Easy Homemade Lemon Cheesecake Recipe

An airy, easy homemade lemon cheesecake recipe made with a classic graham cracker crust will become your new favorite dessert! Cream cheese is whipped until light and fluffy with fresh lemon, heavy whipping cream, and eggs, and baked in a water bath for a silky, smooth lemon cheesecake. It’s so easy to make, you’ll be wishing you found this recipe sooner! 

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Our youngest son loves all things tart! Anything lemon or rhubarb is right up his alley, like my rhubarb spoon cake, lemon cake, and sourdough lemon blueberry focaccia bread.

In fact, one particular birthday, he asked for lemon curd as his birthday dessert. Yep, you read that correctly, just a bowl full of lemon curd!

Since then, his palette has grown, and he has come to love a variety of flavors. But as his birthday approached, just like clockwork, he requested lemon cheesecake for dessert. While this lemon cheesecake is full of the tart lemon flavor he loves, it’s also slightly sweet, creamy, light, and utterly delicious. It was exactly what he was hoping for, and the whole family loved it!

What is Lemon Cheesecake and Why You’ll Love It!

If you’ve never had a lemon cheesecake before, it is arguably the best of the lemon desserts. Fresh lemon juice and zest are folded into a creamy cheesecake filling before baking in a buttery graham cracker crust to create a sweet and tart cheesecake. The fresh lemons and buttery crust make this one of our family’s favorite cheesecake recipes! 

• Light – Some cheesecakes are dense and heavy, but not this one. The added whipped cream produces a lemon cheesecake that’s light and fluffy, which pairs well with the refreshing citrus flavor.
• Easy – This simple cheesecake recipe uses basic ingredients for an easy dessert that’s perfect for springtime.
• Delicious – Why lemon in cheesecake? The better question should be, why not? Lemon and cheesecake are a match made in heaven. The light, bright lemon flavor balances the richness of cream cheese, creating the ultimate dessert for any lemon lover.

What is a Bain-Marie

A Bain-Marie is a method of cooking that relies on hot water to help distribute the oven’s heat evenly for a uniform cooking process. The water creates a barrier between the cake and the intense heat of the oven, resulting in a perfect cheesecake with a smooth and creamy texture instead of a rubbery texture. This water bath technique is commonly used for delicate foods, such as custards and cheesecakes.

Equipment

• Large mixing bowl
• Handheld electric mixer or stand mixer
• Spatula
• 9 ” springform pan
• 18″x26″ sheet pan
• Aluminum foil
• Food processor (optional)

Easy Lemon Cheesecake Ingredients

Lemon Cheesecake Filling

• Cream cheese – The base and star of the cake, use full-fat cream cheese for the best flavor and allow it to come to room temperature for easy mixing. 
• Eggs – Allow the eggs to come to room temperature for easy mixing. To speed up warming cold eggs from the fridge, place them in a medium bowl of warm water. 
• Sugar – Adds a touch of sweetness to the cheesecake without it becoming overly sweet, 
• Heavy whipping cream – Helps create the silky-smooth texture and adds richness to the cake. 
• Lemon – The bright, tart flavor is delightful in this cheesecake. Be sure to use fresh lemon juice and not bottled lemon juice. 

Crust

• Graham crackers – A classic base for cheesecake. 
• Butter – Melted unsalted butter binds the graham cracker crumbs together to provide a sturdy base for the cake. 

How to Make Lemon Cheesecake

You can mix the homemade cheesecake filling with a hand mixer or in a stand mixer fitted with a paddle attachment.

Prepare the Crust

Preheat the oven to 350°F/176°C with the rack in the middle of the oven while you prepare the cheesecake.

Break 1 ½ cups graham crackers (9 crackers) into large chunks and place them in the bowl of a food processor fitted with a blade attachment. Pulse the food processor until the crackers are finely ground. With the food processor on low speed, pour the melted butter into the graham cracker crumbs. The mixture will be like wet sand.

Alternatively, you can add the crackers to a large plastic bag and smash with a rolling pin until the crackers are finely ground.

Add the graham cracker mixture to the bottom of the springform pan. With medium pressure, use your hands to pat the crumbs into the bottom of the pan. This creates a solid base for the cream cheese filling.

Cream Cheese Filling

Add 3-8 oz packages of cream cheese to a large bowl and beat with a hand mixer for 2-3 minutes until it’s light and fluffy. Add the eggs, one at a time, beating well after each. Next, add 200 g (1 cup) sugar, 125 g (½ cup) heavy cream, and the juice and zest of 1 large lemon to the bowl. Mix on medium speed for 1 minute until the filling is light and smooth.

Scrape the sides of the bowl as needed, making sure that all of the ingredients from the bottom of the bowl are fully incorporated.  

Pour the cheesecake batter over the buttery graham cracker crust and smooth the filling to the sides of the pan with an offset spatula or the back of a spoon. 

Hold the cheesecake 2 – 3 inches above the counter and let it drop. Repeat a few times. You’ll see tiny air bubbles rise to the surface of the cream cheese mixture. Smooth the top of the cake again.

Bake Cheesecake

Wrap the bottom and sides of the springform pan with aluminum foil. Place the cheesecake on a full-size sheet pan and into the oven. Carefully pour a quart of hot water into the full-size sheet pan and close the oven door. 

Bake lemon cheesecake for 1 hour. 

The cheesecake is done when it has a slight wobble to it when you jiggle the pan. If the center is completely liquid, it still needs more time. If the center doesn’t move at all, it’s over baked.

Remove the cheesecake from the oven and place it on a wire rack. Let the cheesecake cool to room temperature. Once cool, cover with plastic wrap and refrigerate for at least 4 hours, but for best results, chill overnight. 

Serve

Run a knife along the edge of the pan to loosen the lemon cheesecake. Unlatch the hinge, open the springform pan, and remove from the cheesecake. With a sharp knife, cut the cake into slices.

What Goes Well on Top of Lemon Cheesecake?

• Top individual slices with fresh lemon slices for a simple, but beautiful presentation.
• A dollop of fresh whipped cream. 
• For extra lemon flavor, add a spoonful of lemon curd to top of each slice.

Tips 

• While this lemon cheesecake has plenty of lemon flavor, some might want a more pronounced flavor. Add a layer of tart lemon curd for an additional burst of flavor! 
• To avoid an unsightly crack in your cheesecake, be sure not to overbake it. The cheesecake continues to bake after you remove it from the oven. It will have a slight wobble in its center when it’s done.

Homemade lemon cheesecake is a simple yet delightful treat that brings a taste of summer into your home. With just a few ingredients, you’ll have a refreshing dessert that everyone will love.

Do you like to add additional toppings to your cheesecake or enjoy it simply as is? Let me know in the comments section – I’d love to hear how you serve this recipe!