Classic Baked Lemon Cheesecake with Creamy Citrus Filling

This Classic Baked Lemon Cheesecake recipe delivers the ultimate creamy, citrus-kissed dessert. With a buttery graham cracker crust, a perfectly balanced lemon filling, and a silky-smooth texture, it’s a showstopper that’s surprisingly approachable to make at home.

This guide will walk you through every step, from mastering the water bath to achieving that ideal, jiggle-free center, ensuring your baking success every single time.

Ingredients for Perfection

Gathering the right ingredients is the first step to a flawless cheesecake. Using room-temperature cream cheese and eggs is non-negotiable for a lump-free, silky batter. This recipe has been carefully reviewed for inclusive ingredient choices.

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (180 grams, from about 12 full sheets)
• 1/4 cup granulated sugar (50 grams)
• 6 tbsp unsalted butter, melted (84 grams)

For the Lemon Cheesecake Filling

• 1 1/3 cups granulated sugar (266 grams)
• 2 tbsp lemon zest (from about 2 medium lemons)
• 4 (8 oz) blocks full-fat cream cheese, room temperature (904 grams total)
• 1/3 cup fresh lemon juice (80 ml)
• 1/3 cup sour cream (80 grams)
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature

For the Topping & Decoration

• 1 1/2 cups cold heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup prepared lemon curd
• Fresh lemon slices and extra zest for garnish

Step-by-Step Baking Instructions

Follow these detailed instructions for a cheesecake that bakes evenly, cools properly, and slices like a dream.

1. Preparing the Graham Cracker Crust

Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the mixture and stir until the crumbs are evenly moistened and resemble wet sand.

Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup to compact it. Pre-bake the crust for 10 minutes, then remove it from the oven and let it cool slightly on a wire rack. Reduce the oven temperature to 300°F (150°C).

2. Making the Lemon Cheesecake Filling

In a small bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together for a minute; this releases the citrus oils from the zest into the sugar, amplifying the lemon flavor throughout the cake. In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium-low speed until it is completely smooth and creamy, about 2-3 minutes.

Scrape down the bowl. Add the lemon sugar and beat on low until just combined. Add the fresh lemon juice, sour cream, and vanilla extract, mixing on low until incorporated. Scrape the bowl again. With the mixer on low, add the eggs one at a time, mixing just until each yolk disappears before adding the next. Overmixing at this stage incorporates too much air, which can cause cracking. The final batter should be smooth, glossy, and lump-free.

3. The Essential Water Bath

Wrap the bottom and sides of your springform pan tightly with a double layer of heavy-duty aluminum foil. This is a critical step to prevent water from seeping into the crust during baking. Pour the cheesecake batter over the cooled crust and smooth the top. Place the foil-wrapped pan inside a large roasting pan.

Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. The water bath creates a gentle, humid baking environment that ensures even, slow cooking and prevents the dreaded top from cracking.

4. Baking and Knowing When It’s Done

Carefully transfer the roasting pan to the preheated 300°F (150°C) oven. Bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center—about a 4-5 inch diameter—still has a slight, gentle jiggle when you nudge the pan. It should not be liquid, but it should wobble like set gelatin.

The internal temperature should read about 150°F (65°C). Turn off the oven, crack the oven door open slightly with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling is another key to preventing cracks.

5. Cooling, Chilling, and Final Prep

After the hour in the oven, remove the cheesecake (still in its water bath) and carefully run a thin knife around the inside edge of the pan to loosen it. This allows the cake to contract naturally as it cools without pulling from the center and cracking. Let it cool completely on a wire rack at room temperature, then cover it loosely and refrigerate for at least 8 hours, preferably overnight.

Before serving, prepare the whipped cream: In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Carefully run a knife around the edge again and unclasp the springform pan. Top the chilled cheesecake with dollops of whipped cream, swirls of lemon curd, fresh lemon slices, and a sprinkle of zest.

Nutritional Information

While this is a celebratory dessert, here is a general breakdown per serving to help with meal planning. Please note these are estimates.

Nutrient	Amount Per Serving
Calories	340 kcal
Fat	To be determined with specific brands
Carbohydrates	To be determined with specific brands
Protein	To be determined with specific brands
Fiber	To be determined with specific brands
Sugars	To be determined with specific brands
Sodium	To be determined with specific brands

Storage and Serving Tips

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For the cleanest slices, use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut.

Explore More Creamy Desserts

If you love the creamy, decadent texture of this lemon cheesecake, you’ll adore our other dessert creations. For a delightful fusion of flavors, try our Carrot Cake Cheesecake Swirl Bars, which combine spiced cake with rich cream cheese. If you’re in the mood for a stunning rolled dessert, our Soft Carrot Cake Roll with Cream Cheese Filling is a must-try.

And for those seeking a gluten-free option that doesn’t compromise on moisture, our famous Gluten-Free Moist Carrot Cake is always a crowd-pleaser. Each recipe is designed with the same care and attention to detail as this classic lemon masterpiece.

---

Recipe

Print