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This Lemon Cheesecake has a thick, creamy lemon cheesecake filling baked into a sweet Graham cracker crust, topped with homemade lemon curd. A wonderful combination of sweet and tangy, this cheesecake is sure to win you over. Perfect for summer!
Table of Contents
The Best Lemon Cheesecake
There’s just something about a fresh, bright pop of citrus that gets me in the mood for warm weather months. This cheesecake is chock-full of lemon flavor and perfect for your next summer gathering. I can’t wait to share it with you.
If you’ve already tried my Lemon Blueberry Cheesecake, then you already know that this lemon one is going to be amazing. No blueberries this time but I used the same buttery Graham cracker crust and a similar, lemony filling. Top it off with a creamy, sweet, and tart lemon curd (the same one in my Lemon Meringue Cheesecake) and you’ve got yourself a dessert to be reckoned with. If you love lemon and cheesecake, this one’s for you!
Why You’ll Love This Cheesecake Recipe
It’s hard not to love this bright, perfect-for-summer lemon curd cheesecake. Here are some of my favorite things about it.
- Light and refreshing. This cheesecake practically tastes like summer. It is so light and refreshing. Perfect for your next sunny outdoor soiree.
- Yolks. Adding extra egg yolks to this recipe makes the filling even more creamy and rich than my other cheesecakes. It also does a beautiful job of amplifying the lemon flavor. Yum!
- Not too sweet, not too tart. I love the juxtaposition of sweet and tart in this recipe. It’s cheesecake, so, of course, there’s plenty of sweetness going on but the tanginess from the sour cream and the tartness from the lemon makes this a perfectly well-balanced dessert.
- Dynamic. There are four delicious components coming together to make this delightful cheesecake what it is. Sweet and crunchy graham cracker crust. Thick, creamy, sweet-yet-tart cheesecake filling. Smooth, sweet lemon curd. Fluffy whipped cream. So many flavors and textures. Every bite is an adventure.
What You’ll Need
Here’s a list of ingredients needed to make this lemon cheesecake. Be sure to scroll to the recipe card below for exact measurements.
Crust
- Graham cracker crumbs – You can buy these already in crumbs, or grind up your own. You could also use vanilla wafer cookies.
- Butter – The butter must be melted so that it can hold the Graham cracker crumbs together.
- Sugar – You can use granulated or light brown sugar here. Just note that the light brown sugar will add a deeper, more molasses-like flavor.
Lemon filling
- Cream cheese – The cream cheese must be at room temperature. Otherwise, it will not incorporate as smoothly with the other ingredients and you might find yourself with a lumpy filling.
- Sugar
- All-purpose flour – The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. You can also use your favorite 1:1 gluten-free substitute instead, or even cornstarch (half the amount).
- Sour cream – Adds to a creamy texture.
- Fresh lemon juice – Fresh is definitely best for optimal flavor.
- Lemon zest
- Eggs – The eggs should be at room temperature. They will mix into the filling more easily, helping to prevent over-mixing.
- Egg yolks – The egg yolks should also be at room temperature in order to ensure that they incorporate smoothly and easily into the filling.
Lemon curd
- Fresh lemon juice – I highly recommend fresh lemon juice.
- Grated lemon zest
- Sugar – This not only sweetens the lemon curd, but it also adds some volume.
- Egg yolks – These thicken the lemon curd and add to the flavor.
- Butter
Whipped cream
- Heavy whipping cream – Make sure that the heavy whipping cream is well chilled before using. If it is too warm, it will not whip up and hold volume properly.
- Powdered sugar – This sweetens the whipped cream, but it also prevents it from wilting. Your whipped cream won’t be going anywhere.
- Vanilla extract – For flavor.
How to Make Lemon Cheesecake
There are four components to this lemon curd cheesecake but don’t let that intimidate you. Just take it one step at a time and enjoy the process. Here’s a quick overview of how to make it. Make sure to scroll to the recipe card below for more detailed instructions.
Make the Crust
- Prep. Preheat oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper. Grease the sides.
