If you dream of a dessert that combines tangy citrus with creamy, melt-in-your-mouth richness, then this Luscious Lemon Cheesecake is your new go-to indulgence. It’s got everything: a buttery, golden crust, a cloudlike cheesecake center bursting with zesty lemon, and a glossy layer of tart lemon curd for the perfect finish. Whether you’re serving at a spring brunch or simply treating yourself to a slice of sunshine after dinner, this delightful bake hits all the right notes and will have everyone reaching for seconds.

Luscious Lemon Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every part of this Luscious Lemon Cheesecake shines thanks to simple, classic ingredients that each add something special—crunch, creaminess, or that punchy lemon flavor that brightens the whole dessert. Gather these essentials for a cheesecake that’s vibrant and utterly delicious.

Graham cracker crumbs (1½ cups): These bring a classic, slightly sweet base with that irresistible crunch everyone loves.
Granulated sugar (¼ cup for crust, 1 cup for filling): Essential for balancing the tartness and sweetening both the crust and creamy filling.
Unsalted butter, melted (6 tablespoons): Helps hold the crust together while adding a subtle, rich flavor.
Cream cheese, softened (24 oz): This is the backbone of the cheesecake, making it rich, smooth, and lusciously creamy.
Large eggs (3): Eggs provide structure and silkiness for that dreamy, tender crumb.
Sour cream (⅓ cup): Adds a slight tang and extra creaminess, ensuring the cheesecake stays soft.
Heavy cream (¼ cup): Offers a bit of luxurious richness that makes every bite totally irresistible.
Fresh lemon juice (¼ cup): Delivering vibrant, real lemon flavor that brightens the whole dessert.
Lemon zest (1 tablespoon): Intensifies the sunny lemon notes throughout the cheesecake.
Vanilla extract (1 teaspoon): Adds warmth and depth, enhancing the lemony flavor.
Lemon curd (½ cup, optional): For the topping, a swipe of lemon curd adds glossy tartness that’s both pretty and delicious!
Fresh lemon slices or zest (for garnish): For a final pop of lemon color and aroma.

How to Make Luscious Lemon Cheesecake

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 325°F (163°C) and lightly greasing a 9-inch springform pan. Greasing ensures the cake releases smoothly—no sticky surprises when it’s time to serve!

Step 2: Make the Golden Graham Crust

In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and the melted butter. Stir until the crumbs are evenly moistened, then press the mixture firmly and evenly into the bottom of your prepared pan. This forms a sturdy, flavorful foundation. Bake the crust for 8 minutes, just until set, then let it cool a bit while you prepare the filling.

Step 3: Whip Up the Creamy Lemon Filling

In a large bowl, beat the softened cream cheese until it’s smooth and creamy with no lumps left. Gradually add the cup of sugar, blending to fully incorporate it. Then, one at a time, add the eggs, beating well after each addition. Next, mix in the sour cream, heavy cream, fresh lemon juice, lemon zest, and vanilla extract. Beat everything together until the mixture is silky, thick, and dreamy—it should smell like fresh lemons at this point!

Step 4: Assemble and Bake in a Water Bath

Pour the prepared lemon filling over your cooled crust and use a spatula to smooth the top for a flawless finish. Place the filled springform pan into a large roasting pan, then pour hot water into the outer pan until it comes about an inch up the sides. This gentle water bath helps your cheesecake bake evenly and prevents unsightly cracks. Pop the whole thing in the oven and bake for 55–65 minutes. The cheesecake is ready when the edges are set and the center is slightly wobbly—resist the urge to overbake!

Step 5: Cool Gradually and Chill

Once baked, turn off the oven and crack the oven door, leaving the cheesecake inside for one hour. This gradual cooling step helps the cheesecake set beautifully without cracking. Afterward, remove it from the oven and allow it to come to room temperature. Finally, refrigerate for at least 4 hours or, even better, overnight so the flavors can really meld and the texture sets perfectly.

Step 6: Add the Luscious Lemon Topping

Just before serving, spread a generous layer of lemon curd on top of your chilled cheesecake. Garnish with fresh lemon slices or an extra shower of zest for a bright, dazzling presentation. Now, the Luscious Lemon Cheesecake is ready to enjoy!

