This luxuriously creamy Lemon Cheesecake is the perfect balance of tangy and sweet, with a buttery graham cracker crust that complements the silky-smooth filling. Topped with a glossy layer of lemon curd and a dollop of whipped cream, this showstopper dessert is surprisingly straightforward to make. The water bath technique ensures a crack-free, velvety texture that will impress even the most discerning dessert lovers at your table!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The bright, zesty lemon perfectly cuts through the rich creaminess of the cheesecake, creating a dessert that’s indulgent without being overwhelming.
Impressive Yet Achievable: While this cheesecake looks like it came from a high-end bakery, the steps are straightforward and manageable, even for first-time cheesecake makers.
Make-Ahead Friendly: Since this cheesecake needs to chill overnight anyway, it’s perfect for entertaining when you want to prepare dessert a day in advance.
Consistently Reliable: The water bath method might seem fussy, but it’s actually your insurance policy against cracks and uneven baking – giving you beautiful results every time.

Ingredients You’ll Need

Graham Cracker Crumbs: The foundation of our crust, providing that classic honey-sweet base that pairs perfectly with lemon.
Granulated Sugar: Used in both the crust and filling to provide sweetness that balances the tangy lemon.
Unsalted Butter: Binds the crust together and adds richness – always use unsalted so you can control the salt level.
Cream Cheese: The star of the show – must be full-fat and softened to room temperature for a lump-free filling.
Eggs: Provide structure and stability to the cheesecake – add them one at a time for the smoothest incorporation.
Sour Cream: The secret to a truly creamy cheesecake with a subtle tang that enhances the lemon flavor.
Vanilla Extract: Adds depth and warmth to balance the bright lemon notes.
Lemon Juice: Fresh-squeezed provides the best flavor, but bottled works in a pinch.
Lemon Zest: Contains the essential oils of the lemon, adding intense flavor without extra moisture.
Lemon Curd: Creates a beautiful, glossy topping that intensifies the lemon flavor and adds visual appeal.
Whipped Cream: The finishing touch that adds lightness and a decorative element.

Variations

Berry Bliss: Add a layer of fresh blueberries or raspberries between the cheesecake and lemon curd for a fruity twist.
Gingersnap Crust: Substitute gingersnap cookie crumbs for graham crackers to add a spicy warmth that pairs beautifully with lemon.
Limoncello Lover’s: Replace 1 tablespoon of lemon juice with limoncello for a more grown-up flavor profile.
Coconut Lemon: Add 1/2 cup toasted coconut to the crust and sprinkle some on top for a tropical variation.
Meyer Lemon Version: When in season, substitute Meyer lemons for regular lemons for a sweeter, more floral lemon flavor.

How to Make Lemon Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter until they resemble wet sand. Press this mixture firmly into the bottom and about 1-inch up the sides of a 9-inch springform pan. Place in the refrigerator while you make the filling.

Step 2: Make the Cheesecake Filling

In a stand mixer with the paddle attachment, beat the cream cheese until completely smooth. Add sugar gradually, scraping down the sides. Add eggs one at a time, incorporating each fully before adding the next. Mix in sour cream, vanilla, lemon juice, and lemon zest until just combined. Be careful not to overmix.

Step 3: Prepare for Baking

Wrap the outside of your springform pan with heavy-duty aluminum foil, ensuring there are no gaps where water could seep in. Pour the filling into the chilled crust and smooth the top with a spatula.

Step 4: Water Bath Baking

Place the wrapped cheesecake in a large roasting pan. Fill the roasting pan with hot tap water until it reaches halfway up the sides of the springform pan. Reduce oven temperature to 300°F and bake for 1 hour and 30 minutes.

Step 5: Cooling Process

After baking, turn off the oven but leave the cheesecake inside with the door closed for another hour. This gradual cooling helps prevent cracks. Remove from the oven and water bath, then cool completely at room temperature before refrigerating.

Step 6: Chill and Finish

Cover the cooled cheesecake with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Before serving, remove the springform ring, spread lemon curd over the top, and garnish with whipped cream.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for the smoothest texture.
No Rushing: Each step – from properly incorporating the eggs to the slow cooling process – contributes to the perfect texture.
Foil Sealing: Double or even triple wrap your springform pan with heavy-duty foil to prevent water from seeping in during the water bath.
Gentle Mixing: After adding the eggs, mix just enough to incorporate ingredients. Overmixing incorporates air that can cause cracks.
The Jiggle Test: The center should still have a slight jiggle when done – it will set fully as it cools.
Clean Cuts: Dip your knife in hot water and wipe clean between each slice for picture-perfect servings.

How to Serve

This Lemon Cheesecake is a standout dessert that needs little accompaniment, but here are some serving suggestions to elevate it even further:

Garnishes:

Fresh berries (raspberries, blueberries, or strawberries) make a beautiful color contrast with the yellow cheesecake.

Pairings:

A cup of Earl Grey tea or a small glass of Limoncello complement the lemon flavors perfectly.

Temperature:

For the best flavor and texture, remove the cheesecake from the refrigerator about 20-30 minutes before serving.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. The flavors actually develop and improve after the first day!

Freezing

This cheesecake freezes beautifully. Freeze individual slices or the whole cake (without whipped cream garnish) for up to 2 months. Wrap tightly in plastic wrap, then aluminum foil.

Reheating

Don’t reheat cheesecake! Simply thaw frozen cheesecake overnight in the refrigerator, then let stand at room temperature for 30 minutes before serving.

FAQs

Why did my cheesecake crack, and how can I prevent it?
Cracks usually happen from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. The water bath method, proper mixing, and gradual cooling are your best defenses against cracks. If you do get cracks, don’t worry – the lemon curd topping will cover them perfectly!

Can I make this cheesecake without a stand mixer?
Absolutely! A hand mixer works well too. The key is ensuring your cream cheese is truly at room temperature and beating until completely smooth before adding other ingredients. You’ll need to scrape the sides of the bowl more frequently, but the results will be just as delicious.

How do I know when my cheesecake is done baking?
The perfect cheesecake will still have a slight jiggle in the center when done – about a 2-3 inch circle in the middle that moves slightly when gently shaken. The edges should be more set. Remember, it continues cooking during the cooling hour in the oven, and sets further as it chills.

What if I don’t have time for overnight chilling?
While overnight chilling gives the best flavor and texture, a minimum of 4 hours will work in a pinch. To speed cooling, after it reaches room temperature, place it in the freezer for 1-2 hours before transferring to the refrigerator for the remaining time.

Final Thoughts

This Lemon Cheesecake is truly something special – the kind of dessert that creates memories around the table. The contrast between the tangy lemon and rich, creamy cheese is absolute perfection, and the buttery graham crust ties it all together beautifully. While it does take some time to make, most of that is hands-off chilling time, and the result is worth every minute. Whether for a special occasion or just because you deserve something wonderful, give this recipe a try – I promise you won’t regret it!

Lemon Cheesecake Recipe