The BEST 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!

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Some people celebrate Christmas, Elvis’ birthday, anniversaries. But I also enjoy celebrating food holidays. And today, being National Cheesecake Day, is one of my favorites!

Several years ago we had a house sitter who would leave us cheesecakes in the refrigerator when we would return home from vacations.

I mean seriously, do you know how exciting it was to return home to a freshly baked cheesecake? He made some great flavors.

When he moved, he gave me his basic recipes for some of these cheesecakes.

Today, I tweaked one of his base recipes and added some homemade lemon curd on top. I also used a chocolate cookie crust instead of a graham cracker crust, just to add a little extra decadence. It is a holiday after all!

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

I know many people get afraid when it’s time to make a cheesecake. They think it’s going to be hard. Just like I’m afraid to make macarons. I know, silly right?

How to make Cheesecake:

  • Line the bottom and sides of your springform pan with foil. This is VERY important. Because we are going to bake our cheesecakes in a water bath, you don’t want that water seeping into your cheesecake. Cut a big piece of foil and wrap the bottom of your pan (ON THE OUTSIDE). If I’m feeling paranoid, I’ll double layer the foil.
  • Use PHILADELPHIA Cream Cheese for your filling. Seriously people, you want the creamiest cheesecake? Using a product that is made from fresh local milk (from farm to fridge in just 6 days) and real wholesome cream creates the best cheesecake. It’s a no brainer.
  • Once you make your cheesecake crust and add your filling, place your pan into a water bath. I use my broiler pan. I place my cheesecake into the pan, then add enough water to go up the sides of the springform pan about 1 inch. If you’re scared of this step, 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. I prefer to give it at least 6-8 hours, but I’ve eaten it as quickly as 4 hours. 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 whipped cream and fresh berries.

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

So there you have it.

A few of my favorite tricks for Cheesecake Baking. Today’s recipe uses one fresh lemon, zested into the cheesecake filling and some homemade Lemon Curd on top. It adds a touch of sweetness from the citrus curd. Or buy a jar at the store. 

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More Cheesecake Recipes:

More Easy Dessert Recipes

Lemon Cheesecake recipe:

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 wafer cookies
  • 4 Tbsp unsalted butter, melted

FOR THE FILLING:

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

FOR THE TOPPING:

  • 1 cup lemon curd

Instructions

    1. Prepare 9inch springform pan by wrapping entire bottom, and partially up the sides with foil (the OUTSIDE of the pan, no inside). Set aside.
    2. To make crust, blend cookies in food processor until fine Incorporate melted butter until even. Press crust into bottom of a 9inch springform pan. Freeze while you make the filling.
    3. In a saucepan with inch of boiling water, place a double boiler, metal bowl or glass bowl 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. Pour into prepared crust and place cheesecake pan into a large baking dish (I use a roasting pan). Fill dish with hot water to about 1-2 inches up sides of cheesecake pan.
    6. Bake 60 minutes in a 350 degree oven. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
    7. Top with prepared lemon curd, slice and enjoy!

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    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.
      The VERY Best Lemon Cheesecake recipe, with tips and tricks to make it work every time!

    Today’s recipe for Lemon Cheesecake was originally published on Shugary Sweets on July 30, 2014 and has been republished in August 2018

     

    Aimee

    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. I’ve recently been putting lemon curd on top of all things dessert! Lemon curd just cheers everything up. Love it! And these cheesecake looks amazing. 🙂

      1. It definitely adds a creaminess and richness to the cheesecake! I haven’t tried this recipe without it, but if you do, let me know how it works out for you!

    2. this recipe looks devine. Would I be able to use Splenda or another sugar substitute and omit the white chocolate?

    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!! 

    4. 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!

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