How do I know when my cheesecake is done?

The cheesecake is done when the edges are set but the center still has a slight wobble—like Jell-O. It will continue to cook and set as it cools. If you wait until the entire cheesecake is firm in the oven, it will be overcooked.

Why did my cheesecake crack?

Cracks usually happen from overbeating (incorporating too much air), baking at too high a temperature, or cooling too quickly. The water bath helps prevent this by creating a gentle, moist heat. If your cheesecake does crack, don't worry—that's what the lemon curd topping is for!

Can I make this without a springform pan?

While a springform pan is ideal, you can use a regular 9-inch cake pan lined with parchment paper with extra hanging over the sides as "handles." It won't be as pretty when you remove it, but it will taste just as good.

How far in advance can I make this cheesecake?

This cheesecake can be made up to 3 days ahead and kept refrigerated. Add the lemon curd and whipped cream just before serving for the freshest presentation.

Lemon Cheesecake Recipe

This heavenly Lemon Cheesecake is the perfect balance of creamy, tangy, and sweet all wrapped up in a buttery graham cracker crust. The bright citrus flavor cuts through the richness of the cream cheese, creating a refreshing dessert that’s impressive enough for special occasions yet simple enough to make when you’re craving something spectacular. Topped with smooth lemon curd and fresh whipped cream, this cheesecake is bound to become your new favorite!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The tangy lemon brightens up the rich, creamy cheesecake, creating a dessert that’s indulgent without being overwhelming.
Impressive But Doable: While cheesecake might seem intimidating, this recipe breaks it down into manageable steps that even beginners can master.
Make-Ahead Friendly: This dessert actually benefits from being made a day ahead, making it perfect for entertaining when you want to prep in advance.
Crowd-Pleaser: I’ve never met anyone who doesn’t love this cheesecake—it’s one of those rare desserts that satisfies both sophisticated palates and picky eaters alike.

Ingredients You’ll Need

For the crust:

Graham cracker crumbs: Creates the perfect sweet, crispy foundation for our cheesecake. You can buy them pre-crushed or make your own by pulsing whole crackers in a food processor.
Granulated sugar: Adds just enough sweetness to the crust to complement the tangy filling.
Unsalted butter: Binds the crust together and adds that rich, buttery flavor that makes graham cracker crusts irresistible.

For the cheesecake:

Cream cheese: The star of the show! Make sure it’s properly softened—cold cream cheese leads to lumpy cheesecake.
Granulated sugar: Balances the tanginess of the cream cheese and lemon without making the cheesecake too sweet.
Eggs: Provides structure and that signature velvety texture.
Sour cream: The secret to a truly creamy cheesecake—adds richness and a subtle tang.
Vanilla extract: Rounds out the flavors with its warm, aromatic notes.
Lemon juice: Fresh is best! This gives our cheesecake that bright, zippy flavor that makes it special.
Lemon zest: Don’t skip this—the oils in the zest contain concentrated lemon flavor that really makes this cheesecake sing.
Lemon curd: For that gorgeous, glossy topping that doubles down on the lemon flavor. Store-bought works fine, but homemade is even better if you have the time.
Whipped cream: The perfect light, airy topping that complements the dense cheesecake.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some delicious twists on this classic recipe:

Berry Lover’s Dream: Top with fresh berries like raspberries, blueberries, or strawberries for beautiful color and complementary flavors.
Gingersnap Crust: Swap graham crackers for gingersnap cookies in the crust for a spicy-sweet base that pairs beautifully with lemon.
Limoncello Cheesecake: Add 2 tablespoons of limoncello to the batter for an elegant, boozy twist.
Lemon-Blueberry: Gently fold 1 cup of fresh blueberries into the batter just before baking for bursts of berry goodness.
Coconut Lemon: Add ½ cup toasted coconut to the crust and sprinkle more on top for a tropical variation.

How to Make Lemon Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F. Mix the graham cracker crumbs, sugar, and melted butter until everything is evenly moistened. 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

Beat the cream cheese in a stand mixer until completely smooth—this is crucial for a silky texture. Gradually add the sugar, scraping down the sides frequently. Add the eggs one at a time, incorporating each one fully before adding the next. Mix in the sour cream, vanilla, fresh lemon juice, and lemon zest until just combined. Be careful not to overmix!

Step 3: Prepare for Water Bath

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

Step 4: Bake the Cheesecake

Place the foil-wrapped cheesecake into a large roasting pan. Fill the pan with hot water about halfway up the sides of the springform pan. Reduce the oven temperature to 300°F and bake for 1 hour and 30 minutes. Then turn off the oven and leave the cheesecake inside for another hour without opening the door.

Step 5: Cool and Chill

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once at room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Step 6: Add the Finishing Touches

Remove the outer ring of the springform pan. Warm the lemon curd slightly if needed to make it spreadable, then smooth it over the top of the cheesecake. Top with freshly whipped cream before serving.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature before mixing. Cold ingredients don’t blend properly and can cause lumps.
Don’t Skip the Water Bath: It’s what gives you that perfect texture—creamy throughout with no cracks on top. The steam from the water creates a gentle, moist heat.
Be Patient: Cheesecake is not a dessert to rush. The slow cooling in the oven and long refrigeration time are essential for perfect texture.
Use a Food Processor: For the smoothest filling, consider using a food processor instead of a stand mixer—it really eliminates any possibility of lumps.
Zest Before Juicing: Always zest your lemons before juicing them—it’s much easier this way!

How to Serve

This Lemon Cheesecake is a showstopper on its own, but here are some serving suggestions that take it to the next level:

Garnishes:

A spiral of thinly sliced lemon
Fresh mint leaves
A dusting of powdered sugar
Candied lemon peel for an extra special touch

Perfect Pairings:

A small scoop of vanilla bean ice cream
A cup of Earl Grey tea or coffee
Fresh berries on the side
Limoncello or dessert wine for a special occasion

Make Ahead and Storage

Storing Leftovers

Keep leftover cheesecake covered in the refrigerator for up to 5 days. The flavor actually improves after a day or two as the lemon notes develop.

Freezing

This cheesecake freezes beautifully! For best results, freeze it without the lemon curd topping. Wrap the plain cheesecake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Add the lemon curd after thawing.

Reheating

No need to reheat—cheesecake is best served cold! Just let frozen cheesecake thaw overnight in the refrigerator before adding toppings and serving.

FAQs

How do I know when my cheesecake is done?

The cheesecake is done when the edges are set but the center still has a slight wobble—like Jell-O. It will continue to cook and set as it cools. If you wait until the entire cheesecake is firm in the oven, it will be overcooked.
Why did my cheesecake crack?

Cracks usually happen from overbeating (incorporating too much air), baking at too high a temperature, or cooling too quickly. The water bath helps prevent this by creating a gentle, moist heat. If your cheesecake does crack, don’t worry—that’s what the lemon curd topping is for!
Can I make this without a springform pan?

While a springform pan is ideal, you can use a regular 9-inch cake pan lined with parchment paper with extra hanging over the sides as “handles.” It won’t be as pretty when you remove it, but it will taste just as good.
How far in advance can I make this cheesecake?

This cheesecake can be made up to 3 days ahead and kept refrigerated. Add the lemon curd and whipped cream just before serving for the freshest presentation.

Final Thoughts

This Lemon Cheesecake is more than just a dessert—it’s a little slice of sunshine that brightens any table. The contrast between the tangy lemon, creamy filling, and buttery crust creates something truly magical. Don’t be intimidated by the multiple steps—each one is simple, and the result is absolutely worth it. Whether for a special celebration or just because you deserve something extraordinary, this cheesecake never disappoints!