Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd. If you are a lemon lover, this will be your favorite cheesecake recipe!
My love for anything lemon is strong! Some other lemon favorites include Lemon Ice Cream, Lemon Meringue Pie, Lemon Cream Pie, and Lemon Bars.
The Best Lemon Cheesecake
I have waxed poetic about my love of lemon for years and years now. If I had my choice between lemon or chocolate, I would choose lemon every time. Sweet or savory – lemon is just my favorite.
So I think I don’t even have to tell you about my love for this Lemon Cheesecake. I first posted this cheesecake back in 2008, then again in 2014. And yes – it totally deserves to be updated yet again.
This Lemon Cheesecake starts off with an animal cracker base versus a graham cracker base. And while I do think a graham cracker crust would be delicious, this animal cracker base totally sets this cheesecake apart from others. That is followed by a creamy lemon cheesecake. Once the cheesecake is baked and cooled, you add a homemade lemon curd to the top. Seriously – all of your lemon dreams coming true.
This cheesecake recipe is the perfect mix of sweet and tart and creamy. It’s perfect for entertaining, and perfect for holidays. I’m not kidding when I say this will be a new favorite – just read some of the comments below and you’ll see many others that agree with me!!
Ingredients
For the Crust:
Like I said above, the crust of this cheesecake is made with animal crackers instead of graham crackers. I really love this crust because it compliments the lemon well. You’ll need 5 ounces of the crackers, sugar, and melted butter. If you prefer a graham cracker crust, you can use that instead.
For the Cheesecake:
The cheesecake is made from lots of cream cheese, eggs, sugar, lemon zest and juice, vanilla, salt, and cream. I would not suggest using low fat ingredients here. You’ll want fresh squeezed lemon juice, so don’t use the juice from a jar.
For the Lemon Curd:
The recipe for this topping is a little different from my go-to lemon curd (which would also work) but I think this version is perfect for this cheesecake. You’ll need lemon juice (again – use freshly squeezed), eggs and an egg yolk, sugar, butter, cream, vanilla and salt.
How to Make a Lemon Cheesecake
Start with your crust: Process the animal crackers in a food processor until you have fine crumbs. If you don’t have a food processor, you can crush the crackers in a bag, but you probably won’t be able to get them as fine. Add the sugar to the mixture, then stream in the butter.
Press the crumbs into the bottom of a 9-inch springform pan. I have tried putting the crumbs halfway up the sides, but I didn’t like the texture, so now I just keep them just on the bottom. Bake this for 13-15 minutes, then remove it from the oven and let it cool.
Once the crust is cool, you will wrap your pan. Scroll down below for a few different methods to do this.
Next we are onto the filling. Get the food processor out again and pulse part of the sugar with the lemon zest. If you don’t have a food processor, use your fingers to rub the sugar and zest together. Stir in the rest of the sugar.
In a stand mixer, or with a hand mixer, beat the cream cheese for a few seconds. Then add in the lemon sugar, and beat until smooth. Add the eggs, lemon juice, vanilla, and salt and mix to combine.
Give the batter one last stir on the sides and the bottom of the bowl to make sure everything has been incorporated.
Pour this into the crust. Now this goes into the oven to bake until it is just slightly jiggly in the middle, but the surface is no longer shiny. Turn the oven off and prop the door open with a towel or a wooden spoon and let the cheesecake sit in the oven to gradually cool for 1 hour.
While the cheesecake is baking, make your lemon curd. Heat the lemon juice until it is warm. In another bowl, whisk the eggs and egg yolk with the sugar. Then whisk the warm lemon juice into the egg mixture. (Make sure to whisk constantly so that you don’t scramble your eggs and end up with clumps.) Pour this mixture back into the pan, and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
Remove it from the heat and whisk in the butter, cream, vanilla, and salt.
Refrigerate this until you need it.
Remove the cheesecake from the oven and run a knife around the edge. Let the cake sit at room temperature for 2 hours to cool completely.
Once cool, top the cheesecake with the lemon curd, then refrigerate for a minimum of 5 hours, but 24 hours is even better!
How to Create a Leak-Proof Water Bath for Cheesecake
I am a firm believer in a water bath. Not only is it the best way to avoid cracks in your cheesecake, but it helps to give you the best texture.
But I know many people curse them because sometimes water can leak in and ruin your whole cheesecake.
I have learned 2 different techniques to help you avoid that!
- The first is to use the wide heavy duty foil. Normal foil is 12″ wide, while the wide heavy duty foil is 18″ wide. The 18 inches makes it so that you only have to use one sheet which means the water doesn’t have anywhere to sneak in.
- The second technique, shown above, is actually something that I learned from one of you! Wrap your springform pan in a slow cooker liner, then add the foil to the outside of that to hold the bag in place. I was worried about oven temperatures at first, but the slow cooker bags are safe up to 400ºF. And it worked like a charm!