- Combine the crust ingredients and press them into the bottom and up the sides of the springform pan.
- Bake for 10 minutes.
- Leakproof the pan. Wrap the outside of the pan with aluminum foil.
Make the Cheesecake Filling
- Reduce the oven temperature to 300°F.
- Beat together the cream cheese, sugar, and flour on low speed until smooth.
- Add and mix. Add the sour cream, lemon juice, and lemon zest. Mix until combined.
- Add eggs. Add the eggs one at a time, mixing after each addition. Add the egg yolks. Mix until combined.
- Prepare to bake. Pour the cheesecake into the crust and spread evenly. Place the wrapped pan inside a slightly larger pan. Fill the larger pan with warm water so that it comes about halfway up the sides of the cheesecake pan.
- Bake for 1 hour and 15 minutes.
- Cool slowly. Turn the oven off and leave the cheesecake inside for 30 minutes. Crack the door of the oven and leave the cheesecake inside for an additional 30 minutes. Remove the cheesecake from the oven and the water bath. Remove the aluminum foil from the pan. Allow the cheesecake to cool to about room temperature.
Make the Lemon Curd
- Combine all the ingredients for the lemon curd in a double boiler.
- Heat while constantly whisking until the mixture thickens and reaches 170-180 degrees.
- Spread the warm curd over the top of the cheesecake.
- Chill. Place the cheesecake in the refrigerator for 4-5 hours.
Make the whipped cream topping
- Whip the heavy whipping cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
- Decorate the cake. Remove the cheesecake from the pan, set it on a plate, and pipe the whipped cream around the rim of the cheesecake. Garnish the whipped cream dollops with quartered lemon slices if you’d like.
Does This Cheesecake Need A Water Bath?
Yes. All baked cheesecakes can benefit from a water bath. A water bath might sound like a pain to make but it’s really quite simple. Just wrap the cheesecake pan in aluminum foil (or another leak-prook option from my post on how to bake a cheesecake in a water bath), place it inside a slightly larger pan, and fill the larger pan with warm water until the water reaches halfway up the cheesecake pan.
The water bath will create steam during the baking process, helping to cook the cheesecake evenly and to prevent it from drying out. The water itself against the pan will also help protect the edges of the cheesecake from cooking faster than the center. Do your cheesecake a favor and take the extra minute to make a water bath.
Tips for the Best Lemon Curd Cheesecake
Here are a handful of useful tips and tricks that will help you achieve the best lemon cheesecake. In an over-achieving mood? I highly suggest checking out my post on how to make a perfect cheesecake for more details.
- Room temperature ingredients. It is important that the cream cheese, the eggs, and the egg yolks are at room temperature before you make the cheesecake filling. They will have an easier time combining with the other ingredients, which will help prevent you from over-mixing.
- Mix slowly and not too much. Mixing quickly and/or mixing for too long will incorporate air into the cheesecake batter. That air can cause cracks in the cheesecake as it bakes. So mix on low speed and just until everything is incorporated.
- Use a springform pan. This will make your life so much easier when it comes time to remove the cake from the pan. It’s 100% worth the investment. Check out my post on how to remove your cheesecake from the springform pan for more.
- Make a leakproof water bath. Making a water bath really does make a difference. It will help your cheesecake stay moist, ensure that it cooks evenly, and will help prevent cracks. Check out my post on how to bake a cheesecake in a water bath to learn more.
- Cool slowly. Allow the cheesecake to stay in the closed oven for 30 minutes after it has been turned off before cracking the door and keeping it in the oven for another 30 minutes. Not only will the cheesecake finish cooking during this process, but it is a crucial step in ensuring the cheesecake does not crack.
- Use fresh lemons. You won’t regret it. The flavor of the filling and the curd will be so much brighter and overall better.
- Don’t let the lemon curd cool. Spread the lemon curd over the cheesecake as soon as it comes off of the stove. It will not spread properly if it is left to cool and thicken.
