Real Recipes From Real Home Cooks ®

creamy lemon cheesecake

(4 ratings)
Blue Ribbon Recipe by
Teresa G.
Here, KY

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.

Blue Ribbon Recipe

We loved the creamy texture and the intense lemon flavor in this cheesecake. We never used cream in a cheesecake, but we will from now on! It adds extra creaminess to the lemon cheesecake. On top is delicious lemon curd that's an extra pop of flavor. If you love lemon, then you'll love this lemon cheesecake recipe!

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For creamy lemon cheesecake

  • CRUST:
  • 45-50
    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
    cream cheese, room temperature (8 oz. each)
  • 3/4 c
    granulated sugar
  • 3 lg
  • 1 c
    heavy whipping cream, room temperature
  • 1 Tbsp
    grated lemon zest
  • 3 Tbsp
    fresh squeezed lemon juice
  • 1/4 tsp
  • 1/2 c
    granulated sugar
  • 1/2 Tbsp
    grated lemon zest
  • 1/3 c
    lemon juice, fresh squeezed (about 2 lemons)
  • 4 lg
    egg yolks, beaten
  • 1/8 tsp
  • 4 Tbsp
    butter, melted
  • OR
  • 1 jar
    lemon curd (10 oz., I use Dickinson's)

How To Make creamy lemon cheesecake

  • Crushed vanilla wafers, sugar, melted butter, and lemon zest pressed into a springform pan.
    Place oven rack in middle position and preheat oven to 325 degrees F. For the crust, in a medium bowl, combine the first 4 ingredients and press into the bottom and 1 inch up the side of a 9-inch springform pan. Set aside.
  • Beating cream cheese until fluffy.
    In a large bowl, beat cream cheese with a mixer at medium speed until fluffy.
  • Slowly mixing in sugar.
    Gradually beat in 3/4 cup sugar until smooth.
  • Adding eggs one at a time.
    Add eggs, one at a time, beating well after each.
  • Whipping cream, lemon zest, lemon juice, and salt.
    On low speed, beat in 1 cup whipping cream, lemon zest, lemon juice, and salt until smooth.
  • Batter poured into the crust and baking in the oven.
    Pour into the crust. Bake for 55 to 60 minutes at 325 degrees F. (It will still be slightly jiggly in the center.)
  • Cooling the cheesecake.
    Cool in the pan on a wire rack for 20 minutes. Run a knife around the inside of the pan to loosen it, but don't remove the ring. Cool 1 1/2 hrs. If you are using homemade lemon curd, begin preparing curd while the cheesecake is cooling.
  • Sugar, lemon zest, egg yolks, lemon juice, salt, and melted butter in a saucepan.
    For 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.
  • Cooking until thickened.
    Cook over medium-high heat until mixture thickens and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  • Slightly cooled curd poured into a bowl and covered in plastic wrap.
    Remove from heat; allow to cool slightly. Then press plastic wrap against the surface of the curd and refrigerate until cool and ready to spread on top of the cheesecake.
  • Lemon curd poured over the cooled cheesecake.
    After the 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 a small bowl and mix to smooth before spreading on cheesecake.)
  • Refrigerating the lemon cheesecake.
    Refrigerate for at least 3 hrs or overnight before serving.
  • A slice of Creamy Lemon Cheesecake on a plate.
    Remove ring, slice, serve and enjoy! Garnish with thin slices of lemon or long strands of lemon zest, if desired. Cover and refrigerate leftovers.