Easy Lemon Cheesecake Recipe – Creamy, Tangy & Perfect for Any Occasion!

Alright, let’s talk cheesecake. Specifically, lemon cheesecake—the kind that’s creamy, tangy, and just sweet enough to keep you coming back for another slice. As a mom of three, I’m always on the lookout for easy cheesecake recipes that don’t take all day but still taste like they came from a fancy bakery. This one? It’s a winner.

I’ve made my fair share of cheesecake desserts, from the best classic cheesecake recipe to fun twists like chocolate swirls and fruit toppings. But there’s something about a lemon cream cheesecake that just feels fresh and light (even though, let’s be real, it’s still totally indulgent). This easy homemade cheesecake recipe has the perfect balance of creamy and citrusy, with a buttery graham cracker crust that holds everything together.

If you’re searching for popular cheesecake recipes, this is it. It’s a basic cheesecake recipe but with a bright, lemony twist. Whether you need a quick cheesecake recipe for a last-minute dessert or you’re looking for the best cheesecake recipe ever to impress your family, this one checks all the boxes. It’s smooth, it’s rich, and it’s actually easy to make cheesecake—no water bath, no stress, just simple steps to a perfect slice.

So if you love cheesecake cake recipes, if you’re always bookmarking cheesecake ideas, or if you just need a go-to homemade cheesecake recipe that never fails, grab your lemons and let’s get baking.

Ingredients

For the Crust

• 2 cups graham cracker crumbs (about 16 full crackers)
• ¼ cup sugar
• ½ cup butter, melted

For the Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened (leave them out while you get the kids ready, and they’ll be perfect)
• 1 cup sugar
• 3 large eggs
• 1 tbsp lemon zest (about one big lemon’s worth)
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ cup sour cream

For the Lemon Topping (Optional, but SO good)

• ½ cup fresh lemon juice
• ½ cup sugar
• 2 tsp cornstarch
• 1 tbsp water
• 1 tbsp butter

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Step By Step Instructions

Step 1: Make the Crust

1. Preheat your oven to 325°F.
2. Crush your graham crackers into fine crumbs. You can use a food processor, but I just throw them in a zip-top bag and let my kids go to town smashing them.
3. Mix the crumbs with sugar and melted butter until it’s all coated and a little clumpy.
4. Press this mixture into the bottom of a 9-inch springform pan. If you don’t have one, a deep pie dish will do in a pinch.
5. Bake for 10 minutes, then let it cool while you make the filling.

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Step 2: Make the Cheesecake Filling

1. In a big mixing bowl, beat the cream cheese until it’s totally smooth. No lumps allowed!
2. Add the sugar and mix again until combined.
3. Crack in the eggs one at a time, mixing on low speed. (High speed can add too much air, which leads to cracks.)
4. Stir in the lemon zest, lemon juice, vanilla, and sour cream. At this point, it should smell like a dream.
5. Pour the batter over your cooled crust.

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Step 3: Bake the Cheesecake

1. Bake at 325°F for about 50-55 minutes. The center should still be a tiny bit jiggly, but the edges should look set.
2. Turn off the oven and crack the door open slightly. Let the cheesecake sit in there for an hour. (This helps prevent cracks.)
3. Once cooled, move it to the fridge and chill for at least 4 hours, but overnight is even better.

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Step 4: Make the Lemon Topping (if you want to be extra fancy)

1. In a small saucepan, whisk together the lemon juice, sugar, cornstarch, and water.
2. Cook over medium heat, stirring, until it thickens—about 3-4 minutes.
3. Remove from heat and stir in the butter.
4. Let it cool, then spread it over the chilled cheesecake before serving.

FAQs About Lemon Cheesecake

Easy Lemon Cheesecake Recipe Card