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
375o Really? I’ve never seen a cheesecake cooked at that high a temperature. I have one in the oven so I hope I don’t find out too late that the temperature is wrong.
I’ve made this one (or a variation of it) a million times–I promise, it’s right! 🙂
Excuse me while I go make this! Amazing!
Ugg! Why do you have to combine two of my favorite things and taunt me with something I can’t have!! I’ve had to cut out dairy while nursing my daughter and it’s been rough. As soon as she’s weaned, though this is going to be on my list of things to make! 🙂
Oh my – two of my favourite things: lemon and cheesecake! This is dangerous! I was also always told to be sure your eggs are at room temp when you make cheesecake (or put them in some warm water to bring them up to temp) – it really helps keep the batter smooth and not crack while baking. Good tip on the turkey bag!
I’ve always wondered, do you fill up the water bath with hot water or room temp water? It seems to me it should be super hot water, but no one ever specifies that it should be hot.
This would be SO good with a pretzel crust! Have you tried that?
So all my springform pans leak too. Boo! (Although I might give the Sur la Table one a try). How exactly do you use the turkey roasting bag? Do you actually put the cheesecake in the bag, or just put the bag around it?
You just set the bag inside the larger pan (don’t bother opening the bag or anything), place the filled springform pan on top of it, and then tuck the edges of the bag between the bag and the springform pan so the water doesn’t get in (see if the picture makes more sense… 🙂 ). I’m not sure why that works better than foil for me, but it does.
I’m going to use the golden Oreo crust idea for a strawberry cheesecake. I haven’t found a recipe for a strawberry cheesecake yet but the two sound like they are meant to be together…
I found this recipe: http://strawberry-cheesecake-recipes.blogspot.com/2009/11/chocolate-covered-strawberry-cheesecake.html
What do you gals think??
Just FYI: Sur la Table sells Kuhn-Rikon leak-proof PushPans that are supposed to be “a leak-free alternative to the springform pan.” They feature a silicone ring that seals the pan shut. They say the pan is easy to use; “Just place it on a can, bowl or cake stand after baking and push down. The bottom rises up away from the ring and your yummy creation is ready to be served.” I haven’t used it but plan to buy one – I’ll report back on whether it works or not!
http://www.surlatable.com/product/PRO-925602/Kuhn-Rikon-Leakproof-PushPans
Ooooh, I think I need one! Thank you for the recommendation!
I love that you said it makes 10-12 civilized human-sized servings. In my house, we are totally not civilized. We’re lucky if we get 8 slices out of a cheesecake. Haha. 😀 Looks fantastic!