Lemon Cheesecake

This delicious refreshing Lemon Cheesecake is a tart, rich, velvety smooth, lemon lover’s dream! With an unbelievably good creamy fresh lemony citrus filling and a nutty pecan graham cracker crust, it’s perfectly balanced with just the right touch of sweetness that will have you craving more! 

The Best Lemon Cheesecake Recipe

If you were to ask me to pick my ultimate dessert, cheesecake would probably be near the top of my list. I love its smooth creamy texture and the way that it can be rich and indulgent like my Pecan Pie Cheesecake and Nutella Cheesecake or palate cleansing like this lemon cheesecake recipe. And all by just changing a few ingredients. It’s such a versatile dessert that’s actually quite easy to make.

But this recipe focuses on lemon, not chocolate! So let’s talk about this lemon cheesecake! First off, you need fresh lemon juice and lemon zest. Not lemon concentrate. Trust me on this one. The fresh lemon juice is a must, but the zest takes lemon desserts to the next level. The essential oils in the zest add flavor that just can be mimicked. 

Yet, it doesn’t stop there. Not, only is the filling of this lemon cheesecake creamy, dreamy, and delicious, but it’s got a nutty crust. Instead of just a traditional simple graham cracker crust, I decided to add some finely chopped pecans. This gives it a lovely bit of crunch and another layer of flavor. 

• Graham Crackers – You’ll need some graham cracker crumbs for the crust. You can buy some or make your own, by adding some graham crackers to a food processor and then pulsing them a few times until they turn into crumbs. 
• Pecans – Finely chopped pecans added some texture and a lovely nutty taste. You can also use almonds or walnuts if you like.
• Sugar – Simple granulated sugar is needed to sweeten the crust.
• Butter – Always use unsalted butter to control the level of added salt. 

• Cream Cheese – I love Philadelphia cream cheese and use it in all my recipes. But any brand of full-fat cream cheese cream will work. 
• Sugar – I used granulated white sugar. Cane sugar is another option.
• Lemon  – Both fresh lemon zest and lemon juice are added to make the cheesecake super lemony and tart. Do not use lemon concentrate. It’s way too acidic and just won’t be as good. Meyer lemons if you can find them are also great for this cheesecake.
• Vanilla – For the best flavor use pure vanilla extract or vanilla bean paste.
• Cornstarch – Added to help the cheesecake maintain its structure and prevent cracks. Arrowroot flour is another option. 
• Heavy Cream – Used to add some creaminess and moisture. Milk or half-and-half cannot be used as a replacement. 
• Eggs – Contribute to the richness and smooth texture. The eggs should be at room temperature.

This delicious recipe is basically a Classic Cheesecake with lots of lemon juice and lemon zest added. And like with any cheesecake, the steps aren’t complicated. So as long as you follow the instructions it will turn out perfect! 

To begin, preheat your oven temperature to 375°F (191°C). It needs to be ready to first bake the crust and then the cheesecake. Then butter a 10-inch springform pan for the next step. Note, a smaller springform pan will not work. There will be too much batter for the cheesecake to properly bake.

Next, the crust needs to be made. So add the graham cracker crumbs, chopped pecans, sugar, and melted butter to a medium bowl. Then mix all the ingredients together until they are fully combined.

Now, pour the mixture into the greased springform pan and press it firmly into the bottom going about an inch up the pan. You can use the bottom of a glass or measuring cup to make it easier. Then transfer the crust to the preheated oven and bake it for about 8 minutes until it’s lightly browned. Finally, remove the crust from the oven and allow it to cool completely.

This step is really important! You need to reduce your oven temperature to 325°F (163°C). The crust and the cheesecake cook at different temperatures. If you don’t lower the oven temperature you risk possibly burning and ruining the cheesecake. 

Let’s get this lemon cheesecake started! Add the room-temperature cream cheese to the bowl of a stand mixer and cream it with the whisk attachment until it’s smooth. Next, mix in the sugar and lemon zest.

Then add the vanilla extract, cornstarch, and heavy cream and mix until everything is fully combined. 

To finish the batter, add the whole eggs and yolks, mixing them into the batter on low speed. While doing this step you will most likely need to scrape down the sides of the bowl a few times. Then stir in the lemon juice taking care not to overmix the batter. Now, pour the cheesecake filling on top of the cooled crust in the springform pan.

Before you can bake the cheesecake, you need to seal the springform pan so that water can’t get in and cheesecake can’t leak out. To do this, cut two long pieces (about 20 inches) of heavy-duty aluminum foil and place them on top of each other perpendicularly. Now, place the springform pan on top of the foil, fold up the sides, and crimp to cover the bottom of the pan.

Next, you need to make a water bath for the cheesecake to properly bake. So place the foil-wrapped springform pan into a larger roasting pan. Then fill the pan about halfway up the sides of the springform pan with boiling hot water. But make sure it does not go over the edge of the aluminum foil.

Finally, it’s time to bake! So very carefully transfer the cheesecake in the water-filled roasting pan to the oven and bake it for 60 to 70 minutes. When done, the cheesecake should be set, but the center still jiggle a little when you shake the pan. Keep in mind that the cheesecake will continue to cook for a few minutes even after it’s removed from the oven.

After the cheesecake is done baking, let it cool for 1 hour in the springform pan. Next, remove the sides of the pan and allow it to completely cool. Then place the cheesecake in the refrigerator for at least 8 hours so that it can chill and fully set. If you can wait, overnight is even better.

Once the cheesecake is fully set, you can top it with some homemade lemon curd and whipped cream, some lemon slices and finally slice it with a sharp knife and serve.

Can I Make Lime Cheesecake?

Yes! You can easily replace the lemon with lime juice and lime zest and the recipe will turn out exactly the same. In fact, if you like you could even use a mixture of lemons and limes to make a lemon-lime cheesecake. Just make sure to keep the ratios of juice and zest used exactly the same. 

How To Tell When My Cheesecake Is Done?

The easiest way to see if cheesecake is done is by gently shaking the pan. If it looks set but still jiggles just a tad in the middle, it’s done. The center will set and firm up as the cheesecake cools.

Storage

This lemon cheesecake will keep in the fridge for up to 3 days wrapped well in plastic wrap or an airtight container. You can also store cheesecake in the freezer for up to 3 months. Then just allow it to come to room temperature before serving.

Other Delicious Cheesecake Recipes To Try

• Pumpkin Cheesecake
• Sopapilla Cheesecake
• Goat Cheese Cheesecake with Figs
• Crème Brûlée Cheesecake Bars
• Lemon Cheesecake Bars

Enjoy!