Lemon Cheesecake

lemon cheesecake

I never seem to remember how much I love cheesecake………….. until I eat cheesecake!

Not to mention, I think I get so tunnel visioned with Chocolate Everything that I forget how amazingly refreshing fruit desserts can be!

This Lemon Cheesecake is made with an addition of Lemon Curd in the batter, then the rest of the curd is drenched over top.

It was so good that I ate the entire piece after the camera stopped rolling, and took another slice before the day was through!

I then decided I had to get it out of the house ASAP to avoid eating way more than my share!

Seems that is the case with most of my desserts though!

So once again, my lucky (and ever increasing in weight…..) neighbors were the recipients of this decadent cheesecake!

Ok, back to the recipe!

I mention in the video that if you do not feel like going to the trouble of making an additional recipe (lemon curd) just for this cheesecake you can of course use a canned lemon pie filling instead.

I will urge you though, to try the lemon curd!  It is so easy to make, and it really takes this cheesecake to heights you cannot even imagine!

Now for those who are just looking for a straight up vanilla cheesecake click here


5.0 from 1 reviews
Lemon Cheesecake
 
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Cook time
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All ingredients are to be at room temperature before beginning
Preheat oven to 350° f
Prepare the cookie crust recipe first and press into prepared 8" greased pan with parchment paper liner. Bake 12 minutes at 350°f while you prepare the cheesecake batter.
Author:
Serves: 1 - 8" cheesecake
Ingredients
  • Softened Cream Cheese 3- 8ounce packages (678g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 4 (200g)
  • Lemon Extract 1 teaspoon
  • 1 Recipe Lemon Curd
  • * ½ cup for the batter, the rest is reserved for the topping.
  • Crust recipe below
Instructions
  1. In the bowl of your kitchen aid mixer or with a hand beater, cream the softened cream cheese on low speed and add the sugar.
  2. Add the eggs and extract slowly and scrape the bottom and sides of the bowl as needed to avoid any lumps.
  3. Add the ½ cup of lemon curd and mix smooth.
  4. Pour batter onto cooled cookie crust and bake cheesecake in a water bath at 350° f for the first 30 minutes then turn the heat down to 325°for another 30- 40 minutes
  5. Turn off oven and let cheesecake stay in for an additional 15 minutes.
  6. Cool completely and chill overnight before removing from pan.
  7. Spread the remaining lemon curd on top of the cheesecake
  8. Garnish with Lemon Slices
Notes
Cheesecakes must be kept refrigerated at all times.

Store for up to 1 week or freeze for up to 2 months wrapped well
5.0 from 1 reviews
Coconut Cookie Crust
 
Prep time
Cook time
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You may use any cookie of your choice for the crust
Author:
Serves: 1- 8" crust
Ingredients
  • Golden Oreos approx 18-20 (for 1¼ cup crushed)
  • Unsalted Butter 5 Tablespoons (70g)
  • Toasted Coconut ¼ cup (20g)
Instructions
  1. Crush the cookies in the food processor
  2. Add the toasted coconut
  3. Add the melted butter and combine well
  4. Press cookie mixture into the bottom of the greased and parchment lined pan
  5. Bake at 350°F for 12 minutes
CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS

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75 Comments

  1. I’ve said it before, I am not a cheesecake fan and really have seen no reason to develop a taste for something with all those calories…until now. I am in L-O-V-E with your Lemon Cheesecake! Out of this world! Creamy and Refreshing at the same time.

  2. Hi gretchen…. how many cupcakes can i use with this filling??? So happy u are back. .. almost collapsed when i couldn’t find u…. oh and another thing. .. it’s hard to get sour cream in my country. …. would the heavy cream work as good? ? Or yogurt or something? ?

    1. Great thankyou! The heavy cream is a fine replacement for sour cream and Id say it would make about 18 cupcakes (you can fill them almost to the top since they will not rise)

      1. If I were to make this into cupcakes, what would be the baking time and temperature and could I use the biscuit base in a greased cupcake tray or a tray lined with cupcake liners?

  3. Its delicious 🙂 We had so much fun making it…… Can we replace the lemon curd with Chocolate? Am trying to do a chocolate cheesecake

  4. Hi Gretchen, need your help please!
    I made your vanilla cheesecake and it turn out mousse-like in the centre not holding its shape once cut into slices.
    I used fat daddios 8 inch pans, preheated oven to 350 then reduced to 325 once the pan had been in for 15 min (as per video, blog says after 30 min though), baked it for another 45 min after that, checked that the cheesecake had a slight jiggle before I turned off the oven, then left it in the oven for 15 min with the oven door slightly open.
    Cooled and refrigerated and it looked perfect until I cut into it, only the outer two inches of the cheesecake were perfect and firm, the rest was a cheesecake mousse!
    What do you suggest for next time, higher temp for longer or longer baking time?

