Creamy Lemon Cheesecake with Graham Crust
This from-scratch lemon cheesecake pairs a buttery graham cracker base with a silky, ultra-creamy filling full of bright citrus taste…
- Prep
- 45 mins
- Cook
- 1 hr
- Water Bath Cool Down Time
- 45 mins
- Total
- 2 hrs 30 mins
- Makes
- 16 servings
This homemade Lemon Cheesecake is an absolute standout. Its buttery graham cracker crust holds an ultra-creamy filling packed with zingy lemon flavor. It's a must-make dessert for anyone who loves all things lemon!
Lemon desserts are a favorite of mine all year long, including my Small Lemon Cream Cheese Pound Cake, Mini Lemon Meringue Pies, and Lemon Blueberry Streusel Scones. Still, I crave them most in spring. With springtime finally here, this lemon cheesecake felt like the perfect addition to my recipe collection!
This 9-inch cheesecake is quite simple to make! It's smooth and creamy, packs plenty of lemon flavor into every bite, and the optional lemon curd topping can be prepared ahead of time! Using my Ankarsrum Assistent Original Mixer with its citrus press attachment made this lemon cheesecake even more straightforward!
Ankarsrum's citrus press attachment (bought separately or included in their Go Green package) makes it easy to press lemons, oranges, limes, and grapefruit. A trough keeps the bitter center of the fruit out of the juice, and a strainer catches seeds and bits of flesh. With its 1.2-litre capacity, it can hold a generous amount of fresh juice!
For more ideas on what the Ankarsrum Assistent Original Mixer and its attachments can handle, look at my Fluffernutter Cookies, Easy Blender Chocolate Mousse, Dulce de Leche Ice Cream, and Honey Butter Dinner Rolls!
What You'll Need
The ingredients below go into this classic lemon cheesecake recipe. Bulleted items are the key ingredients that need a little more explanation. The optional lemon curd topping ingredients are not listed here.
- Lemon Juice and Lemon Zest. For this recipe, fresh lemon juice beats bottled every time, and lemon zest is essential. Any leftover lemon juice or zest can be frozen and saved for other recipes!
- Lemon Oil. This optional ingredient usually stands in for the zest and juice, but in this cheesecake I used a small amount to make the lemon flavor even stronger. The brand I used is Boyajarin, which comes in a tiny bottle that goes in the fridge after opening. I found it at King Arthur Baking.
- Whole Milk Ricotta Cheese. Any brand of ricotta works, as long as it's whole milk.
- Cream Cheese. Choose full-fat cream cheese, ideally the solid blocks rather than tubs. Philadelphia is my go-to brand, but use whichever one you like best!
Making the Recipe
Here is a short rundown of how to make this homemade lemon cheesecake. The complete printable recipe, written in US customary or metric measurements, is in the recipe card below.
Quick Tip: Before you begin, coat your 9-inch springform pan with flour-based baking spray. Line the bottom and sides with parchment paper, then set it aside.
Graham Cracker Base
Step 1. Crush the graham crackers. Pulse them until they become fine crumbs (Images 1 and 2). If your food processor can't fit all 18 graham cracker sheets at once, work in batches.
Step 2. Mix in the melted butter and granulated sugar. Pulse until the graham cracker mixture comes together (Images 3 and 4). It should feel similar to wet sand.
Step 3. Press the crust into the springform pan. Cover both the base and the sides of the pan, spreading it as evenly as you can. Bake for 10-12 minutes at 325ºF (Images 5 and 6). Let the crust cool while you prepare the lemon cheesecake batter.
Once the graham cracker crust has cooled, wrap the bottom and sides of the springform pan with 5-6 layers of aluminum foil. For extra protection, slip the pan into an extra-large slow cooker liner. If you like, use metal binder clips to fasten the liner to the sides of the pan.
Lemon Cheesecake Filling
Quick Tip: Get the lemon juice and the lemon zest and sugar mixture ready before you start (Images 1 and 2). Having your other ingredients at room temperature also helps, especially the cream cheese.
Step 1. Whip the cream cheese first. Beat it on medium-high speed until soft and fluffy, about the texture of buttercream frosting (Image 3). Keep the mixer at the same speed and add the lemon zest and sugar mixture, the whole milk ricotta, lemon juice, lemon oil, and vanilla extract (Image 4), mixing until well combined.
Step 2. Incorporate the eggs. Set the mixer to its lowest speed and add the eggs one at a time, mixing only until each is just combined (Images 5 and 6).
