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best cheesecake with lemon flavour on white plate
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5 from 4 votes

BEST LEMON CHEESECAKE

This lemon cheesecake is fantastic for summer parties. With the refreshing lemon flavours its perfect for hot days.
Prep Time45 mins
Cook Time1 hr
Chilling time6 hrs
Total Time7 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, lemon cake, lemon cheesecake, lemon glaze, lemons
Servings: 12 slices
Calories: 360kcal
Author: Julia

Equipment

  • 9 inch spring form pan

Ingredients

CRUST

  • 2 cups of graham crumbs or 25 graham crackers
  • 2 tbsp of sugar
  • 2 tbsp of melted butter

FILLING

  • 3 pkg/ 750 g of soft cream cheese room temperature
  • 1 cup of sugar
  • 1 tsp of vanilla extract
  • Zest from 1 large lemon
  • 1 tsp of lemon juice
  • ½ cup of sour cream
  • 4 large eggs

SOUR CREAM TOPPING

  • 1 1/2 cup cup sour cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract

Lemon glaze

  • 1 1/2 tbsp cornstarch
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 large lemon for juice
  • 1 drop yellow food colouring

Instructions

For the crust

  • Place the oven rack in the lower half of the oven and preheat to 350°F/177 C.
  • Place the graham crumbs and sugar in a food processor and pulse. Add melted butter in and continue to pulse until the mixture starts to come together.
  • Transfer the crumb mixture in the 9-inch spring form pan and press evenly into the bottom. Bake in the oven for 10 minutes, 350 F/ 177C. Remove from the oven and set aside.
    graham crackers crumbs

For the filling

  • Place room temperature cream cheese in large bowl of standing mixer and mix until smooth. Add 1 cup of the sugar, lemon zest, lemon juice and sour cream and mix until combined.
  • If you decide to separate the egg whites to make stiff peaks, do it at this stage, otherwise skip this step and follow the next.
    Separate the eggs and beat the egg whites until stiff peaks, set aside. Add egg yolks in the cream cheese mixture and combine. Incorporate the egg whites with the spatula in the cream cheese mixture.
  • Add in one egg at a time (total of 4 eggs) and incorporate the eggs into the mixture. Do not over mix at this stage. Scrape the sides of the bowl.
  • Pour the cream cheese mixture into prepared 9" spring form pan and bake until the centre is slightly wobbly, about 55-60 minutes.
    If you are using water bath, don't forget to cover the spring form pan with the aluminum foil and place it in deep baking dish with hot water. Bake as directed above.
    pouring cream cheese filling
  • If you decide using the method removing the cheesecake out of the oven during baking:
    When the cake has risen in the oven for the first time, which will take just few minutes 5 or 7 minutes. Remove the cheesecake from the oven and reduce slightly the temperature of the oven. Let the surface of the cheesecake to sink to level with the top of the pan, then put the cheesecake back to the oven, repeat this twice during the baking.
  • Turn off the oven and open the oven door at first crack (1/4 opened door) and allow the cake to cool in the oven for 1 hour.
  • Remove the cheesecake from the oven and run a small paring knife around the edges of the cake, let it sit for 1 hour on kitchen counter.
    baked cheesecake
  • When the cheesecake is cooling, mix in medium bowl, sour cream, sugar and vanilla extract and pour it over the cheesecake. Even the sour cream topping with spatula or knife. Cover the cheesecake with food foil and place it in the refrigerator.
    sour cream mixture on cheesecake

Lemon glaze

  • In the meanwhile, prepare lemon glaze. Combine all the ingredients in small saucepan and simmer over medium low heat for 1 minute. Remove the cheesecake from the refrigerator and pour the glaze over the cheesecake immediately & even the glaze with spatula.
    lemon glaze on cheesecake
  • Cover the cheesecake again with plastic food foil and refrigerate for 6 hours, ideally overnight.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.