If sunshine had a flavor, this would be it. This Creamy Lemon Cheesecake is silky, tangy, and rich in all the best ways — like your favorite classic New York cheesecake took a spontaneous vacation to the Amalfi Coast. It’s built on a buttery graham cracker crust, filled with velvety lemon-infused cream cheese goodness, and topped with a glossy lemon curd layer that makes every bite sing. It’s bright, luscious, and just the right amount of sweet. This is the kind of dessert that looks fancy enough for special occasions but secretly couldn’t be easier to pull off.
Why You’ll Love This Recipe
- It’s light, creamy, and bursting with lemon flavor.
- The texture? Pure silk. No dry, cracked cheesecake here.
- A buttery crust that holds everything together beautifully.
- That glossy lemon topping takes it over the edge.
- Great for make-ahead desserts — it actually gets better overnight.
- Perfect balance of tangy and sweet — you’ll want to lick the fork clean.
The Good Stuff You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
- 2 tablespoons lemon zest (about 2 lemons)
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Lemon Topping:
- ½ cup fresh lemon juice
- ¾ cup granulated sugar
- 3 large egg yolks
- 4 tablespoons butter, cut into cubes
- 1 teaspoon lemon zest
Let’s Do This
Step 1: Make That Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it down evenly. Bake for 10 minutes, then let it cool while you prep the filling.
Step 2: Whip Up the Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy — no lumps allowed. Add the eggs one at a time, mixing just until incorporated after each (don’t overbeat, we’re not making whipped cream here). Stir in sour cream, heavy cream, lemon zest, lemon juice, vanilla, and salt. Scrape down the sides to make sure everything’s silky and combined.
Step 3: Bake It Gently
Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles (goodbye, cracks!). Place the springform pan inside a larger roasting pan, and pour in hot water halfway up the sides for a water bath. Bake for 55–65 minutes, until the center is just slightly jiggly but the edges are set.
Step 4: Chill Out (Literally)
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks. Then remove it, run a knife around the edge, and cool completely at room temperature. Chill in the fridge at least 6 hours (overnight is best — patience pays off).
Step 5: Make That Dreamy Lemon Topping
In a small saucepan, whisk together lemon juice, sugar, and egg yolks over medium heat. Stir constantly until thick enough to coat the back of a spoon (about 5–7 minutes). Remove from heat and stir in butter and lemon zest until smooth and glossy. Let it cool slightly, then spread over the chilled cheesecake.
Step 6: Slice and Serve Like a Pro
Refrigerate for at least another hour so the topping sets beautifully. When ready to serve, slice with a hot knife (wipe between cuts for perfect slices). Each piece should have that gorgeous layered look — crust, creamy cheesecake, and a shiny lemon crown.
Serving Suggestions
Serve chilled with a dollop of whipped cream and a few lemon slices or fresh berries for color. It pairs ridiculously well with iced tea, prosecco, or coffee. Perfect for Easter, spring brunch, or anytime you want to impress without breaking a sweat.
Switch It Up
- Mini Cheesecakes: Divide into muffin tins for adorable single servings (bake 18–20 minutes).
- Meyer Lemon Twist: Use Meyer lemons for a sweeter, floral version.
- Berry Topper: Add blueberry or raspberry compote instead of lemon curd.
- Gluten-Free: Swap graham crackers for gluten-free cookies.
- No-Bake Hack: Skip the eggs and water bath, use a whipped filling with gelatin or condensed milk, and chill instead of baking.
Make-Ahead Tips
This cheesecake is even better the next day, once all the flavors settle in. You can make it up to 2 days ahead and keep it covered in the fridge. Lemon curd can be made in advance and stored for up to a week. Leftovers freeze beautifully — just wrap slices individually and thaw overnight in the fridge.
Questions People Actually Ask
Q: How do I keep my cheesecake from cracking?
A: Use a water bath, don’t overmix the batter, and let it cool slowly. Those three tricks work every time.
Q: Can I skip the lemon topping?
A: Sure, but that’s like skipping the best part. The topping makes it shine (literally).
Q: What if I don’t have a springform pan?
A: You can use a deep pie dish, but you’ll need to serve it directly from there — it won’t unmold cleanly.
Q: Can I make it lighter?
A: You can swap sour cream for Greek yogurt and use light cream cheese. It won’t be quite as rich, but still delicious.
Q: My crust got soggy — what happened?
A: Wrap the outside of your springform pan tightly in foil before adding the water bath to keep moisture out.
Creamy Lemon Cheesecake
- Total Time: 1 hour 25 minutes
- Yield: 10–12 slices 1x
Description
If sunshine had a flavor, this would be it. This Creamy Lemon Cheesecake is silky, tangy, and rich in all the best ways — like your favorite classic New York cheesecake took a spontaneous vacation to the Amalfi Coast. It’s built on a buttery graham cracker crust, filled with velvety lemon-infused cream cheese goodness, and topped with a glossy lemon curd layer that makes every bite sing. It’s bright, luscious, and just the right amount of sweet. This is the kind of dessert that looks fancy enough for special occasions but secretly couldn’t be easier to pull off.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) butter, melted
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
¼ cup heavy cream
2 tablespoons lemon zest (about 2 lemons)
⅓ cup fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
For the Lemon Topping:
½ cup fresh lemon juice
¾ cup granulated sugar
3 large egg yolks
4 tablespoons butter, cut into cubes
1 teaspoon lemon zest
Instructions
Step 1: Make That Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it down evenly. Bake for 10 minutes, then let it cool while you prep the filling.
Step 2: Whip Up the Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy — no lumps allowed. Add the eggs one at a time, mixing just until incorporated after each (don’t overbeat, we’re not making whipped cream here). Stir in sour cream, heavy cream, lemon zest, lemon juice, vanilla, and salt. Scrape down the sides to make sure everything’s silky and combined.
Step 3: Bake It Gently
Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles (goodbye, cracks!). Place the springform pan inside a larger roasting pan, and pour in hot water halfway up the sides for a water bath. Bake for 55–65 minutes, until the center is just slightly jiggly but the edges are set.
Step 4: Chill Out (Literally)
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks. Then remove it, run a knife around the edge, and cool completely at room temperature. Chill in the fridge at least 6 hours (overnight is best — patience pays off).
Step 5: Make That Dreamy Lemon Topping
In a small saucepan, whisk together lemon juice, sugar, and egg yolks over medium heat. Stir constantly until thick enough to coat the back of a spoon (about 5–7 minutes). Remove from heat and stir in butter and lemon zest until smooth and glossy. Let it cool slightly, then spread over the chilled cheesecake.
Step 6: Slice and Serve Like a Pro
Refrigerate for at least another hour so the topping sets beautifully. When ready to serve, slice with a hot knife (wipe between cuts for perfect slices). Each piece should have that gorgeous layered look — crust, creamy cheesecake, and a shiny lemon crown.
Notes
Serve chilled with a dollop of whipped cream and a few lemon slices or fresh berries for color. It pairs ridiculously well with iced tea, prosecco, or coffee. Perfect for Easter, spring brunch, or anytime you want to impress without breaking a sweat.
- Prep Time: 25 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~430 kcal
- Fat: ~30g
- Carbohydrates: ~33g
- Protein: ~7g