How to Store Homemade Cheesecake
Allow the cheesecake to chill for 4-5 hours, or until firm. Seal it in an airtight cake carrier or wrap the whole cake in a double layer of plastic wrap and store it in the refrigerator for up to 5 days. This is best to do before adding the whipped cream but, if you already decorated the cake, just prop the plastic wrap away from the whipped cream using toothpicks. To store individual slices, arrange them in a single layer in an airtight container before storing them in the fridge. When you are ready to serve, make the whipped cream and pipe it onto the cheesecake, if applicable.
To freeze the cheesecake, allow it to firm up in the refrigerator for 4-5 hours, then transfer it to the freezer for an hour or so to flash freeze it. Wrap it in a double layer of saran wrap and store it in the freezer for up to 3 months. I recommend freezing before adding the whipped cream, but if you already added it, it’ll be fine. Alternatively, you can slice the cake, arrange the slices in a single layer in an airtight container, and store it in the freezer for up to 3 months. When you are ready to enjoy, allow the dessert to thaw in the refrigerator. Make the whipped cream and pipe it onto the cake before serving, if applicable.
To learn more, check out my post on how to store cheesecake.
More Cheesecake Recipes:
I. Love. Cheesecake. This lemon curd version is perfect for summer but I have no shortage of cheesecake recipes for you to try out. Here are a few of my favorites.
- Best New York Style Cheesecake
- Lemon Raspberry Cheesecake
- Baileys Cheesecake
- Mango Key Lime Cheesecake
- Lemon Blueberry Cheesecake
- Lemon Meringue Cheesecake
- Oreo Cookies and Cream Cheesecake Cake
- Chocolate Chip Cookie Dough Cheesecake
- Best Oreo Cheesecake
Watch How to Make Lemon Cheesecake
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Recipe updated 6/1/2023. For the previous version of this recipe, download the PDF.
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Lemon Cheesecake
- Prep Time: 1 hour 15 minutes
- Cooling: 4 hours
- Cook Time: 2 hours 15 minutes
- Total Time: 7 hours 30 minutes
- Yield: 12-14 slices
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This Lemon Cheesecake has a thick, creamy lemon cheesecake filling baked into a sweet Graham cracker crust, topped with homemade lemon curd. A wonderful combination of sweet and tangy, this cheesecake is sure to win you over. Perfect for summer!
Ingredients
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) unsalted butter, melted
- 3 tbsp (39g) sugar
Lemon filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream
- 6 tbsp (90ml) fresh lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
Lemon curd
- 6 tbsp (90ml) fresh lemon juice
- 1 tbsp grated lemon zest
- 6 tbsp (78g) sugar
- 6 large egg yolks
- 1/4 cup (56g) unsalted butter
Whipped cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (44g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Set prepared pan aside.
Make the Cheesecake Filling
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the cheesecake batter evenly into the crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly (see how to tell if your cheesecake is done baking).
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and set the cheesecake aside to cool to about room temperature.
Make the Lemon Curd
- To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees. You’ll notice it has already started to thicken nicely and it’ll continue to thicken quickly.
- Add the lemon curd to the top of the cheesecake quickly, before it cools and thickens.
- Place the cheesecake in the fridge until completely cool and firm, 4-5 hours.
Make the whipped cream topping
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on medium speed until stiff peaks form.
- Remove your cheesecake from the springform pan and set it on a plate or serving platter, then pipe the whipped cream around the rim of the cheesecake.
- Place quartered lemon slices between each whipped cream dollop, if desired.
- Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days. Read more on how to store cheesecake.
Nutrition
- Serving Size: 1 Slice
- Calories: 493
- Sugar: 29.3 g
- Sodium: 245.9 mg
- Fat: 36.3 g
- Carbohydrates: 36.5 g
- Protein: 7.6 g
- Cholesterol: 236.4 mg
Find it online: https://www.lifeloveandsugar.com/lemon-cheesecake/
Hey Lindsay, love me some lemons, so this recipe was right up my aisle. A small recommendation, however: I find that you really don’t need to use a double boiler when making the curd. A pot will do just fine, also no real need to check the temperature. You can tell from a glance that the curd is done, once it thickens. The main difference with this method is that you don’t add the butter to the pot. Rather, you add it to the mixture after removing it from the stove top, and just mix it in until it has dissolved completely. You can put the curd through a siff before adding the butter, but it’s not needed.