A few more tips when it comes to water baths:
- Be careful when adding the water. You will need a baking dish or roasting pan that fits your springform pan and is at least 2 inches in depth. Even if you think you can walk the pan with the cheesecake and water in it to the oven without spilling or splashing, I still recommend taking the cheesecake and placing it in the baking dish, placing that in the oven and then carefully adding hot water to the dish.
- If you are scared of the water bath or if you are too afraid of the water seeping into your cheesecake, I have heard of others who have had luck placing a pan of water on the rack under the cheesecake. I still think the actual water bath makes for a better cheesecake, but this method is a good alternate.
Tips and Tricks
- Make sure all of your ingredients are at room temperature.
- If your lemons are hard, you can roll them on a countertop, pressing them with the heel of your hand to loosen them up. Or pop them into the microwave for a few seconds.
- Always zest the lemon before you juice it. It’s not easy to zest a lemon that has already been juiced!
- The cheesecake needs to be fully chilled before serving.
Storing, Freezing, and Making Ahead
FREEZE: I have not personally ever frozen cheesecake, but research says it can be done. You’ll want to wrap it in both plastic wrap and foil, and then freeze it for only up to a month.
STORE: Store any leftovers in the refrigerator for up to 5 days. Keep it covered so that it will not dry out. The crust will get soggier the longer you keep it, but it will still be good.
MAKE AHEAD: I love that this cheesecake can be made ahead of time, which makes it perfect for holidays. It is actually best when it has been in the refrigerator for a day, so it’s ideal to make it ahead! The original recipe says you can make it up to one day in advance, but I have successfully made it 2 days in advance without any issues.
More Cheesecake Recipes
Reese’s Peanut Butter Cheesecake
Dulce de Leche Cheesecake
Sour Cream Cheesecake
White Chocolate Cheesecake with Macadamia Nuts and Caramel
Snickers Cheesecake
Instant Pot Key Lime Cheesecake
Cranberry Orange Cheesecake
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Lemon Cheesecake
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 9 hours 30 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd. If you are a lemon lover, this will be your favorite cheesecake recipe!
Ingredients
Crust
- 5 ounces animal crackers
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, melted and kept warm
Filling
- 1 1/4 cups (8 3/4 oz.) sugar
- 1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
- 1 1/2 pounds (3-8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Lemon Curd
- 1/3 cup juice (from about 2 lemons)
- 2 large eggs plus 1 large egg yolk
- 1/2 cup (3 1/2 oz.) sugar
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Place the oven rack in the lower half of the oven and preheat to 325°F.
- Place the animal crackers in a food processor and pulse until they are fine crumbs. Add in the sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together, about 10 1-second pulses.
- Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until it is golden brown, about 13-15 minutes. Remove from the oven and allow to cool. Once cool, wrap the pan with 2 18-inch pieces of foil. Set in a roasting pan and set aside.
- To make the filling, place 1/4 cup of the sugar and the lemon zest in a food processor and process until the sugar turns yellow and fragrant. Add in the remaining sugar and pulse a few times to combine.
- In the bowl of a stand mixer, beat the cream cheese for about 5 seconds. With the mixer on low, add in the lemon sugar in a steady stream, then switch to medium and beat until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low and add the eggs, 2 at a time, scraping down the bowl in between additions. Add in the lemon juice, vanilla and salt and mix to combine. Add in the cream and beat to combine, another 5 seconds. Scrape the bowl again to make sure everything has been incorporated and pour into the springform pan.
- Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan. Bake until the center is slightly jiggly and the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the oven door open with a towel or wooden spoon. Allow the cake to cool in the oven for 1 hour.
- Remove from the roasting pan, remove the foil, and transfer to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
- While the cheesecake is baking, make the lemon curd. Heat the lemon juice in a small pan over medium heat until it is hot, but not boiling. In a small bowl, whisk the eggs. Gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then pour the mixture back into the pan. Continue to cook over medium heat, stirring constantly, until the mixture reaches 170°F, or until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the butter until it is melted. Stir in the cream, vanilla and salt. (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.) Pour the curd into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
- When the cheesecake is cool, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better.
Recipe Notes:
source: The New Best Recipe
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 261 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 146 mg
Keywords: lemon cheesecake, lemon cheesecake recipe
liz hanni says
this is the America’s Test Kitchen recipe—shouldn’t you give credit to the show in your content?
★★★★★
Deborah says
Hi Liz – I got the recipe from an America’s Test Kitchen cookbook – it is sourced in the recipe card. 🙂
Lynda B. says
This was a HUGE hit! Absolutely delicious.
★★★★★
Deborah says
Thanks, Lynda – so glad it was a hit!
Celia says
I loved loved loved !!!
I made mini cheesecake on silicone mold .
After the cheesecake cool down I topped it with the lemon curd and freeze for 2 hours.
After removed from the mold added one swirl of whipping cream , kept in the fridge for couple hours to defrost and voilá!!!!
Very light and smoothie. Delicious!!!
★★★★★
Karen says
I didn’t add any lemon curd. This cheesecake was very tasty without it! Very easy to make and I had no cracks.
