Few desserts can match the elegance and luscious flavor of a homemade lemon cheesecake. Silky smooth, lightly tangy, and kissed with the brightness of real lemon juice and zest, this dessert is perfect for spring brunches, summer parties, or simply when you’re craving something refreshing and indulgent. This version features a buttery graham cracker crust, a rich cream cheese filling infused with lemon, and an optional glossy lemon topping for extra zing.
Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this Lemon Cheesecake delivers the perfect balance of creaminess, sweetness, and citrusy brightness. Let’s dive into the full recipe and instructions to help you bring this showstopper to life.
🍪 Ingredients
For the Crust:
- 1½ cups (150g) digestive biscuits or graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ⅓ cup (75g) unsalted butter, melted
For the Lemon Cheesecake Filling:
- 3 blocks (675g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tablespoon (8g) all-purpose flour
- 3 large eggs
- ½ cup (120g) sour cream
- ½ cup (120ml) heavy cream
- ½ cup (120ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For Optional Lemon Topping:
- ½ cup (120ml) lemon juice
- ¼ cup (50g) sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon unsalted butter
🧁 Instructions
1. Prepare the Crust
Start by preheating your oven to 170°C (340°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper if desired.
In a medium bowl, mix together the crushed biscuits, sugar, and melted butter until everything is well combined and resembles wet sand.
Press the mixture firmly into the bottom of the pan to create an even crust layer. Use the bottom of a flat measuring cup or glass to smooth it out.
Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
2. Make the Cheesecake Filling
Lower the oven temperature to 160°C (325°F).
In a large mixing bowl, beat the cream cheese, sugar, and flour together until smooth and creamy. You can use a hand mixer or a stand mixer on medium speed. Make sure to scrape down the sides of the bowl to ensure no lumps remain.
Add the eggs, one at a time, mixing just until incorporated after each addition. Do not overmix—this helps prevent cracking during baking.
Stir in the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract. Beat just until smooth and combined. The batter should be rich and pourable.
3. Assemble and Bake
Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter a few times to release any air bubbles that may cause cracks.
Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides (water bath method). This helps bake the cheesecake evenly and prevents the top from cracking.
Bake for 50 to 60 minutes, or until the edges are set but the center is still slightly jiggly when gently shaken. It should not be wet, just have a gentle wobble.
Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to gradually cool.
Remove from the oven and let the cheesecake cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully before serving.
4. Make the Optional Lemon Topping
If you want to add a vibrant, glossy lemon topping for extra flavor and visual appeal:
In a small saucepan, combine the lemon juice and sugar over medium heat. Separately mix the cornstarch with the water, then stir into the lemon-sugar mixture.
Cook while stirring continuously until the mixture thickens and becomes glossy—this usually takes about 2–3 minutes. Remove from heat and stir in the butter until melted and smooth.
Let the topping cool to room temperature, then gently spread it over the chilled cheesecake before serving.
🍴 Serving Suggestions
- Garnish with lemon zest, thin lemon slices, or fresh berries like blueberries or raspberries for a colorful finish.
- Serve with a dollop of whipped cream or a drizzle of berry compote for added richness.
- Pair with hot tea or iced coffee for a balanced dessert course.
🧊 Storage & Freezing
- Refrigerate: Store the cheesecake covered in the fridge for up to 5 days.
- Freeze: To freeze, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Make ahead: This cheesecake is perfect to make a day in advance—it tastes even better after resting overnight.
💡 Tips for a Perfect Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese, eggs, sour cream, and heavy cream are at room temperature before mixing. This ensures a smoother filling.
- Avoid Overmixing: Mix until just combined, especially after adding eggs. Overmixing can lead to cracks and a dense texture.
- Use a Water Bath: This helps maintain a steady baking temperature and prevents the edges from cooking too fast.
- Don’t Skip the Cooling Step: Allowing the cheesecake to gradually cool in the oven prevents sudden temperature changes, which reduces cracking.
- Clean Knife Cuts: For neat slices, dip a sharp knife in hot water and wipe clean between each cut.
🌟 Why You’ll Love This Lemon Cheesecake
- Bright and tangy flavor from real lemon juice and zest
- Ultra-creamy texture from the blend of sour cream, cream cheese, and heavy cream
- Buttery, crunchy crust that holds everything together
- Elegant and versatile, perfect for dinner parties or casual treats
- Customizable with fruit toppings, flavored whipped cream, or chocolate drizzle
📝 Final Thoughts
This Lemon Cheesecake is a beautiful celebration of citrus—light, luscious, and bursting with flavor. With a smooth, creamy filling and bright lemony notes, it’s the ultimate dessert for cheesecake lovers and citrus fans alike. Whether you make it with or without the topping, serve it plain or dressed up, this cheesecake is bound to impress.