Lemon cheesecake– light and creamy with a bright touch of lemon. This cheesecake is the perfect spring dessert, ideal for Easter, showers, or anytime you need a sweet, bright treat to brighten up an event! I promise everyone will be coming back for seconds!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Crust
- Vanilla sandwich cookies – Such as Golden Oreos.
- Butter – Use real butter.
Cheesecake
- Cream cheese – Full fat!
- Eggs – Room temperature.
- Granulated sugar
- Salt
- Vanilla extract
- Lemon extract
- Lemon zest
- Fresh lemon juice
- Sour cream – Full fat.
Topping
- Sour cream – Full fat.
- Sweetened condensed milk
- Fresh lemon juice
- Yellow food coloring – Optional
How to Make a Lemon Cheesecake
- Create a buttery cookie crust with golden Oreos and press into a spring form pan.
- Set that aside and combine the filling ingredients, including fresh lemon juice and zest which gives this ultra-creamy batter incredible lemon flavor.
- Pour it into the prepared crust. You can wrap your springform pan in foil, or use a turkey roasting bag. Read more about water bath options in the Storing and Other Tips section below.
- Bake the cheesecake in a water bath to ensure even cooking, then cool slowly in the oven with the door cracked open.
- When it’s completely cool, carefully cover with plastic wrap or aluminum foil, being careful to keep the wrap off the surface of the cake. Refrigerate it overnight or for at least 8 hours.
- When you are finally ready to serve the cheesecake, carefully remove the edges of the pan.
- To make the topping, whisk together some sour cream, sweetened condensed milk, and lemon juice. Carefully spread it over the top of the chilled cheesecake. Slice and serve.
Storing and Other Tips
- Store finished, cooled cheesecake, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
- Water Bath: Now…I cannot for the life of me find a springform pan that doesn’t leak. I’ve also had not-so-great luck with wrapping the pans in foil. I’ve also mentioned this tip before, but just in case you missed it, try wrapping the pan in a turkey roasting bag (do not cover/seal the bag, just roll it up to the edges of your springform pan). For whatever reason, it seems to be better at keeping the water from the water bath out of the springform pan for me.
Frequently Asked Questions
Can I make this lemon cheesecake ahead of time?
Cheesecake is the perfect make-ahead dessert because it requires a long chill time. Feel free to make it up to two days in advance. Just whip the topping up fresh right before serving!
Can I freeze this cheesecake?
Yes, cheesecake freezes well! Wrap the entire cheesecake or individual slices tightly in plastic wrap and then foil. Label with the date, pop in the freezer, and enjoy within 1-2 months. Thaw in the refrigerator for 24-48 hours. It’s best to make the topping fresh!
Lemon Cheesecake
Light and creamy, while not being overpowered by lemon flavor – this cheesecake is a delight!
Servings servings
Ingredients
Crust
- 2 cups vanilla creme cookie crumbs packed; about 24 Golden Oreos
- 2 tablespoons butter melted
Cheesecake
- 2 8-ounce packages cream cheese softened, room temperature
- 3 eggs large, room temperature
- 1 cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons lemon zest zest the lemons first, then juice them
- ½ cup lemon juice freshly squeezed, strained
- 3 cups sour cream
Topping
- ¼ cup sour cream
- ¼ cup sweetened condensed milk
- 1 1½ tablespoons lemon juice freshly squeezed, strained
- 1 – 2 drops yellow food coloring optional
Instructions
Crust
- Use a food processor, blender, or a heavy-duty zip-top bag and a rolling pin to crush the cookies into crumbs. Mix with the melted butter and lightly press it into a 9″ springform pan. Set aside.
Cheesecake
- Preheat the oven to 375℉.
- In the bowl of a heavy-duty mixer (or in a large bowl using a hand-held electric mixer), beat the cream cheese until softened and smooth. Add the eggs, one at a time, beating completely after each addition. Add the sugar, salt, extracts and beat until smooth. Add the lemon juice, lemon zest, and sour cream and beat until light, fluffy, and completely combined (be sure to scrape the sides and bottom of the bowl–sometimes a film of cream cheese will form and then lead to lumpy batter). Pour the batter into the prepared pan.
