There’s something magical about a perfectly balanced lemon cheesecake that makes it an irresistible dessert for any occasion. This bright and creamy treat strikes the perfect harmony between tangy citrus notes and rich, velvety cream cheese.
Whether you’re celebrating a special moment or simply craving something indulgent, this no-fuss lemon cheesecake recipe delivers restaurant-quality results right in your home kitchen.
Why You’ll Love This
- Simple ingredients you probably already have in your kitchen
- No water bath required – reduces complexity and risk of leaks
- Perfect balance of sweet and tangy flavors
- Can be made ahead for entertaining
- Freezes beautifully for up to 3 months
Ingredients
- 4 (8-ounce) packages of cream cheese, softened
- 1/4 teaspoon salt
- Prepared lemon sugar (from above)
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup (80 ml) heavy cream
Instructions
- Preheat oven to 325°F (165°C)
- Mix graham cracker crumbs with melted butter and press into springform pan
- Beat cream cheese until smooth, then add sugar gradually
- Add eggs one at a time, mixing well after each addition
- Stir in lemon zest, juice, vanilla, and heavy cream
- Pour into prepared crust
- Bake for 45-50 minutes until edges are set but center slightly jiggles
- Cool completely, then refrigerate for 4 hours or overnight
Tips & Variations
- Bring all ingredients to room temperature for the smoothest texture
- Swap graham crackers for gingersnaps for extra zing
- Add fresh berries on top just before serving
- For extra lemon flavor, add 1/4 teaspoon lemon extract
- Prevent cracks by avoiding overmixing and sudden temperature changes
Serving Suggestions
Serve this lemon cheesecake chilled with a dollop of whipped cream and fresh berries. For an elegant touch, garnish with thin lemon slices and mint leaves. A drizzle of raspberry coulis creates a beautiful color contrast and complements the citrus notes perfectly.
Notes
- Store covered in refrigerator for up to 5 days
- Center should still have a slight wobble when done – it will set as it cools
- Let cheesecake come to room temperature for 30 minutes before serving
FAQs
- Can I make this without a springform pan? Yes, but it will be harder to remove cleanly. Line a regular cake pan with parchment paper if needed.
- Why did my cheesecake crack? Cracks usually form from overmixing, baking at too high a temperature, or cooling too quickly.
- Can I use low-fat cream cheese? While possible, full-fat cream cheese provides the best texture and flavor.
- How do I know when it’s done? The edges should be set but the center should still have a slight jiggle, like Jell-O.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 4 (8-ounce) packages of cream cheese, softened
- 1/4 teaspoon salt
- Prepared lemon sugar (from above)
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup (80 ml) heavy cream
Steps
- Preheat oven to 325°F (165°C)
- Mix graham cracker crumbs with melted butter and press into springform pan
- Beat cream cheese until smooth, then add sugar gradually
- Add eggs one at a time, mixing well after each addition
- Stir in lemon zest, juice, vanilla, and heavy cream
- Pour into prepared crust
- Bake for 45-50 minutes until edges are set but center slightly jiggles
- Cool completely, then refrigerate for 4 hours or overnight
Notes
- Store covered in refrigerator for up to 5 days
- Center should still have a slight wobble when done - it will set as it cools
- Let cheesecake come to room temperature for 30 minutes before serving
