How to make Lemon Cheesecake?

This easy lemon cheesecake features a homemade graham cracker crust and a sweet-tart cheesecake filling, all topped with creamy lemon curd and swirls of whipped cream. Bright, citrusy, and just sweet enough, it’s impossible to resist! 

Now, let’s go over the ingredients needed to make this lemon curd cheesecake: 

• Graham cracker crumbs: You can buy pre-made graham crackers crumbs, or you can pulse full sheets of graham crackers in a food processor until they’re sandy in texture. 
• Granulated sugar: I sweetened both the graham cracker crust and the cheesecake filling. You need some sweetness to balance out the sour lemon juice. 
• Unsalted butter: I always use unsalted butter in my baked goods because the amount of salt in salted butters can vary between brands. 
• Cream cheese: Be sure to use brick-style cream cheese and avoid using the cream cheese spread that comes in a tub.
• Sour cream: Use full-fat sour cream for best results. 
• Lemons: You will need about three lemons to get enough lemon juice and zest.
• Vanilla extract: I prefer using pure vanilla extract, as it delivers the strongest flavor. 
• Eggs: If you forgot to bring your eggs to room temperature, set them in a bowl of warm water for about 10 minutes before proceeding with the recipe. 
• Lemon curd: You can use either store-bought . 

HOW TO MAKE A LEMON CHEESECAKE 

1. First, you’ll need to assemble and pre-bake the graham cracker crust. Combine the graham cracker crumbs and granulated sugar in a mixing bowl, then mix in some melted butter. 
2. Press the mixture into the bottom of a 9-inch springform pan, making sure to create an even layer. You can use your hands to press the crust down, but I like to use the bottom of a measuring cup for this step. 
3. Bake the crust in a 325ºF oven for about 10 minutes. Set the crust to one side while you prepare the cheesecake filling. 
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BAKING TIPS 

• For best results, use full-fat ingredients to create the creamiest, thickest cheesecake filling. 
• Likewise, make sure the ingredients are all at room temperature before starting this recipe. 
• The whipped cream on top of the cheesecake is technically optional, but highly recommend. Homemade whipped cream and stabilized whipped cream are both good options, but you may also use store-bought.
• Startwhip cream chargers offers great design and productivity at a wonderful price. Once you’ve tried this system, you won’t want to go back!