- Wrap the pan in one or two layers of heavy-duty foil or a turkey roasting bag. Place the pan in a larger roasting or baking pan. Use a pitcher or tea kettle to carefully pour water into the larger pan so it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 35-55 minutes or until the center is firm yet jiggly (like a custard or Jello). Turn off the oven and crack open the door. Let the cheesecake cool until the pan can be comfortably handled (about 1-2 hours) and then remove the pan from the water bath and allow it to cool completely on a completely flat surface.
- Carefully wrap the pan in plastic wrap or aluminum foil and refrigerate for at least 8 hours (preferably overnight).
- When ready to serve, carefully remove the sides of the springform pan.
Topping
- In a small bowl, whisk together ¼ cup sour cream, ¼ cup sweetened condensed milk, and 1 ½ tablespoons of strained, freshly squeezed lemon juice.
- Carefully spread it over the top of the chilled cheesecake. Using a sharp knife and wiping it clean after each cut, cut the cheesecake into slices and serve immediately.
Notes
- Store finished, cooled cheesecake, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
- Water Bath: Now…I cannot for the life of me find a springform pan that doesn’t leak. I’ve also had not-so-great luck with wrapping the pans in foil. I’ve also mentioned this tip before, but just in case you missed it, try wrapping the pan in a turkey roasting bag (do not cover/seal the bag, just roll it up to the edges of your springform pan). For whatever reason, it seems to be better at keeping the water from the water bath out of the springform pan for me.
Nutrition
Calories: 374kcal, Carbohydrates: 43g, Protein: 5g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 85mg, Sodium: 211mg, Potassium: 158mg, Fiber: 1g, Sugar: 33g, Vitamin A: 526IU, Vitamin C: 7mg, Calcium: 97mg, Iron: 1mg
Calories: 374kcal
Cost: $10
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Questions & Reviews
Could I use juice squeezed from fresh lemons and frozen in ice cube trays? I was thinking that might be too watery.
It should be fine, as long as the lemon juice isn’t diluted at all. 🙂
An alternative topping that is really good on lemon cheesecake is lemon curd available in the jam aisle. Just spread a thin layer of the lemon curd over the cheesecake after it has cooled. I used to make a similar topping to yours, but then I discovered lemon curd. I like the extra tartness it give the cheesecake. Probably only for those that like lemon a lot.
Do you have an oven thermometer? Since everything is taking longer in your gas compared to electric, maybe the calibration is off (meaning you set it at 350 but it really only heats to 325)?
The problem with gas ovens is the way the heat is distributed–it’s more like a convection oven than a traditional electric oven. Next time, I’m getting an electric oven and a gas cooktop–best of both worlds! 🙂
Our crazy time is Thanksgiving through New Years…family of four…all four birthdays…Anniversary…and three major holidays. NUTS!
Best of luck during your crazy month and with your upcoming delivery!
Yum! I bet it would be great with a raspberry topping too. We have lots of jam left over from last summer.
This looks amazing! I’m thinking for my sister’s baby shower in a few weeks….
I don’t have a springform pan that doesn’t leak either, so can you come over and wrap mine to ensure non-leakage and then figure out when it’s done baking? Cheesecake and I don’t get along very well (in both the baking and the eating department), but my daughter loves the stuff, so I’m sure she would appreciate you stopping by.
Let’s hope the doctor doesn’t have his way with your scheduled due date.
By “wipe it clean” you mean “lick it off” don’t you? Oh good I did everything right.
Totally. 🙂
I know what you mean. May is our crazy month, and I have literally been known to put candles into rice krispie treats, just for something different!
This lemon cheesecake is going on my to-do list, it’s my kind of dessert!
Nordicware has several springform pans in different sizes that are nonleaking. I think that’s the brand that I have and it works great! Amazon carries them. I have loved your recipes and love your cookbook! The lemon cheesecake looks yummy.
My Nordicware pans have been my big leakers. 🙁 Maybe they just don’t like me…