Bright, tangy, and irresistibly creamy, this Lemon Cheesecake is sunshine on a plate! Each layer celebrates lemon in a unique way — from the zesty lemon cookie crust to the rich lemon-infused filling and a silky lemon curd topping. Baked gently in a water bath for a smooth, crack-free surface, this cheesecake is as elegant as it is delicious. Perfect for spring and summer gatherings — or anytime you’re craving something sweet and citrusy!
🌟 Why You’ll Love This Lemon Cheesecake
- Triple Lemon Flavor: Zest, juice, and lemon curd bring vibrant flavor to every bite.
- Creamy and Smooth Texture: Thanks to the water bath and a touch of cream.
- Showstopping Dessert: A sunny centerpiece for any celebration.
- Make-Ahead Friendly: The lemon curd can be prepared up to two weeks in advance.
🍋 Ingredients
Crust
- 2 ½ cups crushed lemon sandwich cookies (about 25 cookies)
- 2 ½ Tbsp salted butter, melted
Cheesecake Filling
- 5 (8 oz) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 2 Tbsp all-purpose flour
- 4 large eggs
- 2 large egg yolks
- 1 Tbsp lemon zest + 5 Tbsp fresh lemon juice (about 2 lemons)
- 2 Tbsp heavy cream, room temperature
Topping
- 4 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 ¼ cups heavy whipping cream
- 1 cup lemon curd (homemade or store-bought)
🧁 Directions
1. Prepare the crust:
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside in heavy-duty foil.
Mix crushed lemon cookies and melted butter. Press into the bottom of the pan and bake 7–8 minutes until lightly golden. Cool and reduce oven temperature to 325°F (160°C).
2. Make the filling:
Beat cream cheese on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth.
Add eggs and yolks, one at a time, mixing just until combined. Stir in lemon zest, juice, and cream until smooth and silky.
3. Bake the cheesecake:
Pour filling over crust. Place the springform pan into a roasting pan and carefully pour in boiling water until it reaches halfway up the sides.
Bake for 1 hour 10 minutes to 1 hour 20 minutes, until the center is set but slightly wobbly. Turn off the oven and let the cheesecake rest inside with the door cracked open for 1 hour.
4. Cool and chill:
Remove cheesecake from the water bath and cool completely, about 2 hours. Cover with plastic wrap (without touching the surface) and refrigerate 8–24 hours.
5. Add the topping:
Beat cream cheese and powdered sugar until smooth. Slowly add heavy cream, increasing speed until soft peaks form.
Spread lemon curd over the cheesecake, then top with the whipped cream. Swirl the two together for a beautiful marbled effect.
🍋 Optional Homemade Lemon Curd
In a saucepan, whisk together 1 cup sugar, ¼ cup salted butter, 1 ½ tsp lemon zest, ½ cup lemon juice, 2 eggs, and 1 yolk.
Cook over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon (about 10–12 minutes).
Strain, cover with plastic wrap directly on the surface, and chill until firm. Store refrigerated up to 2 weeks.
💡 Tips for Perfect Cheesecake
- Use fresh lemons: For the brightest flavor.
- Don’t overmix: Too much air can cause cracks.
- Water bath = creamy texture: Keeps the cheesecake moist and evenly baked.
- Cool slowly: Sudden temperature changes cause cracks.
- Chill overnight: The flavor and texture improve as it sets.
🍰 Variations
- Swap the crust: Try graham crackers, shortbread, or gingersnaps.
- Try other citrus: Orange, lime, or even grapefruit work beautifully.
- Flavor boost: Add a splash of vanilla or a pinch of cardamom.
- Decorate: Top with candied lemon slices, berries, or white chocolate shavings.
🧊 Storing Leftovers
Store cheesecake in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individual slices tightly wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
❤️ The Perfect Lemon Dessert
This Dreamy Lemon Cheesecake is the ultimate blend of creamy, tangy, and sweet — a dessert that brightens any table and leaves everyone wanting seconds!