Delicious Baked Lemon Cheesecake

Here’s my go-to baked lemon cheesecake recipe, with a crispy graham cracker crust, smooth cream cheese filling, and fresh lemon zest that adds just the right amount of brightness and tang.

This cheesecake has become a regular at our Sunday family dinners. I often make an extra one to share with neighbors because everyone always asks for a slice to take home. And let’s be honest – there’s nothing wrong with having leftover cheesecake in the fridge for a mid-week treat!

What Kind of Cream Cheese Should I Use?

For cheesecake, full-fat block cream cheese is definitely the way to go – skip the spreadable kinds that come in tubs, as they contain additives that can affect your cake’s texture. Philadelphia brand is a popular choice among bakers, but any block-style cream cheese will work well as long as it’s full-fat. Make sure your cream cheese is completely softened to room temperature before you start – this usually takes about an hour on the counter and helps prevent lumps in your batter. If you’re in a pinch and see “Neufchâtel” at the store, know that while it can work, it has a lower fat content that might make your cheesecake slightly less rich and creamy.

Options for Substitutions

Making this cheesecake but missing some ingredients? Here are some helpful swaps you can try:

• Graham crackers: Don’t have graham crackers? You can use digestive biscuits, vanilla wafers, or even gingersnaps for a spicier base. Just crush them the same way and use the same amount.
• Cream cheese: The cream cheese is really the star here and can’t be substituted – make sure to use full-fat cream cheese at room temperature for the best results.
• Greek yogurt: You can swap Greek yogurt with sour cream in the same amount. If using regular yogurt, strain it in a cheesecloth for a few hours first to remove excess liquid.
• Vanilla essence: Regular vanilla extract works perfectly, or try using vanilla bean paste for those pretty specks. Use the same amount as called for in the recipe.
• Powdered sugar: If you’re out of powdered sugar, blend regular granulated sugar in a food processor until fine. Use the same amount as called for in the recipe.
• Lemon juice and zest: Fresh is best, but you can use bottled lemon juice in a pinch. For zest, you can skip it if needed, but it adds nice flavor. Just add an extra tablespoon of juice to make up for it.

Watch Out for These Mistakes While Baking

The biggest challenge when making a lemon cheesecake is preventing cracks on the surface – this often happens when you bake at too high a temperature or open the oven door too frequently, so keep the temperature steady at 325°F and resist the urge to peek.

Room temperature ingredients are absolutely crucial – cold cream cheese will leave lumps in your batter, so make sure to take your cream cheese, eggs, and yogurt out of the fridge at least 2 hours before starting.

A water bath might seem like an extra hassle, but skipping this step can lead to an uneven texture and cracks – simply wrap your springform pan in foil and place it in a larger pan filled with hot water halfway up the sides.

When it’s done baking, avoid the temptation to remove it immediately from the oven – instead, turn off the heat, crack the oven door open slightly, and let the cheesecake cool gradually for about an hour to prevent the surface from sinking.

What to Serve With Lemon Cheesecake?

This bright and creamy lemon cheesecake pairs wonderfully with fresh berries – I especially love adding raspberries or blueberries on top or on the side. A dollop of lightly whipped cream makes everything even better, and you can drizzle some berry sauce over the whole thing if you’re feeling fancy. For a nice hot drink pairing, try serving it with a cup of Earl Grey tea or coffee, since the citrus notes in the cheesecake go really well with both. If you want to keep things simple, a light dusting of powdered sugar and a few mint leaves is all you need to make this dessert look and taste amazing.

Storage Instructions

Keep Cool: This lemon cheesecake needs to chill out in the fridge! Place it in an airtight container or cover it well with plastic wrap, and it’ll stay fresh for up to 5 days. The flavors actually get even better after a day or two as they have time to mingle together.

Freeze: Want to save some for later? You can freeze this cheesecake for up to 3 months! Just wrap it tightly in plastic wrap, then add a layer of aluminum foil. You can freeze it whole or in individual slices – perfect for when you need a quick dessert fix!

Thaw: When you’re ready to enjoy your frozen cheesecake, transfer it to the fridge and let it thaw overnight. Don’t rush the process by leaving it at room temperature, as this can affect the texture. Once thawed, the cheesecake should taste just as good as when it was freshly made!

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	4-8 hours (including chilling time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 50-60 g
• Fat: 230-250 g
• Carbohydrates: 320-350 g

Ingredients

• 2 1/2 cups crushed graham crackers (250g)
• 1/3 cup melted butter (75g)
• 1/2 cup lemon juice (125ml)
• 1 tablespoon lemon zest
• 1/3 cup granulated sugar (75g)
• 2 large eggs
• 1/3 cup butter (75g)
• 2 cups cream cheese at room temperature (500g)
• 1 cup greek yogurt (250g)
• 2 tablespoons lemon juice (28.8ml)
• 2 large eggs
• 3/4 cup powdered sugar (90g)
• 2 teaspoons vanilla essence

Step 1: Prepare and Cook the Lemon Curd

Start by making the lemon curd so it can cool and set in the fridge.

Place a glass bowl over a medium saucepan of simmering water.

In the bowl, whisk together eggs, sugar, lemon juice, and lemon zest.

Continue whisking the mixture over medium to high heat until it starts to thicken.

Gradually add butter, a piece or two at a time, while constantly whisking.

Keep whisking throughout the process to avoid curdling.

Cook the curd until it reaches a pudding-like consistency, which should take around 10 minutes.

Remove from heat; remember, the curd will continue to thicken as it cools.

Transfer the curd to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the curd to prevent a crust from forming.

Place it in the fridge to chill.

Step 2: Prepare the Crust

While the lemon curd is chilling, move on to the crust.

Preheat your oven to 160°C (325°F) and grease or line a 20cm round cake pan or a 9″x9″ square baking pan with cooking paper.

Crush digestive biscuits (or graham crackers) and mix with melted butter.

Spread this mixture evenly over the base of the prepared pan.

Refrigerate the crust to firm up while you prepare the cheesecake filling.

Step 3: Prepare the Cheesecake Filling

In a mixing bowl, beat the cream cheese until it becomes smooth.

Add the eggs and Greek yogurt, and continue beating the mixture.

Next, incorporate the vanilla extract, lemon juice, and icing sugar, mixing until everything is well combined.

Once the filling is ready, retrieve the crust from the fridge.

Step 4: Assemble and Bake the Cheesecake

Dollop the cheesecake mixture over the prepared crust and spread it into an even layer.

Gently tap the pan on the bench a few times to settle the mixture and remove air bubbles.

Place the assembled cheesecake in the preheated oven and bake for about 50-60 minutes, until the center is still slightly wobbly.

Then, turn off the oven and allow the cheesecake to cool to room temperature inside the oven, which ensures gentle setting.

Step 5: Add Lemon Curd and Chill

Once the cheesecake has cooled to room temperature, pour an even layer of chilled lemon curd over the top.

Spread it gently to ensure full coverage.

Place the cheesecake in the fridge and allow it to chill for 4-8 hours, giving the flavors time to meld.

Store any leftovers in an airtight container in the fridge for up to a week.