Lemon Cheesecake
This easy lemon cheesecake recipe is made with a vanilla wafer crust and the lemon cheesecake filling is made with fresh lemon juice and zest. A little lemon curd and whipped cream make this the ultimate lemon dessert.
The Best Lemon Cheesecake Recipe
Anyone who knows me knows my love of cheesecake runs deep. It’s no surprise I have a list a mile long of favorite desserts, but if I was forced to choose what I consider to be the perfect dessert, it would be cheesecake.
From the buttery and crisp crust to the soft and creamy filling, there isn’t a dessert that can compare texture-wise or flavor-wise.
Of course, I’m incredibly partial to a classic cheesecake with strawberries and whipped cream (there’s a reason vanilla cheesecake is a classic), but I can’t myself when it comes to a fun cheesecake flavor.
Whether it’s espresso cheesecake with chocolate ganache or a mini cheesecake swirled with nutella or this dreamy lemon cheesecake with lemon curd, I’m going to be a sucker and order it every single time.
Or, in this case, eat a slice every single night until it’s gone, because this lemon cheesecake with nilla wafers is too perfect to be forgotten about in the back of the fridge. It demands all the attention with it’s cookie crust, fresh lemon cream cheese filling, and lemon curd on top.
Three Reasons This Recipe For Lemon Cheesecake Is Going To Rock Your World:
- No Water Bath: There are people who will absolutely fight me on this, but my unpopular cheesecake opinion is that if you bake it properly, you don’t need to bother with a water bath. This lemon cheesecake will be perfectly thick and creamy and it won’t crack in the center.
- Lemon Flavor: Fresh lemon flavor is key. I have a thing against lemon extract, as to me, it often tastes like lemon furniture polish, and that’s not what we’re going for in our lemony cheesecake, you know? We’re using lemon zest and lemon curd.
- Cookie Crust: I think using sweet vanilla wafers (aka vanilla cookies like nilla wafers) really enhances the overall flavor of the lemon, but you can use golden Oreos, graham crackers, or shortbread cookies.
Loving lemon desserts for Easter? Try my favorite No Bake Lemon Cream Pie, this Blueberry Lemon Cream Pie, and this Lemon Coconut Cake.
Ingredients:
- Cream Cheese: When it comes to making homemade cheesecake, I’m a firm believer that Philadelphia is the best and only cream cheese that should be used for cheesecake filling. Store brand just doesn’t measure up.
- Lemon Zest: We’re using a lot of lemon zest because it adds so much flavor without changing the consistency of the lemon filling.
- Granulated Sugar
- Eggs
- Vanilla Extract
- Almond Extract: You can omit the almond extract and add in more vanilla, but I *highly* recommend you keeping almond extract in your pantry. It is a strong flavor, but used in small quantities, it truly enhances the flavor of lemon without overpowering it.
- Vanilla Wafers
- Unsalted Butter
- Lemon Curd: You can use your favorite homemade lemon curd recipe or your favorite store bought jar of lemon curd.
- Heavy Whipping Cream
- Powdered Sugar
How To Make This Easy Lemon Cheesecake From Scratch:
- Crust: In a food processor blend the vanilla wafer cookies until they are small pieces. Add in the melted butter and bend until combined. Pour the cookie crumbs into the bottom of a 9” pie dish (or you can use a springform pan) and press into an even layer on the bottom and up the sides. Set aside.
- Lemon Sugar: Mix the sugar and lemon zest together.
- Pro Tip: Why do we make lemon sugar? Because rubbing the lemon zest with the sugar releases the oils in the lemon zest, which naturally brings out more lemon flavor.
- Filling: With a standing mixer or hand mixer, beat the cream cheese until it is soft and fluffy. Add in the lemon sugar. Blend until well combined. Next, add in the eggs, one at a time, beating well after each addition. Finally, add in the vanilla and almond extract. Mix until smooth and creamy.
- Bake: Pour the lemon cheesecake filling into the prepared crust and spread into an even layer. Then bake until the center is set but jiggly.
- Cool: Turn the oven off and crack the oven door open. Allow the cheesecake to cool in the oven for about 1 hour, then remove and allow to cool completely to room temperature.
- *This allows the cheesecake to gradually come to room temperature, which will keep it from cracking. Cheesecakes crack often due to a major shift in temperature.
- Chill: Allow the cheesecake to chill in the fridge for 4-8 hours before serving.
