Lemon Cheesecake

What is Lemon Cheesecake?

This easy recipe has a thick, creamy lemon cheesecake filling baked into a sweet Graham cracker crust, and topped with homemade lemon curd. Perfect for summer!

Simple Ingredients

You'll need a few ingredients to make this easy recipe, so round them up and let's get started!

Prep the Crust

Combine the crust ingredients and press them into the bottom and up the sides of the springform pan.

Bake the Crust

Bake for 10 minutes. Then wrap the outside of the pan with aluminum foil.

Make the Filling

Beat together the cream cheese, sugar, and flour on low speed until smooth.

Add the Lemon

Add the sour cream, lemon juice, and lemon zest. Mix until combined.

Add the Eggs

Add the eggs one at a time, mixing after each addition. Add the egg yolks. Mix until combined.

Make a Water Bath

Pour the cheesecake into the crust. Place the wrapped pan inside a slightly larger pan and fill the larger pan with warm water.


Bake the cheesecake. Then let it cool slowly to room temperature.

Make the Lemon Curd

Combine all the ingredients for the lemon curd in a double boiler.

Let Thicken

Heat while constantly whisking until the mixture thickens and reaches 170-180 degrees.

Let Chill

Spread the warm curd over the top of the cheesecake. Then place the cheesecake in the refrigerator to chill.


Remove the cheesecake from the pan and pipe whipped cream around the rim. Garnish with quartered lemon slices between each whipped cream dollop.


Store the cheesecake in the fridge until ready to serve.

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