Lemon Cheesecake
31 March 2025
Lemon Cheesecake
Are you craving a refreshing and creamy dessert with the perfect balance of sweetness and citrus flavor? This delightful Lemon Cheesecake recipe combines a tangy homemade lemon cream with smooth cheese filling and a buttery cracker crust, creating an unforgettable dessert experience. Easy to prepare yet sophisticated in taste, it’s an ideal treat for gatherings, special occasions, or simply indulging yourself. The secret behind this cheesecake lies in the fresh ingredients—rich cream cheese, freshly squeezed lemon juice, and zest, all perfectly balanced to deliver vibrant flavor in every bite.
So, if all that sounds good to you, read on!
3 Reasons You’ll Adore This Lemon Cheesecake Recipe:
CREAMY & REFRESHING – This lemon cheesecake delivers a silky, creamy texture paired with the perfect tangy lemon flavor.
SIMPLE & FOOLPROOF – Clear, easy-to-follow steps ensure that bakers of every level can achieve a perfectly smooth, delicious cheesecake.
PERFECT FOR EVERY OCCASION – Ideal for birthdays, dinner parties, or just a sunny weekend treat—this cheesecake is sure to impress and delight.
My favorite thing about it? The homemade lemon cream elevates the cheesecake, making each bite taste fresh, vibrant, and simply irresistible.
Honestly, everyone needs a reliable, crowd-pleasing cheesecake recipe—and this is it! Plus, leftovers (if you even have any!) taste just as amazing the next day. Win-win!
So, there you have it—the ultimate lemon cheesecake that’s creamy, flavorful, and guaranteed to become your new go-to dessert.
Ingredients in Lemon Cheesecake
Here’s what you need to make Lemon Cheesecake:
For the Dough:
Egg: Use one whole egg, which will help bind the ingredients together and give your cheesecake a rich texture.
Egg Yolk: Use just the egg yolk, as it will add creaminess and richness to the cheesecake filling.
Sugar: Use granulated sugar to sweeten the cheesecake and help balance out the tartness from the lemon juice.
Grated Lemon Peel: Grate the peel of a fresh lemon to add a burst of citrus flavor to the cheesecake. Make sure to only grate the outer yellow part, avoiding the bitter white pith.
Lemon Juice: Use fresh lemon juice to add a tangy and refreshing flavor that pairs perfectly with the other ingredients.
Butter: Use unsalted butter, which will help create a smooth and buttery crust, especially when combined with the crackers.
Crackers: Use plain crackers (such as graham crackers or digestive biscuits) to make the crust. Crush them into fine crumbs to form the base of the cheesecake.
For the cheese cream:
Sugar: Use granulated sugar to sweeten and balance the tangy flavors.
Grated Lemon Peel: Use fresh lemon zest to add aromatic citrus notes and vibrant flavor.
Prepared Lemon Cream: Use smooth lemon cream to enhance the creamy texture and intensify lemon flavor.
Cream Stabilizer: Use stabilizer to help maintain texture, keeping whipped cream firm and fluffy.
Lemon Juice: Use freshly squeezed lemon juice to give brightness and acidity to the cheesecake.
Whipping Cream: Use chilled heavy whipping cream to achieve a light, airy, and fluffy consistency.
Cream Cheese: Use softened cream cheese as the rich, creamy base for the cheesecake.
How to make Lemon Cheesecake
Creating this easy Lemon Cheesecake is simpler than you might think! Follow clear, step-by-step instructions to prepare the zesty homemade lemon cream, buttery cracker crust, and irresistibly creamy cheese filling. With helpful tips along the way, you’ll effortlessly craft a dessert that’s smooth, delicious, and sure to impress every time.
Step 1: Make the Lemon Cream
In a bowl, whisk together the egg yolks and whole egg until smooth. Gradually add the sugar and continue whisking until fully combined. Add grated lemon peel and freshly squeezed lemon juice. Pour the mixture into a saucepan and cook over low heat, stirring constantly until it thickens into a smooth cream. Remove from heat, add cold butter, and stir until melted and incorporated. Transfer the lemon cream to a jar and refrigerate until set.
