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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

Learn how to make the best homemade lemon cheesecake with this easy baking recipe. The perfect balance of creamy, tangy and sweet, this foolproof cheesecake features a buttery biscuit base, velvety cream cheese filling infused with fresh lemon, and a glossy lemon glaze that creates showstopping results every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
55 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly set lemon cheesecake on a white ceramic cake stand, its surface adorned with paper-thin lemon slices arranged in a spiral pattern. Soft natural light streams in from a nearby window, highlighting the cheesecake's creamy pale yellow interior revealed by a single slice being removed. The crisp golden biscuit base provides textural contrast against the silky filling, while tiny specks of lemon zest are visible throughout. A drizzle of glossy lemon glaze cascades down the sides, catching the light. In the background, scattered fresh lemons and sprigs of thyme create a rustic composition on a marble countertop, enhancing the cheesecake's bright, citrusy appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200ml sour cream (or Greek yogurt)</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">Zest of 3 lemons</li><li class="ingredients-single-item">80ml fresh lemon juice (approximately 3 lemons)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the lemon glaze:</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">15g unsalted butter</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">Thin lemon slices</li><li class="ingredients-single-item">Fresh mint leaves</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Microplane or fine grater for zesting</li><li class="equipment-single-item">Large roasting tray (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/320°F). Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, making sure it comes all the way up the sides to create a watertight seal. This is crucial for the water bath method, which prevents cracking by ensuring gentle, even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until you have fine crumbs. Transfer to a bowl and stir in the melted butter and sugar until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan, using the back of a spoon or the bottom of a measuring cup. Bake for 10 minutes until lightly golden, then remove and allow to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce the oven temperature to 150°C (130°C fan/300°F). In a large bowl, beat the cream cheese with an electric mixer on medium-low speed until completely smooth and free of lumps, about 2 minutes. It's important not to beat too vigorously as this incorporates air which can cause cracks. Scrape down the sides of the bowl frequently during mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the caster sugar and beat until just incorporated. Add the eggs one at a time, mixing gently after each addition until just blended. Overmixing at this stage can cause the cheesecake to rise too much and then collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sour cream, flour, lemon zest, lemon juice, and vanilla extract. Mix on low speed until just combined and smooth. The mixture should be creamy and pourable but not too liquid. The flour helps stabilize the mixture, preventing it from splitting during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling onto the cooled base and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles. Place the springform pan in a large roasting tray and fill the tray with boiling water until it reaches halfway up the sides of the cheesecake pan. This water bath creates a humid environment that helps the cheesecake bake gently and evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 50-55 minutes. The cheesecake is done when the edges look set but the center still has a slight wobble when you gently shake the pan – it should jiggle like firm jelly. Don't worry if it seems too soft; it will continue to set as it cools. Overbaking can cause the texture to become grainy and increases the risk of cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Turn off the oven, open the door slightly, and let the cheesecake cool slowly in the oven for about an hour. This gradual cooling helps prevent the surface from cracking due to sudden temperature changes. After this, remove it from the water bath, peel away the foil, and allow it to cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cheesecake is cooling, prepare the lemon glaze. In a small saucepan, combine the sugar, lemon juice, and zest. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Continue to simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the butter until melted. Allow the glaze to cool slightly until it's pourable but not hot.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cheesecake has cooled completely, refrigerate it for at least 4 hours, preferably overnight. The patience will be rewarded with a perfectly set, velvety texture that slices beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Before serving, run a warm knife around the edge of the cheesecake to loosen it, then carefully remove the springform ring. Pour the cooled lemon glaze over the top, allowing some to drip down the sides for a beautiful presentation. If the glaze has thickened too much, gently rewarm it. Decorate with thin lemon slices and mint leaves if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For clean slices, dip a sharp knife in hot water and wipe dry between cuts. The cheesecake will keep in the refrigerator for up to 5 days, though the crust may soften slightly over time. You can also freeze individual slices wrapped tightly in cling film for up to a month – simply defrost in the refrigerator for a few hours before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lemon Cheesecake Recipe?

This lemon cheesecake requires digestive biscuits, butter, cream cheese, sugar, eggs, sour cream, flour, lemons (zest and juice), and vanilla for the filling. The glaze is made with sugar, lemon juice, zest, and butter. Optional decorations include lemon slices and mint leaves.

How to cook Lemon Cheesecake Recipe at home?

Learn how to cook Lemon Cheesecake Recipe by creating a buttery biscuit base, mixing a silky cream cheese filling infused with fresh lemon, and baking in a water bath for perfect texture. The key techniques include room temperature ingredients, gentle mixing to prevent air bubbles, and slow cooling to avoid cracks, before topping with a glossy lemon glaze.

Why does a cheesecake need to be baked in a water bath?

A water bath creates a humid environment with gentle, even heat distribution, which prevents the cheesecake from cracking, drying out, or becoming grainy. This method mimics a steamy oven atmosphere that helps maintain the cake's velvety texture and ensures it bakes slowly and evenly.