- Whipped Cream: With a hand mixer or standing mixer, whisk heavy whipping cream until soft peaks form. Add in powdered sugar, vanilla extract, and almond extract. Continue to whip until stiff peaks form.
- Topping: Spread the lemon curd on top of the cheesecake. With a piping bag and star tip, pipe whipped cream on the cheesecake (you can also just spread the whipped cream on top of the curd, if desired).
- *You can also add the curd and whipped cream once the cheesecake has reached room temperature and then refrigerate for 4-8 hours.
Storage Tips:
Lemon Cheesecake (as with all cheesecake recipes) should be stored in the refrigerator until ready to be served, and any leftovers should be stored in the fridge in an airtight container.
You can freeze baked cheesecake by cutting into individual slices and flash freezing for about 20 minutes. You can either put the cheesecake slices in an airtight container (flash freezing prevents the slices from sticking to each other when they freeze) or wrap each one individually in saran wrap and then put in an airtight container (I like the latter method because it ensures the cheesecake remains fresh and not freezer burned).
Let the cheesecake come to room temperature in the fridge or on the counter before eating.
Final Lemon Cheesecake Baking Tips:
- Room Temperature: Make sure the cream cheese and eggs are at room temperature before you prepare the lemon cheesecake filling. This ensures the filling with be smooth and creamy, and you won’t have lumps in your cheesecake batter.
- Lemon Curd: You can use your favorite store-bought version or you can use a homemade lemon curd recipe.
- Bake: This is a lemon cheesecake without a water bath. I repeat, this is a no water bath cheesecake recipe. If you follow my instructions of how to cool this lemon cheesecake, you won’t have any cracks or texture issues.
- Pan: You can use a springform pan or a pie plate. I generally bake my cheesecake in a pie dish, because that’s what my mom did, but you can definitely make your cheesecake in a springform pan.
Lemon Cheesecake
Ingredients
Cheesecake Crust:
- 2 1/2 cups vanilla wafer cookies*
- 1/2 cup unsalted butter, melted
- 1/2 tsp vanilla extract
Lemon Cheesecake Filling:
- 3 8oz cream cheese bricks, at room temperature
- 3/4 cup granulated sugar
- 3 Tbsp lemon zest
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 3 eggs, large
Cheesecake Topping:
- 1/3 - 1/2 cup lemon curd, jarred or homemade*
- 3/4 cup heavy whipping cream
- 1/4 tsp almond extract*
- 1/4 tsp vanilla extract
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees.
Crust:
- In a food processor, blend the vanilla wafer cookies until they reach fine crumbs. Add in the melted butter and vanilla extract. Blend until combined. In either a 9” or 10” deep dish pie plate, or a 9” springform pan, press the cookie crust into an even layer on the bottom and up the sides of the dish. Set aside.
Filling:
- In a small bowl, rub granulated sugar and lemon zest together until it’s combined. (The sugar helps release the natural oils in the zest, making the lemon zest more fragrant and bold.) Set aside.
- In a large bowl with hand mixer (or with a standing mixer), beat the cream cheese until light and fluffy.
- Add the lemon sugar to the cream cheese. Beat until well combined.
- Next, add in the eggs, one at a time, beating well after each addition.
- Finally, add in the vanilla and almond extracts. Beat until combined.
- Pour the lemon cheesecake batter into the crust and spread in an even layer.
- Bake for 30-35 minutes, or until the cheesecake is set and the center of the cheesecake is still slightly jiggly.
- Turn the oven off and crack the door of the oven open, and allow the cheesecake to sit in the cooling oven for 45 minutes to 60 minutes. Then, pull the cheesecake out of the oven and let it continue to cool on the counter until it reaches room temperature. (This method allows the cheesecake to slowly come down in temperature, which keeps it from cracking while it cools.)
- Chill cheesecake in the fridge for 4-8 hours, or overnight (the colder cheesecake is, the better it tastes).
Topping:
- When ready to serve, whisk heavy whipping cream with a hand mixer (or standing mixer) until soft peaks form. Then add in vanilla extract, almond extract, and powdered sugar. Whisk until stiff peaks form.
- On the cooled cheesecake, spread as much or as little lemon curd as you want on top of the cheesecake (because lemon curd is very strong, I used about 1/3 cup of lemon curd).
- Then, using a piping bag and star tip (though you can just spoon the whipped cream on top of the curd, if desired), pipe whipped cream around the edges of the cheesecake.
- Slice and serve. Store leftovers in the fridge.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
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