Lemon Cheesecake

8 servings


20 minutes

active time

6 hours 10 minutes

total time


2¼ cups graham cracker crumbs ((270g))

3 tablespoons granulated sugar

6 tablespoons unsalted butter (melted (84g))

1¼ cup granulated sugar ((250g))

2 tablespoons lemon zest (packed (10g))

4 packages cream cheese (room temperature (8-ounce/227g))

3 large eggs (room temperature)

½ teaspoon vanilla extract

¼ teaspoon salt

⠓ cup heavy cream (room temperature (80ml))

¼ cup lemon juice ((60ml))

½ cup prepared lemon curd ((174g))

Whipped cream

Lemon slices or zest


For the Crust:

Preheat the oven to 350 F. Wrap the outside bottom of a 9-inch springform pan in two layers of aluminum foil. Lightly grease the inside with baking spray with flour.

In the bowl of a food processor, combine the graham cracker crumbs and sugar. Pulse a few times to combine. Add the melted butter and pulse until the mixture feels like wet sand. Transfer the mixture to the prepared pan. Using the bottom of a glass or measuring cup, press the graham cracker mixture into the bottom and 1-inch up the sides of the pan. Place the pan on a rimmed baking sheet.

Bake for 10 to 15 minutes or until the crust is fragrant and turning golden brown on the edges. Let cool completely.

For the Filling:

Reduce the oven temperature to 325F.

In a clean food processor bowl, blend the sugar and lemon zest for about 30 seconds, or until the sugar turns a pale yellow.

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, salt, and lemon-sugar on medium-high until smooth, about 2 minutes, stopping to scrape down the sides a few times during mixing.

Reduce the speed to medium-low. Add the eggs one at a time, beating until each is well combined before adding the next one. Stop and scrape down the bowl occasionally. Add the vanilla, heavy cream, and lemon juice and beat until combined. Pour the filling into the cooled crust and place the pan in a large roasting pan.

Place the roasting pan in the oven and pour boiling water about halfway up the sides of the springform pan, making sure it doesn’t go above the foil.

Bake for 50 minutes or until the filling is puffed and jiggles slightly when gently shaken.

Turn off the oven and prop open the oven door with a wooden spoon, letting the cake cool inside the oven for 1 hour. Remove the springform pan from the roasting pan and chill the cake for 4 hours or overnight.

When ready to serve, spread the lemon curd evenly over the top of cake. Pipe with whipped cream and garnish with fresh lemon slices or zest, if desired.


Serving Size



839 kcal

Total Fat

58 g

Saturated Fat

33 g

Unsaturated Fat

18 g

Trans Fat

0.4 g


223 mg


657 mg

Total Carbohydrate

71 g

Dietary Fiber

1 g

Total Sugars

55 g


12 g

8 servings


20 minutes

active time

6 hours 10 minutes

total time
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