When you have lemons, why stop at lemonade? Make a lemon cheesecake! It’s smooth, tangy, and sweet in every bite. This tasty dessert is loved all over the US and is perfect for summer parties, birthdays, holidays, or anytime you want a special treat.

Whether you’re celebrating a big event or just looking to brighten your day, this lemon cheesecake recipe will quickly become a favorite in your dessert collection. Let’s dive into the details so you can make this creamy masterpiece at home.

Lemon cheesecake with a graham cracker crust, topped with lemon slices, lemon zest curls, and fresh mint leaves, displayed on a white cake stand with a plated slice.

Why You’ll Love This Lemon Cheesecake

Perfect Balance of Flavors: Tangy lemon pairs beautifully with rich, creamy cheesecake.
Great for Any Occasion: Ideal for parties, family get-togethers, or an everyday treat.
Easy to Follow: Simple steps with no complicated techniques.

If you enjoy lemon desserts, you might also love trying this Lemon Blueberry Sourdough Bread.

Ingredients for Lemon Cheesecake

The Crust:

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar

The Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

The Lemon Topping:

½ cup fresh lemon juice
½ cup granulated sugar
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon unsalted butter

How to Make Lemon Cheesecake

Prepare the Crust

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar, stirring until well mixed. Stir until fully blended.
Press the crust mixture firmly into the base of a 9-inch springform pan.
Bake for 10 minutes, then let the crust cool completely while you prepare the filling.

Make the Cheesecake Filling

In a large bowl, whip the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Blend in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until smooth.
Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake the Cheesecake

Place the springform pan on a baking sheet to catch any drips.
Bake at 325°F for 50–60 minutes. The edges should be firm, while the center remains slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
After cooling, refrigerate for at least 4 hours, or overnight, to fully set.

Prepare the Lemon Topping

In a saucepan, combine lemon juice and sugar over medium heat, stirring to dissolve the sugar.
In a small bowl, mix cornstarch and water until smooth. Stir this mixture into the saucepan.
Continue stirring until the lemon topping thickens (about 2–3 minutes).
Remove from heat and stir in butter until glossy.
Allow the lemon topping to cool slightly, then spread it over the chilled cheesecake.

Serve and Enjoy

Gently release the cheesecake from the springform pan and transfer it to a serving platter.
Garnish with fresh lemon slices, whipped cream, or lemon zest curls if desired.
Slice, serve, and enjoy the tangy, creamy goodness of your homemade lemon cheesecake.
Pair it with a simple dessert like these 4 Ingredient Peanut Butter Cookies for a well-rounded sweet table.

Lemon cheesecake topped with lemon curd, lemon zest curls, whipped cream, and mint leaves, served on a white cake stand with a plated slice nearby.

Pro Tips for the Perfect Lemon Cheesecake

Use Room Temperature Ingredients: Let the cream cheese and eggs warm up to room temperature so the batter mixes smoothly.
Don’t Overmix: Mixing too much can add air bubbles that may cause cracks.
Try a Water Bath: Baking in a water bath helps keep the cheesecake extra creamy and can prevent cracking.
Cool Slowly: Let the cheesecake cool slowly in the oven to keep the top smooth.
Chill Overnight: For the best taste and texture, let the cheesecake chill in the fridge overnight before serving.

Serving Suggestions

Garnish with whipped cream, fresh berries, or extra lemon zest.
Serve with iced tea, or coffee.
Perfect for summer barbecues, birthday parties, or festive holidays.
If you love cream cheese desserts, be sure to check out the Blueberry Cream Cheese Sourdough Bread for another fruity and tangy delight.

FAQs

Can I make lemon cheesecake ahead of time?

Yes! In fact, it’s best to make this cheesecake a day in advance to allow it to chill and fully set.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, cool the cheesecake slowly in the oven, and consider baking with a water bath for the creamiest, crack-free finish.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled juice can work if you’re short on time.

How should I store leftover lemon cheesecake?

Keep your cheesecake covered in the refrigerator for up to five days. You can also freeze it (without the lemon topping) for up to 2 months.

Why You Should Try This Lemon Cheesecake

This lemon cheesecake is more than just dessert—it’s sunshine on a plate. With its silky filling, tangy lemon topping, and buttery graham cracker crust, it’s the kind of dessert people remember. Whether you’re hosting a party or simply treating yourself, this cheesecake is the perfect balance of sweet and citrusy. Looking for something equally festive? You might enjoy the vibrant Red Velvet Oreo Cake.

Lemon Cheesecake

Charlotte

This creamy lemon cheesecake features a buttery graham cracker crust, a rich and tangy cream cheese filling, and a bright, glossy lemon topping. Perfect for holidays, parties, or whenever you're craving a citrusy dessert.

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Prep Time 30

Cook Time 1

Cooling & Chilling Time 5

Total Time 6 30

Course Dessert

Cuisine American

Servings Servings

Calories 450 kcal

Ingredients

For the Crust:

½ cups graham cracker crumbs
6 tbsp unsalted butter melted
¼ cup granulated sugar

For the Cheesecake Filling:

24 oz cream cheese softened (3 packages)
1 cup granulated sugar
3 large eggs
½ cup sour cream
¼ cup fresh lemon juice about 2 lemons
1 tbsp finely grated lemon zest
1 tsp vanilla extract

For the Lemon Topping:

½ cup fresh lemon juice
½ cup granulated sugar
2 tsp cornstarch
2 tbsp water
1 tbsp unsalted butter

Instructions

Prepare the Crust:

Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, and sugar until combined.
Press mixture firmly into the base of a 9-inch springform pan.
Bake for 10 minutes and allow to cool completely.

Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Blend in sour cream, lemon juice, lemon zest, and vanilla until smooth.
Pour filling over the cooled crust and spread evenly.

Bake the Cheesecake:

Place the springform pan on a baking sheet.
Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven, leave the door ajar, and cool cheesecake inside for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight.

Prepare the Lemon Topping:

In a saucepan, heat lemon juice and sugar over medium heat until sugar dissolves.
In a small bowl, mix cornstarch and water until smooth, then stir into the saucepan.
Cook, stirring constantly, until thickened (about 2–3 minutes).
Remove from heat and stir in butter until glossy.
Let topping cool slightly, then spread over the chilled cheesecake.

Serve:

Carefully remove the cheesecake from the springform pan.
Garnish with lemon slices, whipped cream, or lemon zest curls if desired.
Slice, serve, and enjoy!

Notes

For the smoothest texture, use room-temperature cream cheese and eggs.
Avoid overmixing to prevent cracks. Use a water bath for an extra creamy finish.
Best made a day ahead for optimal flavor.