Lemon Cheesecake Delight is a creamy, tangy dessert featuring a smooth lemon-infused cheesecake layer atop a buttery crust—bright, elegant, and utterly irresistible.

Why You’ll Love This Recipe

This treat marries the rich tang of lemon with the silky texture of cheesecake. It’s light enough for summer yet indulgent enough for special occasions. The citrus notes awaken the palate while the creamy filling and crisp crust deliver comfort in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour (for crust)
Unsalted butter
Granulated sugar
Cream cheese
Eggs
Lemon zest and fresh lemon juice
Sour cream or heavy cream
Vanilla extract
Salt

Directions

Preheat oven to 325 °F (163 °C) and prepare a springform or 9-inch round pan by lining or greasing.
Make the crust: Combine flour, sugar, and melted butter. Press mixture into the bottom (and optionally up sides) of pan. Bake for 10 minutes until set and lightly golden.
Prepare the filling: Beat cream cheese until smooth. Add granulated sugar, then blend in eggs one at a time. Mix in lemon juice, zest, sour cream (or cream), vanilla, and a pinch of salt until silky.
Bake gently: Pour filling over warm crust. Bake for 45–55 minutes, or until edges are set and the center is just slightly jiggly.
Turn off oven and let cheesecake cool inside with door slightly ajar for 1 hour to prevent cracking.
Chill in the refrigerator for at least 4 hours or overnight.
Release and serve as is, or garnish with lemon slices, whipped cream, or fresh berries.

Servings and timing

Yield: 12–16 slices (depending on portion size)
Prep time: 20 minutes
Bake time: 45–55 minutes
Cooling + chilling time: 5–6 hours (including in-oven cooling)
Total time: Approximately 6 hours

Variations

Lemon curd topping: Spoon a layer of lemon curd over the cooled cheesecake before serving.
Graham cracker crust: Use crushed graham crackers mixed with butter for a sweeter, simpler crust.
Marbled berry swirl: Drop spoonfuls of raspberry or blueberry puree on top and swirl gently.
Gluten‑free crust: Use gluten‑free flour or almond flour in the crust—ensure no cross-contamination.

Storage/Reheating

Storage: Keep in the refrigerator, covered, for up to 5 days.
Freezing: Freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw in the fridge overnight.
Serving: Remove from fridge about 15 minutes before serving to allow flavors to open and texture to soften slightly.

FAQs

Can I bake this cheesecake at a lower temperature for a creamier texture?

Yes—baking at 300 °F (150 °C) for a longer time can yield a silkier texture, but expect to add 10–15 minutes to the bake time.

Why did my cheesecake crack on top?

Rapid temperature changes can cause cracks. Let it cool gradually: in-oven with the door ajar, then at room temperature before chilling.

Can I use bottled lemon juice instead of fresh?

Fresh juice and zest are best, but if using bottled, adjust to taste and consider reducing added sugar.

Do I need sour cream or can I use heavy cream?

Both work. Sour cream adds tang and richness; heavy cream gives a silkier mouthfeel.

How can I prevent a soggy crust?

Prebake the crust and let it cool slightly before adding filling to help it set.

Can I make this ahead of time?

Yes—cheesecake benefits from resting. Bake a day ahead, chill overnight, and serve the next day.

Can I make individual mini cheesecakes?

Yes—use a muffin pan or mini springform pans; reduce bake time to 20–30 minutes.

Is it important to beat in the eggs one at a time?

Yes—adding eggs gradually ensures a smooth batter without lumps or overmixing.

Can I reduce sugar?

You may reduce sugar by up to ⅓, but too little sugar could affect texture and set.

What’s the best way to slice this cheesecake for clean cuts?

Use a sharp knife dipped in hot water and wiped dry between cuts for smooth, clean slices.

Conclusion

Lemon Cheesecake Delight is a beautifully balanced dessert that pairs bright citrus flavor with creamy sophistication. With its luscious texture and elegant appearance, it’s destined to become a favorite for both relaxed gatherings and refined celebrations.

Lemon Cheesecake Delight

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Lemon Cheesecake Delight is a rich yet refreshing dessert with a creamy lemon-infused cheesecake layer on a buttery crust—ideal for any occasion, from summer soirées to elegant dinners.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: 6 hours
Yield: 12–16 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325 °F (163 °C). Line or grease a 9-inch springform or round cake pan.
Combine flour, 1/4 cup sugar, and melted butter to form a crust. Press into the bottom (and optionally up the sides) of the pan.
Bake the crust for 10 minutes until lightly golden. Set aside to cool slightly.
Beat cream cheese until smooth. Add 3/4 cup sugar and blend well.
Mix in eggs one at a time, fully incorporating after each addition.
Stir in lemon juice, zest, sour cream (or heavy cream), vanilla extract, and salt until smooth and silky.
Pour filling over the warm crust and smooth the top.
Bake for 45–55 minutes, until edges are set and the center slightly jiggles.
Turn off oven and let cheesecake cool inside with door ajar for 1 hour.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Release from pan and garnish with lemon slices, whipped cream, or fresh berries if desired before serving.