Bursting with lemony flavor from the lemon juice and lemon zest, this baked cheesecake is easier to make than you'd think. No water bath is required. And instead of laboring to make homemade lemon curd, we use store-bought because it's just as good, if not better. This lemon cheesecake filling contains no eggs either. The buttery graham cracker crust can be made using whole graham crackers or graham cracker crumbs.
Yes, cheesecake does take several hours to make start to finish and this recipe is no exception. However, much of the time is spent baking or cooling rather than actively working. This cheesecake can be made up to a day in advance and leftovers are easily refrigerated for up to 5 days.
Love cheesecake? Try another one from cheesecake recipe collection like my Caramel Apple Cheesecake Bars.
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Perfect cheesecake without eggs and no water bath
I tested this lemon cheesecake recipe several times before getting it just right. I tried it with eggs, and accidentally without eggs (oops!). To my surprise, an ultra rich and creamy cheesecake resulted even without the eggs, so no eggs it is.
This recipe was also tested with a pre-baked graham cracker crust and without. I found no difference in the texture of the crust when not pre-baking it. This means, you can prepare the crust, prepare the filling, pour on top and bake. Less steps, no fuss!
I also tried baking this lemon cheesecake in a water bath and without a water bath. Surprisingly, I found a water bath was not necessary. Typically a water bath is used to ensure even baking of the cheesecake.
By baking the cheesecake at a lower temperature for longer and leaving it to cool in the oven without heat, the cheesecake cooked evenly and set beautifully without a water bath. This make baking cheesecake much easier.
How to maximize lemon flavor in lemon cheesecake batter
The best way to get a creamy lemon cheesecake with the most amount of puckery, tart, lemony flavor, is to use lemon juice and lemon zest from fresh lemons in the filling.
The secret to getting the most lemon flavor out of lemon zest is to combine the zest with a small amount of sugar before incorporating the remaining sugar. To do this, we process the sugar and zest in the food processor. This releases all the lemony oils from the lemon zest and concentrates that flavor in the sugar, making it super lemony.
And, to finish, this cheesecake is topped with a tart lemon curd to add another punch of mega lemony flavor.
Ingredients needed to make mega lemony lemon curd cheesecake recipe
Graham cracker crust
- Graham crackers: You will need about 10 full sheets of graham crackers to make the graham cracker crust. Or, use store-bought graham cracker crumbs!
- Granulated sugar: regular white sugar
- Salt: adjust the amount of salt based on your preference.
- Butter: Use unsalted butter for the crust so you can control the amount of added salt. Melt the butter in a measuring cup and keep warm before adding it to the graham cracker crumbs, sugar, and salt.
Lemon cheesecake filling
- Granulated sugar
- Lemon zest: You'll need about 1 tablespoon of zest for this recipe. This is amount you should get from one large lemon.
- Lemon juice: After zesting the large lemon, press the lemon firmly on the counter, rolling it under your palm. This helps get the juices flowing (literally!). Juice the lemon, making sure you remove any seeds and pith.
- Cream cheese: besides lemon, this is the main ingredient in our cheesecake. You'll need three 8-ounce packages of brick-style cream cheese such as Philadelphia Cream Cheese. Unwrap the cream cheese from the foil, cut each block into 1-inch pieces, and let the cream cheese stand at room temperature 30 to 45 minutes before using it. This will ensure the cream cheese is soft and smooth when mixed into the filling. Cold cream cheese will leave chunks of cream cheese throughout the filling. This is not what we want.
- Vanilla extract: I recommend using pure vanilla extract in this (and every recipe). The flavor is much better than imitation vanilla extract.
- Salt: a small amount of salt is added to the filling to provide the perfect balance to the sweetness of the sugar. Omit if you prefer.
- Sour cream: Use full-fat sour cream to add a tangy zip of flavor to the cheesecake.
Topping
- Lemon curd (not pictured): For easy topping, I recommend using store-bought lemon curd. You can, of course, opt for your favorite homemade lemon curd recipe instead.
How to make baked lemon cheesecake with lemon curd
Step 1
Adjust oven rack to middle position and preheat oven to 325ºF. Line a baking sheet with foil and set aside.
Step 2 - Prepare crust
In the bowl of a food processor, add the graham crackers and process cookies to fine crumbs, about 30 seconds. Skip this step if using store-bought graham cracker crumbs.
Add the sugar and salt and pulse 2 or 3 times to incorporate.
Add the warm melted butter in a slow, steady stream while pulsing. Continue to pulse until the mixture is evenly moistened and resembles wet sand, about ten pulses.
Step 3
Transfer the crust mixture to a 9-inch springform pan. Using the bottom of a dry measuring cup, press firmly and evenly into the bottom of the pan, and up the sides of the pan, if desired.
Place the pan with crust on top of the foil-lined baking sheet and set aside. No need to bake the crust before adding the filling. The foil-lined baking sheet will catch any melted butter from the crust that may seep out during baking.
Step 4 - Prepare filling
In the cleaned bowl of your food processor, add ¼ cup sugar and lemon zest in the food processor and process until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary.
Transfer lemon sugar to a small bowl and stir in the remaining 1 cup sugar.
Step 5
In the bowl of a stand mixer fitted with paddle attachment (or using an electric mixer and a large mixing bowl), add the softened cream cheese and beat on low speed to smooth any clumps, about 30-60 seconds.
Add the sugar mixture to the smoothed cream cheese, increasing the speed to medium and continuing to beat until the mixture is creamy and smooth, about 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
Add the lemon juice, vanilla, and salt and mix until just incorporated.
Add in sour cream and beat just until incorporated. Scrape the bottom and sides of the bowl with a rubber spatula to ensure the mixture is evenly mixed.
Step 6
Pour the cream cheese mixture on top of the crust and smooth the top with a spatula.
