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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks.
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.
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.
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.
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.
Top with lemon curd or whipped cream if desired.
Slice and serve chilled.
Toppings
Lemon curd
Fresh berries (raspberries or blueberries)
Candied lemon peel
Beverages
Earl Grey or chamomile tea
Iced green tea with citrus
Prosecco or sparkling lemonade
12 servings