    1. Sounds like it just wasn’t baked enough. Its always difficult to give everyone exacts, since all ovens are different. But the total bake time here as I wrote in the blog post is 1 hour and 15 minutes (or 1 hour and 30 minutes- depends if it is still too liquidy in center))…then leave it in the oven for another 15 minutes (oven off) for a total oven time of 1 hour and 30 minutes

  5. Hi Im inlove with all of your recipes can i add peanut butter in replace of the lemon curd to make it a peanutbutter cheese cake? Thanks

  6. Hi Gretchen!!

    I absolutely love you and your videos. You’re such an inspiration!!

    If I wanted to make this a chocolate cheesecake, what kind of chocolate would I use and would it be a half cup of melted chocolate? Also, for the crust just substitute regular Oreos? Thanks much for your help!!

    1. Me thinks I have to show a double chocolate oreo cheese cake soon! You;re not the only one asking! LOL
      Yes add 6 ounces melted chocolate instead of the lemon curd here.
      Crushed oreos- Id do about 1 ½ cup (and an oreo crust of course!)

      1. Yes, please do!!

        You really are incredibly talented. Thank you for sharing your gift with us!!

        Side note….what do we need to do to get you on Food Network? That would be awesome!!

      1. Gretchen in your original recipe for NY Cheesecake did it include flour? I just baked one with the Vanilla recipe you have listed but I felt it tasted a little different and softer to. Also in your original recipe I believe for the NY Cheesecake the temp. was always at 350 for one hour and one hour with the oven off and the door cracked. Please advice. Thank you in advance.

        1. Hi Molly- No I never used flour in my cheesecake recipe, I did lower the temperature here though, since many people were getting overbaked cheesecakes at 350°

  7. I have tried this cheesecake, it just the best!! Awesone!!
    As i live in Malaysia, summer whole year round, the cheesecake melts very fast! I must keep it back into the frige within 10mins, so what should i do to prevent it from melting that fast?
    Thank you Gretchen!

  8. HI,
    love ALL your receipes !!! GLAD to have you back i missed you 🙂
    my question is can we freeze this cheesecake and for how long? Have a Wonderfull day

  9. I would like to use a 9″ and /or a 10″ cake pan. Could you please give me the measurements for the larger size pans and baking times. Thank you .

  10. Made the plain vanilla version for my moms birthday this past weekend. It was a hit. The cheesecake was so flavorful and smooth. I’m not a cheesecake fan but I ate a lot of this one. Great recipe and so easy to complete compared to other ones. I will be making this cheesecake for years to come. Thank you for sharing!

  11. Hi Gretchen: One issue I am having with my Cheesecakes is the top browning to fast. I dont’ mind the water bath but when can I open the oven up and put a tent if I need to. I have the same issue with cake. I need them to cook through but the darn top get to dark and overcooked.

    help !!!
    thanks Yolanda

    1. Yeash sounds like you have a very hot top oven! Definitely do the tent with the foil and also just go for 325 here and then turn down to 300- the temperature if not as much an issue as the time bakeing, so your will just take a little longer, but it wont be so browned (the temp on the cakes though thats another story- you need a higher heat to activate that leavening, but try an oven thermometer, Id be interested to see if you oven runs hot

  12. Hi Gretchen,

    I am planning to make the lemon cheesecake but will buy the lemon curd instead. How much do I add to the batter? Thank you so much !

    1. It all depends what consistency you are going for and what other add ins have been incorporated like my lemon curd here adds some fat to the recipe and creaminess

  13. Hi, this cheesecake is sensational I’m not really a big baked cheesecake fan BUT this one has converted my hubby and I we polished it off no prob… It’s definitely on the must do again list. Thank you so much, your wonderful.

  14. Hi Gretchen

    Im almost afraid to ask this question 🙂

    ok i know you hate springfoam pans but those are all ive got. I made this recipe and it was so absolutely delicious except for the soggy crust because the water leaked into the pan. ive been looking online for ways to prepare the springfoam to stop the leakage but im finding mixed responses. if you have any suggestions, please share.

    1) using a foil. Some sites say that there is still condensation leading to a soggy crust.
    2) Not using a water bath, and instead putting a pan filled with water on a lower rack in the oven to maintain moisture. The only thing is those recipes are baked at a lower temperate so i dont know if i use that method if i would need to change the oven temp. ?

    i know your not a fan of these pans but if you had to bake with them what would you recommend?

    thanks

    1. Hi Maria! I like the pan filled with water in the lower rack idea best, although it is not directly immersed in the water (which is the point of a water bath really- it acts as a buffer from the harsh direct heat) hence the lower temperature you are seeing.

      This just gave me an idea for a Best Baker tip! Thanks!

      1. yay thanks!

        so if i was to bake your lemon cheesecake (because it tastes better then any cheesecake ive ever had) would you recommend i lower the temperature down to 300 F if im using a water pan on the lower rack ?

  15. Gretchen, a huge Thank You!! for a new dessert, everyone here has requested Your Lemon Cheese Cake for every get together, we never knew cheesecake could be this good, creamy, smooth and so delicious, I made the Lemon last night and just pulled the New York Vanilla from the oven, I threw in an extra scraped vanilla bean, they were small, the smell was heavenly, used a regular cake pan and it came our perfect using the torch method, Thank You again and a Merry Christmas and Prosperous and Healthy New Year!!

