If you’re a fan of creamy and tangy desserts, you’ll love this homemade lemon cheesecake recipe. This dessert is perfect for the summer season when you want something light and refreshing.
Not only is this cheesecake delicious, but it's also surprisingly easy to make at home.
In this article, you'll learn about the ingredients needed for a delicious lemon dessert recipe and the easy steps to make the cheesecake filling,
So, if you're looking for a way to make your cheesecake recipes stand out, you won't want to miss this delicious dessert recipe.
In this blog post, we’ll show you how to make delicious homemade lemon cheesecake filling.
From ingredients to measurements and tips, we’ve got you covered. So let’s get started!
Recipe Prep
This cheesecake recipe is made using a baked cheesecake crust. You will need to blind bake the graham cracker crust in a 9-inch springform pan and let it cool before pouring the lemon cheesecake filling in.
You will also need a large pan big enough that the springform pan can sit inside so you can bake the cheesecake in a "Bain-marie". More info below.
Graham Cracker Crust Ingredients
- crushed graham crackers cookies
- granulated white sugar
- melted butter
Make & Bake the crust
- Step 1: Preheat the oven to 375 degrees F.
- Step 2: Crush the graham crackers finely and mix the sugar and melted butter in until the crumbs are moistened.
- Step 3: Line the bottom of a 9-inch springform pan with parchment paper. Lightly butter the bottom and sides of the pan.
- Step 4: Press the crumbs into the bottom and half way up the sides of the springform pan.
- Step 5: Bake the crust for 8 minutes. Remove the baked graham cracker crust from oven and cool on a wire cooling rack until needed. Immediately turn the oven off so it can cool down while mixing the lemon cheesecake filling.
- Step 6: Once the crust and pan have cooled wrap the bottom and sides of the pan tightly with a double layer of heavy duty aluminum foil to prepare the pan for the water bath baking.
Set the prepared springform pan aside until the filling is ready.
Lemon Cheesecake Filling Ingredients
Below is a quick look at the lemon cheesecake filling ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
👇See the step by step directions below!
- white granulated sugar
- lemon zest
- full fat cream cheese, softened
- large eggs
- pure vanilla extract
- freshly squeezed lemon juice: please use fresh lemon juice. Bottles lemon juice does not taste the same.
- heavy whipping cream
- softened butter to grease the pan
📌Pro Baking Tip
📌The trick to baking a thick dense New York style cheesecake filling is to bake the cheesecake in a water bath or "Bain-marie". It will also prevent cracks from forming on the top of the cheesecake.
Step by Step Directions
Preheat the oven to 325 degrees F. before starting the filling recipe.
- Step 1: Heat a large pot of water until boiling. Turn off heat. You will need this hot water to make the water bath to bake the cheesecake.
- Step 2: In a small bowl combine the lemon zest and granulated sugar. Use a whisk to blend the lemon zest into the sugar to release the oils of the lemon zest. The sugar should be slightly damp and be a pale yellow color. Set aside until needed.
- Step 3: In a large mixing bowl with a hand held mixer beat the softened cream cheese until smooth and creamy. Add the lemon sugar to the bowl and beat on low until mixed in. Increase to medium and beat for 2 minutes to combine and allow the sugar to dissolve.
Scrape the bowl and beat again for a few seconds.
- Step 4: Add one egg to the bowl at a time beating for one minute and scraping the bowl in-between each addition.
- Step 5: Add the lemon juice, heavy whipping cream and vanilla extract to the bowl. Beat for one minute on low to combine. Increase to medium and beat for 2 minutes.
📌Pro Tip: Before filling the springform pan with the cheesecake filling prepare a water bath or "Bain-marie" by placing the foil covered springform pan into the center of a large roasting pan. Heat a pot of water to almost boiling.
Graham Cracker Crust
Need more info on making the perfect cheesecake crust? I've shared my tips on how I make a perfect Cheesecake Graham Cracker Crust.
- Step 6: Pour the lemon cheesecake filling into the prepared crust. Carefully carry the pan so the filling doesn't move around and carry the cheesecake to the oven. Open the oven door and pull out the middle rack. Place the cheesecake pan down in the center.