How do I prevent my baked cheesecake from cracking on top?

Prevent cracks by using room temperature ingredients, avoiding overmixing, baking in a water bath, not opening the oven during baking, and cooling gradually. Turn off the oven when the centre still has a slight wobble, then let the cheesecake cool slowly with the door ajar before refrigerating.

Can I freeze a lemon-flavoured cheesecake for later use?

Yes, cheesecake freezes beautifully for up to a month. Cool completely, then wrap individual slices (or the whole cake) tightly in cling film followed by foil. Defrost overnight in the refrigerator. The tangy lemon flavour remains intact, though the texture of the base may soften slightly.

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In a large bowl, beat the cream cheese with an electric mixer on medium-low speed until completely smooth and free of lumps, about 2 minutes. It's important not to beat too vigorously as this incorporates air which can cause cracks. Scrape down the sides of the bowl frequently during mixing." }, { "@type": "HowToStep", "name": "Add Sugar and Eggs", "text": "Gradually add the caster sugar and beat until just incorporated. Add the eggs one at a time, mixing gently after each addition until just blended. Overmixing at this stage can cause the cheesecake to rise too much and then collapse." }, { "@type": "HowToStep", "name": "Add Remaining Ingredients", "text": "Add the sour cream, flour, lemon zest, lemon juice, and vanilla extract. Mix on low speed until just combined and smooth. The mixture should be creamy and pourable but not too liquid. The flour helps stabilize the mixture, preventing it from splitting during baking." }, { "@type": "HowToStep", "name": "Prepare Water Bath", "text": "Pour the filling onto the cooled base and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles. Place the springform pan in a large roasting tray and fill the tray with boiling water until it reaches halfway up the sides of the cheesecake pan. This water bath creates a humid environment that helps the cheesecake bake gently and evenly." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 50-55 minutes. The cheesecake is done when the edges look set but the center still has a slight wobble when you gently shake the pan – it should jiggle like firm jelly. Don't worry if it seems too soft; it will continue to set as it cools. Overbaking can cause the texture to become grainy and increases the risk of cracks." }, { "@type": "HowToStep", "name": "Cool Gradually", "text": "Turn off the oven, open the door slightly, and let the cheesecake cool slowly in the oven for about an hour. This gradual cooling helps prevent the surface from cracking due to sudden temperature changes. After this, remove it from the water bath, peel away the foil, and allow it to cool completely at room temperature." }, { "@type": "HowToStep", "name": "Make Lemon Glaze", "text": "While the cheesecake is cooling, prepare the lemon glaze. In a small saucepan, combine the sugar, lemon juice, and zest. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Continue to simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the butter until melted. Allow the glaze to cool slightly until it's pourable but not hot." }, { "@type": "HowToStep", "name": "Chill", "text": "Once the cheesecake has cooled completely, refrigerate it for at least 4 hours, preferably overnight. The patience will be rewarded with a perfectly set, velvety texture that slices beautifully." }, { "@type": "HowToStep", "name": "Glaze and Decorate", "text": "Before serving, run a warm knife around the edge of the cheesecake to loosen it, then carefully remove the springform ring. Pour the cooled lemon glaze over the top, allowing some to drip down the sides for a beautiful presentation. Decorate with thin lemon slices and mint leaves if desired." }, { "@type": "HowToStep", "name": "Serve", "text": "For clean slices, dip a sharp knife in hot water and wipe dry between cuts. The cheesecake will keep in the refrigerator for up to 5 days, though the crust may soften slightly over time. You can also freeze individual slices wrapped tightly in cling film for up to a month – simply defrost in the refrigerator for a few hours before serving." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophie Marceau", "datePublished": "2024-10-15", "reviewBody": "Perfectly tangy with the most magnificent melt-in-your-mouth texture! The lemon flavor is pronounced without being overwhelming. I'll be making this for every special occasion from now on.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Fernandez", "datePublished": "2024-10-18", "reviewBody": "This is genuinely the best cheesecake I've ever made! The water bath technique really does prevent cracks, and the lemon glaze adds the perfect finishing touch. My family begged for the recipe!", "name": "Foolproof Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-10-20", "reviewBody": "I served this at a dinner party and my guests absolutely raved about the lemon flavor! The contrast between the tangy filling and buttery base is divine. Worth every minute of preparation time.", "name": "Dinner Party Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-10-22", "reviewBody": "This cheesecake is so much creamier than anything I've bought from a bakery. The detailed instructions made it easy to follow even for a novice baker like me. The lemon glaze really makes it special!", "name": "Creamier Than Store-Bought", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miriam Cohen", "datePublished": "2024-10-25", "reviewBody": "I've tried dozens of cheesecake recipes and this is my new go-to! The texture is silky smooth and the lemon flavor is bright and refreshing. I also appreciate that it freezes beautifully for later enjoyment.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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