Lemon Cheesecake

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 07/29/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Lemon Curd Cheesecake

Kristina Vanni

Prep: 20 mins
Cook: 60 mins
Chill: 4 hrs
Total: 5 hrs 20 mins
Servings: 12 servings
Yield: 12 slices
Nutrition Facts (per serving)
587 Calories
42g Fat
46g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 587
% Daily Value*
Total Fat 42g 54%
Saturated Fat 24g 120%
Cholesterol 183mg 61%
Sodium 406mg 18%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 2%
Total Sugars 37g
Protein 8g
Vitamin C 3mg 13%
Calcium 117mg 9%
Iron 1mg 5%
Potassium 183mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lightly lemon flavored cheesecake is made with a crisp graham cracker crust, and is topped with a tart lemon curd topping. Lemon curd is the perfect topping for a creamy, rich cheesecake. It not only looks beautiful and imparts decadent flavor, but even if your cheesecake cracks in the oven, you can easily cover the mistake with the lemon curd. In the end, this is a great make-ahead dessert that is certainly worth the effort and is sure to wow any guests. When making this lemon cheesecake, you can use prepared lemon curd from the store or make your own easy lemon curd.

"The cheesecake is amazing and quite easy to prepare and cook—I followed the directions and had no cracks! It is rich and delicious and an excellent choice for a potluck or special occasion. You could streamline preparation by serving individual slices with a dollop of whipped cream instead of piping it." —Diana Rattray

lemon cheesecake on a plate
A Note From Our Recipe Tester

Ingredients

Graham Cracker Crust:

  • 1 3/4 cups graham cracker crumbs

  • 7 tablespoons unsalted butter, melted

  • 1/4 cup granulated sugar

  • 1/4 teaspoon salt

Lemon Cheesecake:

  • 4 (8-ounce) blocks cream cheese, softened to room temperature

  • 1 cup granulated sugar

  • 8 ounces sour cream, at room temperature

  • 1 tablespoon freshly grated lemon zest

  • 3 tablespoons freshly squeezed lemon juice

  • 1 teaspoon pure vanilla extract

  • 3 large eggs, at room temperature

Lemon Curd Topping:

  • 10 ounces lemon curd, store-bought or homemade

  • 1 cup sweetened whipped cream

  • Lemon slices or lemon zest, for garnish (optional)

Steps to Make It

  1. Gather the ingredients. When making a cheesecake from scratch adjust the oven rack to the lower-middle position and preheat oven to 350 F.

    Lemon Curd Cheesecake

    Kristina Vanni

  2. In a medium bowl combine the graham cracker crumbs, melted butter, 1/4 cup of sugar, and salt.

    Lemon Curd Cheesecake

    Kristina Vanni

  3. Press into the bottom and up the sides of a 9-inch springform pan wrapped in aluminum foil. Pre-bake the crust for 8 minutes.

    Lemon Curd Cheesecake

    Kristina Vanni

  4. Cool on a wire rack while you prepare the filling.

    Lemon Curd Cheesecake

    Kristina Vanni

  5. In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth.

    Lemon Curd Cheesecake

    Kristina Vanni

  6. Add the sour cream, 1 tablespoon of lemon zest, lemon juice, and vanilla extract and beat until combined.

    Lemon Curd Cheesecake

    Kristina Vanni

  7. Add the eggs, one at a time, beating until just blended.

    Lemon Curd Cheesecake

    Kristina Vanni

  8. Pour the filling over the slightly cooled crust and smooth the top.

    Lemon Curd Cheesecake

    Kristina Vanni

  9. Boil enough water to fill your roasting pan with 1 inch of water.

    Lemon Curd Cheesecake

    Kristina Vanni

  10. Place the cheesecake pan inside a large roasting pan with high sides. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake. Bake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.

    Lemon Curd Cheesecake

    Kristina Vanni

  11. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.

    Lemon Curd Cheesecake

    Kristina Vanni

  12. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Place on serving platter.

    Lemon Curd Cheesecake

    Kristina Vanni

  13. Spread the prepared lemon curd over surface of the cheesecake.

    Lemon Curd Cheesecake

    Kristina Vanni

  14. Decorate with sweetened whipped cream and garnish with lemon slices or lemon zest, if desired.

    Lemon Curd Cheesecake

    Kristina Vanni

  15. Slice and serve.

    Lemon Curd Cheesecake

    Kristina Vanni

Lemon Curd Cheesecake Tips

  • For this recipe, you can use prepared lemon curd or make your own homemade version. If you choose to make your own, be sure to prepare it a day or two ahead of time and store it in the refrigerator until ready to use. (You don't want to spread a warm lemon curd on a chilled cheesecake.)
  • If you don't have a springform pan for making a cheesecake, make it in a 9-by-13-inch baking pan and cut into squares instead.
  • To make the lemon curd more spreadable, transfer it to a small bowl and whisk it until smooth.
  • If necessary, blot the top of the cheesecake gently with a paper towel to remove excess moisture before spreading the lemon curd.
  • Stabilized whipped cream is stiffer and easier to pipe, and it holds up better.

Lemon Curd Cheesecake Storage

  • The leftover cheesecake can be stored in the refrigerator for up to three days.
  • To freeze the cheesecake, wrap the baked cheesecake without the lemon curd topping in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. When ready to serve, defrost in the refrigerator overnight. When ready to serve, top with the layer of lemon curd and sweetened whipped cream, if desired.

Why Did My Cheesecake Crack?

  • If you are wondering why your cheesecake cracked, it could be a result of over mixing after adding the eggs. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter.
  • Cheesecake can also crack after being baked due to dramatic changes in temperature (such as when moving from a hot oven directly to a counter top). For this reason, propping the oven door open and allowing the cake slowly come down in temperature is a great way to help prevent cracks.
  • If your cheesecake has cracks, fill them in with some sweetened whipped cream before you apply the lemon curd glaze.

What happens if you don't bake cheesecake in a water bath?

Baking a cheesecake in a water bath allows it to cook evenly without cracking or sinking. You can bake it without a water bath, but the top won't be as even and smooth.