Again, both methods work just fine, but the one I’m recommending cuts down on the equipment significantly
Am I able to make and add the curd after the cheesecake is fully firm and set, like after refrigerating overnight?
Yes, definitely. Just be sure to let the cheesecake cool to about room temperature before placing in the fridge to help avoid condensation forming. It would make it harder for the lemon curd to stay in place.
Did this recipe used to use vanilla wafers for the crust? I’ve made it before but it’s been a while and I could have sworn it was vanilla wafers and not graham crackers. It’s sooo good though! Only cheese cake I actually like
I think so. But you can swap them out. Either one is fine.
Good morning, I would like to let you know that I made this lemon cheese cake. It is absolutely delicious. My friends, who I shared it with were… delighted. The recipe is perfect. I used caramilized lemon slices to decorate.
Thank you very much for sharing all your fantastic recipes.
Awesome! I’m so glad you enjoyed it!
The flavors of this cheesecake are wonderful, but I definitely did something wrong. My crust ended up being soggy even though I put my springform pan in a slighting larger cake pan so zero water can get it during the water bath and my lemon curd never harden and was running off the cheesecake after sitting for 4 hours. Everything tasted delicious, I’m just trying to figure what I did wrong so I can retry!
If the water bath was set up correctly, I’m not entirely sure why you’d have a soggy crust. Here is my post on setting up a water bath, which might be helpful. Also, keep in mind that you don’t want the water level to be more than halfway up The side of the pan that your cheesecake is in. The water can bubble up a little bit while baking and if that happens and the water level is too high, it can actually go over the top of the pan and cause a soggy crust.
For the lemon curd, sounds like maybe it wasn’t cooked long enough.
Great texture!
My daughter has made this a few times and each time it’s been amazing. Probably the best cheesecake I’ve eaten!
I’m so glad you’ve enjoyed it!
I bake cheesecakes all the time- Made this sunshiny delight 1 month ago and it was BELOVED- it has even replaced my sister’s previous fave brownie-stuffed cheesecake! Perfect texture, tartness, crust; followed recipe exactly; make sure ingredients are room temp. Lemon curd was alarming when it started to thicken bc it happened real fast and I had to whisk the crap out of it, but it smoothed out. Have my 2nd one cooling now; hopefully it is just as good!
I’m so glad to hear you enjoyed it!
Is it possible if I don’t include the lemon tart? Would it change the flavor in anyway?
Do you mean the lemon curd? Most of the flavor is in the lemon curd. If you want a lemon cheesecake without lemon curd, I’d recommend my Lemon Blueberry Cheesecake, but leave out the blueberries. It had wonderful lemon flavor on it’s own.
Can I add lemon juice or zest to my homemade whipped topping?
Sure. I would recommend the lemon zest. If you are going to add lemon juice, I may add it after you’ve been whipping it for a little bit so that it doesn’t cause the cream to curdle.
Hello, I would love to make this but I am interested in finding out if this can be made with Monk Fruit or Stevia instead of sugar and if you would know the correct amount to use.
It should be fine but it does change the outcome/texture of it. You would want to use half a cup.
This was an awesome recipe. Not difficult, perfectly lemony and delicious. I’ve made it twice. Both times, perfection! Thank you
Wonderful! So glad you enjoyed it!
I made this today. It was so easy. I love your recipes!
Awesome! I’m so glad you enjoyed it!
Just to confirm…no vanilla? I’m making this cheesecake in the morning. I’ve never made a cheesecake without vanilla before.
I don’t have it listed for this cheesecake, but you could add a little bit if you wanted to.
I had never made a cheesecake before this one. The step by step directions have made it so simple. I have now made it twice and it has been perfect. I love this recipe!
