Lemon Cheesecake Filling

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Enjoy a zesty lemon cheesecake filling easily with this simple recipe. Make the perfect dessert for any occasion and incorporate the citrusy goodness of lemon. And it is so easy to make at home.

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INGREDIENTS

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Mix crushed graham crackers, sugar, and melted butter. Press into a lined, buttered springform pan and bake for 8 minutes. Cool on a wire rack, then wrap the pan in foil for the water bath. Bring a large pot of water to a boil, then turn off the heat.

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Mix lemon zest and sugar until fragrant. In a large bowl, beat softened cream cheese until smooth. Add lemon sugar, then beat until combined. Mix in eggs one at a time. Add lemon juice, cream, and vanilla, then beat until smooth.

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Pour the filling into the crust and place it in the oven. Pour the hot water into a roasting pan around the cheesecake. Bake at 325°F for 60–65 minutes, then let cool in the oven for 1 hour.

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Remove from the water bath and cool to room temperature. Cover and refrigerate for 24 hours. Garnish with whipped cream, lemon curd, and fresh berries before serving.

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Best Homemade Cheesecake Filling

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Lemon Cheesecake Filling

Enjoy a zesty lemon cheesecake filling easily with this simple recipe. Make the perfect dessert for any occasion and incorporate the citrusy goodness of lemon. And it is so easy to make at home.

INGREDIENTS

GRAHAM CRACKER CRUST Butter | White Sugar Graham Cracker Cookies CHEESECAKE FILLING Sugar | Heavy Whipping Cream Cream Cheese | Eggs Vanilla Extract | Lemons

Mix crushed graham crackers, sugar, and melted butter. Press into a lined, buttered springform pan and bake for 8 minutes. Cool on a wire rack, then wrap the pan in foil for the water bath. Bring a large pot of water to a boil, then turn off the heat.

Mix lemon zest and sugar until fragrant. In a large bowl, beat softened cream cheese until smooth. Add lemon sugar, then beat until combined. Mix in eggs one at a time. Add lemon juice, cream, and vanilla, then beat until smooth.

Pour the filling into the crust and place it in the oven. Pour the hot water into a roasting pan around the cheesecake. Bake at 325°F for 60–65 minutes, then let cool in the oven for 1 hour.

Remove from the water bath and cool to room temperature. Cover and refrigerate for 24 hours. Garnish with whipped cream, lemon curd, and fresh berries before serving.

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