★★★★★
Autumn says
I love this recipe so much that it has been my go-to cheesecake recipe for years. If you follow it exactly it turns out perfect every time. I have a question…I moved and now have an oven that, rather than the standard upper and lower heating element, it blows hot air inside the oven. I want to make this cheesecake but am unsure if I need to make any adjustments for this type of oven. Any suggestions? Thanks for an amazing recipe!
★★★★★
Deborah says
I’m guessing it is a convection oven? If so, the general rule is to reduce the temperature by 25ºF but every oven cooks a little differently, so just keep an eye on it. I’m so glad that it has been so well loved for you!
Melissa says
I have never liked cheesecake but this was wonderful.
Erin says
Can you make these in a cupcake form? If so what is the recommended baking time?
Deborah says
I haven’t tried it in cupcake form, so I’m not sure. I would guess 10-15 minutes, but I really don’t know without testing it.
Marijke Fulton says
High praise from everyone who tried it. Takes a while to make/bake/cool, but definitely worth it if you have the time. Really great flavor balance. Bakery-style quality. I’ll be making it again, this recipe is a winner.
★★★★★
Cassie says
Made this for a friends birthday and was delicious! I had never done the cheesecake bath, but will say everything turned out just as noted in your recipe. The lemon curd added a nice touch! Served with fresh berries over top and will be making this again!
★★★★★
Ashley says
Thank you, this is a wonderful recipe. The directions are clear and detailed. I used a 9×13 baking dish with water under the rack instead of the water bath and it came out great! Everyone loved it. It was delicious!
★★★★★
Greg says
I made this to a T and it was a huge hit! It was so creamy, sweet, tangy and had every flavor you would look for in a great cheesecake. Making it again right now but tweaking a bit to make cherry. Thanks for sharing!
★★★★★
Sharon Casanta says
This is a winner!! I’ve made this a few times and it is ALWAYS a hit! I am gluten free so I make the crust by pulsing some g/F Graham crackers, pecans, powdered ginger and melted butter, which works perfectly! Other than that I follow the recipe EXACTLY as written and it comes out beautifully. And the lemon curd is heavenly. It has become our go to New Years Eve “fancy” dessert!! Love love love!!
★★★★★
Mary Beth Chickering says
Family raved. Said it was best cheesecake ever
★★★★★
Crystal says
This has become my signature dessert. Thank you
★★★★★
Sharon Casanta says
This recipe is PERFECT!! I’ve made it a few times and it is always a hit. My hubbys birthday is coming up and he’s requested a plain cheesecake ( weird, huh?). I’ve only ever made your lemon cheesecake and I really trust the recipe. Could I make it the same way and just omit the lemon in the filling?? I was thinking of putting together a “cheesecake bar” so the rest of us could add our own favorite toppings!
★★★★★
Debbie says
Absolutely love this recipe !! I have made this several times and it’s always a hit. Wil make it over and over again ❤️
★★★★★
Lauren Carney says
My husband’s favorite dessert is lemon meringue pie, but I’ve always been too nervous to attempt a meringue- so I decided to try this. Turns out THIS is now my husband’s favorite dessert ever and it’s mine too. One bite and we were in love! After making this for the first time, I decided to finally (wo)man-up and make a lemon meringue. Although it turned out perfectly, we both decided that this cheesecake still tops anything we’ve ever had. Worth a rating of 50 stars! You won’t regret making this one.
★★★★★
Nancy Foley says
If I just want to make one do I follow the 1x recipe? Thanks also what is the 18” foil method?
Deborah says
Yes – just do the 1x recipe for one cheesecake. And I’m assuming that the 18″ just refers to the length of foil that he used.
Polina Çetiner says
Thank you so much for this recipe! This is the best cheesecake I have ever tried! 🙂 And it was made by me! 🙂
Marie K says
Fabulous recipe, I put the pan in an oven bag, roll it down even with the pan edge, and there is never any worry of leakage from the water bath.
★★★★★
Lori says
This was sooo good! Thanks for the recipe.
★★★★★
Stephanie E Waye says
My husband won’t quit bugging me to make this again. He claims it is THE BEST cheesecake he’s ever eaten and I don’t disagree. The lemon curd really sets it off.
★★★★★
Katrina says
This was fantastic! Really straightforward recipe and one of the best cheesecakes I’ve had!
★★★★★
Ruth Gepford Flaherty says
Super yummy and pretty cheesecake! My family raved!
★★★★★
Ronda says
I just made this for my guys at work. They all really liked it. I used Oreo Lemon Thins for the crust and it turned out perfect. I always put a pan of water on the rack below my cheesecakes and not a single crack. I will be making this again. Thank you for the recipe!
★★★★★
Michele says
I make a lot of cheese cakes but this has to be a new favorite. It got lots of compliments. I did use shortbread cookies instead of animal crackers. First time making a curd and it was easy and delicious
Wendy S Pederson says
I really want to try this with a ginger snap crust for an extra flavor kick!
Debbie Hauser says
This is the very best lemon cheesecake. The cake is so moist and creamy and wonderful! The lemon curd was also a dream and smooth as silk and so lemony and I am going to make more and keep it on hand!