So glad to hear you’ve enjoyed it!
Hi, I have been following your site way before you had the babies, and I remember a lemon curd swirl cheesecake recipe or something similar to that seems like it wasn’t completely covered with the curd, it was a no-bake lemon cheesecake. Do you happen to still have that recipe anywhere? I couldn’t find it on the site.
So glad to have had you following for so long – thank you! Unfortunately I don’t recall a lemon cheesecake like that. I’m sorry!!
This cheesecake is to die for. The best lemon cheesecake ever! If you are a lemon lover, this one’s for you.
This is the best recipe I’ve ever made. In fact I’ve adapted to many flavours. Awesome. I have made many of your recipes. Never nervous because they always turn out perfectly
Wonderful! So glad to hear that!
I have baked a lot of cheesecakes in my day. This is the ultimate! I will be making it again soon. The majority of cakes I have baked in ‘20 and ‘21 are from your site.
So glad to hear that you’ve enjoyed everything!
Do you remove the parchment paper before placing the cheesecake on the serving plate? If so how?
I do. The cheesecake should be firm enough that you can slide it off of the pan onto your hand and peel the parchment paper off. I have a video of me doing it on Instagram in my story highlights, if you want to check it out.
I just made this for Christmas dessert and it was SO good! I have made many cheesecakes over the years, all flavours and combinations, baked and chilled, and I think this might be the best of the lot! This is the first time I’ve done the water bath thing as I couldn’t be confident it wouldn’t leak before, but I decided to use double sheets of extra wide heavy duty foil and it worked perfectly. I made it slowly over two days, the base and curd one day, then the filling and bake on Christmas Eve. When I went to put the curd on to serve on Christmas Day, it was too firm! I just microwaved it for 30 seconds and it softened perfectly. My hubby and kids loved it and we even took a piece to a neighbour who had to isolate on Christmas Day. I will make this my go-to recipe, and the curd is so easy, I will never need to buy it again! Thanks for a great recipe!!
My team members LOVED this recipe. I’m an experienced homebaker and it was a little challenging (the water bath/UGH). But overall the recipe was worth the effort. You will end up with a delicious, creamy, tasty dessert for your lemon lovers!
So glad it was a hit!
Wow! Made this recipe twice now and it is the best! It went so fast at Thanksgiving dinner I have to make more for various households. What temp and time would I cook in 4 inch aluminum ramekins?
So glad it’s a hit! Here’s my guide to adjusting cheesecake sizes – hopefully that helps!
This was the first lemon cheesecake I ever baked (and tasted). I made it for my dad’s 80th birthday and it was a hit! I just made it again for Thanksgiving dinner and everyone loved it. It does take a while to make but it is so worth it. My favourite part is the lemon curd. Thanks for sharing the recipe!
So glad you enjoyed it!
I put mine in a plastic roasting bag. I’ve never had a problem with leakage since I started this.
My foil leaked and now my crust is soggy. Is there anything I can do to repair the crust?
There’s not really anything you can do but while it’s not ideal, it should be fine.
I put my springform pan inside a 10 inch cake pan, then put them both inside a roasting pan and fill that with water. I made this cheesecake using this method and it came out perfect.
Currently making this cheesecake. Do I top with cheesecake with the lemon curb before it cools for the 6-7 hours, or after?
You could do it either way, really. The recipe is written to add it after it cools, but it won’t hurt it if you do it before it cools.
To complicated with the bath and I don’t really know why the trouble of doing it was for
This was excellent! I will be making this again. I actually served it with a side of warm cinnamon blueberry compote, which made it mind blowing.
I made this & it was delicious! My family loved it. I will definitely make again. Instead of water bath, I put a pan of water on the rack under cake. Baked about 10 minutes longer and it was perfect!
I made this yesterday – keto style. Just substituted erythritol for the sugar and it turned out great. Delicious!
This is my new favourite cheesecake!! I used smaller spring forms and had two cute cheesecakes. I will absolutely make this again!
