Lemon Cheesecake

A quick and easy lemon cheesecake recipe that tastes light and bright; just like spring!
Easy No-Bake Lemon Cheesecake – A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice. It’s unbelievably moreish!

I’ve created the creamiest, smoothest, easiest cheesecake recipe from scratch that always results in a perfect cheesecake. PLUS, I have some tips that will guarantee success!
Say hello to your new favorite cheesecake recipe! This is a classic New York cheesecake, baked in the oven. A water bath, plus lots of tips and guidance, help you make the best, silkiest, creamiest cheesecake EVER.

Cheesecake is one of those recipes that can be intimidating. For so many years I avoided this classic dessert. Anything that is finicky or requires a little care falls outside of my baking comfort zone. But I am here to tell you how to make cheesecake, and if I can do it, you can too!

My Perfect Cheesecake Recipe is pretty foolproof if you follow the easy steps. There is nothing complicated about this recipe, which is just the way I like it. What you will end up with is the creamiest cheesecake ever, with a buttery, delicious graham cracker crust. What’s even better about this recipe, is once you’ve tried it, you will see that it’s totally open to be adapted. You can change the crust, mix in fun things like cookie dough, or swirl it with caramel or fudge. It’s the last cheesecake recipe you will need. Update – I even created a CHOCOLATE CHEESECAKE based on this recipe after so many requests, so make sure to check that out, if chocolate is your thing!

Crumb Crust
1½ cups graham cracker or other cookie crumbs
3 tablespoons unsalted butter, melted
3 pounds cream cheese, at room temperature
¾ cup sugar
6 large eggs, at room temperature
¼ cup strained lemon juice
1 tablespoon vanilla
1 or 2 lemons, thinly sliced for garnish, optional
mint sprig, for garnish, optional

Crumb Crust
Combine cookie crumbs and butter, stirring together with fork.
Gently press mixture into bottom of buttered 10 inch spring-form pan.
Bake at 325°F for 15 minutes on middle rack until slightly dry.
Cool slightly.
Meanwhile beat cream cheese and sugar with electric mixer on low speed until just combined.
Scrape bowl and beaters and beat in eggs, two at a time, scraping bowl and beaters between each addition to avoid lumps.
Beat in eggs only until absorbed.
Stir in lemon juice and vanilla.
Wrap double thickness of aluminum foil around bottom of pan.
Place pan in roasting pan.
Pour in batter. Place pans in oven.
Pour warm water to depth of 1 inch into lower pan.
Bake at 325°F about 1 hour or until lightly golden and firm, except for area about 2 inches in diameter in very center.
Remove from oven.
Loosen sides of cheesecake from pan with tip of small, sharp knife to prevent cracking.
Leave cheesecake in the water filled pan until cool enough to handle.
Remove pan from water.
Peel away foil and cool to room temperature.
Refrigerate cheesecake, loosely covered with foil, at least 8 hours or overnight.
Loosen sides of pan from cheesecake with small, sharp knife.
Remove side of pan.
Garnish cheesecake with lemon slices and mint sprig.
Cut cheesecake with sharp, thin knife, dipped in warm water and wiped clean between each cut.

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