Lemon Cheesecake Recipe

A handmade graham cracker crust, sweet-tart cheesecake filling, creamy lemon curd, and swirls of whipped cream top this quick lemon cheesecake. 

– 32 ounces (907 grams) brick-style cream cheese (softened) – ½ cup (120 grams) full-fat sour cream (room temperature) – 1 cup plus 2 tablespoons (225 grams) granulated sugar – ⅓ cup (80 ml) fresh lemon juice – Zest of 2 medium lemon – 1 teaspoon pure vanilla extract – 4 large eggs (room temperature) – ½ cup lemon curd Optional: Whipped cream



Lemon cheesecake filling requires a large saucepan of boiling water. Blend cream cheese in a stand mixer with the paddle attachment or a large basin with a handheld mixer on medium speed. 


Pour sour cream into basin. Combine granulated sugar, lemon juice, zest, and pure vanilla. Gently beat eggs in another dish. Be careful to barely stir eggs into cheesecake. 


Use a rubber spatula to mix the filling. Wrap a pre-baked graham cracker crust springform pan with aluminum foil and place in a large oven bag. 


Slide oven bag down springform pan sides. Place cheesecake filling evenly in springform pan. Double-tapping the pan on the counter releases large air bubbles. Toothpick out.


Big roasting pan with 1" hot water. Place the covered springform pan carefully in the roasting pan. Cheesecake should be firm and jiggly after 60–70 minutes in roasting pan at 325°F (163°C). 


After opening, chill the cheesecake in the oven for 1 hour. Cool cheesecake on wire rack after one hour. Cool under tight cover and refrigerate 5–6 hours or overnight.


Use a tiny knife to remove the cheesecake from its springform pan. Evenly cover cheesecake with lemon curd. Garnish cheesecake with whipped cream!


Also See: 

Funfetti Cake Recipe