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Lemon cheesecake is a refreshing and tangy dessert that combines the creamy richness of cheesecake with the bright flavor of fresh lemon.

With a buttery graham cracker crust and a smooth, velvety filling, this dessert is sure to impress any crowd.

Whether you’re hosting a dinner party or simply craving a sweet treat, this lemon cheesecake recipe is a perfect choice for any occasion.


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
For the topping (optional):
  • Whipped cream
  • Lemon slices


Preheat your oven to 325°F (160°C).

Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

Press the mixture into the bottom of the prepared pan.

In a large bowl, beat the cream cheese and sugar together until smooth.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.

Pour the filling over the crust in the springform pan.

Tap the pan gently on the counter to release any air bubbles.

Place the pan in a larger baking dish and fill the dish with hot water to create a water bath for the cheesecake.

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to chill and set.

Once chilled, remove the cheesecake from the springform pan and top with whipped cream and lemon slices, if desired.

Nutritional Facts

Each serving of lemon cheesecake (1 slice) contains approximately:

  • Calories: 400
  • Fat: 28g
  • Saturated Fat: 16g
  • Cholesterol: 130mg
  • Sodium: 280mg
  • Carbohydrates: 32g
  • Fiber: 0g
  • Sugars: 25g
  • Protein: 7g

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice instead of fresh?

Yes, you can use bottled lemon juice if fresh lemons are not available. However, fresh lemon juice will provide the best flavor.

Can I make the cheesecake ahead of time?

Yes, you can make the cheesecake ahead of time. It can be stored in the refrigerator for up to 3 days before serving.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

Can I use a different type of crust?

Yes, you can use a different type of crust if desired. A cookie crust or shortbread crust would also work well with this cheesecake.

How can I prevent cracks on the cheesecake?

To prevent cracks on the cheesecake, ensure all ingredients are at room temperature before mixing, avoid overmixing the batter, and bake the cheesecake in a water bath. Additionally, letting the cheesecake cool gradually in the oven and chilling it thoroughly in the refrigerator can help prevent cracks.

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