Why You’ll Love This Recipe

I adore how this cheesecake delivers bright lemon flavor throughout without being overwhelming. Using fresh zest, juice, and lemon curd, every bite bursts with fresh citrus while remaining creamy and smooth. The water bath method ensures a crack-free top, and the lemon curd adds a glossy, professional finish

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- Pinch of salt
Filling
- 1¼ cups granulated sugar
- Zest of 2 lemons
- 1 tablespoon all-purpose flour
- 32 oz (4 blocks) full-fat cream cheese, room temperature
- 4 large eggs, room temperature
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tsp vanilla extract
- 1 cup sour cream, room temperature
Topping
- 1 cup lemon curd (homemade or store-bought)
- Optional: whipped cream and lemon slices

directions

Preheat the oven to 350 °F (177 °C).
Press graham cracker crumbs, sugar, and melted butter into the bottom of a 9″ springform pan. Bake for 10 minutes, then reduce oven to 325 °F.
Wrap the pan in foil and place it into a larger baking dish. Pour hot water into the outer pan until it reaches halfway up the cheesecake pan for a water bath .
Beat lemon zest with 1¼ cups sugar to infuse the sugar. Mix in cream cheese and flour until smooth.
Add eggs one at a time on low speed, followed by lemon juice, vanilla, and sour cream—mix until just incorporated.
Pour filling into the crust. Bake 55–60 minutes at 325 °F until the edges are set and the center jiggles slightly.
Turn off oven, crack the door, and let cheesecake cool in the water bath for 1 hour.
Remove, cool to room temperature, then spread lemon curd on top. Chill in the refrigerator for at least 4 hours—or overnight—for best texture.

Servings and timing

Servings: 10–16 slices (comfortably 12)
Prep time: ~30 minutes
Bake time: ~1 hour
Cool & chill: ~4–8 hours (overnight recommended)
Total time: ~6–10 hours

Variations

I’ve tried swapping the crust for almond meal (adds nuttiness) or chocolate cookie crumbs (richer, dessert-style). For a lighter texture, I add a whipped cream swirl before chilling. Mini cheesecakes in muffin pans are fun for gatherings—just reduce bake time to ~20 minutes.

storage/reheating

I store chilled cheesecake covered in the fridge for up to 5 days. It also freezes beautifully—flash-freeze slices, wrap individually in plastic and foil, and freeze up to 3 months. Thaw overnight in the fridge before serving. I recommend adding any whipped cream garnish fresh for best presentation .

FAQs

1. Do I need a water bath?

I strongly recommend it—the water bath ensures even baking and helps prevent cracks, creating that smooth top I love.

2. Why spread lemon curd after baking?

This way, the curd sets firmly on top without melting into the warm cheesecake. It stays glossy and flavorful .

3. How do I get a crack‑free surface?

I avoid overmixing, bake in a water bath, leave the cheesecake to cool in the oven, and then chill slowly—these steps keep the top smooth .

4. Can I use store‑bought lemon curd?

Absolutely—it saves time, and as long as it’s high-quality, it sets nicely on the cheesecake.

5. How do I serve clean slices?

I rinse a sharp knife under hot water between cuts, then dry it—this gives me perfectly clean, elegant-looking slices.

Conclusion

This Lemon Cheesecake from Saving Room for Dessert is a vibrant, elegant twist on classic cheesecake. With its fresh lemon filling, glossy curd topping, and creamy texture, it’s become my go-to dessert for celebrations and summer entertaining. If you love bright, sophisticated flavors, this one’s for you!