With a buttery graham cracker crust and a tart lemon curd topping, this Lemon Cheesecake is one of the dreamiest desserts around.
A couple of weeks ago, I volunteered to make a birthday-appropriate dessert for my friend’s surprise bash. I had originally planned to make it the night before, but, well, things didn’t go as expected. With just eight hours left before the party, a small panic set in over what to make — until a solution came to me.
Luckily, my friend is a huge fan of cheesecake, and this lemon cheesecake recipe ended up being a lifesaver. It only required about half an hour of hands-on prep, and the result was a bright and wonderful dessert that was both beautiful and delicious. The lemon curd so perfectly complemented the sweet cream cheese, and the dessert felt indulgent without being overly heavy.
Once it was fully assembled, I popped it in the fridge, where it firmed up while I got ready for the party. This beginner-friendly cheesecake was definitely the best option for the occasion and would be great for just about any celebration, whether it’s another year around the sun or a well-deserved “treat yourself” Tuesday.
Is Lemon Cheesecake Healthy?
This glorious lemon cheesecake is by no means a low-calorie dessert option, and that’s perfectly okay. It’s a treat that is meant to be savored, and when enjoyed in moderation, it’s the kind of indulgence that makes life just a little more fun.
That said, if you’re looking to tailor this to suit your specific dietary needs or preferences, there are a few small adjustments you can make. If you’re looking to lighten this cheesecake just a bit, you could opt for a lower-fat cream cheese. For a gluten-free version of this cheesecake, feel free to use gluten-free graham cracker crumbs for the crust. The end result will still be incredibly yummy.
Fruity Topping Ideas
While I’m partial to the lemon curd topping, there are other fun toppings that could work here as well. It all depends on what you like. The beauty of this dessert is how versatile it can be. In the past, I’ve topped my cheesecake with blackberry compote, and I’ve also experimented by topping it with store-bought raspberry preserves. Both were absolutely delicious. You could try an easy raspberry compote, made by simmering fresh or frozen raspberries with a bit of sugar and lemon zest to create a jammy topping. You could also top your cheesecake with a layer of sweet mango purée or top it with sliced kiwis and strawberries. There are endless possibilities.
How do I store leftovers?
Store your lemon cheesecake in an airtight container in the fridge. It will keep for up to 3 days. This cheesecake can also be placed in a freezer-safe container in the freezer for up to 3 months.
Serving Suggestions
This lemon cheesecake is a total star by itself, but why not take it to the next level by pairing it with a few choice complementary sides and beverages? To start, if I wanted to build a quality menu around this cheesecake, I’d go with simple classics like this Lemon Roasted Chicken for the main. I’d serve it alongside this gorgeous and light Strawberry-Walnut Salad or this really excellent Artichoke Salad.
To suit the flavors at play here, I’d recommend pairing with a crisp white wine, like Sauvignon Blanc. I also always try to include a non-alcoholic option, and the winner here would be 1 part Strawberry Simple Syrup to 5 parts sparkling water, over ice.
Ingredients
- 1 3/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter melted
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- 4 teaspoons all-purpose flour
- 2/3 cup sour cream room temperature
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 4 large eggs room temperature
- 1 egg yolk room temperature
- Lemon curd for topping
Instructions
- Combine graham cracker crumbs, 2 tablespoons sugar, and the melted butter until the mixture is moistened. If needed, add 1-2 more tablespoons of butter to help it reach the right consistency.
- Press firmly into the bottom and a quarter way up the sides of a 9-inch springform pan.
- Bake at 325°F for 10 minutes. Allow to cool on a wire rack.
- Beat cream cheese until smooth. Add 1 cup sugar, the flour, sour cream, lemon zest, and lemon juice. Add eggs and yolk one at a time, mixing just until combined.
- Pour the filling into the crust. Bake in a water bath at 325°F for about 1 hour or until set but slightly wobbly in the center.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Remove, cool to room temperature, then refrigerate for at least 4 hours.
- Top cheesecake with lemon curd after releasing it from the pan and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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