Lemon Cheesecake
The best lemon cheesecake. With a graham cracker crust (or try my shortbread or Biscoff crust pairing!), the creamiest lemon cheesecake, and a zesty homemade lemon curd to top.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (15 graham sheets)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
Lemon Cheesecake
- 32 oz (4 packs) cream cheese
- 1 ¼ cup granulated sugar
- 2 tbsp corn starch
- 1 tsp fresh lemon zest
- 2 tsp vanilla extract
- ⅔ cup sour cream, room temperature
- ⅓ cup heavy cream, room temperature
- ¼ cup fresh lemon juice
- 4 large eggs room temperature
Lemon Curd
- Use homemade recipe linked below or favorite store bought
Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- ½ tsp vanilla extract
- 1 package or 2 tsp whip it stabilizer *optional
Instructions
- CRUST: Begin by making the crust. *See crust alternatives in the notes.
- Preheat the oven to 325° F. Crush up the graham crackers using a food processor or place in a ziplock bag and crush with a rolling pin. Add sugar and melted butter and mix until combined.
- Press the crust into a 9" springform pan, working the crumbs about half way up the side. (Pressing the crust in using a measuring cup is really handy!)
- Bake for 10 minutes. Remove from oven and set aside to cool.
- CHEESECAKE: Optional water bath: Wrap your springform pan in heavy duty aluminum foil. You can also double wrap it by layering a plastic crockpot liner bag. We do this to prevent any water from coming into the pan as it cooks in a water bath. Set aside. Pull out a roasting pan or large baking dish - something large enough for the cheesecake pan to sit in. (This water bath is optional, but helps prevent the cheesecake from cracking.)
- Gather the cold ingredients and bring to room temperature.
- Using a stand mixer or large bowl and hand mixer, mix together the softened cream cheese and sugar until smooth and light, about 1 minute. Add corn starch, lemon zest, and vanilla. Mix again until combined.
- Add sour cream, heavy cream, and lemon juice. Mix again until combined.
- Add the eggs one at a time and mix until just combined. You do not want to over mix the cheesecake once the eggs are added.
- Pour batter into prepared crust. Bake for about 75 minutes until the edges of the cheesecake are set and the center is just slightly jiggly. Add more time if needed. Turn off the oven and crack the oven door to allow the cheesecake to cool slowly for a one hour. (This slow cool process also helps prevent cracking!) Then remove and chill in the fridge for at least 4 hours.
- LEMON CURD: While the cheesecake is baking and cooling, prepare the lemon curd using this recipe or you can use a favorite store bought curd. (You can also make this in advance up to a couple weeks prior.)
- Top the cheesecake with the lemon curd and chill until ready to serve. Top with fresh whipped cream if desired.
- WHIPPED CREAM: To make the whipped cream, beat together cold whipping cream, powdered sugar, vanilla, and optional stabilizer (just helps the whipped cream stay set longer). You could top the cheesecake with swirls, spread on the entire top like a meringue pie, or serve on the side. Tip: Put your beaters and bowl in the freezer prior to mixing to get it really cold. It helps the whip cream form stiff peaks nicely.
- Cheesecake will last well for a few days. You can also freeze whole or as slices for a few months. Enjoy!
Notes
Crust options: Graham cracker crust is always a classic, but for a lemon bar approach, use the shortbread crust recipe from this pie, or use the Biscoff crust recipe from this cheesecake. It's a unique and delicious pairing!
Lemon curd: This is the recipe I use for the curd. Feel free to swap for a store bought lemon curd though
Whipped Cream: Adding a stabilizer in the whipped cream is optional. Powdered sugar does stabilize it to a point. Adding an additional stabilizer increases its stability and allows it to hold up longer.
Making in advance & storing: This recipe is easy to make in advance, and I recommend doing so to ensure the cheesecake sets in plenty of time with no stress! You can make the crust and jam a week ahead of time. The baked cheesecake can be stored in the fridge 24 hours in advance prior to serving. You can also freeze the whole cheesecake before an event or freeze leftover slices. Transfer to the fridge to thaw at least 6 hours in advance before serving. No one will know it was ever frozen!
Can I substitute for limes?: Yes! I have done it! You can swap out the lemon juice and zest in both the cheesecake and curd to lime juice and zest! It's AMAZING.