Teresa *


This is the creamiest, most delicious lemon cheesecake, I promise! Everyone who has tasted it has loved it. Be sure to use fresh lemons (about 4, preferably organic) and begin preparation early in the morning, or even the day before you plan to serve it, because it does require several hours of chill time.

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Notes from the Test Kitchen:
I loved the creamy texture and the intense lemon flavor in this lemon cheesecake. I've never used cream in a cheesecake, but I may from now on! I think it added extra creaminess to the lemon cheesecake. I really enjoyed the lemon curd on top. It adds that extra pop of flavor. If you love lemon, then you'll love this lemon cheesecake recipe!



vanilla wafers, crushed fine (1 1/2 cups)
2 Tbsp
granulated sugar
1/4 c
salted butter, melted
1/2 tsp
grated lemon zest


3 pkg
(8 oz. each) cream cheese, room temperature
3/4 c
granulated sugar
3 large
1 c
heavy whipping cream, room temperature
1 Tbsp
grated lemon zest
3 Tbsp
fresh squeezed lemon juice
1/4 tsp


1 jar(s)
lemon curd, 10 oz. (i use dickinson's)
1 1/4 cup homemade lemon curd (see recipe below)
1/2 c
granulated sugar
1/2 Tbsp
grated lemon zest
1/3 c
lemon juice, fresh squeezed (about 2 lemons)
4 large
egg yolks, beaten
1/8 tsp
4 Tbsp
butter, melted


1For the crust, in medium bowl, combine first 4 ingredients and press into the bottom and 1 inch up the side of a 9-inch springform pan. Set aside.
2Place oven rack in middle position and preheat oven to 325 degrees F.
3In large bowl, beat cream cheese with mixer, at medium speed, until fluffy.
4Gradually beat in 3/4 cup sugar until smooth.
5Add eggs, one at a time, beating well after each.
6On low speed, beat in 1 cup whipping cream, lemon zest, lemon juice and salt until smooth.
7Pour into crust and bake 55 to 60 minutes at 325 degrees F. (It will still be slightly jiggly in center.)
8Cool in the pan on a wire rack for 20 minutes.
9Run knife around inside of the pan to loosen, but don't remove the ring.
10Cool 1 1/2 hrs. If you are using homemade lemon curd, begin preparing curd while cheesecake is cooling.
11For the Lemon Curd Topping: In a medium saucepan, off heat, mix together sugar, zest, and egg yolks; stir in lemon juice, salt and melted butter.
12Cook over medium-high heat until mixture thickens and small bubbles form around the edge of pan, about 5 minutes (do not boil).
13Remove from heat; allow to cool slightly. Then press plastic wrap against the surface of curd and refrigerate until cool and ready to spread on top of cheesecake.
14After cheesecake has cooled on the counter for 1 1/2 hours, stir lemon curd and spread evenly over top. (If using jarred curd, empty curd into small bowl and mix to smooth before spreading on cheesecake.)
15Refrigerate at least 3 hrs or overnight before serving.
16Garnish with thin slices of lemon or long strands of lemon zest, if desired.
17Remove ring, slice, serve and enjoy! Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Cakes, Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Collection: Cheesecake
Recipe For: The Best Cheesecake