Lemon Cheesecake

Lemon Cheesecake

This delicious cheesecake starts with a simple graham cracker crust. Then I top it with a lemon cheesecake batter that’s super rich and creamy and cooks up to perfectly dense perfection. Finally, I finish it off with dollops of whipped cream around the edge – not much, just enough. What I end up with is a marvel of simple perfection that is absolutely delicious from the first bite to the last.

Why You’ll Love This Lemon Cheesecake Recipe

• It’s creamy, delicious, and always a favorite cheesecake recipe.
• It’s made completely from scratch – even the homemade whipped cream.
• It is easy to make, and it’s the perfect spring and summer dessert.

Lemon Cheesecake Ingredients

You’ll only need a few basic ingredients to make this recipe. You probably have most of them in your kitchen right now, and the ones you don’t have are easily found at your local grocery store. The actual measurements are in the recipe card at the bottom of the post. Remember, you can click the “jump to recipe” button at the of the post if you ever want to head right to the recipe.

• Graham crackers
• Melted butter
• Full fat cream cheese
• Granulated sugar
• Heavy cream
• Fresh lemon juice
• Lemon zest
• All purpose flour
• Vanilla extract
• Lemon extract
• Large eggs
• Yellow food coloring, if desired

How to Make Lemon Cheesecake

Making this cheesecake is relatively easy. Although it is homemade, the only special approach you need to take is using a water bath, which is incredibly simple in and of itself. Follow the directions, and you’ll be totally fine!

Step 1: Prep

Preheat the oven to 325 degrees. Then, spray a 9-inch springform pan with nonstick cooking spray and line it with parchment paper. Lightly spray the parchment paper and set aside.

Step 2: Make the Graham Cracker Crust

Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. Then, add the mixture to the bottom of the springform pan, spreading it evenly on the bottom and up the sides.

Step 3: Make the Cheesecake Batter

Beat the cream cheese for 2 to 3 minutes until light and fluffy. Then, add the sugar and beat again. scrape down the sides of the bowl. Add the heavy cream, lemon juice, vanilla extract, lemon extract, lemon zest, and flour into the mixture and beat until combined. Finally, add the eggs and beat until just combined, and pour the batter over the crust. Gently tap on counter to remove any air bubbles.

Step 4: Bake

Place the pan on a large piece of heavy-duty aluminum foil and wrap it up the sides of the entire pan. Then, place the pan in a roasting pan and fill the roasting pan with boiling water until it reaches halfway up the springform pan. Bake the cheesecake for 65 to 75 minutes until the center is just a little jiggly.

Step 5: Cool

Remove the cheesecake and let it cool in the roasting pan for about an hour. Then, remove the pan from the roasting pan and set it on a wire rack to cool to room temperature. Finally, chill the cheesecake for at least 4 hours or overnight.

Step 6: Decorate and Serve

When ready to serve, beat the heavy cream, sugar, and vanilla in a small bowl until stiff peaks form. Then, remove the cheesecake from the fridge and decorate the top edge of the cheesecake with dollops of whipped cream. Slice and enjoy!

How to Prepare a Water Bath for Cheesecake

Water baths sound fancy but they’re actually not. Simply place the aluminum foil wrapped springform pan in a larger roasting pan. Then, add boiling water to the roasting pan until the water level reaches halfway up the side of the springform pan. That’s it!

What to Serve with Lemon Cheesecake

Cheesecake is perfect with a glass of milk or a cup of coffee or tea. It’s also wonderful as part of a larger dessert table with cupcakes, pies, cakes, and the like at potlucks or parties. This classic dessert is also a great finisher to a rustic comfort food meal of roast, steak, chicken, or pork.

Recipe Tips

• Be sure to spray the springform pan AND the top of the parchment paper you line it with. This ensures that your cheesecake releases.
• Use fully-softened cream cheese and room-temperature eggs for the best cheesecake texture.
• Stop whipping the heavy cream AS SOON as stiff peaks form. If you overwhip whipped cream, it deflates.
• Always let your cheesecake cool in the water bath for an hour to ensure it cools slowly enough.

Variations

• Use orange juice, zest, and extract to make orange cheesecake.
• Omit the lemon for plain cheesecake.
• Top the cheesecake with blueberries for a classic lemon and blueberry combination.

Recipe FAQ

What is the most common type of cheesecake?

The most common and popular type of cheesecake is New York-style cheesecake.

What is a good substitute for heavy cream?

Milk and butter is the classic combination to approximate the fat, liquid, and protein ratio of heavy cream. Depending on what you’re using the heavy cream for, other substitutions include:

• Soy milk and olive oil
• Milk and cornstarch
• Half-and-Half and butter
• Silken tofu and soy milk
• Greek yogurt and milk
• Evaporated milk
• Cottage cheese and milk

Why do people add sour cream to cheesecake?

Sour cream tempers the cream cheese in cheesecake, resulting in a softer texture. It also adds a more tangy flavor.

How long will lemon cheesecake last in the fridge?

Homemade cheesecake will last for up to 4 days in the refrigerator.

Can you freeze lemon cheesecake?

Yes. Cheesecake freezes well and will last for up to 1 month in the freezer.

How to Store Lemon Cheesecake

Store this cheesecake in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze it for up to 1 month in an airtight, freezer-safe container.

Try This Delicious Lemon Cheesecake Recipe Today

This lemon cheesecake recipe is so much easier to make than you think and it’s absolutely delicious. It’s the perfect combination for a classic dessert that everyone will love and that you’ll love to make. Whip up this cheesecake for your next dessert or get-together and watch it disappear. You’re going to love it, and so will your friends and family.

More Delicious Lemon Dessert Recipes You’ll Enjoy

Lemon Cheesecake Squares – These delicious cheesecake squares are packed with delicious lemony flavor in every bite along with a homemade blueberry topping.

Mini Lemon Cheesecakes – These mini cheesecakes are full of zesty and tart lemon flavor and are topped with a lemon glaze. The perfect size dessert that satisfies those cheesecake cravings.

Cream Cheese Lemonade Pie – This delicious lemonade pie recipe is creamy, lemony, and the most popular dessert recipe on the blog. Almost 2 million shares, it’s that good!

And, here is a Lemon Pretzel Dessert, from Deliciously Seasoned, that you’ll enjoy as well.