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Lemon Cheesecake Recipe


Lemon Cheesecake Recipe





For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:


  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice

For the Lemon Topping:

  • 1 cup lemon curd (store-bought or homemade)
  • Whipped cream for garnish (optional)
  • Lemon slices for garnish (optional)



  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
    • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
    • Press the mixture into the bottom of the prepared pan and up the sides a bit to form a crust.
    • Bake for 10 minutes, then set aside to cool while you prepare the filling.
  2. Prepare the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
    • Pour the filling over the cooled crust and smooth the top with a spatula.
  3. Bake the Cheesecake:
    • Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
    • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
    • Refrigerate the cheesecake for at least 4 hours or overnight before serving.
  4. Add the Lemon Topping:
    • Spread the lemon curd over the top of the chilled cheesecake.
    • Garnish with whipped cream and lemon slices if desired.

Enjoy your delicious Lemon Cheesecake!

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