Lemon Cheesecake Recipe



Lemon cheesecake recipe for an absolutely mouthwatering, lemony cheesecake that is so creamy and tangy, you will want to eat this everyday!






Lemon Cheesecake Recipe with Lemon Curd

This lemon cheesecake is the 3rd cheesecake recipe I am sharing on my blog, the other 2 being my easy cheesecake and New York cheesecake.


Both the above recipes are what I call basic cheesecake recipes. The only difference between the 2 is that one has sour cream and lemon in it (the New York cheesecake) and the other (easy cheesecake) does not. And I call them basic because they are as basic as any cheesecake can get. You can use these to make as many variations of cheesecakes as you want, either by adding ingredients into the batter before baking or simply garnishing them with a variety of fruit fillings or sauces. 

The lemon cheesecake recipe I have on this page is adapted from my easy cheesecake recipe. I have not only added lemon juice and zest into the filling , I even topped the baked cake with a layer of my favorite lemon curd. Plus, I have made a tall crust for this cake, and all it all, I must say, this cheesecake is a really success!


This is a small 7 inches round cake recipe, and if you wish to make a larger cheesecake, double the recipe below, use a 9 inches round spring-form tin and increase the baking time by about 10 minutes. 


Lemon Cheesecake Recipe


Here is the full printable version of my lemon cheesecake recipe. And while you are at it, don’t forget to read up my cheesecake recipe notes just below it. With the right recipe and techniques, you can bake the best lemon cheesecake every single time!


Lemon Cheesecake Recipe

By , November 26, 2019

Baked Lemon Cheesecake Recipe with Lemon Curd

Lemon cheesecake recipe for an absolutely mouthwatering, lemony cheesecake that is so creamy and tangy, you will want to eat this everyday!

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Prep Time: 20 Minutes
Cook time: 55 Minutes
Yield: 7 inches round cheesecake
Keyword: Lemon Cheesecake Recipe
Category: Dessert
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Ingredients

Crust
  • 200 g Digestive cookies (or Graham Crackers)
  • 30 castor sugar
  • 100 g butter (melted)
Filling
  • 450g cream cheese (softened)
  • 120 g sugar
  • 10 g plain flour
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla essence
  • 2 eggs
Topping & Garnish
  • 50 ml lemon curd
  • Meringue kisses
  • Divider

    Instructions

    1. Preheat oven to 150 degrees Celsius. Line the bottom of a 7 inches round spring form tin with parchment paper.
    2. Break the cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the castor sugar and butter and mix until all the ingredients are well combined.
    3. Transfer the crust mix into the springform pan and press it firmly around the sides and bottom of the cake tin. Set aside.
    4. In a separate bowl, beat cream cheese until smooth for approximately 30 to 60 seconds, scraping the bowl often.
    5. Add the sugar, flour, lemon zest, and lemon juice and beat again for 20 seconds.
    6. Scrap the bowl. Add both eggs at once and the vanilla essence. Beat for about 10 seconds until the eggs are well combined. Scrap the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
    7. Pour the batter into the prepared crust and bake in a water bath for 45 minutes at 160 degrees Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
    8. Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.
    9. Let the cake rest in the refrigerator for at least 4 hours or overnight. Add the lemon curd topping and smooth it with a jam knife or spatula. Add the meringue kisses right before serving to avoid them from becoming soft.
    10. Keep leftovers refrigerated.