- Step 7: Pour the hot water into the bottom of the roasting pan being sure not to splash any onto the top of the cheesecake filling. Fill the pan with water until the level reaches the center of the springform pan.
- Step 8: Slowly slide the oven rack into the oven and close the door.
- Bake for 60 to 65 minutes or until the edges are set but the center is still slightly jiggly. Turn the oven off and wedge the oven door open for 1 hour to allow the cheesecake to cool down slowly.
- Step 9: After one hour carefully lift the cheesecake pan up out of the water bath and place it on a wire cooling rack. Remove the aluminum foil from the pan and cool the cheesecake to room temperature.
- Step 10: Once cool cover the top of the pan tightly with aluminum foil or plastic wrap. Refrigerate for 24 hours before cutting and serving.
Serving Ideas
This lemon cheesecake filling is delicious on its own. If serving for a special occasion you can top the lemon cheesecake with whipped cream, sliced strawberries and a drizzle of homemade lemon curd.
Recipe FAQS
Lemon cheesecake filling will bake for 55-60 minutes or until the edges are set but the center is still slightly jiggly.
For a thick and dense lemon cheesecake filling the oven temperature should be 325 degrees F.
Variations
While this homemade lemon cheesecake filling recipe is delicious on its own, you can also jazz it up with a few variations. Here are some lemon cheesecake topping ideas:
- Crust: Make the cheesecake with a classic graham cracker crust for a more traditional cheesecake experience. Or use lemon flavored sandwich cookies to make the crust.
- Toppings: Top it with whipped cream, homemade lemon curd, strawberry sauce, blueberry sauce or fresh berries for an extra sweetness and tanginess.
- Presentation: Make cheesecakes in a jar instead of a 9-inch round cheesecake. You can put the filling in a pastry bag and pipe it into mason jars with a decorative tip.
📌Pro Cheesecake Tips
- cheesecake crust: a baked cheese cake needs a baked cheesecake crust.
- When preparing this recipe, it’s crucial to use room temperature cream cheese. This will ensure that it’s smooth and soft, making it easier to blend with other ingredients.
- To get the perfect amount of lemon flavor, use freshly squeezed lemon juice and zest.
- lemon zest: use a fine lemon zester like this one (affiliate link) that I own and used to make this recipe. The lemon zest will be fine and thin.
- Crushing the graham crackers: A food processor makes easy work of crushing the cookies for the crust and combining the crumbs with the sugar and butter. If you don't own one crush the cookies in a plastic bag and mix the crust ingredients in a bowl.
😊Enjoy!
Making homemade lemon cheesecake filling is a simple and delicious process that you can enjoy with your loved ones.
With just a few ingredients and steps, you can create a creamy, tangy, and refreshing dessert that will leave everyone asking for more.
Remember, it’s all about getting the right consistency, the perfect amount of lemon flavor, and having fun in the kitchen. So why not give it a try!
More Similar Recipes
If you love cheesecakes as much as I do you are going to want to check some of my other cheesecake recipes below.
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Lemon Cheesecake Recipe
Equipment
Ingredients
Graham Cracker Crust
- 1 tablespoon softened butter to grease the pan
- 1 ¾ cups finely crushed Graham Cracker Cookies
- ¼ cup granulated white sugar
- 6 tablespoons melted butter
Lemon Cheesecake Filling
- 1 cup white granulated sugar
- 2 medium lemons zested (2 tablespoons)
- 32 oz full fat cream cheese (softened)
- 4 large room temperature eggs
- 2 teaspoons pure vanilla extract
- ½ cup cold heavy whipping cream
- ¼ cup freshly squeezed lemon juice
Instructions
Make the Graham Cracker Crust
- Preheat the oven to 375 degrees F.
- Crush the graham crackers finely.
- In a small bowl mix the crushed cookies with the sugar and melted butter in until the crumbs are moistened.
- Line the bottom of a 9-inch springform pan with parchment paper. Lightly butter the bottom and sides of the pan.
