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Lemon Cheesecake

Lemony, bright and so decadent, this rich lemon cheesecake is the perfect dessert for any gathering.
Prep Time 20 mins
Cook Time 1 hr
Chill Time 4 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 593 kcal



  • 2 1/2 cups vanilla wafer crumbs ground (the contents of an 11-ounce box of cookies)
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter melted


  • 24 ounce cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 teaspoon lemon zest from 1 large lemon
  • 2 tablespoons lemon juice from the 1 large lemon that was zested


  • 10 ounce lemon curd good quality
  • 6.5 ounce extra creamy whip cream spray topping


  • Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray. Set aside.
  • Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.
  • Press the crumb mixture into the bottom of the springform pan so that it is tightly packed and goes up the side of the pan about 1 inch. Set aside.
  • To make the filling, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time until each egg is incorporated. Do this at a low speed so that you do not incorporate too much air into the batter.
  • Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated, and the batter is smooth.
  • Pour the batter over the crust and bake your cheesecake for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.
  • Turn off your oven and crack your oven door open, about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely another hour. This helps keep your cheesecake from cracking.
  • After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling.
  • Refrigerate your cheesecake for at least 2 to 4 hours.


Sodium: 490mgCalcium: 99mgVitamin C: 1mgVitamin A: 1172IUSugar: 45gFiber: 1gPotassium: 189mgCholesterol: 141mgCalories: 593kcalTrans Fat: 1gSaturated Fat: 21gFat: 37gProtein: 8gCarbohydrates: 59gIron: 2mg