Creamy Lemon Cheesecake

Silky smooth, delightfully tangy, and kissed with bright lemon flavor — this creamy lemon cheesecake is sunshine in dessert form!

If you’re searching for the perfect balance between rich and refreshing, look no further than this Creamy Lemon Cheesecake. It’s luxuriously smooth, perfectly dense yet creamy, and bursting with bright lemon flavor that wakes up your taste buds with every bite. This baked cheesecake combines the luscious texture of classic New York–style cheesecake with the light, citrusy essence of fresh lemons — making it a dessert you’ll crave all year round.

Whether you’re celebrating spring, hosting brunch, or simply want a make-ahead dessert that impresses every guest, this lemon cheesecake delivers perfection in every creamy, tangy slice.

Why You’ll Love This Lemon Cheesecake

There’s something truly special about the harmony between rich cream cheese and the brightness of lemon. This dessert is:

• Creamy and dreamy: Smooth, velvety filling that melts in your mouth.
• Perfectly balanced: Just the right blend of sweet and tart.
• Make-ahead friendly: Actually tastes better the next day.
• Baked to perfection: No cracks, no dryness — just creamy perfection.
• Crowd-pleasing: Elegant enough for gatherings, easy enough for weeknights.

This cheesecake stands beautifully on its own but also pairs perfectly with fresh berries or whipped cream for a stunning finish.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon lemon zest (about 2 lemons)
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• ½ cup sour cream
• ¼ cup heavy cream

Optional Lemon Topping (Bright Glaze):

• ½ cup lemon curd or homemade lemon glaze
• Fresh lemon slices or zest for garnish

Instructions

Step 1 – Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until combined.
3. Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it evenly.
4. Bake for 10 minutes, then remove from the oven and cool slightly while preparing the filling.

Step 2 – Make the Cheesecake Filling

1. In a large mixing bowl (or stand mixer with paddle attachment), beat softened cream cheese until smooth and creamy — about 2 minutes.
2. Add sugar and continue beating until fully incorporated and fluffy.
3. Mix in lemon zest, lemon juice, and vanilla extract. Scrape down the bowl as needed.
4. Add eggs, one at a time, mixing on low speed after each addition to avoid incorporating too much air.
5. Gently fold in sour cream and heavy cream until the batter is silky smooth.

Pro Tip: Avoid overmixing once the eggs are added — this helps prevent cracks.

Step 3 – Bake the Cheesecake

1. Pour the filling over the prepared crust. Smooth the top with a spatula.
2. Place the springform pan inside a larger roasting pan and fill the outer pan with 1 inch of hot water (for a water bath).
3. Bake for 60–70 minutes, or until the edges are set and the center still jiggles slightly.
4. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour to cool gradually.

Step 4 – Chill and Set

1. Remove cheesecake from the water bath, run a knife around the edge to loosen, and cool completely at room temperature.
2. Refrigerate for at least 6 hours or overnight for best texture.

Step 5 – Add the Lemon Topping

Just before serving, spread a thin layer of lemon curd or homemade lemon glaze on top of the cheesecake. Garnish with fresh lemon zest or thin slices of lemon.

Creamy Lemon Cheesecake

A silky-smooth baked cheesecake infused with bright lemon flavor and topped with lemon curd for a refreshing citrus twist.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 7 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 6 tbsp unsalted butter melted

Filling

• 24 oz cream cheese softened
• 1 cup granulated sugar
• 1 tbsp lemon zest
• 0.25 cup lemon juice freshly squeezed
• 1 tsp vanilla extract
• 3 eggs room temperature
• 0.5 cup sour cream
• 0.25 cup heavy cream

Topping (Optional)

• 0.5 cup lemon curd or glaze
• lemon zest or slices for garnish

Equipment

• Springform pan
• Mixing bowls
• Electric mixer
• Roasting pan for water bath

Method

 

1. Preheat oven to 325°F (163°C) and prepare crust in springform pan.
2. Mix crust ingredients, press into pan, and bake for 10 minutes.
3. Beat cream cheese until smooth; add sugar, zest, juice, and vanilla.
4. Add eggs one at a time, then fold in sour cream and heavy cream.
5. Pour filling over crust. Bake in a water bath for 60–70 minutes.
6. Cool in oven, then refrigerate 6 hours or overnight.
7. Top with lemon curd and garnish with zest or slices before serving.

Notes

Allow to chill completely before slicing for the best texture.

Expert Tips for the Perfect Creamy Lemon Cheesecake

• Use room-temperature ingredients: Cold cream cheese leads to lumps.
• Don’t skip the water bath: It ensures even baking and prevents cracks.
• Cool slowly: Cheesecakes hate sudden temperature changes!
• For an extra lemony boost: Add a few drops of lemon extract or extra zest.
• Slice cleanly: Dip your knife in hot water and wipe between cuts.

Make It Ahead

This cheesecake is ideal for making in advance. In fact, it tastes better after chilling overnight, allowing the lemon flavor to deepen. You can make it up to 2 days ahead and store it covered in the refrigerator.

Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

Variations

• Lemon Blueberry Cheesecake: Add a swirl of blueberry compote before baking.
• Lemon Raspberry Cheesecake: Top with fresh raspberries and lemon glaze.
• No-Bake Version: Use the same crust, but prepare a filling with whipped cream and gelatin instead of baking.
• Mini Cheesecakes: Use a muffin pan with liners for single-serving cheesecakes (bake 18–20 minutes).

Serving Suggestions

Serve this cheesecake chilled with:

• Whipped cream and fresh berries
• Lemon zest curls for garnish
• A drizzle of honey or berry coulis
• A cup of hot tea or espresso for contrast

Troubleshooting Guide

Cracked Cheesecake?

• Too much air or overbaking can cause cracks. A water bath and gradual cooling prevent this.

Dense or Dry Texture?

• Overmixing the batter or baking too long are common causes. Mix on low speed and stop when set edges and a jiggly center appear.

Soft Center?

• That’s okay! It will firm up as it chills.

Nutrition (Per Serving – 12 servings)

Calories: 425 | Carbs: 31g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 290mg | Sugar: 24g

Final Thoughts

This Creamy Lemon Cheesecake is the ultimate dessert for lemon lovers. The perfect blend of sweet, tart, and creamy, it’s a showstopping treat that feels light yet indulgent. Each bite melts in your mouth with a bright citrus burst and velvety texture that’s impossible to resist.

Whether for Easter brunch, a summer dinner party, or just a quiet weekend treat, this lemon cheesecake proves that homemade can taste even better than a bakery classic.