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Editor’s note: This is an updated version of an article originally posted January 2012 with better photos and additional information.
Here is how to make lemon cheesecake with lemon curd topping
Begin preparing a 9-inch springform pan by buttering the bottom and sides. Then wrap the outside of the springform pan with heavy-duty aluminum foil.
You also want to have a pan ready large enough to hold the springform pan for the water bath baking. Put on a kettle of water to boil for the water bath and preheat the oven to 350F.
Making the graham crust for lemon cheesecake
In a mixing bowl, add 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar and 6 tablespoons melted butter.
Stir this together until well combined.
Dump the crumb mixture into the prepared springform pan.
Press the crumb mixture into the bottom of the pan. A flat-bottomed glass or measuring cup helps to even it all out. Pop the pan into a preheated oven and bake 8-10 minutes or until crust is set. Pull it out of the oven to a wire rack.
Reduce the oven temperature to 325 degrees F.
Making the cream cheese filling for lemon cheesecake
Using your fingers, rub the lemon zest into the granulated sugar. This releases every last bit of essential oil from the zest into the sugar giving more flavor the the cheesecake.
In a medium bowl with an electric mixer, beat the three 8-ounce packages of softened cream cheese, beginning on low speed and increasing to medium-high, until it is light and fluffy.
Add 1 cup sour cream to the mixture and beat to incorporate.
Add the 2 tablespoons of lemon juice.
Add the eggs one at a time, beating well after each addition.
Pour the filling into the pan.
Set the springform pan in the roasting pan. Carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE. The cheesecake will firm as it cools.
Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack.
Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
Topping your cheesecake with lemon curd
How to make homemade whipped cream for topping lemon cheesecake
If you want to go the extra mile, serve the cheesecake with a dollop of fresh whipped cream. It takes just a few minutes to make.
To make whipped cream start with a cold bowl and utensils. Place your mixing bowl and beaters in the freezer for a few minutes before beginning.
Pour 1 cup cold heavy whipping cream into a large bowl.
Add 1 tablespoon confectioners’ sugar and 1 teaspoon vanilla to the cream.
Super easy homemade lemon curd for lemon cheesecake
Triple Lemon Cheesecake
INGREDIENTS:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 Tbs. of sugar
- 1 cup granulated sugar
- 1 tablespoon lemon zest, finely grated
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sour cream
- 2 tablespoons lemon juice, fresh squeezed
- 3 large eggs
- 1/2 cup lemon curd, chilled. Store bought or follow my Foolproof Lemon Curd recipe to make your own using the microwave.
DIRECTIONS:
Position rack in the middle of the oven and preheat the oven to 350 degrees F,
Butter the bottom and side of a 9″ springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.
Stir together the graham cracker crumbs, melted butter and 2 tablespoons sugar with a fork in a medium bowl until combined well.
Press the crumb mixture into the bottom of the pan.
Bake 8-10 minutes or until crust is set; let cool on a wire rack.
Reduce the oven temperature to 325 degrees F.
In a small bowl, combine 1 cup sugar and the lemon zest. Using your fingers, rub the lemon zest into the granulated sugar.
In a medium bowl with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light and fluffy.
Gradually add the sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.
Add sour cream and lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition.
Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan. Set it in the roasting pan.
Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE. The cheesecake will firm as it cools.
Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack.
Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
Whipped Cream
- 1 Cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
DIRECTIONS
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After reading everyone’s great comments I am reluctant to post mine…
I just took this beautiful look cheesecake out of the oven! Took it out of the springform pan a few minutes later…Then disaster!!! It fell apart! I followed the directions carefully however I think the problem was…the water bath…Water must have gotten in through the seams of the foil and pan!! A word of caution to other bakers..MAKE SURE THE FOIL SEALS YOUR PAN…or maybe add less water then suggest..
I have made this Cheesecake twice with Gluten free graham crackers and it came out perfect! Huge hit with guests!! Thank you!!
I wish I could post the photo of this cheesecake I made! It was wonderful! My friends wanted to lick their plates clean…they loved it.
Hi Betty!
Aww, I love that this cheesecake was such a hit! And I really appreciate getting your email 🙂
Thank you so much!
Enjoy your weekend!
Kindly, Lorraine
This is a fantastic recipe. I get so many requests from friends who just love it.
Often I make just half this recipe and bake it in 6” mini pan and reduce the baking time to 60 minutes. It’s just the right size for 4 people-no guilt!
Because I got tired of a soggy crust I now place a pan with hot water in the oven…below the cheesecake.
Works fine.
Hi Mel,
Thank you so much for your follow up comment, this is a great tip to share.
Again, thanks for being part of our GPTH Community. Keep in touch.
Kind Regards,
John (The Techy Guy from GPTH)
John @ Grateful Prayer Thankful Heart
Hi Mel,
Thank you so much for your comment, this happens to be one of our top 15 posts.
And we appreciate you sharing your recipe modification to make a smaller version,
that’s great to know.
As always, thanks for being part of our GPTH Community. Keep in touch, we love
hearing from our readers.
