Growing up in Virginia, Sunday dinners were a serious affair, usually ending with something rich and comforting. But come spring, my grandmother always insisted on a “bright finish” to cut through the heavy meal. That’s where this lemon cheesecake comes in—it’s the perfect marriage of Southern hospitality and fresh, zesty flavor that wakes up the palate.
This recipe is all about texture. We are talking about a dense, creamy filling that melts on your tongue, sitting atop a buttery graham cracker crust. Topped with a homemade lemon curd that packs a tart punch, this is the kind of dessert that brings folks together and silences the table with that first perfect bite.
A Slice of Southern Sunshine
There is a reason this cheesecake is a staple at our family gatherings. It perfectly balances the richness of full-fat cream cheese with the sharp, clean taste of fresh lemon. You will love how the lemon curd topping adds a glossy, beautiful finish that looks like it came straight from a bakery case.
What makes this recipe a true winner is the contrast. The crust is crisp and buttery, the filling is velvety smooth, and the topping is bright and tangy. It is a make-ahead dream, meaning you can do the work a day before your celebration and just relax when it is time to serve.
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Lemon Cheesecake
- Total Time: 6 hours
- Yield: 10 servings
- Diet: Vegetarian
Description
A velvety smooth lemon cheesecake featuring a buttery graham cracker crust and a tart homemade lemon curd topping. This bright and creamy dessert is the ultimate refreshing treat for spring gatherings or family celebrations.
Ingredients
- 1.5 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
- 24 oz full-fat brick-style cream cheese, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 3 large eggs, room temperature
- 1 large egg yolk
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for curd)
- 1 teaspoon lemon zest (for curd)
- 1 large egg (for curd)
- 1 large egg yolk (for curd)
- 1/4 cup fresh lemon juice (for curd)
- 4 tablespoons salted butter, cubed (for curd)
- 1 cup heavy cream
- 1 tablespoon milk powder (optional)
Instructions
- Preheat oven to 350°F. Grease an 8-inch springform pan, line the bottom with parchment, and wrap the exterior in two layers of heavy-duty foil for waterproofing.
- Mix graham cracker crumbs, brown sugar, and melted butter; press firmly into the pan and bake for 8–10 minutes. Lower oven temperature to 300°F.
- In a large bowl, rub lemon zest into granulated sugar. Add softened cream cheese and beat until perfectly smooth.
- Incorporate eggs one at a time, then stir in the egg yolk, sour cream, lemon juice, and vanilla on low speed until combined.
- Pour batter onto the crust, tap the pan to release bubbles, and place in a roasting pan filled with 1 inch of boiling water.
- Bake at 300°F for 45 minutes, then turn off the oven and let the cake sit inside with the door closed for 10 minutes.
- Run a knife around the edges to release the cake, cool completely on a wire rack, and refrigerate for at least 4 hours or overnight.
- For the curd, whisk sugar, zest, egg, yolk, and lemon juice in a saucepan over low heat. Add butter pieces and stir until thickened.
- Strain the curd, let it chill, and then spread it over the cold cheesecake once fully set.
- Whip heavy cream with milk powder (if using) and pipe it around the edges of the cake for a finished look.
Notes
To achieve a professional, crack-free finish, ensure all your dairy ingredients are strictly at room temperature before mixing. The water bath is essential for maintaining even heat, and allowing the cake to cool slowly after baking prevents it from pulling apart as it shrinks.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Pantry Essentials
To get that signature Cake Peak quality, you need to start with the right ingredients. Here is what you will need to gather:
- Cream Cheese: You need the full-fat, brick-style cream cheese here. Tubs and low-fat versions contain too much water and air. Make sure it is completely softened to room temperature to avoid lumps.
- Lemons: We are using both the zest and the juice. Fresh is non-negotiable for that vibrant flavor that bottled juice just cannot match.
- Sour Cream: This is the secret to a tender texture. It adds a little tang and softens the density of the cream cheese.
- Graham Cracker Crumbs: For that classic, sweet, and slightly nutty foundation.
- Eggs: Use large eggs and ensure they are at room temperature. This helps them emulsify into the batter without overbeating.
- Butter: Salted butter in the curd adds a lovely savory note that balances the sugar, while unsalted butter binds our crust.
