This homemade Lemon Cheesecake is a showstopper: a buttery graham cracker crust topped with an ultra‑creamy, tangy lemon cheesecake. Bright lemon zest and fresh juice give each bite vibrant citrus flavor, and an optional lemon curd makes a glossy, tart finish. This 9‑inch cheesecake is straightforward to make and perfect for spring gatherings or any time you crave a refreshing dessert.
Sponsored post note removed for clarity.
I love lemon desserts year‑round—recipes like Small Lemon Cream Cheese Pound Cake, Mini Lemon Meringue Pies, and Lemon Blueberry Streusel Scones are always favorites. In spring I especially crave citrus, so this lemon cheesecake felt like the perfect addition to the recipe collection.
This 9‑inch cheesecake is smooth and creamy, loaded with lemon flavor, and easy to prepare. The lemon curd topping can be made in advance if you like. Using a stand mixer makes the batter silky and helps achieve a light texture.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Substitutions
- Helpful Cheesecake-Making Tips
- Recipe FAQs
- More Lemon Dessert Recipes!
- Homemade Lemon Cheesecake Recipe
Ingredients Needed
Here are the main ingredients for the lemon cheesecake. The lemon curd topping is optional and listed separately in the recipe card.
- Fresh Lemon Juice and Zest. Fresh juice and zest are preferred for the brightest flavor. Any extra juice or zest freezes well for future use.
- Lemon Oil (optional). A tiny amount can intensify lemon aroma. Use sparingly—it’s optional and meant to enhance the citrus note.
- Whole‑Milk Ricotta Cheese. Adds body and creaminess; plain Greek yogurt or full‑fat sour cream can be substituted 1:1.
- Cream Cheese. Use full‑fat block cream cheese for the best texture and flavor.
How to Make the Recipe
Below is an overview of the process. The full ingredient amounts and step‑by‑step instructions appear in the recipe card further down.
Quick Tip: Grease a 9‑inch springform pan with flour‑based baking spray and line the bottom and sides with parchment paper before you begin.
Graham Cracker Crust
Step 1. Pulse graham crackers in a food processor to fine crumbs. If needed, work in batches.
Step 2. Add melted butter and granulated sugar and pulse until the mixture resembles wet sand.
Step 3. Press the crumb mixture into the bottom and up the sides of the springform pan, then bake at 325ºF for 10–12 minutes. Cool the crust completely before filling. When cool, wrap the pan bottom and sides in several layers of aluminum foil to protect it during the water bath; an extra slow‑cooker liner adds further protection if you have one.
Lemon Cheesecake Batter
Quick Tip: Rub the lemon zest into the sugar before you start and make sure cream cheese and eggs are at room temperature for a silky batter.
Step 1. Beat cream cheese on medium‑high until soft and fluffy, then add the sugar/zest blend, ricotta, lemon juice, lemon oil (if using), and vanilla. Beat until combined.
Step 2. On low speed, add the eggs one at a time, mixing just until combined. Avoid overbeating to reduce the risk of cracks.
Quick Tip: Make sure the springform pan is well wrapped in foil and the optional liner is in place before adding the batter.
Step 3. Pour the batter into the crust. Place the springform pan inside a roasting pan, then pour very hot or boiling water into the roasting pan until it comes almost halfway up the side of the springform pan to create a water bath.
Step 4. Bake at 325ºF for 55–60 minutes. When baking is complete, turn the oven off and keep the door closed for 45 minutes to cool slowly. Remove the pan, unwrap the foil and liner, and let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight. Before serving, top with prepared or store‑bought lemon curd if desired.
Quick Tip: The cheesecake must be completely cooled before chilling in the fridge. Chill at least 4 hours or overnight for the best texture. Release the springform sides and transfer to a serving plate just before slicing.
Substitutions
Tested substitutions that work well:
- Whole‑Milk Ricotta: Replace with plain whole‑milk Greek yogurt or full‑fat sour cream 1:1.
- Lemon Oil: Swap for lemon extract or lemon paste 1:1, or omit entirely—it’s only to boost flavor.
No tests were performed using sugar, egg, butter, or graham cracker substitutes for this recipe.
Helpful Cheesecake‑Making Tips
- Use a springform pan. It makes removing the sides easy after chilling.
- Don’t skip the water bath. It keeps the cheesecake moist and minimizes cracking by creating steam in the oven.
- Wrap the pan. Use multiple layers of aluminum foil and an optional slow‑cooker liner to prevent water seeping into the crust.
