Easy Lemon Cheesecake Recipe

Published May 14, 2024 By Elle Ann

Image credit: Natashas Kitchen via YouTube

Nothing’s better than a delicious lemon cheesecake in a hot season, it’s the best and quickest way to refresh yourself and relieve the heat. When it comes to lemon cheesecake, I only follow one recipe, and it’s this one by Natashas Kitchen on YouTube!

This recipe is very simple and easy to follow, and I’m sure that you can make this perfectly even if you’re a beginner. If you want to learn how now, then read the step-by-step instructions down below, and make sure to watch the video for the full tutorial.

Ingredients for Lemon Cheesecake:

Crust

1¾ cups of Graham cracker crumbs
6 tbsp of unsalted butter, melted
2 tbsp of granulated sugar

Cheesecake

4 (8oz each) packs of cream cheese, at room temperature
1 cup of granulated sugar
5 large eggs, at room temperature
2 tbsp of sour cream
1 tbsp of lemon zest, from 2 lemons
2 tbsp of lemon juice
½ tbsp of vanilla extract

Topping

½ cup of lemon curd, homemade or store-bought
1 cup of heavy whipping cream
3 tbsp of powdered sugar
½ tsp of vanilla extract

How to Make Lemon Cheesecake:

Step 1

Preheat your oven to 350°F and place the rack in the center, then put a small amount of butter at the center of a 9-inch springform pan, and line it with a circle piece of parchment paper. In a medium-sized bowl, add the Graham cracker crumbs and sugar, then stir them until smooth, add the butter, and continue to mix until combined.

Step 2

Transfer it to the bottom of the prepared pan, then spread and press firmly, and bake it in the preheated oven for about 8 minutes. Transfer the baked crust to the rack to cool to room temperature, then increase the temperature of the oven to 450°F, and then place the pan at the center of 2 sheets of aluminum foil before scrunching the sides making sure there are excess at the top as shown in the video.

Step 3

In the bowl of a stand mixer, add the cream cheese and sugar, then beat them over medium or high speed for about 5 minutes until smooth, and reduce the speed as you add the eggs one at a time making sure to mix well in between each addition. Reduce the speed to low, then add the sour cream, lemon zest, lemon juice, and vanilla extract, and continue to beat until incorporated.

Step 4

Place the foil-wrapped pan in a deep roasting pan, then pour hot water around the sides until 1 inch up the sides of the springform pan, and place it in the center rack of the oven. Allow it to bake for about 15 minutes, then reduce the heat to 225°F, and keep baking for about 60 to 65 more minutes or until the center of the cheesecake wobbles slightly.

Step 5

After baking, let it rest in the roasting pan for around 45 minutes, then remove the foil, and set the springform pan in a wire rack to cool completely. Once cooled down, cover the pan with plastic, then place it in the refrigerator, and let it chill for at least 8 hours or overnight. Prepare the topping (watch the video tutorial to learn how), then serve, and enjoy!