★★★★★
gina Gustafson says
I made this cheesecake for mother’s day and it was so good. The perfect balance of sweet and tartness. (I did however omit the scratch lemon curd and used store bought.) I will definitely be making this again. Thank you for this wonderful recipe!
Crystal R. says
This turned out amazing. I love this recipe! Even the lemon critics loved it!
★★★★★
Marta Block says
So so good! I made a gf crust with almond meal, but other than that followed it & it was so delicious! I also had to cook mine much longer (more like 80-90 minutes) but it was beautiful with no cracks. It was my first time making lemon curd & that also turned out well! Thank you!
★★★★★
Kevin Mcintosh says
Made this for Christmas dinner and it was spectacular. Followed the recipe to a t. Would not change anything. Beyond fabulous. Water bath was easy using 18” tin foil method. Will keep this one and pass it down.
★★★★★
Kelley Jordine says
Ok I’ve made this recipe 4 times now: 2 lemon and 2 lime with minor adjustments and it’s been perfect each time! I also love the curd recipe, exactly right for the cheesecake!
★★★★★
Janet says
I have not made this recipe yet, but I have heard that if you are worried about water getting into your pan, you can use crock pot liners on the outside of your pan first, then wrap your foil around that. The bags are made for containing liquid in a crock pot, so should not let any water into the pan.
Deborah says
I have not heard that tip before but that is a GREAT idea!! Thanks for sharing!
Kelley Jordine says
Changed it around a bit but everything turned out perfect! Awesome recipe Deborah! I have a pic on Pinterest!
★★★★★
Jo Wilson says
Do you know if it will turn out if sugar substitute like swerve would work with this recipe. I tried it as is and it is delicious as is, but I am trying to watch the sugar intake.
★★★★★
Autumn says
I have made your exact recipe for several years now and everyone loves it. No changes or tweaks needed. It is by far one of my all time favourite recipes. Thank you for posting the recipe.
★★★★★
Amy says
I made this for Easter and it is AMAZING!! The water bath makes the cheesecake so light and airy. I love, love, love this recipe. I used graham cracker crumbs for the crust instead of the animal crackers and it took about 10 more minutes to bake. Thank you for this recipe!
★★★★★
Nancy says
Perfect!!…thank you made this for my husband’s birthday yesterday…he loves it… 🙂
Deborah says
I’m so happy! And happy belated birthday to your husband!
Kristine muller says
I love this recipe! It’s been my go to cheesecake recipe for a few years now. Do you think I could use the recipe as a base and instead of adding zest and lemon juice, I mix in a cinnamon swirl (cinnamon, butter and sugar)?
Deborah says
I haven’t tried, but I’m guessing that you could!
Tria says
Made this for Easter, a little labor intensive and time consuming….but well worth it. We’re a tough crowd to please and everyone went back for seconds. If I didn’t have an off button I’d eat it until it was gone. Simply AaahMazing!
Thank you!
Deborah says
I’m so glad you liked it – it’s one of my very favorites!!
Vicky says
Love this cake, I make shortbread cookie for the crust. So yummy. 1 cube butter 1cup and 1/3 cup sugar mix in food processor and then press in bottom of the spring pan. Cool 350 for 40 min or until done. It’s the best my family loves it
Katherine Hayes says
Instead of the required 1 cup ingredient of sugar, I used Country Time Lemonade powder, and in addition to vanilla, I used a tablespoon lemon extract. Yummy!!
Deborah says
What a fun substitution – I need to try that!
Vickie says
I made this for a party this weekend. I was a HUGE success!!! Prob the best cheesecake I have ever eaten! My husband LOVED it! All the guests raved about it!!! The cheesecake was so creamy and the lemon zest really gives it that lovely lemon flavor. The lemon curd give it another level, taking it over the top. I made it as directed with a couple of changes. We love the graham cracker crust so I changed that. I used the water bath in the roasting pan which I’ve never done before and the cake had no cracks. I did have to bake it a little longer than suggested, I could tell it wasn’t done. Perhaps my oven isn’t as hot. This recipe is a keeper for sure. I will make it again and again. Thank you sooooo much!!!
C. Cook says
This cheesecake became an instant family favorite. I prepared it for my wife, a lemon junky, several Thanksgivings ago while we were dating. I sprang it in her immediately before desserts were served. It immediately became her favorite dessert, and also the favorite of two of my sister’s, my sister-in-law, my brother, and numerous nieces and nephews. I’ve made it with a crust made of lemon sandwich cookies, graham crackers, and gluten free animal crackers. All have been amazing. Thanks for sharing this recipe.
C. Cook says
Sorry, that should be “sprang it ON her”.
Deborah says
I’m so glad!! I LOVE this cheesecake – and love that it has become a family favorite for you, too!
