You are going to fall in love with this best lemon cheesecake ever. It’s full of lemon flavours, creamy, decadent and it’s so perfect for summer parties. The crunchy graham crust goes so well together with creamy lemony flavoured cheesecake.
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How to make lemon cheesecake
When life gives you lemons, make a lemon cheesecake. If you love cheesecakes, this recipe will quickly become a favourite. It’s a creamy New York–style cheesecake layered on a crunchy graham crust, finished with a tangy sour cream topping and a bright lemon glaze made from fresh lemons. It’s ideal for summer gatherings and serves beautifully at parties.
This cheesecake is refreshing, tangy and luxuriously creamy. The combination of the buttery graham crust, smooth cream cheese filling and zesty lemon glaze gives each slice a perfect balance of richness and brightness. Expect compliments from family and friends.
What ingredients are needed for this lemon cheesecake
The key ingredient is cream cheese—use full-fat, softened cream cheese for the best texture. If you want an extra-light filling, you can whip egg whites to stiff peaks and gently fold them in at the end. That will give the cheesecake a slightly lighter lift.
For the crust, graham crumbs or crushed graham crackers both work. If possible, pulse whole graham crackers in a food processor for the freshest crumbs. Use room-temperature eggs, sour cream and cream cheese—cold ingredients are harder to combine smoothly and can lead to lumps.
How to prevent cracks in cheesecake
To minimize cracking, start with room-temperature cream cheese, eggs and sour cream. Beat the cream cheese with sugar until smooth but avoid overmixing. If you have a food processor with a paddle or blade, brief processing can remove lumps, but don’t overdo it.
Add eggs one at a time and mix just until blended. Avoid introducing too much air and don’t open the oven while baking—sudden drafts or temperature changes can cause cracks. Bake until the center is slightly wobbly (about a 2–3 inch area) while the edges are set.
Avoid over-baking. The cheesecake is done when only the center wobbles gently. Some bakers use a water bath to regulate temperature and humidity, but it can be messy and may still result in cracks. An alternative method that works well is temporarily reducing the oven temperature during baking:
When the cake rises in the oven after the first few minutes (about 5–7 minutes), remove it, lower the oven temperature slightly and return the cheesecake. Repeat this once or twice during baking to let the top settle and avoid large cracks. If you do use a water bath, wrap the springform pan well with heavy-duty aluminum foil to prevent leaks and place it in a deep baking dish with hot water reaching about 1/4 of the pan’s height.
Cooling and chilling the cheesecake
Cooling is essential for a smooth, creamy texture. After baking, turn the oven off and open the door a quarter of the way; let the cheesecake cool in the oven for about 1 hour. Then remove it and let it rest at room temperature for another 30 minutes.
While it cools, prepare the sour cream topping. Spread the sour cream mixture over the slightly cooled cheesecake, cover with plastic wrap or foil and refrigerate for at least 4–6 hours, preferably overnight. This long chill time firms the filling and improves texture and flavor. The lemon glaze is added last for a fresh, zingy finish.
Freezing the cheesecake
You can freeze this cheesecake after it has fully cooled and after adding the sour cream layer and lemon glaze. Wrap the springform pan tightly in plastic wrap and then in aluminum foil, or transfer the fully chilled cake to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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Lemon cheesecake video
BEST LEMON CHEESECAKE
Julia
Equipment
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9 inch spring form pan
Ingredients
CRUST
- 2 cups of graham crumbs or 25 graham crackers
- 2 tablespoons of sugar
- 2 tablespoons of melted butter
FILLING
- 3 packages (750 g) of soft cream cheese room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large lemon for the zest
- 1 teaspoon lemon juice
- ½ cup of sour cream
- 4 large eggs room temperature
SOUR CREAM TOPPING
- 1 & 1/2 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Lemon glaze
- 1 & 1/2 tablespoons cornstarch
- 1/2 cup sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 drop yellow food colouring optional
Instructions
For the crust
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Place the oven rack in the lower half of the oven and preheat the oven to 350°F / 177°C.
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Place the graham crumbs and sugar in a food processor and grind until fine. Add melted butter and pulse until the mixture resembles wet sand.
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Press the crumb mixture evenly into the bottom of an ungreased 9-inch springform pan using a measuring cup or your hands. Bake for 10 minutes, then remove and set aside.
For the filling
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Beat room-temperature cream cheese in a large bowl or stand mixer until smooth. Add 1 cup sugar, lemon zest, lemon juice, vanilla and 1/2 cup sour cream. Mix until combined.
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Optional: Separate eggs and beat the whites to stiff peaks. Add egg yolks to the cream cheese mixture one at a time, beating until just blended. Fold in the beaten egg whites gently with a spatula, scraping the bowl.
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If not separating eggs, add whole eggs one at a time, beating after each addition until just incorporated. Do not overmix.
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Pour the batter over the prepared crust and smooth the top. Bake at 350°F (177°C) until the center is slightly wobbly, about 55–60 minutes. Use the temperature-reducing method or a water bath if desired (see notes).
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Turn off the oven and open the door a quarter of the way when the surface first cracks. Let the cake cool in the oven for 1 hour. Remove and run a paring knife around the edge, then let sit at room temperature for 1 hour.
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Prepare the sour cream topping by whisking 1 1/2 cups sour cream with 2 tablespoons sugar and 1 teaspoon vanilla. Pour over the cooled cheesecake, spread evenly, cover and refrigerate while you make the glaze.
Lemon glaze
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For the glaze, whisk cornstarch, sugar, water and lemon juice in a small saucepan. Cook over medium-low heat, whisking constantly, until it thickens about 1 minute. Add a drop of yellow food coloring if desired.
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Gently pour the glaze over the chilled cheesecake and smooth the surface with a spatula.
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Cover and refrigerate the cheesecake for a minimum of 6 hours, ideally overnight, before serving.
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To serve, run a knife under hot water, dry it, and loosen the cheesecake from the rim. Remove the springform, then slice with a hot, clean knife between cuts for neat slices.
Notes
To use the water bath: Wrap the bottom and sides of the springform pan in heavy-duty aluminum foil. Place the filled springform inside a deep baking dish and pour hot water into the dish until it reaches about 1 inch up the side of the springform. Bake as directed.
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