Lemon Cheesecake

Lemon cheesecake is a rich, creamy dessert with a smooth texture and a bright citrus flavor. This version combines a buttery biscuit crust with a silky lemon-infused cheesecake filling and a light lemon topping. The recipe is written in detail to ensure excellent results, even for those making cheesecake for the first time.

Preparation Time

Preparation time: 35 minutes

Baking time: 55–70 minutes

Cooling time: 1 hour

Chilling time: At least 6 hours, preferably overnight

Servings: 10–12 slices

Ingredients

For the Crust

300 grams digestive biscuits or graham crackers

150 grams unsalted butter, melted

2 tablespoons granulated sugar

For the Lemon Cheesecake Filling

900 grams full-fat cream cheese, softened to room temperature

250 grams granulated sugar

240 grams sour cream

3 tablespoons cornstarch

4 large eggs, room temperature

2 large egg yolks, room temperature

120 milliliters fresh lemon juice

2 tablespoons finely grated lemon zest

1 teaspoon vanilla extract

¼ teaspoon salt

For the Lemon Topping

240 milliliters lemon curd

1 tablespoon lemon zest

Optional Garnish

Whipped cream

Thin lemon slices

Extra lemon zest

Fresh berries

Equipment

23-centimeter (9-inch) springform pan

Large mixing bowls

Electric mixer or stand mixer

Rubber spatula

Roasting pan for water bath

Aluminum foil

Fine grater or zester

Cooling rack

Preparing the Crust

Preheat the oven to 175°C (350°F).

Crush the digestive biscuits or graham crackers into fine crumbs. This can be done using a food processor or by placing the biscuits in a sealed bag and crushing them with a rolling pin.

Transfer the crumbs to a mixing bowl. Add the sugar and stir until evenly distributed.

Pour in the melted butter and mix thoroughly until all the crumbs are coated and the texture resembles wet sand.

Transfer the mixture into the springform pan. Press it firmly across the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup or glass to create an even layer.

Bake the crust for 10 minutes.

Remove from the oven and allow it to cool while preparing the filling.

Reduce the oven temperature to 160°C (325°F).

Preparing the Cheesecake Filling

Place the softened cream cheese into a large mixing bowl. Beat on low speed until completely smooth and creamy. Avoid beating on high speed because excessive air can cause cracks during baking.

Add the sugar and continue mixing until fully incorporated.

Add the cornstarch and salt. Mix until smooth.

Add the sour cream and vanilla extract. Mix gently until combined.

Add the lemon zest and freshly squeezed lemon juice. Continue mixing until the batter is smooth and uniform.

Add the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.

Add the egg yolks and mix only until incorporated. The final batter should be smooth, silky, and free of lumps.

Preparing the Water Bath

Wrap the outside of the springform pan with several layers of heavy-duty aluminum foil. Make sure the foil reaches well up the sides to prevent water from leaking into the crust.

Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula.

Place the wrapped springform pan inside a large roasting pan.

Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.

The water bath helps the cheesecake bake gently and evenly while reducing the chance of cracks.

Baking the Cheesecake

Place the roasting pan in the preheated oven.

Bake for 55 to 70 minutes.

The edges should appear set, while the center should still have a slight wobble when gently shaken.

Do not overbake. The cheesecake will continue to firm up as it cools.

Turn off the oven when the cheesecake is done.

Leave the oven door slightly open and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling process helps prevent sudden temperature changes that can cause cracking.

Cooling and Chilling

Remove the cheesecake from the water bath and carefully remove the foil.

Run a thin knife around the edge of the cheesecake to loosen it from the pan.

Allow it to cool completely at room temperature.

Cover the cheesecake and refrigerate for at least 6 hours, although overnight chilling produces the best texture and flavor.

The cheesecake should be thoroughly chilled before adding the topping.

Adding the Lemon Topping

Once the cheesecake is fully chilled, spread the lemon curd evenly across the surface.

Use an offset spatula or the back of a spoon to create a smooth layer.

Sprinkle the lemon zest over the top.

Return the cheesecake to the refrigerator for 30 minutes so the topping can set slightly before serving.

Serving

Carefully remove the sides of the springform pan.

For the cleanest slices, dip a sharp knife into hot water, wipe it dry, and cut a slice. Repeat this process between each cut.

Serve plain or garnish with whipped cream, lemon slices, fresh berries, or additional lemon zest.

Tips for the Best Lemon Cheesecake

Always use room-temperature ingredients. This helps create a smooth batter and prevents lumps.

Use freshly squeezed lemon juice rather than bottled juice for the brightest and freshest flavor.

Mix on low speed to avoid incorporating too much air into the batter.

Do not skip the water bath if you want the smoothest texture and a reduced risk of cracks.

Avoid opening the oven frequently during baking because temperature fluctuations can affect the final texture.

Allow sufficient chilling time. Cheesecake develops its best flavor and texture after several hours in the refrigerator.

If a small crack appears, the lemon curd topping will easily cover it while adding extra flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days.

For longer storage, wrap individual slices tightly and freeze for up to 2 months.

Thaw frozen slices overnight in the refrigerator before serving.

The flavor often becomes even better on the second day, making this an excellent make-ahead dessert for special occasions, family gatherings, holidays, and dinner parties.