Debbie Hauser says
I gave my mom 3 pieces to eat and she said it was the best cheesecake she had ever eaten and she has tried many cheesecakes. She even made sure I wrote down the recipe in one of my cookbooks so I don’t loose it even thought I printed it and bookmarked it on my phone and popped it on pintrest. Lol she loved it so as I did. I want to try it with the queen cookie base. Also using the lemonade instead of sugar…yummy.
plasterers bristol says
My favorite of all time. So delicious. Awesome recipe.
Simon
Eden passante says
LOVE lemon everything, especially cheesecake! This looks amazing!
Christa says
This is an amazing recipe! I made this in a mini cupcake tin for a birthday party, and they turned out so cute! For the small cakes, I baked them at the same temp for 30 minutes and let them cool in the oven for 30 more. I set my tin in a jelly roll pan so I could still add water to the half way point. They came out perfect. I can’t wait to bring these to the party, I just have to remember to keep my hands it off then in the meantime!
Sandra says
I just ran across your site this past week and I made this cheesecake, well, sort of. I had some left over lemon glaze frosting, and needed to use it. I saw this cheesecake and knew this was what i needed to make. I made a graham cracker crust, followed your cream cheese filling recipe to the letter, and used my lemon glaze on top. It was PERFECT !! My very first cheesecake !! I am so happy, and a few pounds heavier now. lol. The cheesecake filling was best on the 3rd day. The lemon had had time to blend with the cream cheese and it was AWESOME ! the texture was perfect. Thank you for sharing this delicious recipe with us. It is a Keeper in my book !!
Maria says
Hi, If this lemon cheesecake tastes as amazing as it looks, my waistline will be in big trouble!! I plan to freeze this cheesecake once I make it for a gathering at the end of the month. Should I freeze it without the lemon curd and then add it the day of the event, or is it okay to freeze the curd with the cheesecake? Thanks.
Jennifer says
I made this cheesecake last Easter and have to say it was the best, smoothest textured, creamy cheesecake I have ever made. I love using animal crackers for the crust. The flavor doesn’t overpower like graham crackers can. It was a big hit and I’m glad I found the recipe so I can make it again this year for Easter. I think it will be one of our Easter dinner traditions.
Deborah says
I’m so glad that it has become a favorite – it’s one of mine, too!
Celeste says
Made this today but used a 9×11 glass pan for bars. I also picked up the Meyer Lemon Thin cookies at Trader Joes for the cookie crust and also their lemon curd for the topping. I used Meyer lemons in the cheesecake batter as well, and it is simply delicious. Thank you
Farrel says
I made this cheesecake the other day. It is incredibly good and well worth the time and effort. It was also a great way to use a few of the tons of lemons on my lemon tree! My only comment is that the recipe doesn’t address when to take off the foil that you wrap around the springform pan, or if it did, I didn’t notice it. I left the foil on until we ate it, which wasn’t a great idea as there was a small amount of water still contained in the foil. When I make it again, I will take the foil off before I place the cheesecake on a rack to cool.
This is a wonderful recipe that I will most definitely make again. Not overly sweet, very creamy and rich. Perfection.
Deborah says
Thanks for your feedback! Sometimes there are steps that I don’t think about including, like when to remove the foil. I have added it to the instructions. I’m glad you enjoyed the cheesecake!
Sue says
He you tried to make these an individual cheesecakes in muffin tins?
Deborah says
I haven’t – I’ve only done the full cheesecake. Let me know if you try!
janel bell says
Made this today. the flavor is light and not overly sweet. I would say perfect except for one thing….It took longer to bake …I will add one or two tablespoons of flour.
Jessica says
i was up all night making this! I am so excited to eat it after dinner tonight! I had to threaten my boyfriend not to touch it!! Haha I’m worried the whole thing will be gone by the time I get home. I used a regular pie pan with wax paper so I hope it comes out ok
Deborah says
I hope you love it!!
Helen says
I have May many cheesecakes in my time and this has to be the best . My guests said that it was as good as any they had eaten so thank you
Ingrid Wilson says
Your cheesecake recipe looks divine, but I just wanted to ask a question-would it make a huge difference if one omitted the lemon curd on top? ( just being lazy!)
Deborah says
I definitely think the final cheesecake would taste different without the curd. There is some lemon in the cheesecake, but most of the lemon flavor comes from the curd. I still think it would be good, but just missing the big lemon element. You can always use premade curd as well, if you don’t feel like making it from scratch.
Cat says
Looks so beautiful! I love the idea for an Easter dessert.
Angella says
I have made this cheesecake twice, once in Canada and now in Jamaica. I did not use a water bath for either cake…too lazy
Sarah says
This was fabulous. I made it for Christmas day dessert and have to make it again for New Year’s Eve! I made a gluten free crust using crushed almond flour lemon shortbread cookies (a failed homemade recipe put to good use) plus 1 cup ground oats and the melted butter and sugar called for in this recipe. I had to bake this crust a bit longer, but it turned out great and didn’t get soggy which I was worried about. I did not do a water bath, but I did put a pan of water in the oven. My cheesecake did crack, but that could be due to several reasons besides not using a water bath (my 1 year old turned the oven off during baking so I had to guess at the baking time, I couldn’t leave the oven door open during cooling with my son around and I ended up forgetting about the cheesecake and letting it cool completely in the oven). Regardless, the crack really didn’t matter because the lemon curd covered it up and no one knew. I love that this recipe doesn’t call for sour cream and it comes out as the more dense, cream-cheesy style cheesecake that is my favorite. Also, even my non-lemon loving sister-in-law enjoyed this because although the lemon flavor is great, it’s not overwhelming.
