Here’s a rich, creamy Lemon Cheesecake with a buttery graham crust and bright fresh lemon flavor 🍋✨
Smooth, not too sweet, and perfectly balanced.

🍋 Classic Lemon Cheesecake

🧁 Makes:

9-inch cheesecake (10–12 slices)

🛒 Ingredients

For the Crust:

1 ¾ cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the Lemon Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened (24 oz total)
1 cup granulated sugar
3 large eggs (room temperature)
1 cup sour cream (room temperature)
¼ cup heavy cream
2 tablespoons lemon zest (about 2 lemons)
⅓ cup fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour (helps prevent cracking)

Optional Lemon Topping:

½ cup lemon curd (store-bought or homemade)
Fresh whipped cream
Lemon slices or zest for garnish

👩‍🍳 Instructions

Step 1: Prepare the Pan

Preheat oven to 325°F (163°C).
Wrap outside of a 9-inch springform pan with foil (for water bath).
Lightly grease inside.

Step 2: Make the Crust

Mix graham crumbs, sugar, and melted butter.
Press firmly into bottom of pan.
Bake 10 minutes.
Cool slightly.

Step 3: Make the Filling

Beat cream cheese until completely smooth (no lumps).
Add sugar and mix until creamy.
Add eggs one at a time (do not overmix).
Mix in sour cream and heavy cream.
Add lemon zest, lemon juice, vanilla, and flour.
Mix just until combined.

Step 4: Water Bath (Prevents Cracks)

Pour filling over crust.
Place pan inside a larger roasting pan.
Pour hot water halfway up sides.
Bake 60–70 minutes.

Center should jiggle slightly (like Jell-O).

Step 5: Cool Properly

Turn oven off.
Crack oven door slightly.
Let cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours (overnight is best).

Step 6: Add Topping (Optional)

Spread lemon curd on top.
Pipe whipped cream around edges.
Garnish with zest or lemon slices.

✨ Pro Tips for Perfect Texture

Room temperature ingredients = smooth batter.
Don’t overmix once eggs are added.
Slow cooling prevents cracks.
For extra lemon flavor, add 1 extra tablespoon zest.

❄️ Storage

Fridge: 5 days
Freezer: up to 2 months (wrap tightly)

If you’d like, I can also give you:

No-bake lemon cheesecake
Lemon blueberry cheesecake
Lemon cheesecake bars
Or a lighter/healthier version 🍋