This Lemon Cheesecake starts with a creamy, dreamy classic cheesecake and takes it up a notch with the tart flavor of lemons and silky lemon curd. A perfect cheesecake with a summery twist!

As all of you know by now, I am a lemon fanatic. If I can fit lemon into a dessert, I’m going to do it somehow. So how could I do a year-long series on cheesecakes and not include a lemon cheesecake option?!

And of course, my husband loves cheesecake in any shape or form – so this just might be the perfect dessert for us. I’ll eat the lemon curd layer and he can eat the cheesecake.

But if you happen to love BOTH lemon curd and cheesecake, you are in for such a treat!

Cheesecake is one of those desserts that can be served at any time of the year for any reason. The tangy lemon flavor in this one is perfect for spring and summer – or any time you need to pretend it’s summer-y. In other words… make this one year-round!

This lemon curd cheesecake is made with a classic graham cracker crust and topped with silky homemade lemon curd and homemade whipped cream. Of course, you can use always use store-bought lemon curd, but homemade is easy and totally worth it.

Graham Cracker Crust

A graham cracker crust is a classic, and is already featured in several of my cheesecake recipes (and many pie recipes, too!). Check out my post on graham cracker crust for a more detailed recipe on this crust.

Basically, you’re going to smash some graham crackers until they are crumbs, combine them with a little bit of sugar and melted butter, and press the mixture into a springform pan.

If you are looking for a different kind of crust, you can use any type of cookie you want and take the same steps. Try vanilla wafers, gingersnap cookies, or even lemon cream cookies. You could bake my lemon sugar cookies and use the crumbs for a super lemon-infused cheesecake!

Ultimate Lemon-Filled Cheesecake

In order to make this lemon cheesecake as dreamy and lemony as possible, we are adding both lemon juice and lemon zest into the batter. You can even add some lemon extract if you really want a lemon kick!

Why do we always add lemon zest in addition to lemon juice when we want to highlight lemon flavor? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

Most citrus flavor comes from the zest, as the peel contains all the natural oils that provide both the flavor and smell of citrus.  Limonene is one of the compounds in the peel responsible for scent.  Limonene has a chiral center, meaning there are two structures that are mirror images of each other.  The (R)-enantiomer has the characteristic small of oranges, while the (S)-enantiomer smells distinctly like lemons.

Pro tip! Lemon zest can be kept in the freezer. So whenever you have to juice a lemon for your tea or another recipe, zest it first and keep that zest in the freezer until you need it for something like this cheesecake!

How to Make Lemon Cheesecake

1. First, set the oven to 350 °F. Combine the crushed graham cracker, sugar and melted butter in a small bowl. Transfer to a 9-inch springform pan and press the crumbs along the bottom and extend partway up the sides, compacting the crumbs as much as possible. Bake for 10 minutes, then remove from the oven. Reduce the heat to 325 °F.

2. For the cheesecake, beat the cream cheese and sugar until creamy and well combined, for 2 to 3 minutes. Mix in the sour cream, lemon juice, lemon zest, lemon extract, and salt, until well combined. Crack the four eggs into a small bowl and mix with a fork. Slowly pour roughly a quarter of the eggs into the cream cheese mixture, mix to combine, and repeat until all egg has been added. Do not over-mix the cheesecake – this makes it more likely to crack.
3. Wrap the springform pan in 3 layers of aluminum foil, or create a pan-in-pan water bath by placing the 9-inch springform pan inside a 10-inch cake pan (both pans together will be placed inside the water bath). Pour the cheesecake batter into the graham cracker crust.

4. Place the springform pan inside a larger pan and add in hot water until the water level comes halfway up the sides of the springform pan. Bake at 325 °F for 70 minutes, or until the edges have set but a 3 to 4-inch diameter circle in the center of the cheesecake still jiggles. Turn off the oven and open the door slightly; cool in warm oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it sit for 1 hour before placing in the refrigerator to chill for at least 4 hours, preferably overnight.
5. While the cheesecake chills, make the lemon curd. Refrigerate curd before spreading on cheesecake.

Homemade Lemon Curd

You’ll find my recipe for homemade lemon curd here. All it takes is whisking together some eggs and sugar on a stovetop, adding lemon juice and zest and stirring. Finally, stir in some butter and you’ll have a silky, tart, delicious lemon curd!

Make sure that you cool down your lemon curd before putting it onto the cheesecake. You should also refrigerate the cheesecake after spreading it on the lemon curd to help it set.

Storing Cheesecake

A beautiful thing about this cheesecake is that you can definitely make it ahead and freeze it! I recommend making the lemon curd when you are ready to serve the cheesecake, but you can make the cheesecake ahead then freeze it in an airtight container or wrapped in plastic wrap. Once you are ready to eat it, let it defrost in the fridge and make the lemon curd and whipped cream to top it off!

Recommended Tools to Make Lemon Cheesecake

• Food Processor: The best way to get evenly crushed, fine graham cracker crumbs for the crust is to use a food processor.
• Stand Mixer: An electric mixer will help get a silky-smooth cheesecake texture – just don’t overmix!
• 9″ Springform Pan: This recipe is written for a 9″ springform pan.
• 10″ Cake Pan: For the easiest water bath, place the springform pan inside a 10″ cake pan.
• Roasting Pan: Use a roasting pan, or other large pan, to hold the 10″ cake pan and add hot water.
• Instant Read Thermometer: Taking the internal temperature of the cheesecake is the best way to ensure it is properly cooked.
• Lemon Extract: While optional, adding a little lemon extract adds even more bright lemon flavor.

Tips and Tricks for the Best Lemon Cheesecake

1. Make sure not to over-mix the cheesecake before baking, as this will make it more likely to crack.
2. Another thing that can cause cracking is large changes in temperature. That is why it is important to let the cheesecake cool in the oven with the oven door open, and then let it sit at room temperature to further cool before chilling in the refrigerator.
3. You can determine if the cheesecake is done by seeing if the middle of the cheesecake is still slightly jiggly. If you doubt whether the cheesecake is done, use an instant-read thermometer to check if the internal temperature of the cheesecake is at 145 °F.
4. Let the cheesecake chill in the refrigerator for at least several hours (preferably overnight!) or up to several days for the best texture.

More Lemon Recipes:

• Berry Pavlova with Lemon Curd Cream
• Lemon Meringue Cake
• Lemon Pie Bars
• Glazed Lemon Pound Cake
• Lemon Thumbprint Cookies
• Lemon Curd Cake with Blackberry Buttercream Frosting

2022 Cheesecake of the Month Series