Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won’t cut it, you’ll want to indulge in the whole cake! Lemon desserts don’t get nearly as much love as they deserve. Just thinking about them makes my mouth water! I love desserts that are the perfect balance of tangy and sweet, and these recipes are the perfect example: lemon brownies, lemon icebox cake, and lemon pudding cake. You’ll have to give them all a try! After this swoon-worthy lemon cheesecake, of course.
Best-Ever Lemon Cheesecake
Homemade lemon cheesecake is truly a slice of heaven on a plate! The creamy, tangy filling combined with a buttery graham cracker crust makes for a deliciously decadent dessert. Even if you weren’t a lemon lover before, you will be after a bite of this creamy goodness. With its bright and zesty lemon flavor, it’s the perfect treat to indulge in as the weather starts to warm up during springtime. Whether you’re hosting a springtime brunch or looking for a light dessert after a family dinner, lemon cheesecake is the perfect choice. Plus, it’s easy to make ahead of time so you can spend more time enjoying the beautiful weather and less time in the kitchen. So go ahead and treat yourself to a slice (or two!) of this irresistible cheesecake. It’s happiness in dessert form! And if you need more amazing lemon desserts in your life, find my full list of recipes here!
Ingredients You Will Need
I know it looks like a lot, but this is everything you need to make the best lemon curd, most buttery graham cracker crust, and creamy cheesecake filling! Trust me, this lemon cheesecake is worth the grocery trip. For exact measurements, check out the recipe card at the end of the post!
Lemon Curd
Large Eggs: These guys are the backbone of the lemon curd, bringing richness and structure to the mixture. Plus, their bright yellow egg yolks add a beautiful pop of color to the final product. Granulated Sugar: Sweet, sweet sugar. The ingredient that makes everything better! In this case, it balances out the tartness of the lemon juice and zest, creating a perfectly balanced flavor. Fresh Lemon Juice: This is where the magic happens! Freshly squeezed lemon juice provides the bright, tangy flavor that we all know and love in lemon curd. You can also use bottled lemon juice, but the flavor won’t be quite as fresh. Lemon Zest: Don’t toss those lemon peels, they’re packed with flavor! The zest adds an extra layer of citrusy goodness to the curd, and its bright yellow color makes the mixture look even more vibrant. Salt: Just a pinch works wonders to boost the bright, juicy flavor of the curd! Unsalted Butter: Last but certainly not least, we have butter – the key to making this lemon curd velvety smooth and rich. You can’t go wrong with butter!
Crust
Graham Cracker Crumbs: Crushed into fine crumbs, graham crackers provide a deliciously crunchy base for our lemon cheesecake. Granulated Sugar: Adds a touch of sweetness to the crust. Unsalted Butter: Butter not only adds a rich, delicious flavor, but also helps to hold everything together. Salt: Again, just a pinch to keep things from tasting bland!
Cheesecake Filling
Granulated Sugar: Balances out the tart flavor of the lemon juice and zest. Lemon Zest: Adds a bright, zesty flavor to the filling and gives it that extra pop of lemony goodness. Cream Cheese: The main ingredient in our lemon cheesecake filling, giving it that creamy texture we all know and love. I recommend using full-fat cream cheese for the most dreamy filling possible. Sour Cream: A dollop of sour cream not only adds some extra creaminess, but also balances out the sweetness and acidity of the lemon. Fresh Lemon Juice: What’s a lemon cheesecake without some fresh lemon juice? It’s the star ingredient in the filling, giving it that tart, zingy flavor we all crave. Large Eggs: Give the cheesecake filling richness and structure.
How to Make Lemon Cheesecake
If life gives you lemons, make this lemon cheesecake recipe! This tangy and creamy dessert is sure to brighten up any day and put a smile on your face. Follow these instructions and you’ll have a delicious, creamy dessert made in no time! I’ve broken the recipe up into a few parts to help simplify the process.
Lemon Curd:
Crust:
Lemon Cheesecake Filling:
Preparing the Water Bath:
Baking the Lemon Cheesecake:
Use Fresh Lemon: Fresh lemon juice and zest are key to your cheesecake having the perfect zingy, tangy flavor. Bottled lemon juice often has additives and preservatives that affect its overall flavor. Switch Up Crust: Don’t be afraid to get creative with your crust! Try using different types of cookies, crackers, or pretzels to switch things up and add some extra texture to your cheesecake. Vanilla wafer cookies are a great option and taste amazing with the lemon! How to Know When Your Cheesecake is Done: Keep an eye on your cheesecake while it’s baking. You want it to be golden brown and set around the edges, but still slightly jiggly in the center. This ensures that it will be creamy and dreamy once it’s fully chilled. Keep the Oven Closed: To keep your cheesecake from cracking, allow it to cool down in the oven completely before you open the oven door. Chill: After your cheesecake has baked and cooled, make sure to give it plenty of time in the fridge to set up properly. This will help the cheesecake hold its shape when its cut into slices, and just taste better overall!
In the Refrigerator: Store for 4-5 days in an airtight container or wrapped tightly in plastic wrap. In the Freezer: Store in an airtight container or wrap with plastic wrap in tin foil. Your lemon cheesecake will stay good for about 1 month. Thaw overnight in the fridge before you serve it!
Lemon Ricotta Cookies
Lemon Cheesecake Bars
Lemon Cupcakes
Lemon Chess Pie
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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