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Best Lemon Cheesecake

This simple, bright, and creamy lemon cheesecake features a sweet graham cracker crust and is topped with luscious lemon curd. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups honey graham cracker crumbs
  • 4 tablespoons salted butter, melted
  • 4 tablespoons honey
For the cheesecake filling
  • 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
For the topping
  • 10 ounces lemon curd
  • 8 ounces whipped topping
  • 1/2 zested lemon
  • 1/2 thinly sliced lemon

Method
 

Preparation
  1. Preheat the oven to 325 degrees F. Assemble a 9-inch springform pan.
  2. 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.
  3. Bake for 10-12 minutes and allow the crust to cool completely. Wrap the pan in aluminum foil.
  4. Prepare a water bath in a large roasting pan.
Making the filling
  1. In a large mixing bowl, beat together white sugar and lemon zest until fragrant.
  2. Beat in cream cheese until light and fluffy.
  3. Beat in yogurt, lemon juice, and vanilla extract.
  4. Whisk eggs and add them to the mixture, mixing on low speed until incorporated.
Baking
  1. Pour the cheesecake mixture into the cooled crust.
  2. Place the springform pan in the water bath and bake for 60-80 minutes.
  3. Turn off the oven, leave the door ajar, and let the cheesecake cool for 1 hour.
  4. Remove from the water bath and let it cool to room temperature before refrigerating overnight.
Serving
  1. When ready to serve, run a knife around the edge, release the springform pan, and spread lemon curd on top.
  2. Pipe on whipped topping and garnish with lemon zest and slices.

Notes

Serve slices cold from the fridge. A thin slice goes a long way because the cake is rich. Add mint for a fresh look, or serve with berries for contrast.