The Method
Step 1: Prepare the Crust
Preheat your oven to 350°F. Grease an 8-inch springform pan and line the bottom with parchment. Wrap the outside of the pan in two layers of heavy-duty foil to waterproof it. Mix your graham cracker crumbs, brown sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom and slightly up the sides of your pan—I like using the flat bottom of a measuring cup to get it even. Bake for 8–10 minutes until golden, then lower the oven to 300°F.
Step 2: Create the Filling
In a large bowl, rub the lemon zest into the sugar with your fingertips until it smells fragrant and looks like wet sand. Add your softened cream cheese and beat on medium speed until perfectly smooth. Add the eggs one at a time, mixing just until combined—do not overmix, or you will whip in air that causes cracks! Stir in the yolk, sour cream, lemon juice, and vanilla on low speed until smooth.
Step 3: Bake in a Water Bath
Pour the batter over the crust. Tap the pan on the counter a few times to release air bubbles. Place the foil-wrapped pan into a larger roasting pan. Pour boiling water into the roasting pan until it reaches about an inch up the side of the cheesecake pan. Bake at 300°F for 45 minutes. Turn the oven off and leave the cake inside with the door closed for 10 minutes. The center should still have a slight wobbly jiggle.
Step 4: The Cool Down
Remove the cake from the water bath and run a thin knife around the edge to release it from the ring. Let it cool completely on a wire rack. Once cool, refrigerate it for at least 4 hours, though overnight is best for the texture to set properly.
Step 5: The Curd and Topping
Whisk the sugar, zest, egg, and yolk in a saucepan, then whisk in the lemon juice. Add the butter pieces and cook over low heat, stirring constantly, until thick enough to coat a spoon (about 7–10 minutes). Strain it and chill. Once the cheesecake is cold, spread the curd over the top. Whip the heavy cream with the milk powder (if using) and pipe around the edges.
Jesse’s Secrets to Success
- Room Temperature is King: I cannot stress this enough. If your cream cheese or eggs are cold, your batter will be lumpy, and you will be tempted to overbeat it to smooth it out. Overbeating leads to cracks.
- The Water Bath: It might seem like a hassle, but it is the only way to get that silky, edge-to-edge creamy texture without rubbery sides. It moderates the heat and keeps the air moist.
- Release the Steam: After baking, running a knife around the edge is crucial. As the cake cools, it shrinks. If it is stuck to the pan, it will pull itself apart in the middle.
- Fresh is Best: If you are looking to add even more brightness, check out my guide on fresh fruit baking for ideas on garnishes that pair well with lemon.
- Patience Pays Off: Don’t rush the chilling process. The flavor develops and the texture firms up significantly after a night in the fridge.
Make It Your Own
- Gingersnap Crust: Swap the graham crackers for crushed gingersnap cookies. The spice pairs beautifully with the tart lemon.
- Lime Twist: Swap the lemon juice and zest for lime to make a Key Lime inspired cheesecake.
- Berry Swirl: Before baking, drop spoonfuls of raspberry sauce on the batter and swirl with a knife.
- Kid-Friendly: If you want something a bit more colorful and playful for a children’s party, try adapting the decoration style from our lemon rainbow cake.
At the Table
This cheesecake is rich, so slice it thin. I love serving it on my grandmother’s floral china with a hot cup of strong coffee or a glass of cold sweet tea. The bitterness of the coffee pairs wonderfully with the sweet and tart cream.
For a summer gathering, serve it alongside a fresh fruit platter. If you are looking for a lighter option for a brunch spread, you might also want to offer this lemon yogurt cake as an alternative.
The Final Slice
There is something incredibly satisfying about pulling a perfect, crack-free cheesecake out of the oven. It is a labor of love that rewards you with every forkful. Whether it is for a holiday or just because you need a little sunshine on a cloudy day, this recipe delivers.
If you find yourself craving a different kind of fruit-forward dessert next time, give our raspberry white chocolate cake a try. For those who want to dive deeper into the science of baking the perfect cheesecake, Scientifically Sweet is a fantastic resource to explore.
We would love to see your creations! Tag us on Instagram, pin this recipe on Pinterest, or share your baking success on Facebook. Happy baking!
