This creamy lemon cheesecake with lemon curd is bright, silky, and full of fresh lemon flavor. A buttery graham cracker crust supports a rich, smooth lemon-infused cheesecake filling, finished with a glossy layer of homemade lemon curd. Garnish with whipped cream and thin lemon slices for an elegant, bakery-worthy dessert.
This cheesecake balances sweet and tart so you taste real lemon in every bite. Fresh lemon zest and juice give the filling its zippy character; rubbing zest into the sugar releases fragrant oils and deepens the citrus aroma. A small amount of concentrated lemon flavor helps maintain brightness through baking, and the lemon curd topping intensifies the tart finish that makes this cake stand out.
Lemon Cheesecake with Lemon Curd 🍋
The secret to a successful lemon cheesecake is balance: the texture should be rich and velvety while the lemon flavor remains prominent. Use fresh lemons for zest and juice, and take care during mixing and baking so the cheesecake stays smooth and crack-free.
For the best lemon flavor, zest the lemons first and rub the zest into the sugar to release oils before mixing. Add the lemon juice at the end of mixing to avoid curdling. The lemon curd poured on top before chilling gives the cheesecake a glossy, tart finish.
For other bright lemon desserts, try lemon bars or lemon white chocolate cookies in your collection.
Before We Begin
- Use room temperature ingredients. Let the cream cheese, eggs, sour cream, and heavy cream sit at room temperature for about an hour. This ensures a silky batter and avoids lumps.
- Mix gently. Combine ingredients on low speed and stop as soon as the batter is smooth to avoid whipping too much air into the mixture, which can cause cracks or sinking.
- Line the pan. Line the bottom and sides of a 9-inch springform pan with parchment to make removal easier and protect the crust when you unmold the cheesecake.
How To Make Lemon Cheesecake
Below are the essential steps and tips. Follow the full ingredient list and instructions in the recipe card further down.
Step 1: Make the graham cracker crust. Pulse graham crackers and sugar into fine crumbs, then stir in melted butter until the texture resembles wet sand. Press firmly into the prepared springform pan and bake briefly to set.
Step 2: Prepare the filling. Rub lemon zest into sugar, then beat room-temperature cream cheese with cornstarch until smooth. Add eggs one at a time, then sour cream and cream. Add lemon juice near the end to avoid curdling.
Step 3: Finish the batter. Scrape the bowl to make sure everything is evenly mixed, then add lemon juice and combine briefly. Prepare a hot water bath to provide gentle, even heat while baking.
Step 4: Bake and cool slowly. Pour the filling over the cooled crust, bake in a water bath until the edges are set and the center still has a slight jiggle. Cool with the oven door cracked, then finish cooling on the counter before chilling.
Step 5: Make the lemon curd. Gently cook egg yolks, sugar, and lemon juice over simmering water until thick and custardy, then whisk in butter. Pour the curd over the cooled cheesecake before chilling so it sets into a glossy top. Store-bought curd can be used as a shortcut.
Step 6: Garnish and serve. Chill the cake at least several hours or overnight. Before serving, top with whipped cream and thin lemon slices for a fresh presentation.
How Do You Know When Lemon Cheesecake Is Done?
The cheesecake is ready when the outer edge looks set and the center still has a gentle jiggle, similar to soft gelatin. It should not appear wet or soupy. The cake will continue to firm up as it cools in the oven and then in the refrigerator, so avoid overbaking.
Tips For Preventing Cheesecake From Cracking
- Use a water bath. A hot water bath supplies gentle, even heat and helps prevent rapid temperature swings that lead to cracks. Place a pan of hot water on the oven’s bottom rack while the cheesecake bakes on the middle rack.
- Cool gradually. Let the cheesecake cool slowly by cracking the oven door after baking and leaving it inside for an hour. Then let it reach room temperature before refrigeration. Slow cooling minimizes shrinkage and cracking.