- Press the crumbs into the bottom and half way up the sides of the springform pan.
- Bake the crust for 8 minutes. Remove the baked graham cracker crust from oven and cool on a wire cooling rack until needed. Immediately turn the oven off so it can cool down while mixing the lemon cheesecake filling.
- Once the crust and pan have cooled wrap the bottom and sides of the pan tightly with a double layer of heavy duty aluminum foil to prepare the pan for the water bath baking. Set the prepared springform pan aside until the filling is ready.
Make the Lemon Cheesecake Filling
- Heat a large pot of water until boiling. Turn off heat. You will need this hot water to make the water bath to bake the cheesecake.
- In a small bowl combine the lemon zest and granulated sugar. Use a whisk to blend the lemon zest into the sugar to release the oils of the lemon zest. The sugar should be slightly damp and be a pale yellow color. Set aside until needed.
- In a large mixing bowl with a hand held mixer beat the softened cream cheese until smooth and creamy. Add the lemon sugar to the bowl and beat on low until mixed in. Increase to medium and beat for 2 minutes to combine and allow the sugar to dissolve. Scrape the bowl and beat again for a few seconds.
- Add one egg to the bowl at a time beating for one minute and scraping the bowl in-between each addition.
- Add the lemon juice, heavy whipping cream and vanilla extract to the bowl. Beat for one minute on low to combine. Increase to medium and beat for 2 minutes.
- Pour the lemon cheesecake filling into the prepared crust. Carefully carry the pan so the filling doesn't move around and carry the cheesecake to the oven. Open the oven door and pull out the middle rack. Place the cheesecake pan down in the center.
- Pour the hot water into the bottom of the roasting pan being sure not to splash any onto the top of the cheesecake filling. Fill the pan with water until the level reaches the center of the springform pan.
- Slowly slide the oven rack into the oven and close the door. Bake for 60 to 65 minutes or until the edges are set but the center is still slightly jiggly. Turn the oven off and wedge the oven door open for 1 hour to allow the cheesecake to cool down slowly.
- After one hour carefully lift the cheesecake pan up out of the water bath and place it on a wire cooling rack. Remove the aluminum foil from the pan and cool the cheesecake to room temperature.
- Once cool cover the top of the pan tightly with aluminum foil or plastic wrap. Refrigerate for 24 hours before cutting and serving.
- Garnish with whipped cream, lemon curd and fresh berries before serving.
- Make 12 or more servings.
Recipe Expert Tips
?Pro Cheesecake Tips
- cheesecake crust: a baked cheese cake needs a baked cheesecake crust.
- When preparing this recipe, it’s crucial to use room temperature cream cheese. This will ensure that it’s smooth and soft, making it easier to blend with other ingredients.
- To get the perfect amount of lemon flavor, use freshly squeezed lemon juice and zest.
- lemon zest: use a fine lemon zester like this one (affiliate link) that I own and used to make this recipe. The lemon zest will be fine and thin.
- Crushing the graham crackers: A food processor makes easy work of crushing the cookies for the crust and combining the crumbs with the sugar and butter. If you don't own one crush the cookies in a plastic bag and mix the crust ingredients in a bowl.
Variations
- Crust: Make the cheesecake with a classic graham cracker crust for a more traditional cheesecake experience. Or use lemon flavored sandwich cookies to make the crust.
- Toppings: Top it with whipped cream, homemade lemon curd, strawberry sauce, blueberry sauce or fresh berries for an extra sweetness and tanginess.
- Presentation: Make cheesecakes in a jar instead of a 9-inch round cheesecake. You can put the filling in a pastry bag and pipe it into mason jars with a decorative tip.
Jan B
Hello, sorry i should have said can I use lime for the cheesecake instead of lemon.
Arlene Mobley
Hi Jan yes you can substitute any citrus juice for the lemon. Key lime would be an amazing substitute!
Paula
Oh boy, you had me at cheesecake Arlene. Lol. This sounds delightful!
Thanks so much for sharing this recipe with Sweet Tea & Friends Link Up this month.