Deborah says
I’m so glad to hear it was a hit!!
Lori Kilmer says
I just made a pumpkin cheesecake for Thanksgiving and the recipe I used just told me to put a pan of water about a half inch full of water at the bottom of the oven. I used a 9X11 pan for this purpose. My cheesecake didn’t crack. I think I will use that technique with your recipe. I don’t want leaks of water into the pan. I will let you know how it turn out. That technique worked great with my othe cheesecake. No cracks.
Deborah says
I have actually been hearing about that technique a lot lately. I haven’t tried it yet, but I plan to because many people swear by it!
Mary Hodges says
Looks great. Can’t wait to try this! A question, though. When I squeeze the lemon to get the juice, should I strain it so there’s no pulp in it?
Deborah says
I didn’t strain it.
Leslie says
Absolutely wonderful! Loved the addition of the lemon curd on top. So, so divine. I do have one question. My crust got pretty soggy along the outside. I wrapped the springform pan in foil as instructed and even added a couple of extra layers but I still think water got in. Any other tips? Is the water bath 100% necessary? This is the first time I’ve had a cheesecake NOT crack so I wonder if it was the water bath… Thanks in advance!
Deborah says
I’ve had a few people give me a tip that I’m planning on trying next time I make a cheesecake – to just fill a pan with water and place it on the rack below the cheesecake. I know the water bath helps with the cracking (it helps it to cook more evenly), so I’m curious to see if this method works.
Orion says
5 STARS! I made this at my father’s house so I was very limited. It came out great using just a regular cake pan. The only thing I would change the next time I make this (and I will soon!) is the crust. I did like the animal crackers, but I think Graham crackers might taste better. Thank you so mich for sharing this recipe! Since cherries are in season, I want to make a cherry pie or cherry cheesecake. Know a good recipe?
Deborah says
I’m so glad you loved it – it really is one of my favorites!! I haven’t done a cherry pie or cherry cheesecake, but this cherry pie from Completely Delicious looks amazing: http://www.completelydelicious.com/2014/06/sweet-cherry-pie.html All of her recipes that I’ve tried have been fantastic!
Dana says
I made it as instructed but my lemon curd tastes like metal….never made lemon curd before but afraid if I put it on the cheesecake it will ruin it. This may sound crazy but I don’t know another way to explain it.
Deborah says
What kind of bowl did you use to make the curd? I have heard that if you use an aluminum bowl (or sometimes even spoons) that it will react with the acid in the lemon and make it so that there is a metal taste. That is the only thing that I can think of! But I don’t think you’re crazy – after looking online, it sounds like it does happen. I hope that the cheesecake turned out for you!
Sam says
Oh, I just read someone else’s comment about the sugar. I’m just. Looking at my poor effort 🙁
Sam says
At which point does this recipe advise to put the rest of the sugar in? I baked it with only 1/4 cup of sugar, wasn’t sweet and a shame to waste all that effort!
Deborah says
I am SO sorry!! When the last commenter pointed out my mistake, I was having backend issues and couldn’t access the recipe to change it, and then totally forgot to change it once things were fixed. It has been fixed now but I’m so sorry I didn’t change it sooner.
Ann says
I’m so excited about this recipe! I love cheesecake and my favorite pie is lemon meringue- the creamy one with condensed milk. I can’t wait to try this.
Jennifer says
I just made this for Easter lunch. Absolutely delicious! The lemon curd adds just the right amount of tartness to the creamy cheesecake. The cream cheese we get here (Austria) is not as firm as the cream cheese in the States. The batter was extremely runny and, not being certain it would firm up during baking, I added about 1/4 c corn starch. It changed the texture but not flavor of the cheesecake. Do you have any other suggestions for thickening up the batter? I didn’t want to risk baking it without thickening but might do so another time as an experiment. I could probably drain the cream cheese in a fine sieve overnight to remove excess moisture. Thanks for sharing the recipe!
Deborah says
I wish I had an answer for you! I’ve never made a cheesecake with anything but the cream cheese here in the states. But the idea of draining the cream cheese sounds like a good place to start!
Barbara says
I must have been the only one to misread the recipe for the filling. It says to mix 1/4 cup of sugar with the lemon zest, but doesn’t say to mix in the additional cup of sugar…just the additional zest. I realized before it was too late that this must have been a typo. Regardless, the cheesecake is phenomenal! Just read the recipe thoroughly beforehand 🙂
Deborah says
Oh my goodness!! I didn’t even notice that – it should be sugar instead of zest. I’m so glad the recipe turned out for you. I am having some technical blog issues, but will fix the recipe as soon as I am able to!!
