This lemon cheesecake recipe is grand. It makes a fine cheesecake, especially as a formal dessert.
New York cheesecake is the standard. They are rich and thick and dense. This is made with a touch of lemon in the filling and a lemon topping. Lemon and cream cheese is a delightful combination.
You can make the lemon topping with and lemon curd recipe but it’s quicker and easier to professional pastry filling available on our web site.
Additional Recipes and References
- Free! How to Bake, a free 250 page baking book
- Free! Easy Cheesecakes from A to Z (Includes “A Cheesecake Troubleshooting Guide)
- Free! A Manual for No-Bake Cheesecakes
- Springform Pans from Round to Square
- Click to see the Cheesecake Recipe Index with over 40 additional recipes
Lemon Cheesecake Recipe
For the crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
4 tablespoons granulated sugar
Purchasing graham cracker crumbs will save you time and cleanup and usually cost less than crackers. If you use crackers, the easiest way to process them into crumbs is with a food processor.
For the filling:
4 8-ounce packages of cream cheese
1 1/4 cups granulated sugar
5 large eggs
1 teaspoon lemon flavor
2 tablespoons all-purpose flour
For the topping:
About two cups lemon pastry filling or lemon curd. See this recipe for lemon curd >>
Preheat the oven 325 degrees.
- In a springform pan (see notes), mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
- With the paddle attachment of your stand-type mixer and using the slow speed, beat the cream cheese, flour, and sugar together until smooth but not whipped. Add the eggs and lemon flavor and beat until smooth. Pour the batter into the prepared crust.
- Bake for 15 minutes and then lower the temperature to 250 degrees and continue baking for another 1 1/4 hours or until the cake is done. The cake should be set but a little jiggly. The center will still look a little wet but will set up as it cools. A knife inserted one inch from the center should come out clean.
- Let the cheesecake cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.
- Once the cheesecake has cooled, spread with a lemon topping.
Notes about springform pans.
This cheesecake is baked in a nine-inch springform pan. You may use a ten-inch pan but, because the batter is not as deep, it will bake in less time.
We most often use glass based springform pans. You can slip the cake on the glass bottom onto a serving palter for easy cutting and serving. A glass base avoids the metallic taste that sometimes comes from metal bottoms.