Classic Lemon Cheesecake tastes even better when it’s topped with homemade lemon curd. Creamy and sweet with a bright lemon flavor, this cheesecake tastes like a slice of sunshine!
It’s no secret that I find lemon desserts 100% irresistible. If you love today’s cheesecake recipe, try our Lemon Poke Cake recipe next!
Why This Recipe Works
I can’t stop singing the praises of this cheesecake. It satisfies both my insatiable craving for lemon desserts AND my chocolate cravings all in one.
- Start with a classic graham gracker crust. The crust can also be made with our oreo pie crust recipe, adding an amazing chocolate element to the citrusy cheesecake.
- Did I mention there’s white chocolate in the filling too? White chocolate and lemon are a perfect pair!
- In case there wasn’t enough lemon for you, I also topped the whole thing with a layer of Homemade Lemon Curd.
Seriously. Make the Lemon Cheesecake now–thank me later.
Love cheesecake? Try our Baileys Cheesecake for a flavorful twist!
Ingredient Notes
- Lemon zest. This ingredient brings intense lemon flavor and aroma to the cheesecake filling. Use a microplane grater to remove the zest from a whole lemon. use our guide on how to zest a lemon for more details!
- Lemon curd. You can use homemade lemon curd, like I did, or store bought. Both are delicious.
- Sour cream. Be sure to use full fat, unflavored sour cream for best results.
- Cream cheese. Choose blocks of full fat cream cheese. Don’t use the cream cheese bought in a tub.
Easy Instructions
For the crust:
Blend crackers in a food processor to form fine crumbs. Add melted butter and sugar, combine to create a crust.
Press it into a springform pan. Pop it in the freezer while you make the filling.
For the lemon cheesecake filling:
Melt white chocolate with the heavy cream. Combine the remaining filling ingredients (except for the eggs) in a separate bowl.
Then, slowly add the white chocolate mixture. Finally, beat in the eggs.
To bake:
Pour the cheesecake filling into the chilled crust. Bake in a preheated oven over a water bath for 60 minutes.
Turn off the oven. Leave the cheesecake inside the warm oven for 45 minutes.
Chill:
Remove the baked cheesecake. Chill in the fridge overnight. Top with lemon curd before serving.
Tips and Tricks
- Use softened Cream Cheese for your filling. Seriously, you want the creamiest cheesecake? Start with room temperature cream cheese! Use the same tips on how to soften butter to soften your cream cheese QUICKLY.
- 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.
Recipe FAQs
Cheesecakes can crack for a variety of reasons. Often it’s due to incorrect oven temperatures or overbaking. As mentioned earlier, cheesecakes will also crack with a sudden change of oven temperature (like when you open your oven immediately after baking).
A water bath is simply a pan of water added to an oven to create humidity. Cheesecakes love a humid environment!
In this recipe, you don’t add the cheesecake pan right to the water. Instead, it’s placed above the boiling water on the rack as it bakes.
Yes, this cheesecake should be stored in the refrigerator. It tastes wonderful chilled!
This cheesecake is best enjoyed within 3 days. We always gobble it up long before then, though!
Yes you can freeze cheesecake. After chilling in the refrigerator to set up properly, freeze cheesecake in airtight container for up to 3 months.
More Cheesecake Recipes
- Pumpkin Cheesecake Cake
- Snickerdoodle Cheesecake Bars
- Lemon Cheesecake Bites
- Chocolate Chip Cheesecake Bars
- No Bake Pumpkin Cheesecake
Lemon Cheesecake
Ingredients
FOR THE CRUST:
- 2 cups graham cracker crumbs about 18 full size crackers
- 8 Tablespoons unsalted butter melted
- ¼ cup granulated sugar
FOR THE FILLING:
- 1 ½ cup heavy whipping cream
- 1 cup white chocolate morsels
- 2 packages Cream Cheese, softened 8 ounce each
- 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
- 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.
- To make crust, blend graham crackers in food processor until fine. Incorporate melted butter and granulated sugar until evenly blended. Press crust into bottom (and slightly up the sides) of a 9-inch springform pan. Freeze while you make the filling.