Step 7 - Bake lemon cheesecake
Place the cheesecake in the preheated oven in the center of the middle rack. Bake cheesecake until the center jiggles slightly and the surface is no longer shiny, about 65-80 minutes. If your oven runs hot, begin checking for doneness after 55 minutes.
Turn off the oven but keep the cheesecake in the oven for 1 hour. Open the oven door slightly and prop it open with a wooden spoon, if needed. This allows the cheesecake to cool, but slowly, allowing the center to set.
After about 1 hour, remove the cheesecake from the oven and run a butter knife or offset spatula gently around the outside of the cheesecake (between the cheesecake and the pan) to loosen the crust from the inside of the springform pan. Do not yet remove the ring of the springform pan.
Allow the cheesecake to cool to room temperature, about 2 hours.
Step 8 - Top cheesecake
When the cheesecake is cool, pour the lemon curd onto the cheesecake still in the springform pan. Use a spatula to spread the curd evenly over the top of the cheesecake.
Cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove the sides of the springform pan and cut the cake into wedges.
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How to store baked lemon cheesecake
Cheesecake should be stored in the refrigerator. When storing, replace the springform ring around the outside of the cake, cover with foil, and place in the fridge. The cheesecake will keep in the fridge for up to 5 days.
After serving, I would not recommend leaving the cheesecake out of the fridge for more than 2-3 hours.
To freeze: allow the baked cheesecake to cool in the oven without the heat then on the counter as instructed. Place in the fridge to chill. Once it’s chilled, wrap the cheesecake in a layer of plastic wrap, then cover with a layer of foil. Store in the freezer for up to 3 months.
To thaw, transfer the cheesecake to the fridge and let it thaw overnight.
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Ingredients
Graham cracker crust
- 1 ½ cups graham crackers about 10 full sheets of graham crackers, or store-bought graham cracker crumbs
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted, warm
Cheesecake filling
- 1 ¼ cups granulated sugar divided
- 1 tablespoon lemon zest grated
- 3 8-ounce packages cream cheese cut into 1-inch pieces, softened to room temperature
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup full-fat sour cream
Topping
- 1 - 1 ¼ cups store-bought lemon curd
Instructions
- Adjust oven rack to middle position and preheat oven to 325ºF. Line a baking sheet with foil and set aside.
Prepare the crust
- In a food processor, add the graham crackers and process cookies to fine, even crumbs, about 30 seconds. Skip this step if you are using store-bought graham cracker crumbs.1 ½ cups graham crackers
- Add the sugar and salt and pulse 2 or 3 times to incorporate.3 tablespoons granulated sugar, ¼ teaspoon salt
- Add the warm melted butter in a slow, steady stream while pulsing. Continue to pulse until the mixture is evenly moistened and resembles wet sand.6 tablespoons unsalted butter
- Transfer the crust mixture to a 9-inch springform pan. Using the flat bottom of a dry measuring cup, press firmly and evenly into the bottom of the pan, and up the sides, if desired. Place the pan with crust on top of a foil-lined baking sheet and set aside.
Prepare the cheesecake filling
- In the cleaned bowl of your food processor, add ¼ cup sugar and lemon zest in the food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary. Transfer lemon sugar to a small bowl and stir in the remaining 1 cup sugar until evenly combined.1 ¼ cups granulated sugar, 1 tablespoon lemon zest
- In the bowl of a stand mixer fitted with paddle attachment, beat the softened cream cheese on low to break up any chunks of cream cheese and smooth out, about 30-60 seconds.3 8-ounce packages cream cheese
- Add the sugar mixture and increase the mixer speed to medium. Continue to beat until the mixture is creamy and smooth, about 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
- Add the lemon juice, vanilla, and salt and mix until just incorporated.¼ cup lemon juice, 2 teaspoons vanilla extract, ¼ teaspoon salt
- Add in sour cream and beat just until incorporated. Scrape the bottom and sides of the bowl and stir with a rubber spatula to ensure all is evenly mixed.Then pour the filling mixture on top of the crust.½ cup full-fat sour cream
Bake
- Place the cheesecake in the preheated oven in the center of the middle rack. Bake until the center jiggles slightly and the surface is no longer shiny, about 65-80 minutes.
- Turn off the oven but keep the cheesecake in the oven for 1 hour. Open the oven door slightly and prop it open with a wooden spoon, if needed. This allows the cheesecake to cool, but slowly, allowing the center to set.
- After about 1 hour, remove from the oven and run a knife gently around the outside of the cheesecake (between the cheesecake and the pan) to loosen the crust from the inside of the springform pan. Do not remove the ring of the springform pan just yet.
- Allow the cheesecake to cool to room temperature, about 2 hours.
Top the cheesecake
- When the cheesecake is cool, pour the lemon curd onto the cheesecake in the springform pan. Use a spatula to spread the curd evenly over the top of the cheesecake.1 - 1 ¼ cups store-bought lemon curd
- Cover the cheesecake tightly with foil or plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
- To serve, remove the sides of the springform pan and cut the cake into wedges.
Notes
- To store: cheesecake should be stored in the refrigerator. When storing, replace the springform ring around the outside of the cake, cover with foil, and place in the fridge. The cheesecake will keep in the fridge for up to 5 days.
- After serving, place back in the fridge. Do not leave the cheesecake out of the fridge for more than 2-3 hours.
- To freeze: allow the baked cheesecake to cool in the fridge as instructed. Once it’s chilled, wrap the cheesecake in a layer of plastic wrap, then cover with a layer of foil. Store in the freezer for up to 3 months. To thaw, transfer the cheesecake to the fridge and let it thaw overnight. I would not recommend adding the lemon curd to the top of the cheesecake until it’s thawed.