Introduction

Lemon Cheesecake Delight is a bright and creamy dessert that perfectly balances tart lemon with rich cheesecake. This easy-to-make recipe features a buttery graham cracker crust and a velvety lemon-infused filling. It’s an ideal treat for any occasion that will impress your guests and satisfy your sweet tooth.

A round cake with four layers of light yellow sponge, each separated by thin layers of creamy white frosting. The outside is fully covered with smooth, pale yellow frosting that has a soft texture with subtle swirls. On top, there is a decorative swirl pattern made from the same frosting, and in the center sits a small lemon wedge. The cake is placed on a clear glass stand over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
1 (8-ounce) package cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
¼ cup fresh lemon juice
Zest of 1 lemon
1 teaspoon baking powder
Fresh berries (strawberries, blueberries, raspberries) for garnish (optional)
Whipped cream for garnish (optional)
Lemon slices or zest for garnish (optional)
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture resembles wet sand. Press this firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and allow to cool completely.
Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla extract, mixing well. Add eggs one at a time, mixing on low speed after each to avoid overmixing.
Step 3: In a separate bowl, whisk together sour cream, fresh lemon juice, lemon zest, and baking powder. Gently fold this into the cream cheese mixture until fully combined.
Step 4: Pour the cheesecake filling over the cooled crust and spread evenly. Place the springform pan inside a larger baking dish filled with hot water (a water bath) to prevent cracking during baking. Bake for 50-60 minutes, until the center is set but slightly jiggly.
Step 5: Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Then remove and let it cool further at room temperature for one hour.
Step 6: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with fresh berries, whipped cream, lemon slices, or a dusting of powdered sugar. Slice and enjoy!

Tips & Variations

For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or crushed nuts.
To deepen the lemon flavor, add a teaspoon of lemon extract to the filling.
If you prefer a firmer texture, bake the cheesecake slightly longer but avoid overbaking to prevent cracking.
Use a hand mixer on low speed to avoid incorporating too much air, which can cause cracks.
To prevent cracks, cool the cheesecake gradually by leaving it in the oven after baking with the door closed.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container. When ready to serve, you can enjoy it chilled or let it sit at room temperature for 10-15 minutes for a softer texture. Cheesecake is not recommended for freezing as it may alter texture.

How to Serve

A two-layer lemon cake with light yellow sponge layers and a creamy white frosting covers the entire cake. The frosting is swirled on top, adding a soft, smooth texture with gentle curves. Between the sponge layers, there is a layer of white frosting with a slight touch of yellow lemon filling visible. Two thin lemon slices with bright yellow rind and pale yellow flesh rest on top of the cake as decoration. The cake sits on a white plate with a dotted edge, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with crushed digestive biscuits, oreo cookies (without filling), or even a nut-based crust for variety.

How do I prevent my cheesecake from cracking?

Using a water bath, mixing on low speed, and cooling the cheesecake gradually inside the oven after baking all help prevent cracks. Also, avoid overbaking by checking for a slightly jiggly center.

Lemon Cheesecake Delight Recipe

Print Recipe

★★★★★

4.5 from 149 reviews

Lemon Cheesecake Delight is a luscious and tangy dessert featuring a buttery graham cracker crust topped with a creamy lemon-infused cheesecake filling. This classic no-fail recipe combines the richness of cream cheese with the zesty freshness of lemon juice and zest, baked to perfection in a water bath for a smooth, crack-free finish. Perfectly chilled and garnished with fresh berries and whipped cream, it’s an irresistible treat for any occasion.

Author: Bella
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 6 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling:

1 (8-ounce) package cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
¼ cup fresh lemon juice
Zest of 1 lemon
1 teaspoon baking powder

For Garnish (Optional):

Fresh berries (strawberries, blueberries, raspberries)
Whipped cream
Lemon slices or zest
Powdered sugar for dusting

Instructions

Preparing the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
Making the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed after each to avoid overmixing. In a separate bowl, whisk the sour cream, fresh lemon juice, lemon zest, and baking powder. Gently fold this mixture into the cream cheese batter until fully combined.
Baking the Cheesecake: Pour the filling over the cooled crust and spread evenly. Place the springform pan inside a larger baking dish filled with hot water to create a water bath, which helps prevent cracking. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Then remove and allow it to cool at room temperature for another hour.
Chilling and Serving: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with fresh berries, whipped cream, lemon slices, or a dusting of powdered sugar. Slice, serve, and enjoy your delightful lemon cheesecake!