I remember finding this recipe tucked inside a community cookbook from the 1970s, the kind with spiral binding and handwritten notes in the margins. It reminds me of sunny afternoons on the porch, where a slice of something bright and creamy was the perfect ending to a Sunday lunch. There is a quiet joy in making a cheesecake the old-fashioned way, taking your time to ensure it is smooth and perfect.
This lemon cheesecake is pure sunshine on a plate, balancing the tang of fresh zest with a rich, velvety filling. It is baked gently in a water bath to ensure every bite is luscious and free of cracks, just like the ones Grandma used to bring to the church potluck. It takes a little patience, but the first forkful is worth every minute.
A Perfect Treat for Any Occasion
There is something deeply comforting about a dessert that relies on simple, honest ingredients to shine. This recipe captures the essence of vintage baking—no shortcuts, just technique and flavor working in harmony. The texture is incredibly smooth, thanks to the gentle heat of the water bath, and the lemon curd topping adds a bright, tart contrast to the creamy filling.
You will love how the buttery graham cracker crust provides a sturdy, crunchy foundation that balances the softness above it. It is a timeless recipe that feels special enough for a celebration but humble enough for a quiet weekend at home. This is the kind of cake that disappears quickly, leaving only sweet memories and a few crumbs behind.
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Lemon Cheesecake
- Total Time: 5 hours 45 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
This vintage-inspired lemon cheesecake features a buttery graham cracker crust and a velvety, citrus-infused filling. Topped with a homemade tangy lemon curd and fresh whipped cream, it is the ultimate bright and creamy dessert for any celebration.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed light brown sugar
- 10 tablespoons unsalted butter, divided
- 1 1/2 cups granulated sugar, divided
- 2 tablespoons lemon zest, divided
- 24 ounces full-fat brick cream cheese, softened
- 4 large eggs, room temperature
- 2 large egg yolks
- 1/2 cup sour cream
- 1/2 cup fresh lemon juice, divided
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Preheat oven to 350°F, grease an 8-inch springform pan, line with parchment, and wrap the exterior base in double-layered aluminum foil.
- Combine graham cracker crumbs, brown sugar, and 6 tablespoons of melted butter; press into the pan and bake for 8-10 minutes, then reduce oven to 300°F.
- Rub 1 cup of sugar and 1 tablespoon of zest together until fragrant, then beat in the cream cheese until completely smooth.
- Add 3 eggs one at a time followed by one egg yolk, then stir in the sour cream, 3 tablespoons of lemon juice, and vanilla until just combined.
- Pour batter into the pan, place in a roasting pan filled with 1 inch of boiling water, and bake at 300°F for 45 minutes.
- Turn off the oven and let the cake sit inside for 10 minutes, then remove and run a knife around the edges before cooling on a rack and chilling overnight.
- For the curd, whisk remaining sugar, zest, egg, and egg yolk in a saucepan with the remaining lemon juice and 4 tablespoons of butter.
- Cook over low heat for 7-10 minutes until thickened, strain through a sieve, and chill before spreading over the cold cheesecake.
- Whip heavy cream to firm peaks, pipe around the edges of the cake, and garnish with lemon slices.
Notes
To ensure a perfectly flat top without cracks, avoid over-whisking the batter once the eggs are added, as this introduces excess air. Always use full-fat brick cream cheese rather than the spreadable tub variety for the correct structural integrity and rich mouthfeel.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Pantry Staples
To make this classic dessert, you need ingredients that focus on quality and freshness. Since there are so few components, each one plays a vital role in the final flavor.
- Graham Cracker Crumbs: The classic base. You can crush your own from squares or buy boxed crumbs.
- Unsalted Butter: Melted to bind the crust and added to the curd for richness.
- Cream Cheese: You need full-fat brick style here. It must be completely softened to room temperature to ensure a lump-free batter.
- Lemons: We use both the zest and the juice for a layered citrus flavor. Fresh is always best.
- Sour Cream: This adds a lovely tang and tenderness to the cheesecake texture.
- Eggs: Use large eggs at room temperature. They provide structure and richness.
- Heavy Whipping Cream: For the final flourish on top.