Kind Regards,
John (The Techy Guy from GPTH Blush)
John @ Grateful Prayer Thankful Heart
We love this. I made the lemon curd a few days early. Easter dessert during the quarantine, it was a very light and refreshing treat.
Hello Crystal,
I am so happy to hear you made and enjoyed the triple lemon cheesecake! Hope your Easter was a happy one 🙂
Thank you for taking the time to stop back and leave your comment!
Stay safe and healthy.
Kindly, Lorraine
After the 75 mins should the cheesecake be brown on top ? well mine is not ,not even little bit. It’s a lil jiggly in the middle tho. It’s my first time baking a cheesecake so I want to get it right.
Hi Shirley,
I would be more concerned about how jiggly the cheesecake is and less about how brown. Bake until until slightly jiggly and it will firm up as it cools.
Let me know how it turns out for you!
Kindly, Lorraine
My family just loved this cheesecake! I have another one in the oven right now. Instead of using aluminum foil for the water bath I used a crockpot liner. They fit the water bath much better. The springform pan doesn’t tip one way or the other like it did with the aluminum foil. Easy to empty, too.
Hello Anita,
I love your idea about using a crock pot liner. Thanks so much for sharing! Thrilled to hear you and your family like the cheesecake. Appreciate that you took the time to comment and let me know 🙂
Kindly, Lorraine
Hi Paula, I piped on whipped cream for just an added touch. Thanks for your comment as I should have mentioned it 🙂
This looks so amazing! I can't wait to try it today, but I was wondering what you used for the white border. Is it a frosting or whipping cream type stuff or something else? I want mine to look just as tasty. If you still look at comments, please let me know. Thanks!
Nobody has asked, and I don't know if you still look for comments on this recipe, but I was wondering what you used for the white border on the cheesecake. Is it just a whipping cream or some other kind of frosting?
As far as I know, it’s whipped cream. See the comment from the person above you.
Just baked this…OMG, wonderful!!!
Delicious! Made as is and was enjoyed by all.
I made this cake this weekend, finding it on Pinterest and it was the best cheesecake I've ever made. I didn't change anything on the recipe except made a gluten free graham cracker crust. Perfection! Thank you for sharing.
Jennifer
About how many servings will this feed. Thinking about making for my daughter's wedding. Thanks!
I made this recipe for Easter this year and everyone LOVED it!! My family couldn't get enough of it. It is now a family favorite. I didn't adapt the recipe in anyway and I used your lemon curd recipe on top. I re-posted your recipes on my blog, baileybakes.wordpress.com (giving you full credit, of course!). Thank you for posting this recipe!!
So yummy! Thanks so much for sharing. I did everything lime instead of lemon today for Father's day because my husband's and my father's favorite is Key Lime Pie. It was awesome! I even used your recipe and made homemade lime curd for the top. My family agrees this is one of the best cheesecakes I have made. 🙂
Thanks so much for sharing this yummy confection with us at WIW. I know that this is one that I will give a try. I have that recipe book, but knowing a "real person" can make it and love it, is endorsement enough for me! We hope to see you again next week.
Big hugs,
Patti
That looks simply luscious, especially the shot of the slice of cheesecake. I need a fork – quick!
These have been featured on Serenity Saturday Link Party
Please feel free to grab an 'I've been featured button'
Natasha xx
http://www.serenityyou.blogspot.com
This looks wonderful! Cheesecake is my favorite dessert, and I love your lemon spin on it!
Thanks for sharing, I featured you today!
This looks so awesome! Definitely a must try! I'd love for you to come link up at our party also! https://housewivesofriverton.blogspot.com/2012/01/five-minute-fudge-and-rhw-recipe-round.html
Why oh why did I have to choose now to give up sugar. I'll pass this on to my sugar eating friends, though. It looks yummy. I'm a happy new follower from Wow Us Wednesdays.
Laura
https://www.imsovintage.blogspot.com/
Loving this lemon cheesecake! Looks wonderful! Thanks for linking up to Strut Your Stuff Saturday! We would love to have you back next Saturday and share more of your recipes! -The Sisters
I really love lemon and I really, really love cheesecake. I'd love it if you stopped by my January Link-up to share this and any of your other great ideas. https://acraftycook.blogspot.com/2012/01/1-month-of-fun-january-link-up.html
Not just double lemon but triple??!! GOODNESS SOUNDS YUM!
Thanks so much for sharing with all of us today 😀
Visiting from Wow US Wednesday at Savvy Southern Style,
~Smiles, Suzanne in NW IL
Absolutely stunning looking cake!
That's one beautiful cheesecake! I have a newfound love of lemon and will definitely be making this.
Yum! It looks delicious! I'll have to try it out!
oh it sounds incredible.
That looks divine!
I came over from Maple Lane and totally enjoyed wandering around here!
Beautiful blog.
Everything a cheesecake should be!
Mimi
I have to say that I love every ingredient in this recipe!!! I can't wait to make it! Have a wonderful day!
I love lemon!!! I'd love for you to link this up at Wow Me Wednesday!
Oh, all these goodies….makes my mouth water.~~ I'm so glad you could make out the 'cable' design. It was such a fun & quick scarf to make.
