Creamy Lemon Cheesecake made with fresh lemon juice, lemon zest, and a buttery graham cracker crust. This baked lemon cheesecake recipe is smooth, tangy, and perfect for spring, summer, or special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hr 15 minsTotal Time 1 hr 45 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Lemon Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tbsp lemon zest (from 2 lemons)
¼ cup fresh lemon juice
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Lemon Topping
Lemon curd (store-bought or homemade)
Whipped cream
Thin lemon slices or zest curls
Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool.
Make the Filling
3
Beat cream cheese on low speed until smooth and creamy.
Add sugar and cornstarch; mix gently.
Blend in lemon zest, lemon juice, vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place springform pan into a large roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides.
Bake for 70 minutes , until edges are set and center has a slight jiggle.
Cool Slowly
5
Turn oven off, crack the door open, and let cheesecake cool inside for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Finish & Serve
Pairing Suggestions
7 Toppings
Beverages
Earl Grey or chamomile tea
Iced green tea with citrus
Prosecco or sparkling lemonade
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Lemon Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tbsp lemon zest (from 2 lemons)
¼ cup fresh lemon juice
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Lemon Topping
Lemon curd (store-bought or homemade)
Whipped cream
Thin lemon slices or zest curls
Directions Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool.
Make the Filling
3
Beat cream cheese on low speed until smooth and creamy.
Add sugar and cornstarch; mix gently.
Blend in lemon zest, lemon juice, vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place springform pan into a large roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides.
Bake for 70 minutes , until edges are set and center has a slight jiggle.
Cool Slowly
5
Turn oven off, crack the door open, and let cheesecake cool inside for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Finish & Serve
Pairing Suggestions
7 Toppings
Beverages
Earl Grey or chamomile tea
Iced green tea with citrus
Prosecco or sparkling lemonade