How to Make It
Step 1: Prep the Pan
Preheat your oven to 350°F. Lightly grease the sides of an 8-inch round non-stick springform pan and line the bottom with parchment paper. Wrap the outside base of the pan tightly with two large sheets of aluminum foil. This is crucial to keep the water bath from seeping in during baking.
Step 2: Make the Crust
Combine the graham cracker crumbs, packed light brown sugar, and melted butter in a medium bowl. Blend until the mixture looks like wet sand. Press the crumbs firmly into the bottom and slightly up the sides of the pan. I like to use the flat bottom of a measuring cup to pack it down evenly. Bake for 8–10 minutes until lightly golden, then reduce the oven temperature to 300°F.
Step 3: Mix the Batter
In a large bowl, rub the granulated sugar and lemon zest together with your fingertips until fragrant. Add the softened cream cheese and beat on medium speed until very smooth. Add the eggs one at a time, mixing gently after each. Do not overbeat, as we want to avoid air bubbles. Stir in the egg yolk, sour cream, lemon juice, and vanilla extract until just combined.
Step 4: Bake in a Water Bath
Pour the batter onto the crust and smooth the top. Tap the pan on the counter to release air bubbles. Place the foil-wrapped pan into a larger roasting pan. Pour boiling water into the roasting pan until it reaches about an inch up the side of the cheesecake pan. Bake at 300°F for 45 minutes. Turn the oven off and let the cake sit inside for 10 minutes with the door closed.
Step 5: Cool and Chill
Remove the cake from the oven and water bath. Run a thin knife around the edges immediately to release the cake from the sides (this helps prevent cracking). Let it cool completely on a wire rack, then refrigerate for at least 4 hours, though overnight is best.
Step 6: The Lemon Curd
Whisk the sugar, lemon zest, egg, and egg yolk in a saucepan. Whisk in the lemon juice and add the butter pieces. Cook over low heat, stirring constantly, for 7–10 minutes until thickened. Strain through a sieve into a jar and chill.
Step 7: Serve
Spread the chilled lemon curd over the cold cheesecake. Whip the heavy cream (with skim milk powder if using) to firm peaks and pipe around the edges. Garnish with lemon slices if desired.
Secrets from the Recipe Box
The most important secret to a silky cheesecake is temperature. Ensure your cream cheese, eggs, and sour cream are all at room temperature before you start mixing. If the ingredients are cold, the cream cheese will lump, and you will be tempted to overmix the batter to smooth it out. Overmixing adds air, which leads to cracks.
Also, do not skip the water bath. It acts as a gentle insulator, ensuring the eggs cook slowly and evenly without curdling or drying out. If you enjoy the bright citrus notes here, you might also like our simple lemon yogurt cake for a quicker weekday treat.
Make It Your Own
While this recipe is perfect as is, you can certainly add your own personal touch. For a different citrus profile, try using lime zest and juice instead of lemon for a key lime-inspired cheesecake. If you prefer a spicier base, swap the graham crackers for gingersnap cookies; the ginger pairs beautifully with the tart lemon filling.
For a more decadent topping, you could skip the lemon curd and top the cheesecake with fresh berries and white chocolate shavings, similar to the flavors in our raspberry white chocolate cake. Small changes can make this recipe feel brand new every time you bake it.
At the Table
This lemon cheesecake is a showstopper on its own, so keep the serving simple. I love to serve it on a vintage glass cake stand to show off the layers. It pairs wonderfully with a hot cup of Earl Grey tea or a dark roast coffee, as the bitterness of the drink complements the sweet and tart cake.
For a festive spring gathering, you might serve this alongside a lighter dessert like our lemon rainbow cake to offer guests a variety of textures and sweetness levels.
A Final Slice
There is a special satisfaction in slicing into a homemade cheesecake and seeing that perfect, dense texture. It is a labor of love that honors the tradition of slow baking. Whether you are making this for a birthday or just to brighten up a rainy Tuesday, I hope it brings a little warmth to your kitchen.
For more fruit-forward inspiration, take a look at our fruit fresh collection. This recipe was also inspired by the lovely version at Scientifically Sweet, which we highly recommend checking out.
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