Lemon Cheesecake Recipe

Tangy, bright and sunny Lemon Cheesecake! What a treat… this New York-styled lemon cheesecake has a sweet, crunchy graham cracker crust, a melt in your mouth lemony filling and a really nice tartness from the tangy lemon curd topping.

Lemon Cheesecake Recipe

Savor every sweet-tart taste of the creamiest, dreamiest cheesecake flavored with fresh lemon, nestled between a buttery graham cracker crust and a layer of homemade lemon curd. You can make this lemon cheesecake recipe a day in advance, so the cheesecake has time to set in the refrigerator, and the lemon curd has time to set on top. Add the optional whipped cream and lemon slices or berries right before serving.

Prep: 1h

Total: 8h

Yield: 16

Ingredients:

• 1 and 3/4 cups (210g) graham cracker crumbs (about 14 full-sheet graham crackers)
• 5 Tablespoons (71g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 and 1/4 cups (250g) granulated sugar
• 1 Tablespoon packed lemon zest (about 1 lemon)
• four 8-ounce blocks (32 oz/904g) full-fat cream cheese, softened to room temperature
• 1/2 cup (120ml) fresh lemon juice (about 3-4 lemons), at room temperature
• 1/3 cup (80g) sour cream or plain yogurt, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 3/4 cup lemon curd (highly recommended)
• homemade whipped cream
• lemon slices and/or fresh berries

Instruction:

1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
2. If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Pat down until the mixture is no longer crumby/crumbly; you can use the flat bottom of a small measuring cup to help smooth it out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 6. Allow crust to slightly cool as you prepare the filling.
3. Place sugar in your food processor or blender. Spoon lemon zest on top. Pulse/blend until the two are blended and the lemon zest is slightly broken down, about 10-12 pulses.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lemon juice, sour cream, and vanilla extract, then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter.
5. Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
6. Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
7. Time-saving tip: If topping with lemon curd, which I highly recommend, make the curd on the stove as the cheesecake bakes, so it has time to cool before using in step 10.
8. Bake cheesecake for 55–70 minutes or until the center is almost set. (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) When it’s done, the center of the cheesecake will slightly wobble if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
9. Remove from the oven, lift out of the water bath, then cool uncovered cheesecake completely at room temperature.
10. After cheesecake has cooled completely at room temperature, spread about 3/4 cup of lemon curd (around 1/2 of the curd recipe) on top, nearing the edge of the cheesecake without spilling over. I use an offset spatula to spread.
11. Refrigerate the cheesecake for at least 4 hours or overnight.
12. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add more garnishes like whipped cream, lemon slices, and berries, if desired. I used Wilton 1M piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
13. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Lemon Dream Cheesecake

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. —Bonnie Jost, Manitowoc, Wisconsin

Prep: 30min

Total: 01h25min

Yield: 16 servings.

Nutrition Facts: calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

Ingredients:

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup sugar
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1/2 cup heavy whipping cream
• 1/4 cup lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon grated lemon zest
• 2-1/2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 10 drops yellow food coloring, optional
• 5 large eggs, room temperature, lightly beaten

Instruction:

Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 1 to 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove side of pan.

Lemon Cheesecake

A New York-styled lemon cheesecake with a sweet graham cracker crust, melt in your mouth filling and a nice zing from the tangy lemon curd topping.

Prep: 120min

Total: 720min

Serving Size: 1 serving

Nutrition Facts: calories 703 kcal, Carbohydrate 63 g, Protein 10 g, Fat 47 g, Saturated Fat 26 g, Trans Fat 1 g, Cholesterol 192 mg, Sodium 514 mg, Fiber 1 g, Sugar 52 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 2 cups graham cracker crumbs ((225g) about 14 sheets)
• 5 tablespoons unsalted butter, (melted (2 ½ ounces))
• 3 tablespoons granulated sugar
• pinch of salt
• 1 ⅓ cups granulated sugar, (divided (283g))
• zest of 2 lemons ((no white pith!))
• 2 tablespoons all-purpose flour
• 4 (8-ounce) packages cream cheese, (room temperature)
• 4 large eggs, (room temperature)
• ¼ cup lemon juice ((58g) about 2 juicy lemons)
• 2 teaspoons vanilla extract
• 1 cup sour cream ((8oz or 227g))
• 1 cup lemon curd ((10 oz or 277 g))
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instruction:

1. Once cooled, wrap the bottom and sides of the pan in a double layer of heavy-duty foil. Set the springform pan in a roasting pan.
2. When the cheesecake is cool, spread the lemon curd on top of the cheesecake leaving a 1-inch border around the edge. Cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.
3. Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edges of the cheesecake and garnish with fresh lemon slices, if desired. Slice into wedges and serve.
4. In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.

No-Bake Lemon Cheesecake

FAQ

How do you make a Mary Berry lemon cheesecake?

1. 100g (3 ½ oz) ginger biscuits, crushed.
2. 50g (1 ¾ oz) butter, melted.
3. 2 x 250g tubs mascarpone.
4. 325g jar luxury lemon curd.
5. Juice of 1 small lemon.
6. Fresh raspberries and blueberries, to decorate.
7. Icing sugar, to dust.

What is the difference between New York cheesecake and Philadelphia cheesecake?

What is lemon cheesecake made of?

What makes New York style cheesecake difference?