I just LOVE lemon cheesecake!!!
so PINNING this!!!
Natasha xxx
http://www.serenityyou.blogspot.com
My mouth is watering; yummy! I love cheesecake but a lemon cheesecake sounds even better. Thank you for posting this one. It will be on my list of recipes I will try.
Blessings and love,
Debbie
OMGOSH YUUUUUUUUUUM!!!
Delicious…..that's all I have to say…..absolutely delicious! Thanks for sharing and thanks for the sweet comment on my blog!
blessings,
karianne
I could just eat your photos they look so good. That slice of lemon cheesecake is calling out.
This would truly pep me up, I am a little sick now – but my tastebuds would certainly taste this.
This looks amazing! I'm pretty sure I'd make my family's day if I made this for them.
I just made your baked doughnuts. They turned out great! And now you are tempting me with this cheesecake. Yummo! Can't go wrong with lemon and sour cream. I've already bookmarked a bunch of the recipes shared by others. 🙂 Best wishes and blessings, Tammy
I came upon your blog name on another blog's sidebar. Immediately, the tune started in my head and I'm singing the song. But I can't remember where it came from. It's from a movie, right?
Lovely blog, by the way. 🙂
Good Morning,
I love lemon desserts. Your pictures make this look superb!
Wishing you a great weekend, Lorraine.
This looks wonderful and I could go for a bite right now. Thanks for sharing. Pat
Oh my, cheese cake with lemon curd…delish!
oh my! it looks so thick and creamy, a perfect cheesecake
This looks so yummy!
Move over, Cheesecake Factory. This is beautiful. As I read the recipe I'm sure it's as good as it looks. My husband loves all things lemon.
This looks wonderful — it MAY BE my dessert for my next luncheon for I've Meyer lemons to use!
What a wonderful cheesecake I know it tastes grreat! Thank you for posting it.
wow i want a slice right now! this is probably the best recipe out o the bunch looks soo good!
Looks yummy! I just recently made something very similar, but they are bars instead of an entire cheesecake. Here is the link: https://passtheplateblog.blogspot.com/2012/01/triple-layer-lemon-bars.html
What a beautiful site you have, and this is just a lovely, lovely cheesecake!
Looks fantastic! I want a bite 😉
Beautiful! And, I have a tree loaded with lemons! Guess you know what is for dessert this weekend.
What a treat for a lover of lemon! It's the favourite flavour in this house.
Oh my – this looks beyond amazing!
Stopping in via the Improv Challenge (my first month participating) and I am stunned by your use of the ingredients. To die for 🙂
You had me at cheesecake! This looks fabulously creamy and rich! Beautiful!! I dropped by from the Improv Challenge!
This looks delicious and it's so pretty too. I know my husband would like this one since he loves lemon
Oh I love lemon curd and on top of cheesecake is just a little bit of heaven.
Your photos are gorgeous on top of the delectable food.
This was a very fun challenge to participate in and now I am going to spend a better part of the day checking out everyone's creations.
That is one beautiful cheesecake!
Two of my favorite things are cheesecake and lemon. I have never had them together! I need to pin this recipe so I can make the next time we're having company because I know I would eat the whole thing and I really shouldn't do that! Your pictures are absolutely beautiful of the cheesecake! Enjoy your day!
I see absolutely nothing wrong with lemon overpowering cheesecakes, or any other dessert, for that matter.
Looks fantastic! Case dismissed.
You earned an A+ and some extra credit here!
This is the most beautiful cheesecake I have ever seen! Sounds delicious too! I found your blog through the Improv Challenge. Love it!
Oh, WOW!!! After this ICC, I'm going to be baking with lemon for the next month! 🙂
LORRAINE!!! What is wrong with you, woman? YOU KNOW I gave up sugar and white flour and now you are showing me THIS? LEMON being my all time favorite dessert? Seriously, I may not (or may) be speaking to you for the rest of the day! This looks wonderful! I am copying it down because I KNOW my family will love it! xo Diana
It looks so beautiful! And sounds delicious! Inspired to maybe try it!
From a fellow ICC participant, your pictures are just beautiful! And I'm sure the cheesecake tastes just as good! Great post 🙂
What a gorgeous cheesecake!!! I'm a huge lemon fan, and this one looks to die for! Your blog is just lovely here! I can't wait to see what else you have to share with us.
Blessings,
Leslie
I collect and make cheesecakes of all flavors…this looks wonderful, of course your beautiful pictures help that also.
Thanks for sharing
This sounds so good, and looks so elegant. Thanks.
Lemon juice, lemon zest, and lemon curd … life doesn't get much better than that.
Oh my goodness, I think I gained weight just looking at the picture of this yummy looking dessert! It looks wonderful!
That is just gorgeous! It looks so smooth and creamy, like the perfect cheesecake. And I love the idea of putting a little lemon curd on top to bring out the flavor in the cheesecake. Well done!
Beautiful cake! Triple lemon … Ooo.. there goes my cheeks!
What a stunningly beautiful cheesecake!!! You rocked this challenge!