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A slice of homemade lemon cheesecake with a graham cracker crust, glossy lemon curd topping, whipped cream, and fresh lemon slices on a floral plate.

Lemon Cheesecake

This creamy lemon cheesecake, perfected over 12 years of teaching advanced baking, balances rich, velvety texture with bright citrus flavor. It's elegant, comforting, and unforgettable.
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Course: Dessert
Cuisine: American
Keyword: Easy lemon cheesecake recipe, Healthy lemon cheesecake, Lemon Cheesecake, Lemon cheesecake no-bake, Lemon cheesecake recipe, Mary Berry lemon cheesecake, No bake lemon cheesecake Nigella, Philadelphia lemon cheesecake recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 5 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $13

Equipment

  • 9-inch springform pan (Wrap bottom in foil for water bath)
  • Electric mixer (Stand or hand mixer)
  • Large roasting pan (For water bath)
  • Food processor (Or zip-top bag + rolling pin)
  • Fine grater or zester (For lemon zest)
  • Large mixing bowl (For batter)

Ingredients

For the Graham Cracker Crust

  • 1 ½ cups Graham crackers - Finely crushed
  • 6 tablespoon Unsalted butter - Melted
  • 2 tablespoon Granulated sugar
  • 1 pinch Salt

For the Lemon Cream Cheese Filling

  • 32 oz Cream cheese - Full-fat, softened
  • 1 ¼ cups Granulated sugar
  • 3 Large eggs - Room temperature
  • ¾ cup Sour cream - Room temperature
  • 1 tablespoon Lemon zest - From 2 lemons
  • ⅓ cup Lemon juice - Freshly squeezed
  • 1 teaspoon Vanilla extract - Pure
  • 2 tablespoon All-purpose flour

Optional Garnishes

  • Fresh berries - Strawberries, etc.
  • Lemon curd - For topping
  • Whipped cream
  • Lemon zest - Extra, for garnish

Instructions

  • Preheat the oven to 325°F (163°C). Wrap the springform pan tightly in foil, crush the graham crackers, and mix them with melted butter, sugar, and a pinch of salt.
    Graham cracker crumbs being mixed with melted butter in a glass bowl using a spoon, with sugar and extra butter nearby on a wooden counter.
  • Press the crust mixture firmly into the bottom of the pan using a flat-bottomed cup or your fingers. Bake for 10 minutes and allow it to cool while preparing the filling.
  • Beat the cream cheese until very smooth. Gradually add the sugar, scraping the bowl often. Then beat in eggs one at a time, followed by sour cream, lemon zest, juice, and vanilla. Fold in the flour gently.
    Smooth, whipped cream cheese in a glass bowl with a stand mixer whisk attachment coated in the creamy mixture, part of lemon cheesecake preparation.
  • Place the springform pan inside a large roasting pan. Fill the outer pan with hot water halfway up the sides and bake the cheesecake until just jiggly in the center. Let it cool in the oven for 1 hour.
  • Refrigerate for at least 4 hours or overnight. Before serving, garnish with fresh berries, lemon curd, or whipped cream, and slice using a warm, clean knife for perfect cuts.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 130g | Calories: 420kcal | Carbohydrates: 35g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 290mg | Potassium: 130mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 950IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 0.8mg