I made this for Easter dinner and everyone raved about it! I did use a jar of store bought lemon curd as I was tight on time—and topped it with fresh blueberries and whipped cream. So delicious. I will definitely make this again. Thanks for the recipe!
Could I use this cheesecake as a middle layer of a cake recipe (minus the crust)? Is there any reason to think it would squish out or should be able to hold firm? Thank you.
Yes, you can. It should be firm enough.
I followed your recipe and instructions to a ‘T’ but the center was still VERY jiggly/under baked at the end of the time. I’m going to try to put it in for another 5 minutes or so… hopefully it works out- this if for my brothers birthday!
Did you already do the cooling time? Because it continues to bake during the cooling process. It’s not fully cooked until you’ve finished all of those steps. That said, there can be variation between ovens, so before you start the cooling process you’ll want to make sure the edges of the cheesecake are set and the center is starting to set but it still jiggly. It should go from looking kind of glossy in the middle to a little more matte.
This recipe was a bit labour intensive, but worth the effort – it turned out perfectly and was delicious. I’m not a huge fan of lemon desserts, or cheesecake for that matter, but had too many lemons on hand that I didn’t want to waste. I’m already making it again a week later. Thank you!
Once the cheesecake is finished cooking remove the pan from the bain marie and run a sharp knife around the edge of the cheesecake. This will loosen it from the sides of the pan and prevent cracking. 😁
I just made this for my family including two adult daughters and I think it is now our FAVORITE cheesecake recipe!!! And I have a number of trusted good recipes! The directions for cooling and preventing cracking were the best I have ever seen. I have never made lemon curd and it was delicious. So so happy with this keeper and new family favorite. Thank you!!!
I just made this for my grandmother who loves lemon ANYTHING! She absolutely loved it. She doesn’t usually eat much but she had a very big slice of this! Great recipe
So glad you enjoyed it!
So excited to have found this recipe! I have a beautiful cheesecake cooling in the fridge and the lemon curd looks and tastes perfect. My first cheesecake! I’m genuinely looking forward to working through your other recipes, thank you!
So glad you’re happy with it!
I’ve made it twice it is delicious!!
Can you use this recipe for a non baked?
I know you have a different recipe for no bake cheesecake but I already have all the ingredients for this one.
So glad you enjoyed it! You’d need to make a lot of alterations, so I’m not sure what to say about making it no bake. My suggestion is going to be to follow the no bake lemon cheesecake recipe for best results.
Hi Lindsay. Thanks for sharing this delicious recipe! I could barely stop myself from eating it! I made half the recipe and used 3x 4 inch spring pans and the measurement worked out perfectly.
I normally like to freeze the leftovers so my husband and I can eat over the next 2 months. Do you know whether the lemon tart freezes well?
Glad you enjoyed it! The lemon cheesecake should freeze just fine. Just wrap it well and thaw in the fridge.
Thanks for sharing this great recipe Lindsay. I did it for my husband’s birthday and it was a hit. Although some part of the cheesecake is still a bit soft in the middle when sliced. It doesn’t stop us from indulging it though, taste amazing. 🙂 Might baked it a bit longer in the oven next time.
Glad you enjoyed it!
This cheesecake is the BOMB!!!!I didn’t have GF vanilla wafers but I had 2 packages of Walker Gluten Free shortbread cookies in the freezer and the crust was so delicious! Im not a great baker so I was concerned that I may fail at the lemon curd but it was the best I ever have had! I usually buy it from a specialty store but no more!!! I could eat the whole pan! Needles to say the cake was a huge hit and nobody knew that it was gluten free!!!! This recipe is my new go to dessert to impress!!!!!
I’m so glad to hear you enjoyed it!
My husband’s favorite dessert is cheesecake and I made this for his birthday. He said it was one of the best he’s ever had. Absolutely delish!!
So glad to hear that!
Great flavor, I did change the vanilla whipped cream to a lemon one, and it was awesome.
I’m glad you enjoyed it!
