Description

This creamy lemon cheesecake is baked to perfection and finished with a tangy lemon curd topping for the ultimate citrus dessert.

Ingredients

Crust:

2 cups graham cracker crumbs

5 Tbsp unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

Filling:

1¼ cups granulated sugar

Zest of 2 lemons

1 Tbsp all-purpose flour

32 oz (4 blocks) full-fat cream cheese, room temperature

4 large eggs, room temperature

¼ 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 for garnish

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Instructions

Preheat Oven:
Preheat to 350°F (177°C). Mix crust ingredients together and press into the bottom of a 9″ springform pan. Bake for 10 minutes. Reduce oven to 325°F (163°C).

Prepare Water Bath:
Wrap the pan in foil and place in a larger baking dish. Pour hot water into the outer pan to reach halfway up the sides.

Make the Filling:
Rub lemon zest into sugar to infuse. Beat with cream cheese and flour until smooth. Mix in eggs one at a time on low speed. Add lemon juice, vanilla, and sour cream—mix until just combined.

Bake:
Pour filling into crust. Bake for 55–60 minutes at 325°F, until edges are set and center jiggles slightly.

Cool Gently:
Turn off oven, crack the door, and let cheesecake cool in the water bath for 1 hour. Remove and cool at room temp.

Add Lemon Curd & Chill:
Once cooled, spread lemon curd on top. Chill in the refrigerator for at least 4 hours or overnight.

Notes

Almond meal or chocolate cookie crust variations work well.

Mini versions in muffin pans bake in ~20 minutes.

Whipped cream swirls add a nice finish before serving.

Don’t skip the water bath—it ensures a smooth, crack-free top.

Add lemon zest for extra brightness and citrus depth.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert, Cheesecake
Method: Baking, Water Bath
Cuisine: American