- 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).
- For the filling, beat cream cheese, lemon zest, sugar, cornstarch, sour cream, and vanilla.
- 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 the preheated oven. No need to place it IN the water bath, just the shelf above.
- 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).
- Top with prepared lemon curd, slice and enjoy!
Notes
- Use softened Cream Cheese for your filling. Seriously, you want the creamiest cheesecake? Start with room temperature cream cheese! Use the same tips on how to soften butter to soften your cream cheese QUICKLY.
- 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.
Nutrition
This easy Lemon Cheesecake recipe is a lemon lover’s dream come true! Topped with lemon curd and baked on a graham cracker crust, it’s the perfect blend of creamy, sweet and tart.
What a gorgeous looking cheesecake!!! Love that extra layer of lemon on top! Definitely refreshing and perfect for summer time!!!
I just found your blog today and it looks so interesting. I’ve already found several recipes I can’t wait to try. I love your silverware in the post of your Gooey Frosted Chocolate Cake Bars and I’ve been looking to replace mine and would love to find that pattern. Do you mind sharing the name/brand of it? Thank you so much! Sheila
Oh man that homemade lemon curd of yours is DIVINE (one of my favorites ever!) and I can only imagine how it complements this cheesecake. Happy Cheesecake Day Indeed! Though I may just make this to enjoy for Happy “Fall is terribly stressful at work and full of students and I need Cheesecake” Day.
Lemon curd is the BOMB!! I LOVE THIS CHEESECAKE!! Why am I yelling? Oh that’s right, it’s cheesecake and I’m excited.
That is the best housesitter ever. Cheesecakes? Always. Especially when lemon and white chocolate are involved! <3 that lemon curd!
It looks like cheesecake perfection. I want a house sitter like that.
First off this looks amazing. Second can I borrow your house sitter?
Wow! Lemon curd on top! So creative! I just finished my first baked cheesecake this weekend and now I totally want to try more recipe!
This lemon cheesecake screams summer… It looks so refreshing and tasty!
That cheesecake is completely perfect! Gorgeous photos too 🙂 I’ve never had a lemon cheesecake and it’s now on the top of my list to try! I’ve had so many chocolate-y flavors, I totally need to try a fresh and fruity one! Pinned 🙂
I miss sitting at that house. It was always like a mini vacation. And this recipe looks amazing. Keeping the white chocolate in with the lemon? Sounds amazing. I’ve also messed with my base by adding a salted dark chocolate ganache on top.
Aww Matt!! We miss you too! Feel free to come housesit in Chicago anytime. And be sure to leave me one of those Bailey’s cheesecakes 🙂 My favorite!!! Hope you are doing well 🙂
Oh, and salted dark chocolate ganache? Seriously? I love you.
A brand ambassador for Philadelphia Cream Cheese – that’s amazing! All cheesecake, all the time!! Your lemon cheesecake looks so creamy and delicious. I have to make this for my husband – he loves lemon desserts! Pinning this! Happy Cheesecake Day!
LOVE this cheesecake, Aimee! And you are totally right, Philadelphia makes for the best cheesecakes. Seriously, I had a cheesecake recipe fail before my Philadelphia success, and it was TOTALLY because of the cream cheese I used. Pinning this!
I’ve learned the hard way too Lisa! Such a waste of ingredients when it fails. Never again 🙂 Thanks for pinning!
This cheesecake needs to happen for me!! Like really!!!
Lemon cheesecake is one of my all time favorites!! This one looks fabulous and I appreciate all your tips, cheesecake can be tricky if you aren’t careful!
I need this in my life. I love lemon desserts and just want to eat my screen right now!
I love anything lemon, but especially lemon cheesecake! Pinned.
gorgeous Aimee, lemon is my favorite cheesecake flavor
Whoa, that lemon curd topping is a fabulous touch! Double lemon = Double delicious!!!
I know that lemon cheesecake can be amazing! But your addition of the lemon curd takes it to a whole new level, Aimee! LOVE it!