This. Cake. Is. AWESOME! The first I’ve had that wasn’t dry as a bone, nor mushy as heck. Definitely making this again.
Hi Lindsay,
Looking to make this lemon cheesecake for my mom for Mothers Day. Can I use regular Graham wafer crumbs or would the cake taste better using the ones you have listed, the vanilla wafer crumbs?
Thank you and God bless,
Brenda
Either would be fine. The vanilla wafers just make a sweeter flavored cookie crust.
I made the cheesecake yesterday, the crust turned out soggy , wonder why?
Springform pans are super unreliable with leaking. It’s likely your pan leaks. Did you check out tutorial I mentioned in the recipe?
hi! can i ask for the recipe measurements for 7inch circle pan?
I haven’t done a 7 inch, so I’m not sure. You could try reducing it by about 1/4.
Hi! is the sour cream important? Can i omit it if i dont have them?
If you don’t have it, you could try using yogurt or heavy cream.
Just made this recipe for Easter dessert…it was absolutely amazing…I did use a different lemon curd recipe that I have made before so I went with it but followed the rest of the recipe…the whole family loved it…my husband “hinted” at wanting a lemon cheesecake and this one did not disappoint…it cooked beautifully and smooth.
Hi
I want to make this for Easter Sunday
I do not have a springform pan can I use something else
Thank you in advance for your reply
Technically you could use a cake pan, but you will have more trouble getting the cake out of the pan. Plus you probably want to have closer to 3 inch high sides. I know some people will cut the recipe down a little and do it in a pie plate. You could try that.
65 minutes in my oven and it doesn’t look like it’s even started to bake at all. Shouldn’t it be browning a bit by now?
If you are using the water bath, it shouldn’t start to brown. The top should start to go from shiny to matte and rise a bit and when it’s done the edges should be set but the center should still be a little jiggly.
Oh my! First time to make a cheesecake and this one delivered in all aspects! Simply divine! Totally worth the time! Incredibly delicious!
I’m so glad you enjoyed it!
I made this cheesecake last weekend and it was fabulous. Made another curd recipe, used a gluten free crust and gluten free flour in the cheesecake. Used 2 pkgs light cream cheese and one regular, and light sour cream. Followed baking directions, but cooked for 85 min, then the 15 min with oven off and 20 min with oven open. The whole cheesecake was consumed. Thanks for a great recipe.
I followed the recipe exactly including the water bath. I have never made a more delicious cheesecake or tasted a more delicious cheesecake. Phenomenal!
I decorated it with whipped cream sweetened with a touch of powdered sugar from my new whipped cream charger.
Everyone loved it! Super creamy. Super delicious. Worth every calorie.
So glad to hear you enjoyed it!
I make it today it is summer here in SA. it has incredible taste. I didn’t achieve same presentation but it was close enough. Everybody said it was worth it. At the end of the day you are doing it once a year. Thank you a lot for sharing it.
Regards
Eugene
I have made quite a few of your recipes Lindsay …. but I made this Lemon Cheesecake for Thanksgiving and EVERYONE said it was the best thing I have ever made. It looked beautiful and tasted amazing. Thank you!!
Awesome! I’m so glad it was such a hit! Thanks Teri!
Made it. Loved it!
Followed the recipe to a T, except I used chocolate graham crackers as a crust, only used half of the lemon curd on top, and then added home made blueberry jam. Frickin amazing! Thank you Lindsay!
Too bad we can’t add the finished product photos!
I’m so glad to hear that! Sounds awesome!
This cake is beautiful and delicious, however, it was not fully set and the curd was running off. Any ideas/suggestions? And the curd was sliding off the cake. I followed the baking time and extra time in the oven per instructions.
If the cheesecake wasn’t fully set, it either didn’t cook long enough or wasn’t fully cooled. To make sure it’s done in the oven, you want the edges to be set and the center to still be a little jiggly in the center and not still glossy. Then proceed with the cooling process in the oven and fridge. As for the curd, this one is a little thinner. If you’d like a thicker lemon curd that stays in place, I’d try the one on my Lemon Meringue Cheesecake.
