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This creamy lemon cheesecake with lemon curd is packed with that bright lemon flavor! A buttery graham cracker crust gets filled with a silky lemon cheesecake filling, then finishes with a glossy layer of homemade lemon curd on top. Add whipped cream and a few lemon slices, and you’ve got a dessert that’s bakery worthy!
This lemon cheesecake is sweet, tangy, and downright irresistible. It’s inspired by my lemon curd cake, but this time we’re turning that bright lemon flavor into a rich, creamy cheesecake that literally melts in your mouth. Every bite is smooth, silky, and packed with just the right amount of pucker — basically sunshine in cheesecake form!
Lemon Cheesecake with Lemon Curd 🍋
The key to a good lemon cheesecake is balance. My gripe with a lot of lemon desserts is that the lemon flavor can be way too subtle. You want the cheesecake to be rich and creamy, but still bright enough to taste that fresh lemon flavor in every bite.
For this lemon curd cheesecake recipe, fresh lemons are zested and juiced to give the cheesecake that real lemon taste. I rub the lemon zest into the sugar to release all those fragrant citrus oils, then add a touch of lemon emulsion to make sure the flavor doesn’t get lost as the cheesecake bakes. And once that tart lemon curd topping goes on? It adds that puckery finish that makes this cheesecake taste just as lemony as it looks.
🍋 For more lemon recipes, make my famous lemon bars with graham cracker crust and lemon white chocolate cookies!
Before We Begin
- Use room temperature ingredients. Allow the cream cheese, eggs, sour cream, and heavy cream to sit at room temperature for at least 1 hour before making the cheesecake filling. This helps everything blend together smoothly so you don’t end up with little lumps of cream cheese in the batter. Room temperature ingredients also create a silkier, creamier cheesecake texture once baked.
- Don’t overmix the batter. Mix the cheesecake filling on low speed and only until everything is combined. Overmixing can add too much air into the batter, which can cause the cheesecake to rise too quickly, sink, or crack as it cools.
- Line the springform pan with parchment paper. Line the bottom and sides of a springform pan before adding the crust. This helps prevent the crust from breaking when you remove the cheesecake from the pan. I also have a short video on how to line a springform pan with parchment paper.
How To Make Lemon Cheesecake
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down to the recipe card for the full recipe or tap “Jump to Recipe”.
Step 1: Start by making a classic graham cracker crust. Blend graham crackers and sugar in a food processor until fine crumbs form. Add melted butter and toss until the mixture resembles wet sand. Press the graham cracker crumbs firmly into the bottom and sides of the pan. Bake until set and allow it to cool.
Step 2: Prepare the cheesecake batter. Mix together lemon zest and granulated sugar in the bowl of a stand mixer. Rub the zest into the sugar. Then add cream cheese and cornstarch and mix on low speed with the paddle attachment. Add eggs, sour cream, heavy cream, and flavorings.
Step 3: Scrape down the sides of the bowl to ensure the batter is smooth. Add lemon juice and mix until combined. (Pro Tip: Lemon juice is acidic and can curdle the dairy. Add it at the end ensures the cheesecake batter stays smooth and creamy.) Pour warm water into a baking dish and place on the bottom rack of the oven – this is the water bath.
Step 4: Add batter into the cooled graham cracker crust. Bake cheesecake on the middle rack, then crack the oven door and allow it to cool.
Step 5: Make the lemon curd layer. While the cheesecake bakes, make the lemon curd. Whisk egg yolks, sugar, and lemon juice over a double boiler until thick and pudding-like (it should coat the back of a spoon), then whisk in butter. Pour into a medium bowl. Just before placing the cheesecake into the fridge, pour the curd on top of the cheesecake and allow it to set overnight. Pro Tip: you can use store bought lemon curd if you prefer!
Step 6: Just before serving, top the cake with whipped cream and fresh lemon slices for garnish.
How Do You Know When Lemon Cheesecake Is Done?
The cheesecake is done when the edges look set, but the center still has a slight jiggle when you gently nudge the pan. It should not look wet or soupy in the middle. Also, it should not be fully firm when it comes out of the oven. The cheesecake will continue to set as it cools in the oven and chills overnight in the refrigerator.
Tips For Preventing Cheesecake From Cracking
- The water bath is mandatory – but not how you’re thinking. We’re adding hot water to a baking dish and placing it on the bottom rack of the oven while the cheesecake bakes on the middle rack. This prevents the water from seeping into the pan and making the crust soggy. It’s a little different but it comes out perfectly every time.
