Lemon Cheesecake Recipe

Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade Lemon curd!

Lemon Cheesecake: creamy Lemon Cheesecake with a cookie crust and homemade lemon curd!

Lemon Cheesecake: creamy Lemon Cheesecake with a cookie crust and homemade lemon curd!

Tips and Tricks

  • Use softened Cream Cheese for your filling. Seriously, you want the creamiest cheesecake? Start with room temperature cream cheese!
  • Water Bath. You can still get the benefit of a water bath without actually putting the pan IN the water. Just put your broiler pan of water on the lowest rack instead.
  • Bake cheesecake according to directions. When it’s done baking, DON’T open the oven. Just turn the oven off and leave your cheesecake in there for about 45 minutes. This helps cut down on those cracks on top of your cheesecake!
  • Remove cheesecake from oven after 45 minutes and allow to set in refrigerator. Add your lemon curd and slice and serve. (for nice clean slices, run knife in hot water and wipe with paper towel after each slice).
  • If your cheesecake cracked…don’t worry! You’ll be topping it with lemon curd. You can also try this Vanilla Cheesecake recipe topped with lemon whipped cream and fresh berries.
Lemon Cheesecake: creamy Lemon Cheesecake with a cookie crust and homemade lemon curd!

More Cheesecake Recipes

Yield: 12 servings

Lemon Cheesecake

Prep Time 15 minutes
Cook Time 1 hour
Chill Time 6 hours
Total Time 7 hours 15 minutes

Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade Lemon curd!

Ingredients

FOR THE CRUST:

  • 16 Chocolate sandwich cookies (Oreos)
  • 4 Tablespoons unsalted butter, melted

FOR THE FILLING:

  • 1 ½ cup heavy whipping cream
  • 1 cup white chocolate morsels
  • 2 packages (8oz each) Cream Cheese, softened
  • 1 lemon, zested
  • ½ cup granulated sugar
  • 1 Tablespoon corn starch
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs

FOR THE TOPPING:

  • 1 cup lemon curd

Instructions

    1. Preheat oven to 350 degrees F. Add a thin roasting pan or broiler pan to the bottom shelf and add about 1-2 inches of water in the pan.
    2. To make crust, blend cookies in food processor until fine. Incorporate melted butter until evenly blended. Press crust into bottom of a 9-inch springform pan. Freeze while you make the filling.
    3. In a saucepan with an inch of boiling water, place a double boiler, metal bowl, or glass bowl on top to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).
    4. For the filling, beat cream cheese, lemon zest, sugar, cornstarch, sour cream, and vanilla.
    5. Slowly add cooled white chocolate mixtures. Finally, add eggs, one at a time until mixture is smooth.
    6. Pour into prepared crust and place cheesecake pan into the preheated oven. No need to place it IN the water bath, just the shelf above.
    7. Bake 60 minutes. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
    8. Top with prepared lemon curd, slice and enjoy!

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 563Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 137mgSodium: 340mgCarbohydrates: 57gFiber: 1gSugar: 42gProtein: 8g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on August 25, 2019

    Comments & Reviews

    1. What can i use to replace heavy cream & sour cream? I cannot find them here easily. How much should i use that subsitute?

      Thanks

    2. Lemon has always been my obsession, this cheesecake was so so so so good! I can’t wait to make it again for a party this weekend!

    3. This was so creamy and flavorful!! We loved it and it wasn’t too difficult to make. Thanks, Aimee for sharing this delicious recipe!! 

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