I made it this past weekend. My cheesecake was not fully cooked, it was a little jiggly in the centre when I took it out, I did not worry as it said it would be but definitely not cooked long enough. The second this is I made the lemon curd, took a bit for it to start thickening, recipe did not give a timeline for that. I put it in the fridge, when it was time to put on the cheesecake it was so thick it was hard to spread. I followed the recipe exactly as it was my first time. How do I know when the curd is thick enough to put in the fridge. It was so thick it was crazy, after taking it out of the fridge.
I suppose it sounds like the cheesecake may have needed to bake a little bit longer. If you’re not sure what to look for, it can be hard to tell. But you want the outer part of the cheesecake to be pretty set and the inner couple of inches to still be kind of jiggly when you turn off the oven and start the cooling process.
As for the lemon curd, one way to tell that it’s thick enough is when it coats the back of a spoon. To me that doesn’t seem super descriptive, which is why I include the temperature to cook it to. I also have a whole separate post on making lemon curd that you could take a look at too. There might be some helpful tips in there. https://www.lifeloveandsugar.com/lemon-curd/
Absolutely love this recipe! ❤
So lemony, so yummy!!!!
I’m so glad! Thanks Kerri!
This is a great cheesecake with a perfect lemon flavor. We loved it so much. Thank you for the recipe, Lisa.
I’m so glad you enjoyed the cheesecake!
After 15 mins to cool out the oven. Do you refrigerate the cheese cake still hot? or do you let it cool completely before putting it in the refrigerator?
Yes, you can put it straight into the refrigerator.
This cheesecake is to DIE for! My guests loved it and couldn’t believe I made it myself! I admit to using jarred lemon curd….but I had a jar that needed using up! I am sure homemade curd is fab, but the jarred curd didn’t hurt it in the least.
I did use home grown lemons from my Meyer Lemon Tree, so I hope that makes up for using jarred lemon curd. LOL
Cheesecakes are one of my favorite things to bake. So thankful I found your site….I was getting tired of the recipes I had!! I have made many of your cheesecakes and this is one of my favs! So light and flavorful. Thank you for the detailed and easy to follow instructions. God Bless you!
Awesome! So glad to hear that! I certainly have plenty of cheesecake to choose from. Let me know if you ever have any requests!
I’m going to make this for one of my desserts at Easter. 🙂 In an effort to reduce air while mixing the cheesecake is it better to use a hand mixer or the stand mixer?
I think a stand mixer is better – you have much more control over the speed of the mixer.
I’d love to try this recipe but is it necessary to do the waterbath or could I just put the tray with the cheesecake directly in the oven? I don’t have a bigger one to fill with water.. thanks!
You can forgo the waterbath, but you won’t need to make the cheesecake as long. It’ll also likely fall in the center as it cools, have browner edges and be a little less creamy.
This looks so refreshing not to mention looks delicious as always! I will definitely try this. I love citrus flavors. Keep it up!????
Note: I uses 3 full lemons – say what? LOL!
I use gingersnaps in my crust. Have you tried it? You should. It adds a little “spice”.
Using vanilla wafers for the crust is such a great idea! It would be so nice for a cheesecake!
Yummy! Looks beautiful! And I love that lemon curd on top 🙂
This is gorgeous!!!
Kids here don’t start school until the end of August, so you can bet we’re still in summer mode out here. Which means that this cheesecake is beyond perfect. So pretty!
With all the crazy complicated or mile-high chocolatey cheesecakes you see all over Pinterest etc right now, it’s so refreshing to see a nice simple but perfect looking recipe like this! I love that you made your own curd too, not enough people do, and it’s so delicious when homemade. I think I’ll definitely need to give this one a try, baked cheesecakes aren’t so popular here in the UK but I’m sure I can convert a few people!
When you say sugar in the crust and the cake mix do you mean powder sugar ?
Thank you 🙂
No, it’s regular granulated white sugar.