- Keep the oven door closed. Leave it shut while baking and during the 45‑minute cool‑down to maintain the steam and prevent cracks.
Recipe FAQs
Yes. Chill the cheesecake fully, then wrap the whole cake or individual slices tightly in plastic wrap and heavy foil. Store in the freezer up to one month. Thaw overnight in the refrigerator before serving.
Yes. The water bath adds moisture and gentle, even heat that reduce cracking and prevent drying.
Yes. Plain whole‑milk Greek yogurt or full‑fat sour cream can replace the ricotta 1:1.
Yes. Lemon curd can be made a day or two ahead and refrigerated; this actually improves its flavor and convenience.
More Lemon Dessert Recipes!
If you enjoy lemon cheesecake, try other citrus treats such as lemon bars, lemon macarons, lemon poppy seed muffins, or lemon cream cheese pound cake.
Super Easy Lemon Bars
Lemon Bar Macarons
Easy Lemon Poppy Seed Muffins
Lemon Cream Cheese Pound Cake
Try the full recipe card below for exact ingredient amounts, detailed instructions, and the optional lemon curd topping.
If you try this Lemon Cheesecake, please leave a star rating and a comment to share your results—your feedback helps others enjoy this dessert too.
Homemade Lemon Cheesecake Recipe
Equipment
- 9‑inch springform pan
- Stand mixer or hand mixer
- Roasting pan for water bath
- Parchment paper and aluminum foil
Ingredients
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs (about 18 sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Lemon Cheesecake Batter
- 1 cup granulated sugar
- 1 tbsp lemon zest (from 2–3 lemons)
- 32 oz cream cheese, softened and at room temperature
- 1/2 cup whole‑milk ricotta (or plain Greek yogurt / full‑fat sour cream)
- 1/3 cup fresh lemon juice (from 2–3 lemons)
- 1/4 tsp lemon oil (optional)
- 1 tsp vanilla extract
- 3 large eggs, room temperature
Lemon Curd Topping (optional)
- 8 egg yolks
- 1 cup granulated sugar
- 4 tbsp cornstarch
- 2 tsp lemon zest
- 8 tbsp lemon juice (about 2 lemons)
- 5 tbsp unsalted butter
Instructions
Graham Cracker Crust
- Preheat oven to 325ºF and position the rack in the center. Grease a 9‑inch springform pan and line with parchment paper.
- Pulse graham crackers to fine crumbs. Mix with sugar and melted butter until the texture is like wet sand.
- Press crumbs into the pan and bake 10–12 minutes. Cool completely, then wrap the pan in 5–6 layers of aluminum foil. Optionally add a slow‑cooker liner for extra protection.
Lemon Cheesecake Batter
- Rub lemon zest into the sugar in a small bowl. In a mixer, beat cream cheese on medium‑high until light and fluffy.
- Add the sugar/zest mix, ricotta, lemon juice, lemon oil (if using), and vanilla. Beat until smooth, scraping the bowl as needed.
- With the mixer on low, add eggs one at a time until just combined. Do not overmix.
- Pour batter into the prepared crust. Place the springform pan in a roasting pan, then pour very hot water into the roasting pan until it reaches nearly halfway up the sides of the springform pan.
- Bake at 325ºF for 55–60 minutes. Turn off the oven and keep the door closed for 45 minutes to cool slowly. Remove the cheesecake, unwrap the foil, and let cool completely at room temperature.
- Refrigerate at least 4 hours or overnight. Top with chilled lemon curd if desired before serving.
Lemon Curd Topping (Optional)
- Whisk egg yolks, sugar, cornstarch, lemon zest, lemon juice, and butter in a saucepan over low‑medium heat. Stir constantly until thickened (about 5–6 minutes).
- Press through a fine‑mesh sieve into a bowl, cover the surface with plastic wrap to prevent a skin, and chill at least one hour or overnight. Store in a sealed container up to one week.
Notes
Lemon Curd: Make it 1–3 days ahead for convenience. The recipe can be halved if you need less.
Cheesecake: The water bath is essential for an even bake and to minimize cracks. Wrap the pan well to keep water out. Cool inside the oven with the door closed, then chill thoroughly in the fridge before slicing.
Substitutions: Ricotta can be swapped for plain Greek yogurt or full‑fat sour cream 1:1. Lemon oil can be replaced with lemon extract or omitted.
Nutrition
Estimated per serving: Calories 510 kcal | Carbohydrates 45 g | Protein 8 g | Fat 34 g | Saturated Fat 19 g | Sugar 34 g
Nutrition is an estimate and will vary based on the ingredients you use.