if you must skip it, place a pan of water on the oven rack below the cheesecake to introduce some moisture.
Can I use bottled lemon juice?
While fresh lemon juice offers the best flavor, bottled juice can be used in a pinch. Just make sure it’s 100% juice without additives.
How do I know when my cheesecake is done?
The edges should be set while the center remains slightly wobbly. It will firm up as it cools.
Final Thoughts
This Lemon Cheesecake is the perfect blend of tart and sweet, rich and refreshing. With its bright lemon flavor and creamy consistency, it’s a dessert that wins hearts and earns recipe requests wherever it goes. Whether you’re baking it for a holiday, special dinner, or a midweek treat, this cheesecake never disappoints.
If you enjoyed this recipe, please share it with your friends and family! Don’t forget to subscribe to the blog for more high-end desserts, pro baking tips, and inspiration straight from the kitchen. Happy baking! 🍋✨