  16. I had 4 lemons left over and looked for a recipe from Gretchen. I found the cheesecake with the lemon curd. I took the zest from all the lemons and froze what I did not need. I froze the left over lemon juice that I made with my juicer in ice trays (each section makes 1 TBLS. }
    After making this desert I went crazy. I have never tasted a lemon curd as good as this. The cheese cake and cookie crumbs were excellent. I love both and combined was wonderful. I sent a piece over to my brother-in-law and he thought I bought it from the Cheese factory.
    Great recipe, it will be a keeper in my family. Thanks Gretchen

  17. Gretchen, instead of the golden cookies, since my husband is a lemon freak, I used the lemon cookies. He also doesn’t like coconut so I used an extra 1-3 cookies to replace the coconut. He, first, saw this recipe and thought he would not like it. I made it anyways. As I type this, he is eating the plate clean…may even lick it so clean that I could put it away for next use.

  18. first time cheesecaker here. i did everything as explained, but i do not have an electronic beater. so i had to beat the creme by hand. such a difficult task, but none the less, i got it to perfect, silky non lumpy consistency. all ingredients added, the crumb base ready for the mixture and in the oven it goes for it’s ‘water bath’. the raw mixture taste was divine. i noticed in comments that i needed to use hot water, so i did that too. i cooked it at 180C for 25 mins (because in your video, you say 15 mins, but in the script, you write 30 mins) so i cooked it at 180C for 25 mins to be safe. then in your video you say that you cook it at 165C for about an hour. i set the timer for 50 mins for two reasons, in case the 25 mins at 180 was too long and in case the hot water bath was too hot. i returned to the oven with 25 mins to go for the full 50 mins programmed, and much to my disappointment, the cake was overcooked 🙁 i used fan forced, does that make a difference? please advise as i would like to try again.

    1. Hi Helen! First of all bravo for mixing up a cheesecake by hand! WOW! No small task! Im sorry for the confusion I created with my inconsistent bake times. Cheesecakes (no matter what kind) almost always take at least 1 hour to bake, and I do like to start at 350 (180) for the first 15-30 minutes and then turn the oven temp down to 325 for the rest of the way to get to that total 1 hour (or sometimes more CLICK HERE) of bake time.
      I understand I need to be more consistent and exact with my recipes since not everyone has that “eye for done-ness” yet. SO I do apologize.
      However you do make a good point in that you are using a convection oven which right off the bat bakes hotter and faster. So I think that was the problem more than anything. Convection ovens should always take into consideration a 25degree drop in temperature than what the recipe states and less bake time overall, but I do not ever use the convection setting for cheesecakes- its too much forced heat and cheesecakes like to go slow and low.
      That being said just a note for the future if you do try any more of my recipes I NEVER USE CONVECTION in my recipes since most people do not have that luxury so I create. test and share all my recipes in standard conventional oven.
      Here is an additional little clip for How to Know When Your Cheesecake is baked

      1. thank you so much! i will try again tomorrow and not use the fan option with my convection oven, if that is what you mean by ‘standard’ convection oven. i will also study the links as well as check the cheese cake during the bake. this one turned out slightly browned on the top, and there was no jello like movement.. only some ‘don’t bother me’ wiggle, but rather tight. fingers crossed second time around is a winner 🙂 i appreciate your reply.

        1. Yes Convection= FAN
          CONVENTIONAL (standard oven)= NO FAN
          Ann yes browning on top is classic result of that forced fan- another reason why I prefer to keep that feature OFF

          1. ok, just a delayed update! no news is good news, right… and so it is 🙂

            i can say that i did not turn the fan off on my oven. however, what i did was adjust the time. the ‘cheesecake done test (like jello)’ as you showed in your other video was achieved with the following cooking times:

            Fan Forced 180C (356F) – 20 mins, then,
            Fan Forced 165C (329F) – 20 mins.

            i did not experience any browning with the times above. and the mixture moved like jello in the tin. then i left it in the oven for another 10 mins and straight into the fridge sitting on a cork base for the overnight standing.

            i have since made this cheesecake 4 times, this is one happy new cheesecake baker, all thanks to you and your lovely guidance and recipe.. thank you so much!

  19. Gretchen if you made this (or any other cheesecake with a topping) fresh for a friend and you knew the person was going to freeze it, would you put the topping on or provide seperately?

    1. it can all be frozen, would be easier for the friend to not have to deal with that. Just be aware that the lemon curd can become a bit watery on the thaw. The thing about providing it separate is that the curd will go bad after a bout a week, then the cheesecake will be in the freezer! 😛

      1. But she could freeze the curd seperatley or whatever the topping is. With a curd or fruit topping is it difficult to get the film wrap around the chessecake without getting it stuck in the topping?

  20. Hi Gretchen – i am sure that you have noticed a lot of questions from me. I thought i would let you know that your cheesecakes were so popular that i have started making them for charity to support kids living on the streets in Africa. Many thanks for all of your help and hopefully i can cope with the demand!!!

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