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This easy and Best Lemon Cheesecake is an authentic New York Cheesecake recipe that is so indulgent, yet light and it’s exploding with tons of bright citrusy lemon flavor! You’ll really enjoy this Ultimate Blueberry Cheesecake Recipe too!

This creamy, dense cheesecake that has a sweet, buttery graham cracker crust and it’s topped with zingy tart lemon curd topping and swirls of whipped cream! Who can resist light and refreshing cheesecake with lemon zest and lemon curd involved? Like these Triple Lemon Cupcakes and this Lemon Burst Poke Cake!

Cheesecake Doesn’t Have to Be Intimidating!

There are so many ways to make cheesecake out there, and it’s always overrated how hard it is to make cheesecake, which makes it even more confusing, right?

It’s pretty straight-forward! The cream cheese cheesecake batter is actually fairly quick to assemble once you’ve made your graham cracker crust and the key to making a good cheesecake is in how you bake it. Some require water baths, but this one does not require a water bath. So one less step, unless you prefer.

Basically, all we are doing is getting all of our refrigerated ingredients like the butter, cream cheese, eggs and sour cream out to start with to bring them to room temperature. About an hour and half is a good time frame for this. This is super important, that way you have a lump-free, creamy cheesecake! And isn’t that what we are striving for? It’s the best easy lemon cheesecake recipe!!

Ingredients You Need

Graham Cracker Crust

Easy Lemon Cheesecake Recipe

full fat cream cheese, room temperature
granulated sugar
all-purpose flour
sour cream, room temperature – could also use Greek Yogurt
vanilla extract
grated lemon zest
eggs, room temperature
Lemon Curd Filling – store-bought or homemade
Optionals: Whipped Cream. berries, lemon zest

How to Make Best Lemon Cheesecake

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper or tinfoil on the bottom and grease the sides of the pan well for easy removal of your cheesecake to a plate.
Place the graham crackers in a food processor and pulse until you have crumbs. In a medium bowl and mix with the sugar and melted butter in with the graham cracker crumbs. Mixture will be dry and sandy. Firmly press the crust into the bottom and about 1″ up the side of the spring form pan.
Bake the crust at 375 F for 8 minutes. Set the crust aside to completely cool before you start preparing the filling.
Preheat oven to 450 F and place rack just below the center rack position instead of using center rack. In a large bowl using a mixer combine the cream cheese, sugar, and flour and beat on medium speed until light and fluffy for 4-6 minutes. Do not beat on high or this could cause cracks in the cheesecake.
Add the sour cream, vanilla, and lemon zest.
Break eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure all of the mixture is evenly combined.
Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible. Pour the mixture into the prepared crust. It will completely fill the spring form pan. Place in oven for 8 minutes @ 450 F.
Keep door shut and reduce the oven temperature to 200 F for 1 hour.
Without opening the door, turn the oven off and leave the cheesecake in oven for 1 more hour.
Let the cheesecake cool and then refrigerate for at least 6-8 hours, before removing the sides of the pan and slicing.
Cover the lemon cheesecake filling with lemon curd layer, topped with whipped cream. Place back in fridge to chill until ready to serve.

Great Tips For the Best Lemon Cheesecake

Go for full-fat ingredients when making this easy lemon cheesecake recipe! Use regular cream cheese and sour cream in cheesecake recipes, unless reduced-fat or fat-free is called for. This will ensure that the cake turns out as intended and tastes great, too.
Don’t overmix the batter. Too much air can cause bubbles which burst while baking. The holes create little pockets which fall once cooled, making cracks in the surface. When using a mixer, there is a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. Stir in beaten eggs instead of adding them one at a time just until incorporated. Then before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible.
Grease the pan even if it’s nonstick. That way the batter will not stick to the edges and will prevent you from pulling on the sides of your finished cake causing it to crack. A quick spray of cooking spray will do the trick.
Using room temperature cream cheese and eggs is absolutely critical so we end up with a creamy cheesecake, versus a lumpy cheesecake.
Don’t peek by opening the oven door while baking the cheesecake, especially during the first 30 minutes. Drafts can cause it to crack.
Don’t over bake the cheesecake. The middle should still jiggle a bit when the cake is done. Remember, you’ll be leaving the cheesecake in an open oven for an hour after turning it off, so it’s still setting up.
For the lemon curd, you can use prepared lemon curd from the store or make your own easy lemon curd.

Storing Lemon Cheesecake

Fridge: Cover with plastic wrap and store in the refrigerator for up to 1 week.
Freezer: To store the cheesecake in the freezer, freeze it uncovered until solid, then wrap it well in plastic wrap and/or foil and store in the freezer for up to 3 months.

Even if you choose not to do the curd on top, this easy lemon cheesecake recipe is still a great go-to cheesecake recipe that can be topped with your favorite fruits for all of your special occasions. For a no-bake version, try my No Bake Cheesecake.

It’s the perfect dessert for spring and summer gatherings and when you want the perfect compliment to the end of your meal.

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Lots More Cheesecakes & Cakes!!!

Don’t forget the Homemade Lemon Curd – Microwave style!

Best Lemon Cheesecake

Kim Lange

This easy Lemon Cheesecake is an authentic New York Cheesecake that is so indulgent, yet light and it's exploding with lemon flavor!

5 from 1 vote

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Prep Time 30

Cook Time 1 20

Course Dessert

Servings Servings

Calories