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slice of lemon curd topped lemon cheesecake with whipped cream and vanilla wafer crust on a white and gold plate.
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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.
Prep Time25 minutes
Cook Time35 minutes
Chill Time8 hours
Total Time9 hours
Course: Dessert
Cuisine: American
Keyword: lemon cheesecake
Servings: 8 slices
Author: Michelle

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

Notes: *You can use graham crackers, shortbread cookies, or golden Oreos instead.
**If you don’t have almond extract, you can just use more vanilla extract.
***My favorite lemon curd recipe.