More Cheesecake Recipes with Fruit
Desserts
Cherry Cheesecake
Desserts
Strawberry Cheesecake Recipe
Desserts
Apple Pie Stuffed Cheesecake
Desserts
Pineapple Cheesecake
Want more seasonal recipes? Subscribe to find new recipes as soon as they’re released and get helpful tips for baking at home.
If you make this recipe, please leave a rating and a comment. Tag photos of your finished cheesecake so others can enjoy your results and learn from your experience.
Lemon Cheesecake with Lemon Curd
Equipment
- 9 inch springform pan
- Stand mixer (or hand mixer)
- Small saucepan for curd
- Mixing bowls
- Lemon zester and juicer
Ingredients
Graham Cracker Crust
- 18 graham cracker sheets
- 3 tbsp sugar (about 38 g)
- 8 tbsp (113 g) salted butter, melted
Lemon Cheesecake Filling
- 1 1/2 cups (300 g) sugar
- 4 tbsp lemon zest
- 32 oz (900 g) cream cheese, room temperature
- 1 1/2 tbsp cornstarch
- 3/4 cup (180 g) sour cream
- 1/2 cup (120 g) heavy cream
- 3 large eggs, room temperature
- 1 egg yolk (about 18 g)
- 1/2 tsp kosher salt
- 2 tsp vanilla extract
- 1 tsp lemon emulsion (optional)
- 1/2 tsp almond extract (optional)
- 1/3 cup (80 g) lemon juice
Lemon Curd
- 4 egg yolks (about 72 g)
- 1/2 cup (100 g) sugar
- 1/3 cup (80 g) lemon juice
- 4 tbsp (56 g) salted butter
- Whipped cream for garnish (optional)
Instructions
Prepare the Graham Cracker Crust
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment on the bottom and up the sides. Lightly butter the pan so the parchment adheres.
- Process graham crackers and sugar to fine crumbs. Stir in melted butter until mixture holds together when squeezed. Press evenly into the bottom and slightly up the sides of the pan.
- Bake the crust for about 12 minutes until set and lightly golden. Remove and set aside to cool. Reduce oven temperature to 325°F (163°C).
- Bring 8 cups of water to a boil for the water bath and keep it hot for later.
Make the Lemon Cheesecake Filling
- In the mixer bowl, rub lemon zest into the sugar until fragrant and the sugar is pale yellow. Add room-temperature cream cheese and cornstarch and beat on low speed until smooth, about 3–4 minutes.
- Add vanilla, lemon emulsion, and almond extract if using. Add eggs one at a time, allowing each to incorporate before adding the next. Mix in sour cream, heavy cream, and salt until combined.
- Stir in lemon juice just until combined. Pour the filling into the cooled crust and smooth the top.
- Place the cheesecake on the middle oven rack. Carefully pour hot water into a 9×13 baking dish and set it on the lower rack to create a water bath. Close the oven and bake for 1 hour to 1 hour 20 minutes, until the edges are set and the center has a slight jiggle.
Make the Lemon Curd
- While the cheesecake bakes, make the curd. Set a heatproof bowl over a saucepan of simmering water. Whisk egg yolks, sugar, and lemon juice together and cook over the simmering water, whisking constantly, until thick and pudding-like (about 10–15 minutes) or 170–180°F.
- Remove from heat and whisk in butter until smooth. Let the curd cool slightly; do not refrigerate it first.
Finish and Chill
- When the cheesecake is done, turn off the oven and crack the door. Let it cool inside the oven for one hour with the door slightly open to prevent rapid temperature change. Then let it come to room temperature for about 30 minutes.
- Pour the lemon curd over the cheesecake, spreading gently so you don’t disturb the filling. Refrigerate for at least 6 hours or overnight to set fully.
- Top with whipped cream and thin lemon slices just before serving.
Nutrition
Calories: 700 kcal; Carbohydrates: 62 g; Protein: 10 g; Fat: 48 g; Saturated Fat: 27 g; Sugar: 46 g. Nutrition data is approximate and should be used as a guideline only.