Quick Tip: Before you pour in the cheesecake batter, make sure the springform pan is wrapped in 5-6 layers of aluminum foil and, if you like, an extra-large slow cooker liner.
Step 3. Pour the batter into the springform pan (Image 7). If you like, scatter some lemon zest on top. Set the cheesecake in the roasting pan, then put it in the oven. Before you shut the oven door, pour boiling or very hot water into the roasting pan until it's about halfway up (Image 8).
Step 4. Bake the lemon cheesecake. Bake for 55-60 minutes at 325ºF. When baking is done, leave the cheesecake in the oven with the door shut for 45 minutes to cool. Take it out and let it cool all the way (Image 9). Chill it in the fridge for at least 4 hours. Before serving, top with lemon curd if you like (Image 10). You can use the recipe below or a store-bought jar. If you buy it, I suggest Bonne Maman lemon curd!
Quick Tip: Make sure the cheesecake is 100% completely cool before it goes in the fridge. Leave it in the springform pan. It needs at least 4 hours in the fridge, or ideally overnight. Cover the top with a paper towel and a sheet of aluminum foil. After chilling, you can release the springform sides and move the cheesecake to a serving plate.
Swaps and Alternatives
Here are tested and recommended swaps for the ingredients below.
- Whole-Milk Ricotta Cheese. Instead of whole-milk ricotta, you can use whole-milk plain Greek yogurt or full-fat sour cream, This is a 1:1 substitution.
- Lemon Oil. Lemon extract or lemon extract paste can replace lemon oil, This is a 1:1 substitution. You can also leave it out completely, since it only adds extra lemon flavor to this cheesecake.
I did not test this recipe with any alternatives to the sugar, eggs, butter, or graham crackers.
Cheesecake Baking Tips
- Choose a springform pan. Cheesecakes do best in a springform pan, since the sides come off easily once the cake has chilled.
- Don't skip the water bath. A water bath is excellent at keeping a cheesecake from drying out, sinking, or cracking. It creates a steamy environment in the oven, like a little sauna, and the moisture keeps the cheesecake soft. I use my 16-inch stainless steel roasting pan for the water bath, and it holds my 9-inch Fat Daddio's Springform Pan comfortably!
- Use foil and a slow cooker liner. Be sure to wrap the sides of your springform pan with 5-6 layers of aluminum foil. Then wrap an extra-large slow cooker liner around the pan for added protection from the water bath.
- Keep the oven door shut. I know it's tempting, but please don't open the door while the cheesecake bakes. That lets out the steam the water bath created. Keep the door closed while the cheesecake cools in the oven as well.
Frequently Asked Questions
Can you freeze lemon cheesecake?Yes! You can freeze a whole cheesecake or individual slices. Chill it in the fridge for the time listed in this recipe. It can stay in the springform pan, or you can move it to a freezer-safe plate.
For slices, do the same. Wrap the cheesecake tightly in plastic wrap, then cover it with heavy-duty aluminum foil. It's best to freeze it soon after chilling instead of leaving it in the fridge for several days. Stored well, it will keep up to a month in the freezer. Thaw it overnight in the fridge to serve the next day.
Yes! Unless the recipe clearly says otherwise. A water bath keeps the cheesecake from drying out, sinking, or cracking. It creates a steamy, sauna-like environment, and that moisture keeps the cheesecake soft and moist.
Can I use yogurt or sour cream in place of ricotta cheese?Yes. Instead of whole milk ricotta, you can use plain, full-fat Greek yogurt or full-fat sour cream.
Can I make the lemon curd topping in advance of making the lemon cheesecake?Yes! In fact, I suggest making it a day or two ahead so it has time to chill in the fridge.
More Lemon Dessert Ideas!
Want more lemon desserts? Give these tart and tangy treats a try!
Or browse my recipe box for all of my lemon dessert recipes!
If you tried this Lemon Cheesecake Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Creamy Lemon Cheesecake with Graham Crust
This lemon cheesecake is truly outstanding! Its buttery graham cracker crust supports an ultra-creamy filling bursting with zesty lemon flavor. It's the ultimate must-make dessert for lemon lovers!