Step 2: Prepare the Crust
Crush the crackers in a food processor until they turn into fine crumbs. In a bowl, mix the crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the base of a baking pan to form an even crust. Bake at 180°C (350°F) for 10 minutes, then allow to cool completely before refrigerating.
Step 3: Make the Cheese Filling
In a bowl, rub grated lemon peel into the sugar using your fingers to release the oils. Add the cream cheese and mix until smooth and creamy. Stir in lemon juice and half of the prepared lemon cream. In a separate bowl, whip the cream with the stabilizer until stiff peaks form. Gently fold the whipped cream into the cheese mixture until fully combined.
Step 4: Assemble the Cheesecake
Spread the cream cheese filling evenly over the chilled crust. Smooth the top with a spatula. Before serving, top with extra lemon zest or a thin layer of the remaining lemon cream for a burst of flavor and a beautiful finish. Refrigerate for at least 4 hours, or overnight for best results.
Ready to Serve
This lemon cheesecake is a refreshing, elegant dessert that’s perfect for any celebration or casual get-together. Smooth, zesty, and bursting with citrus flavor—it’s guaranteed to impress your guests!
Let me know if you’d like a version for holidays, summer parties, or special occasions!
If you’re looking for a dessert that’s creamy, refreshing, and full of bright citrus flavor, this Lemon Cheesecake is a must-try. With its smooth texture, tangy homemade lemon cream, and buttery crust, it’s a guaranteed crowd-pleaser. Whether you’re making it for a special occasion or just to treat yourself, this recipe delivers delicious results every time.
Don’t forget to leave a comment below and let me know how your cheesecake turned out. Happy baking!
I’d love to know what you think if you give this a try! 🙂 – Angie
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Lemon Cheesecake
Ingredients
For the Lemon Cream
- 1 egg yolk
- 1 whole egg
- 2/3 cup granulated sugar
- Grated zest of 1 lemon
- 1/3 cup freshly squeezed lemon juice
- 6 tablespoons cold unsalted butter cut into pieces
For the Crust
- 3 ½ cups crushed crackers like graham crackers or tea biscuits
- 1 cup unsalted butter melted
For the Cheese Cream Filling
- ¾ cup granulated sugar
- Grated zest of 1 lemon
- 4 cups cream cheese about 2 lbs
- Juice of ½ a lemon about 1 tablespoon
- ½ of the prepared lemon cream
- 1 ¼ cups heavy whipping cream
- 1 packet whip cream stabilizer or substitute with 1 tablespoon powdered sugar if unavailable
Instructions
Step 1: Make the Lemon Cream
- In a bowl, whisk together the egg yolks and whole egg until smooth. Gradually add the sugar and continue whisking until fully combined. Add grated lemon peel and freshly squeezed lemon juice. Pour the mixture into a saucepan and cook over low heat, stirring constantly until it thickens into a smooth cream. Remove from heat, add cold butter, and stir until melted and incorporated. Transfer the lemon cream to a jar and refrigerate until set.
Step 2: Prepare the Crust
- Crush the crackers in a food processor until they turn into fine crumbs. In a bowl, mix the crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the base of a baking pan to form an even crust. Bake at 180°C (350°F) for 10 minutes, then allow to cool completely before refrigerating.
Step 3: Make the Cheese Filling
- In a bowl, rub grated lemon peel into the sugar using your fingers to release the oils. Add the cream cheese and mix until smooth and creamy. Stir in lemon juice and half of the prepared lemon cream. In a separate bowl, whip the cream with the stabilizer until stiff peaks form. Gently fold the whipped cream into the cheese mixture until fully combined.
Step 4: Assemble the Cheesecake
- Spread the cream cheese filling evenly over the chilled crust. Smooth the top with a spatula. Before serving, top with extra lemon zest or a thin layer of the remaining lemon cream for a burst of flavor and a beautiful finish. Refrigerate for at least 4 hours, or overnight for best results.
Notes
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