Bonnie Banters says
Not only is this gorgeous, every time I look at it, I can just taste those fabulous flavor combinations!
Cate says
Absolutely lovely photos! I went ahead and made this cheesecake last night- and am enjoying an amazing Creamy- Lemony breakfast now! Thanks for sharing. Is Perfect!
Deborah says
Now I want cheesecake for breakfast! So glad you love it.
Chels R. says
I love how the crust is made out of animal crackers! That is the best thing ever! And this looks to die for!
Laura (Tutti Dolci) says
Gorgeous spring cheesecake, love the lemon curd topping!
Shawn @ I Wash You Dry says
This looks phenomenal! Anything with lemon has me swooning right now! 🙂
candice says
Beautiful!!! Could you give a good recommendation for a springform pan? I would truly appreciate it. Thanks.
Deborah says
I actually just have a cheaper one. I’ve owned a few, and I haven’t noticed a big difference between brands. I do always use foil to cover the outside, though. Most of the time, it stays pretty tight, but I don’t like to even take the chance that the water will leak in on the cheesecake.
Cecil says
I made this for Thanksgiving dinner this year. I changed the crust by using lemon sandwich cookies and one tablespoon of butter, just to add to the overall lemon flavor. It was everyone’s favorite and was the only dessert completely consumed that day. Fabulous lemon flavor…possibly the finest cheesecake I have ever eaten.
LilacMom says
For the past 10+ years I have made my daughter cheesecake on her special day; this year for her 22nd birthday she has asked for a lemon cheesecake…it’s baking now! The curd is done! The celebration is tomorrow 🙂
LilacMom says
@LilacMom, It definitely was worth the work!! Enjoyed by all and many!
plantcrone says
I picked up Lemon Curd at Trader Joes this week..no good reason for it-just sounded good and I was in the mood for tangy…but one can make just so many peanut butter and lemon curd sammys ya know.
As the family cheesecake specialist, I am always looking for something different for the holiday pot luck dinners..and your cheesecake idea will be perfect. The last few years it was pumpkin cheesecake with gingersnap cookies for the crust but I am so tired of the same thing.
This will be THE BIG HIT this year..thanks for the ideas. Wonder what it is about the animal crackers that seems to make everyone so nuts about the crust???childhood memories from the flavor?
Old lady plantcrone in Oregon
Linda says
I made this tonight for my MIL and family. OMG … This is so good, easy to make, takes time though, and so worth it! Thanks for publising.
Vivian - Let's Try These... says
I've adapted your recipe some what and added it to my site. I put a link to your recipe and website as well. This is the best cheesecake filling I have ever had. Thanks for sharing it with everyone!
Greeting Card Printing says
Yummy yummy cheesecake! One of may favorites 🙂 The one in your photo looks soooo good, I want one haha! I can’t wait to try and make one for myself, thanks so much for sharing this!
Organic Baby says
I guess I don’t need to go to a store to buy one, I’ll make one myself 🙂 thanks!
A Feast for the Eyes says
I’m glad that I followed your links to find this recipe. First, I have that cookbook! I love cheesecake, but I try to limit how often I bake AND eat it. My lemons are looking like they’re starting to ripen, so I’m gearing up for recipes to make with these. This recipe definitely goes into my “to make” stack.
By the way, that photo is excellent! No need to apologize… it lured me into reading all about it.
Makes my own mouth water, just thinking about it.
Debby
Anonymous says
I tried this cheesecake when I first moved into my ome to impress my in-laws. They loved it SO MUCH they were begging foor me to make it again! (Which I did and got rave reviews again!). Great recipe! Thank you so much!
-Genie
ROckville Centre, NY
pat says
made the lemon cheesecake for my daughter’s birthday. It was a HIT. Love the lemon curd and so easy to make. This is now a family favorite
Amber says
Hi,I’m glad to see ur blog today.Seem like I found someone like cooking & do scrapbook.
I’m going to try bake this Lemon Cheesecake, felt really yummy!
Have anice weekend.
Amber
Deborah says
Renske,
I guess this isn’t a traditional lemon curd – I don’t make curds often, so I didn’t even realize that it is a bit different by using cream! I’m not sure how long it will keep, but I would guess only 3-4 days. The cheesecake didn’t last that long!!
anoniem says
I’m tempted to make this cake, but what I don’t understand is adding cream to the lemon curd. I always understood that lemon curd is without milk or cream. Also, lemon curd is the perfect stuff to make a week (or two) beforehand because it keeps good for a while. But will that also with cream in it?
Renske
Alexis says
I made this cheesecake for Easter and it was a grand slam! Thanks for the recipe it was sooo good!
Penelope says
This recipe looks fabulous–thank you! Just wanted to let you know that I’ve linked to this post from my party planning blog to help my readers plan a Springtime party. Feel free to check us out for free online invitations, party planning tips and more. Thanks again!
Penelope
Kristen says
Oh this looks delicious!
kellypea says
I’m a cheesecake fiend, but you know, I don’t think I’ve made a real lemony one. My tastebuds are going nuts!