- Prep
- 45 mins
- Cook
- 1 hr
- Water Bath Cool Down Time
- 45 mins
- Total
- 2 hrs 30 mins
- Makes
- 16 servings
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham Cracker Crumbs, about 18 full 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 Cheese, can use Plain Greek Yogurt or Full Fat Sour Cream, room temperature
- 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, no egg whites
- 1 cup Granulated Sugar⠀
- 4 tbsp Cornstarch⠀
- 2 tsp Lemon Zest, from 1 lemon
- 8 tbsp Lemon Juice, from 2 lemons
- 5 tbsp Unsalted Butter⠀
Method
- Set an oven rack in the center position and preheat the oven to 325ºF.
- Grease a 9-inch springform pan with flour-based baking spray. Line the bottom and sides with parchment paper, then set it aside.
- Using a food processor, crush the graham crackers into fine crumbs. Add the granulated sugar and melted unsalted butter and pulse until the mixture comes together, with a texture similar to wet sand.
- Press the graham cracker mixture into the bottom of the prepared springform pan, then bake it for 10-12 minutes at 325ºF.
- When it's done, take the crust out and set it on a cooling rack while you prepare the lemon cheesecake batter. You can keep the oven on, or switch it off and reheat it to 325ºF when you're ready to bake the cheesecake.
- Once the crust is cool to the touch, wrap the bottom and sides of the pan with 5-6 overlapping layers of aluminum foil (or heavy-duty foil). Then, as an optional extra step, wrap the pan in an extra-large slow cooker liner. Both steps keep water from seeping into the cheesecake during the water bath.
- In a small bowl, work the lemon zest into the granulated sugar until well combined.
- Using your Ankarsrum stand mixer with the balloon whisks (or the paddle attachment for other mixers), beat the cream cheese on medium-high speed until soft and fluffy, similar to frosting.
- Add the sugar and lemon zest mixture, whole milk ricotta, fresh lemon juice, lemon oil (optional), and vanilla extract. Beat until well combined. Scrape down the sides of the bowl if needed.
- Drop the mixer to its lowest speed and add the eggs one at a time, mixing each just until it's incorporated. Be careful not to overbeat, since that can cause cracks in the cheesecake.
- Pour the batter into the baked graham cracker crust (make sure the springform pan has its foil and oven liner on). If you like, scatter lemon zest over the top, then set the cheesecake in the roasting pan. Open the oven, set the pan on the rack, and carefully pour in boiling or very hot water until it reaches about halfway up the sides of the springform pan. Close the door and bake the cheesecake for 55-60 minutes at 325ºF.
- When it's done, switch off the oven but keep the door shut. Let the cheesecake cool in the water bath for 45 minutes.
- Take the roasting pan out of the oven (the cheesecake will still wobble a bit), then carefully lift out the cheesecake and set it on a kitchen towel. Gently peel away the foil layers and the slow cooker liner from the springform pan. If needed, run a paring knife around the rim to loosen the cheesecake from the edges. Let it keep cooling at room temperature on the rack.
- Once the cheesecake has fully cooled (don't refrigerate it before then), loosely cover the top of the springform pan with a paper towel and a sheet of aluminum foil, then chill it in the fridge overnight to set. If you're serving it the same day you baked it, give it at least 4 hours in the fridge.
- In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, lemon zest, lemon juice, and unsalted butter. Keep whisking over low-medium heat until the lemon curd thickens, about 5-6 minutes.
- Take the lemon curd off the heat and use a spatula to press it through a fine-mesh sieve into a mixing bowl. Lay plastic wrap directly on the surface so a film doesn't form on top, then refrigerate for at least one hour or overnight. Stored in a tightly sealed container, lemon curd keeps for up to a week in the fridge.
Baker’s notes
- You can make this optional topping 2-3 days ahead of the lemon cheesecake. If you make the curd on the same day, prepare it first so it has time to chill.
- This lemon curd recipe can be cut in half for a smaller batch.
- Stored in a tightly sealed container, lemon curd lasts up to a week in the refrigerator.
- A water bath creates a steamy, sauna-like environment in your oven, and the moisture helps keep your cheesecake from cracking. Don't skip it.
- Wrap the springform pan with the aluminum foil layers and an extra-large slow cooker liner. The liner is a precaution in case water gets past the foil and into the cheesecake.
- Keep the oven door shut while the cheesecake bakes and while it cools inside the oven afterward.
- Instead of whole milk ricotta, you can use whole milk plain Greek yogurt or full-fat sour cream, This is a 1:1 substitution.
- Lemon extract or lemon extract paste can replace lemon oil, This is a 1:1 substitution. You can also leave it out entirely, since it's only there to boost the lemon flavor in this cheesecake.
