Lemon Cheesecake

Oct 13, 2026 · By VanillaGoods

Baking Cheesecakes Vanilla: Extract Medium

A whole, untopped lemon cheesecake on a cake stand with one slice cut and set on a plate

A bright, creamy lemon cheesecake with zest and juice in the batter, on a graham crust. Made for berry sauces and whipped cream.

Prep 30 min

Cook 70 min

Cooling 9 hr

Total 10 hr 40 min

Yield 12 slices

Diet —

Ingredients

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slices

1 ½ cups (180.0 g)graham cracker crumbs
¼ cup (50.0 g)granulated sugar
6.0 tbsp (85.0 g)unsalted butter, melted
24.0 oz (680.0 g)cream cheese, softened
1.0 cup (200.0 g)granulated sugar
1.0 tbsp (8.0 g)cornstarch
¼ tsp (1.5 g)fine sea salt
¾ cup (180.0 g)sour cream
3.0 (150.0 g)large eggs
2.0 tbsp (12.0 g)finely grated lemon zest
¼ cup (60.0 ml)fresh lemon juice
1.0 tsp (5.0 ml)pure vanilla extract

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Instructions

Heat the oven to 350°F (175°C). Stir the crumbs, 1/4 cup sugar and melted butter together and press over the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes and cool. Wrap the outside of the pan in two layers of heavy foil.
Lower the oven to 325°F (165°C). Beat the cream cheese smooth, beat in the sugar, cornstarch and salt, then the sour cream.
Add the eggs one at a time on low, then the zest, juice and vanilla.
Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up the sides. Bake at 325°F (165°C) for 65 to 75 minutes until the edges are set and the center 2 inches wobble like gelatin (150°F, 65°C, in the center).
Turn the oven off, crack the door and leave the cheesecake 1 hour. Lift out of the water, run a thin knife around the edge and cool to room temperature, then refrigerate at least 8 hours.

Tips

Room-temperature cream cheese and eggs mix smooth without overbeating; air in the batter makes cracks.
The water bath and the slow cool in the oven are what keep the top from cracking.
Run a knife around the edge as soon as it comes out so the cake can shrink without tearing.

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Recipe FAQ

How long does it take to make lemon cheesecake?

Plan on 30 minutes of prep and 1 hour 10 minutes of cooking, plus 9 hours to chill and rest. The recipe makes one 9-inch cheesecake (12 slices).

How should I store lemon cheesecake?

Refrigerate, covered, up to 5 days, or freeze whole or in slices up to 2 months.

Can I make lemon cheesecake ahead?

Bake it two days ahead; cheesecake tastes better and slices cleaner after a full day in the fridge.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A bright, creamy lemon cheesecake with zest and juice in the batter, on a graham crust. Made for berry sauces and whipped cream.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

443 Calories / serving

30.6g Fat

37.5g Carbs

6.5g Protein

27.9g Sugar

Whole recipe (12 servings): ~5316 cal · 367g fat · 450g carbs · 78g protein · 335g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.