The Caked Crusader says
I am on a quest for the perfect cheesecake and this looks to be well worth trying – I have never seen a cheescake topped with fruit curd before. Nice idea!
Katie B. says
Beautiful!! This recipe is going in my to-try-soon stack!
Jenn says
You had me with your picture actually!
TheKitchenSink says
This looks delicious. I’ve been looking for an excuse to buy a springform pan and I think you just gave me one. I wonder what this would taste like with the ginger lime curd I just made …
Susan from Food Blogga says
Not so great? Are you kidding me? It luscious!
Sylvia says
Your lemon cheesecake looks smooth and delicious
Cakespy says
Lordy, lordy, lordy. Looks awesome.
Kelly Mahoney says
Looks beautiful! I just wish I could get more of my family to like lemon.
Rasa Malaysia says
Yummy! I haven’t made cheese cake for at least 10 years…time to make one soon!
Arfi Binsted says
i always love lemon cheesecake!! it’s always good!! good job, Deborah!
Valentina says
It is wonderful when we get such great result. I am looking at your picture and it makes my mouth water. I love it! I wish I could taste it.
The Baker & The Curry Maker says
Yummo, there is nothing off putting about that picture! Cheesecake is my favourite, and so is lemon.
The Baker & The Curry Maker says
Yummo, there is nothing off putting about that picture! Cheesecake is my favourite, and so is lemon.
katie says
mmmmmmm. i made this today and it was a huge hit in my house. all of my room mates had a huge piece and went back for seconds. i used a jarred lemon curd to save a bit of work, however. the animal cracker crust was amazing. ive never been a big fan of the graham cracker crust but the animal crackers were fabulous!
Emiline says
You shouldn’t be so critical of your picture. That “bad” picture of yours, is better than my “good” ones.
So, I think I will use this method that you used, next time I make a cheesecake. I’m not convinced that a water bath works, but I think cooling the cheesecake down, really slowly, is the way to go.
April says
oh my goodness! This looks delicious! I love lemon! I also like the fact that the crust is made of animal crackers.
Brilynn says
I don’t know what you’re talking about, that photo looks great!
And congrats on winning Artisan Bread in 5 from Jaden… I’m so jealous! I’ve already made the Nutella Challah that she posted and if that recipe is any indication of what the rest of the book is like, you’re going to love it!
eatme_delicious says
Oh wow Deborah this looks and sounds so good! I love everything about it – the lemon curd on top seems perfect and I love crusts so I’m very intrigued by one made with animal crackers. You’ve definitely convinced me I must make this soon! And I had to laugh at the part where you brought your husband into the kitchen to look at your perfect cheesecake and he thought you were crazy haha. I do that all the time to my boyfriend and he responds in a similar way. That’s why having a food blog is great because we understand things like the beauty of perfect cheesecake tops. I’ll make sure to take a picture of the top of mine.
Mandy says
ah Deborah! This would be such a great idea for the lemon filling I have left from other baking endeavor!*wink* Too bad I have already thrown it away. If only I see your recipe a little sooner….
Anj says
That is one beautiful cheesecake! Don’t you just love it when a recipe turns out so well? Lemon sounds wonderful.
Bellini Valli says
I love the idea of using the animal cracker cookies for the crust. As it so happens I seem to be on a lemon kick these days as well. It must be my longing for summer days.
Evelin says
Don’t judge yourself, a cheesecake can only look perfect!:)
KJ says
If only I could reach through my screen with a spoon!!! That cheesecake would be gone!!!!!
I have this cookbook. I’ve only made a few things, but they’ve been great. There is a particulary good leek and potato soup recipe.
I can’t wait to see what else you’ve made.
Katia says
The cheesecake looks so good, I’ve been looking for a good cheesecake. I still have Meyer lemons on my tree so this will be perfect! Thank you for sharing- your blog is great.
Gigi says
Oh man does that cheesecake look good!
glamah16 says
Yumo! And your photo is great IMO!I’m seeing a lot of citrus lately . I guess we all want to get out of the winter doldrums.
Anonymous says
I am THE lemon lover. I know I will be trying this very soon.
Kevin says
That cheeesecake look great! Cheesecake is one of my favorite deserts and lemon sounds like it would go really well with cheesecake.
Chuck says
The cheesecake looks great! I love the The New Best Recipes. It’s probably the cookbook I use the most. My favorite recipe out of the cookbook is probably the thick and chewy chocolate chip cookies.
Melanie says
Lemon cheesecake is just my thing – can’t wait to try this. And I think your picture looks great!
Amanda at Little Foodies says
Oh yes please, could I have a HUGE piece?! I love anything lemon cakey. I’ve said that once before I think.
Glad your husband looks at you like you’re barking mad too sometimes. Happens to us all!
javagirlkt's cookin' says
wow, you’ve convinced me!!
i bought a springform pan in November and still haven’t even used it yet!! this will be the first recipe i try, thanks!
Cynthia says
Look at the lemon topping – as smooth as glass.