This Lemon Cheesecake is rich but light, a little sweet but also tart. I love this cake, because the taste and texture have a perfect balance. After the cake has set overnight in the fridge, the final outcome is extremely satisfying: a light, not too sweet, creamy and velvety cheesecake.
A main characteristic of a good cheesecake is its texture. It is dense and rich. This is due to the amount of cream cheese used in this cheesecake. It also contains eggs and an egg yolk, which ensure its soft, velvety texture.
The key of a cheesecake without cracks is to let it cool very slowly. After baking, it still remains in the turned-off oven. After a while you open the oven door a little, later you take the cheesecake out of the oven and leave it at room temperature until it has cooled completely. I never use a water bath, I always use this method and it turns out great every time.
Tools & Equipment
- 23cm/9-inch springform pan
- Food processor
- Liquid measuring cup
- Medium saucepan
- Offset spatula
- Plastic wrap
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Room Temperature: Bring all ingredients that you keep in the fridge to room temperature before you begin by taking them out of the fridge about 1 hour in advance.
Cream Cheese: Go with full fat cream cheese as you will notice a significant difference in taste and texture. If you use low fat cream cheese, then you are missing out, I can guarantee you that.
Baking Time: Bake the cheesecake for about 40 minutes. Depending on your oven, the baking time may be slightly shorter or longer. After 30 minutes of baking, check if the cake is done by tossing the pan a bit. The cake should be a little jiggly only in the center, then it’s time to turn off the oven.
Cracks: Add the eggs on low speed to avoid aeration. After baking, let the cheesecake cool completely to room temperature before placing in the fridge. The slow temperature change will prevent the cheesecake from being “shocked”. Following these 2 steps and you will have a beautiful cheesecake without any cracks.
Ingredients for Lemon Cheesecake
Directions – How to Make Lemon Cheesecake
Make the Crust
Preheat the oven to 177°C/350ºF. Place the butter biscuits in a food processor and pulse until crumbly. Melt the butter in the microwave. Combine the butter biscuit crumbs, sugar and melted butter.
Press the mixture into the bottom of your ungreased 23cm/9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool on a wire rack. Brush the sides of the pan with a melted butter.
Make the Cheesecake
Increase the oven temperature to 205°C/400ºF. In the bowl of a stand mixer beat the cream cheese on medium until light and fluffy, for about 2 minutes. Add the sugar in 5 parts on medium speed, scraping down the sides and bottom of the bowl in between, this will take about 3 minutes.
Beat in cornstarch, vanilla extract and lemon zest on medium, for about 1 minute. Beat in the eggs on low speed, one at a time, scraping down the sides and bottom of the bowl after each addition, then beat in the egg yolk.
Add the sour cream on low speed, mixing until just incorporated. Pour the mixture over the cooled crust and spread evenly. Bake the cheesecake for 10 minutes, then reduce the oven temperature to 107°C/225°F and bake for another 25-35 minutes. Turn off the oven, leave the cheesecake in the oven for 1 hour.
After 30 minutes, open the oven door and place a wooden spoon between the oven door and the oven. Remove the cheesecake from the oven and let it cool completely to room temperature. Let the cheesecake set in the fridge for at least 6 hours or overnight. Make the lemon curd*. Cover the curd with plastic and let chill in the fridge.
Spread lemon curd evenly on top of the cheesecake and smooth with an offset spatula. Carefully run a spatula along the rim of the pan to release the cheesecake from the pan. Garnish as desired.
Storing and Freezing Instructions
Storage: You can store leftover cheesecake covered in the fridge for up to 5 days.
Freezing Instructions: You can freeze this cheesecake for up to 3 months. Cover it tightly with aluminum foil, plastic wrap or place it in a freezer bag or in an airtight container. Let it thaw overnight in the fridge.
My Summary for Lemon Cheesecake
Difficulty: Simple.
Taste & Texture: Although this cheesecake is rich and dense, it tastes incredibly light. The crust is tastes buttery and the cheesecake itself is slightly sweet but not too much, while the lemon curd on top has a nice tartness. The texture is velvety and extra creamy.
Time: It takes about 10 minutes to make the crust and another 10 minutes for baking. You should plan on about 35 minutes for making the cream cheese filling. Baking and cooling the cake takes about 3 hours. After that the cheesecake goes into the fridge overnight to set. Making lemon curd takes about 15 minutes, then it also needs to go into the fridge until completely cooled.
More CHEESECAKE Recipes
- Crème Brûlée Cheesecake
- Matcha Cheesecake
- New York Style Cheesecake
- Peach Swirl Cheesecake Bars
- Speculoos Cheesecake