- Allow the cheesecake to cool gradually! This is the hardest part of the process – but cheesecake needs time to set. For best results, allow it to cool in the oven by placing a wooden spoon in the oven door, then place into the refrigerator overnight. This will give you the perfect cheesecake every time!
More Cheesecake Recipes with Fruit
Desserts
Cherry Cheesecake
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Strawberry Cheesecake Recipe
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Apple Pie Stuffed Cheesecake
Desserts
Pineapple Cheesecake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Lemon Cheesecake with Lemon Curd
Ingredients
Graham Cracker Crust
- 18 Graham Cracker Sheets
- 3 tbsp (38 g) Sugar
- 8 tbsp (113 g) Salted Butter, (melted)
Lemon Cheesecake Filling
- 1 1/2 cups (300 g) Sugar
- 4 tbsp Lemon Zest
- 32 oz Cream Cheese, (room temperature)
- 1 1/2 tbsp Cornstarch
- 3/4 cup (180 g) Sour Cream
- 1/2 cup (120 g) Heavy Cream
- 3 large (150 g) Eggs, (room temperature)
- 1 (18 g) Egg Yolk
- 1/2 tsp Kosher Salt
- 2 tsp Vanilla Extract
- 1 tsp Lemon Emulsion
- 1/2 tsp Almond Extract
- 1/3 cup (80 g) Lemon Juice
Lemon Curd
- 4 (72 g) Egg Yolks
- 1/2 cup (100 g) Sugar
- 1/3 cup (80 g) Lemon Juice
- 4 tbsp (56 g) Salted Butter
- Whipped Cream, (for garnish)
Instructions
Prepare the Graham Cracker Crust
- Line a springform pan with parchment paper on the bottom and sides of the pan. To get the parchment paper to stick to the sides of the pan, it's helpful to rub a tiny bit of room temperature butter along the pan and then press the parchment paper onto the pan to get it to stay.
- Preheat the oven to 350 degrees F. Then begin making the graham cracker crust. Combine graham crackers and sugar in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!) 18 Graham Cracker Sheets 3 tbsp Sugar 8 tbsp Salted Butter
- Add graham cracker crumbs into the prepared pan. Press the crumbs firmly into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
- Reduce oven temperature to 325 degrees F.
- Add 8 cups of water to a pot or kettle and bring to a boil. This will be used later for the water bath.
Make the Lemon Cheesecake Filling
- Add sugar and lemon zest to the bowl of a stand mixer. Rub the lemon zest into the sugar for about 3-5 minutes, until fragrant and the sugar takes on a pale yellow color. Add the room temperature cream cheese and cornstarch and attach the paddle attachment. Mix cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract, lemon emulsion, almond extract. Mix together for 20-30 seconds, until combined. Scrape down the sides of the bowl and continue to mix on low speed for about 20 more seconds, ensuring that there's no lumps and that the batter is smooth. 1 1/2 cups Sugar 4 tbsp Lemon Zest 32 oz Cream Cheese 1 1/2 tbsp Cornstarch 2 tsp Vanilla Extract 1 tsp Lemon Emulsion 1/2 tsp Almond Extract
- Begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next. Then add sour cream, heavy cream, and kosher salt. Continue to mix until combined and smooth, about 1 minute. 3 large Eggs 1 Egg Yolk 3/4 cup Sour Cream 1/2 cup Heavy Cream 1/2 tsp Kosher Salt
- Pour in lemon juice and mix until just combined, about 30 seconds to 1 minute, then pour the batter into the graham cracker crust. Smooth into an even layer with an offset spatula or butter knife. 1/3 cup Lemon Juice
- Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 15-20 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
- While the cheesecake bakes, make the lemon curd topping. Fill a small saucepan with about 2 inches of water. Place onto the stove over medium heat and bring to a boil. Once boiling, reduce heat to low heat and allow it to simmer.
- Add egg yolks, sugar, and lemon juice to a medium heat safe bowl. Whisk together and place on top of the saucepan, whisking constantly so as to not cook the eggs. Continue to whisk until the consistency becomes pudding-like (or reached 170-180 degrees F), about 10-15 minutes. Once this consistency is reached, remove from heat and add in butter. Whisk until the butter is melted and set aside to cool. (don't place into the refrigerator as we don't want it to set just yet. It'll be poured on top of the cheesecake before we place it into the refrigerator) 4 Egg Yolks 1/2 cup Sugar 1/3 cup Lemon Juice
- Once the cheesecake is finished baking, turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Pour the lemon curd on top of the cheesecake, carefully so as to not to disturb the filling. Place into the refrigerator for 6 hours, ideally overnight.
- Before serving, top with whipped cream and fresh lemon juices slices!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