    Baked Lemon Cheesecake - Success Factors

    • Reduced oven temperature - Cheesecakes are best baked in slightly lower temperatures compared to other cakes and a general rule of thumb is to lower the temperature by 10 degrees Celsius than the temperature you use to bake normal cakes.
    • Mix ingredients until just combined, avoid over beating - Unlike normal cakes, there should not be too much air incorporated into cheesecake batter. This can cause the top of your cake to have unsightly bubble holes. To avoid this, at each step of the recipe, mix the ingredients to the extent that they are just combined, and move on to the next step. Having tiny specks of cheese in the final batter as you pour it onto the crust is perfectly fine. 
    • Bake the cake on the lowest rack in oven - Place the cake in the lowest rack in the oven. That way, the top of the cake does not get too browned and does not crack.
    • Keep the interior of your oven moist - One way to keep the air in the oven moist is by baking the cheesecake in a water bath. Also known as bain marie, water bath literally means baking your cake by placing the cake tin in a larger dish filled with water in the oven. Steam from the water helps keep the air in the oven moist and prevent your cakes from cracking. If you are using a spring form pan, simply wrap the bottom of the pan with foil before placing it in the water-filled baking dish. The other option is to place your cake tin in a slightly larger cake tin and then placing both the tins into the baking dish filled with water. Both ways will ensure water does not seep into the spring form pan. 
    • Disable the 'fan' function in your oven - If you oven comes with a fan function, disable it. This helps in avoiding cracks as well.
    • To avoid over baking, check that the cake is done by pressing the top sides lightly - It should be firm to the touch but the center should still be wobbly. Switch the oven off and let the cake rest in the oven for 10 to 15 minutes. The cake will continue to cook as it cools down. Cooking the cake too long can turn its texture rubbery. Also, letting it cool down slowly in the oven helps avoid sudden temperature change that could also cause your cheesecake to crack. 
    • If you wish to bake a larger cake - double the recipe above and bake it in a 9 inch round tin and add 10 minutes to the indicated baking time.
    • If you wish to have a thinner crust reduce the crust ingredients by half and press it down firmly onto the bottom of your cake tin. 
    • If you wish intensify the lemon taste in your cheesecake - you can increase the amount of lemon juice and zest. 




    How to Make Baked Lemon Cheesecake


    Here is the step by step guide on how to make this classic cheesecake.

    • Start by preparing the cake tin. Line the bottom of the cake tin with parchment paper. Spring form pans are the best. Trying to flip a cheesecake out of a normal cake tin can be a real life challenge!. 


    • For the crust, crush the cookies into a fine crumb (in a food processor or with a rolling pin). Mix the castor sugar in and then the melted butter. Mix until the ingredients are all well combined. 


    • Press the wet crumbs evenly onto the sides and bottom of  your cake tin. You can use the back of your spoon to do this or use the back of a flat glass. Once the crust is done, set it aside. 


    • In a deep bowl, beat the cream cheese until soft for about 30 to 60 seconds depending on the temperature of the cheese. If it is cold, you would need a longer time, if warmer, a short time would be sufficient. Rule of thumb is to not over beat it. If the cheese looks creamy with tiny specks of cheese in it, that is good enough.


    • Scrap the sides of the bowl, add the sugar, flour, lemon juice and zest, and beat for approximately 20 seconds. Scrap the bowl at 10 seconds interval.


    • Next, add both the eggs and vanilla essence at once and beat the batter for 10 seconds. Scrap the sides of the bowl and beat for another 10 seconds. If you see that the batter is not so smooth, beat for a few more seconds, keeping in mind to stop before the batter starts incorporating too much air. 


    • Pour batter in the prepared crust and level the top with a spatula. 

    • Bake the cake in a water bath. Fill a large baking dish with water. Place another cake tin in it and finally put the spring form pan in. This way, the water will not seep into the spring form pan. If you don't have the right sized baking tin to put your spring form pan into, you can always wrap the sides of your spring form pan securely with foil and then place it directly into the water filled baking dish. 


    • Bake the cake on the lowest rack in your oven until the sides are firm and the middle is still wobbly. Let the cake rest in the oven for about 10 minutes before removing it.  Let is rest at room temperature for another 10 to 15 minutes before loosening and removing the sides of the cake tin. 


    • Refrigerate for at least 4 hours (or overnight) before adding the lemon curd one. Smooth the top with a spatula. 
    • Remove the bottom of the cake pan only after that cake has been thoroughly chilled or else the crust will start to break. Run a butter knife underneath the parchment paper at the bottom of the crust before sliding the cake onto a serving plate. 


    • Spread lemon curd on top of the cake. Garnish with meringue cookies right before serving.  



    And that's my baked lemon cheesecake recipe for you.  Try it and let me know how it turns out!


    Pin this lemon cheesecake recipe for later here: 

    Lemon Cheesecake Recipe - Baked lemon cheesecake topped with sweet tangy lemon curd and decorated with meringue cookies.Baked Lemon Cheesecake Recipe


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