How to Serve Luscious Lemon Cheesecake

Garnishes

One of the joys of Luscious Lemon Cheesecake is how easy it is to dress up. A simple swirl of lemon curd adds gloss and flavor, while fresh lemon slices, twists, or a sprinkle of zest bring color and fragrance. For an extra special touch, add a dollop of whipped cream or a few edible flowers.

Side Dishes

This cheesecake is a star on its own, but pairs beautifully with fresh berries—think blueberries, raspberries, or strawberries. A side of lightly sweetened whipped cream or a scoop of vanilla ice cream also complements the tangy lemon and creamy filling perfectly.

Creative Ways to Present

For a party, try cutting your Luscious Lemon Cheesecake into petite bars or squares, then garnishing each with a single raspberry. Or, serve slices on colorful plates with a drizzle of raspberry or blueberry coulis for extra elegance and a splash of contrasting color.

Make Ahead and Storage

Storing Leftovers

After indulging, if you have anything left, cover your cheesecake tightly with plastic wrap or foil and store it in the fridge. It will stay fresh and creamy for up to five days—if you can resist finishing it before then!

Freezing

Luscious Lemon Cheesecake is also freezer-friendly (without the lemon curd topping). Wrap the cheesecake or individual slices well in plastic wrap and then foil before freezing. Thaw overnight in the fridge when you’re ready to enjoy, then top with lemon curd just before serving for the best texture and flavor.

Reheating

While this cheesecake is best served chilled, if you’d like a creamier bite, let your slice sit at room temperature for about 20–30 minutes before serving. There’s no need to reheat in the oven or microwave—just a little patience is all you need!

FAQs

Why do I need to use a water bath when baking cheesecake?

The water bath helps Luscious Lemon Cheesecake bake gently and evenly, which prevents cracks on top and ensures that ultra-smooth, creamy texture throughout. It’s an extra step, but very worth it for a perfect result!

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice brings out the brightest, most vibrant flavor in your Luscious Lemon Cheesecake, but in a pinch, you can use bottled lemon juice. Just know that the flavor won’t be quite as lively and fresh.

What’s the best way to avoid a soggy crust?

Make sure to tightly wrap the springform pan with foil before placing it in the water bath, keeping moisture out. Also, prebaking the crust helps create a firm barrier, so your crust stays crisp and delicious even after chilling.

Can I make this cheesecake gluten-free?

Absolutely! Simply swap the regular graham cracker crumbs for a gluten-free version. The rest of the cheesecake ingredients are naturally gluten-free, so everyone can enjoy a slice of lemony bliss.

How long can I store Luscious Lemon Cheesecake in the fridge?

If you keep it covered, the cheesecake will keep beautifully in the refrigerator for up to five days. The flavors even deepen after a day or two, making leftovers just as crave-worthy.

Final Thoughts

This Luscious Lemon Cheesecake truly turns any day into a celebration of fresh flavor and creamy comfort. If you’ve ever wanted to master one unforgettable lemon dessert, let this be the one—bright, beautiful, and guaranteed to make you smile. Give it a try, share a slice, and enjoy the sweet citrus magic!

Luscious Lemon Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: admin
Total Time: 5 hours
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the tangy sweetness of this luscious lemon cheesecake, with a buttery graham cracker crust, creamy cheesecake filling infused with bright lemon flavor, and a zesty lemon topping.

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
⅓ cup sour cream
¼ cup heavy cream
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Lemon Topping (optional):

½ cup lemon curd (store-bought or homemade)
fresh lemon slices or zest for garnish

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Instructions

Preheat and Prepare: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Mix crust ingredients, press into pan, and bake.
Mix Cheesecake Filling: Beat cream cheese, sugar, add eggs one at a time, mix in sour cream, heavy cream, lemon juice, zest, and vanilla. Pour over crust.
Bake: Place pan in a water bath, bake, then cool in the oven with the door cracked open.
Chill and Serve: Cool completely, then refrigerate for at least 4 hours. Top with lemon curd before serving.