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Make the Best Luscious Lemon Cheesecake with This Easy Recipe

Are you looking for a mouth-watering dessert that will impress your guests or satisfy your sweet tooth? Look no further than our recipe for the perfect luscious lemon cheesecake! With its creamy and tangy filling, buttery and crumbly crust, and zesty and refreshing topping, this dessert is sure to please everyone’s taste buds. Plus, it’s easy to make and can be customized to your liking.

PREP TIME : 30 mins
COOK TIME : 1 hr 15 mins
TOTAL TIME : 1 hr 45 mins


Graham Cracker Crust

  • 2⅔ cups graham crackers, crushed into crumbs
  • ⅓ cup organic sugar
  • ⅔ cup butter, melted

Lemon Cheesecake Filling

  • 24 oz cream cheese
  • 1¼ cup organic sugar
  • 3 eggs, cage free
  • 2 Tbs grated lemon peel
  • 3 Tbs lemon juice, freshly squeezed
  • 1 tsp vanilla

Lemon Glaze

  • 1 cup organic sugar
  • 2 eggs, cage free
  • ¼ cup lemon juice, freshly squeezed
  • 3 Tbs grated lemon peel
  • 6 Tbs butter, melted


Preheat oven to 350°.

Graham Cracker Crust

  1. In a large baggie, add graham crackers, a few at a time, and roll with a rolling pin to get fine crumbs. Continue this step until you have 2⅔ cups.
  2. Add to medium mixing bowl, along with the sugar. Stir until combined.
  3. Whisk in melted butter until graham crackers crumbs are well coated.
  4. Press graham cracker crumbs into either a 9 inch springform pan or a 9 inch deep dip pie plate.
  5. Cook for 13-15 minutes.
  6. Remove from oven and set aside.

Lemon Cheesecake Filling

  1. Whisk eggs in a small bowl and set aside.
  2. In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
  3. Beat in eggs on low speed.
  4. Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.
  5. Add lemon cheesecake mixture to graham cracker crust.
  6. Bake for 45 minutes.
  7. Remove from oven and place on a cooling rack and cool for 10-15 minutes.
  8. Put cheesecake in the fridge for approximately 6 hours or overnight.

Lemon Glaze

  1. In a small pan, whisk together eggs, sugar, lemon peel and juice until combined well.
  2. Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when then lemon glaze mixture sticks to the back of a metal spoon.
  3. Remove from pan, put into a small bowl and let glaze cool for 15 minutes.
  4. Refrigerate covered until cold.
  5. Once cheesecake has chilled, remove from spring form pan, if using, and add lemony glaze. If using a deep dish pie plate, top cheesecake with
    lemon glaze and enjoy!
  6. Keep refrigerated.


  • To make the crust gluten-free, use gluten-free graham cracker crumbs or substitute them with almond flour or crushed gluten-free cookies.
  • To make the cheesecake lighter, use reduced-fat cream cheese or Greek yogurt instead of regular cream cheese, and omit the heavy cream.
  • To make the cheesecake richer, add some melted white chocolate or dark chocolate to the filling, or use a chocolate crust instead of a graham cracker crust.
  • To make the cheesecake tangier, use more lemon juice and zest, or add some lemon curd or marmalade to the filling or topping.
  • To make the cheesecake fancier, use a water bath to bake it, or sprinkle some edible glitter or gold dust on top.

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