INTRODUCTION
This Best Lemon Cheesecake is simple, bright, and creamy. It uses fresh lemon flavor and a sweet graham crust. You can make it in one day and enjoy it the next. The texture is smooth and the top is glossy with lemon curd. Serve it to family, friends, or guests for any day you want a light but rich dessert.
A warm drink pairs well with this dessert. For a bold holiday pairing, try it with a spiked morning coffee, which cuts the richness and adds warm spice notes.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it balances tart lemon with rich cream cheese. The crust is buttery and slightly sweet from honey. The filling is smooth thanks to room temperature cream cheese and yogurt. Baking in a water bath gives you a crack-free top and a velvety center. The lemon curd on top adds color and extra flavor. The recipe is not hard. The steps are clear. Anyone can follow them and get a great cake.
HOW TO MAKE Best Lemon Cheesecake
This section shows the flow of the whole recipe in simple steps. You make the crust, bake it briefly, then make the filling and bake the cheesecake in a water bath. Cool slowly, chill overnight, and add lemon curd and whipped topping before serving. The result is a bright, creamy cheesecake with a crisp, flavorful crust.
EQUIPMENT NEEDED
- 9-inch springform pan
- Large mixing bowls
- Electric mixer or stand mixer
- Small mixing bowl for crust
- Roasting pan for water bath
- Aluminum foil to wrap the springform pan
- Spatula and whisk
- Measuring cups and spoons
- Knife for slicing lemon
- Piping bag or spoon for topping
Ingredients You’ll Need :
1.5 cups honey graham cracker crumbs, 4 tablespoons salted butter, melted, 4 tablespoons honey, 1 cup granulated white sugar, 2 tablespoons lemon zest, 24 ounces cream cheese, room temperature, 1 cup plain full fat yogurt, 1/4 cup lemon juice, 2 teaspoons vanilla extract, 4 large eggs, 10 ounces lemon curd, 8 ounces whipped topping, 1/2 zested lemon, 1/2 thinly sliced lemon
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 325 degrees F. Assemble a 9-inch springform pan.
- Make the crust by combining graham cracker crumbs, melted butter, and honey in a small mixing bowl and pressing it into the bottom of the springform pan. Bake for 10-12 minutes.
- Allow the crust to cool completely and wrap the pan in aluminum foil.
- Prepare a water bath in a large roasting pan.
- In a large mixing bowl, beat together white sugar and lemon zest until fragrant.
- Beat in cream cheese until light and fluffy.
- Beat in yogurt, lemon juice, and vanilla extract.
- Whisk eggs and add them to the mixture, mixing on low speed until incorporated.
- Pour the cheesecake mixture into the cooled crust.
- Place the springform pan in the water bath and bake for 60-80 minutes.
- Turn off the oven, leave the door ajar, and let the cheesecake cool for 1 hour.
- Remove from the water bath and let it cool to room temperature before refrigerating overnight.
- When ready to serve, run a knife around the edge, release the springform pan, and spread lemon curd on top.
- Pipe on whipped topping and garnish with lemon zest and slices.
HOW TO SERVE Best Lemon Cheesecake
Serve slices cold from the fridge. A thin slice goes a long way because the cake is rich. Add a small spoon of whipped topping and a thin lemon slice on each piece. For a warm drink pairing that matches the bright lemon, try it with a smooth Irish coffee to add depth and a creamy finish.
Serve on white plates to show the lemon color. Let guests add more lemon curd if they want more brightness. You can also add a few fresh berries on the plate for color and a tiny acid note.
STORAGE & FREEZING : Best Lemon Cheesecake
To store in the refrigerator, cover the cheesecake well with plastic wrap or place it in an airtight cake carrier. It will stay fresh for up to 5 days. If you add the whipped topping, try to serve within 2 days for best texture.
To freeze, do not add lemon curd or whipped topping. Wrap the whole chilled cheesecake in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the fridge overnight. After thawing, add lemon curd and whipped topping just before serving for best texture and flavor.
SERVING SUGGESTIONS
- Serve small slices with a sprig of mint for a fresh look.
- Add a few raspberries or blueberries for contrast.
- Pair with a light salad of arugula and orange slices for a simple meal ending.
- For parties, cut small squares or use a dessert fork for a neat presentation.
VARIATIONS
You can change one part of the recipe to make a new flavor while keeping the same method. For a tangy twist, add a tablespoon of lemon liqueur to the filling. For a milder lemon presence, use half the lemon zest and more lemon curd on top. If you want a crisp nut crust, replace half of the graham crumbs with finely chopped almonds or pistachios.
For a non-traditional pairing, try it with a gentle earthy drink like mushroom coffee. The mild, rounded notes of that drink can balance the bright lemon in a new way.
FAQs
Q: Can I use low-fat yogurt in this cheesecake?
A: You can, but full-fat yogurt gives the best texture and taste. Low-fat yogurt can make the cheesecake less rich and slightly softer.
Q: Why wrap the springform pan in aluminum foil?
A: Wrapping the pan keeps water out during the water bath. Water can make the crust soggy, so the foil stops leaks into the cake.
Q: How do I avoid cracks on the top?
A: Use room temperature ingredients, mix on low when adding eggs, and bake in a water bath. Cool slowly in the oven with the door slightly open. These steps reduce cracks.
Q: Can I make the lemon curd from scratch?
A: Yes. Homemade lemon curd is simple and fresh tasting. Make it ahead, cool it, then spread it on the chilled cheesecake just before serving.
Q: How long should I chill the cheesecake?
A: Chill it overnight for the best set. At least 6 hours will help, but overnight gives the creamiest texture and best slicing.
MAKE-AHEAD TIPS FOR Best Lemon Cheesecake
You can make the crust and baking the cheesecake a day ahead. Chill it overnight, then add lemon curd and whipped topping just before serving. If you must make it earlier, store it covered in the fridge for up to 3 days with lemon curd added. For parties, bake two days before and freeze one. Thaw in the fridge and finish with toppings the day you serve.
Use chilled tools to pipe the whipped topping so it holds shape better. If you transport the cake, keep it on a flat, cool surface and add extra support under the springform pan to avoid jostling.
Best Lemon Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F. Assemble a 9-inch springform pan.
- Make the crust by combining graham cracker crumbs, melted butter, and honey in a small mixing bowl and pressing it into the bottom of the springform pan.
- Bake for 10-12 minutes and allow the crust to cool completely. Wrap the pan in aluminum foil.
- Prepare a water bath in a large roasting pan.
- In a large mixing bowl, beat together white sugar and lemon zest until fragrant.
- Beat in cream cheese until light and fluffy.
- Beat in yogurt, lemon juice, and vanilla extract.
- Whisk eggs and add them to the mixture, mixing on low speed until incorporated.
- Pour the cheesecake mixture into the cooled crust.
- Place the springform pan in the water bath and bake for 60-80 minutes.
- Turn off the oven, leave the door ajar, and let the cheesecake cool for 1 hour.
- Remove from the water bath and let it cool to room temperature before refrigerating overnight.
- When ready to serve, run a knife around the edge, release the springform pan, and spread lemon curd on top.
- Pipe on whipped topping and garnish with lemon zest and slices.