Lemon Cheesecake Recipe (No Water Bath!)
This foolproof Lemon Cheesecake Recipe has it all: a buttery graham cracker base, super creamy filling, and a bright, tangy topping. We've packed in all the tips you need for a perfectly smooth cheesecake with zero cracks—no water bath needed! With easy, step-by-step instructions, this dessert turns out perfectly every time.
Servings: 12 -14 slices
Calories: 282kcal
Ingredients
Crust Ingredients
- 16 sheets graham crackers about 2 cups of crumbs
- ¼ cup granulated sugar
- 8 tablespoons butter melted
Filling Ingredients
- 1¼ cup granulated sugar
- 2 tablespoons lemon zest packed about 4 large or 6 small
- 4 8-ounce packages cream cheese room temperature
- ¼ teaspoon salt
- 3 large eggs room temperature
- ⅓ cup heavy cream room temperature
- ¼ cup lemon juice
- ½ teaspoon vanilla extract
Lemon Topping Ingredients
- ½ cup prepared lemon curd homemade or store-bought
- lemon slices or zest optional
- whipped cream optional
Instructions
- Preheat the oven to 350 F. Prep a 9 inch springform pan with parchment, then spray with baking spray.
Crust Instructions
- Place the graham crackers in the bowl of a food processor and pulse until fine crumbs. No large pieces should be left. Add in the butter and sugar. Pulse until it resembles damp sand.
- Press it firmly into the prepared pan about 1.5-2 inches up the side.
- Bake 10 minutes, then set aside to cool.
Filling Instructions
- Immediately reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
- In the bowl of a clean food processor, pulse the sugar and lemon zest for about 30 seconds. The sugar should be a pale yellow.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, lemon sugar, salt, on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.
- Add the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl after each one.
- Add the heavy cream, lemon juice, and vanilla on low until just combined. Pour the filling into the cooled crust and use an offset spatula to spread out to the side of the pan smoothing the top. Place the pan on a rimmed cookie sheet.
Baking Instructions
- Place the cookie sheet with cheesecake on the middle rack. Place a 9x13 cake pan or roasting pan on the lowest rack and immediately pour the hot water into the cake pan. Close the door.
- Bake at 325℉ for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Do not open the oven all the way or the heat will escape.
- Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled.
Topping Instructions
- Once the cheesecake is cold, take the lemon curd and spread evenly over the top of the cheesecake. If using, layer lemon slices across top.
- Serve with a dollop of whipped cream.
Notes
Tips & Tricks
- Be sure the cream cheese is completely room temperature to ensure that the batter isn't lumpy.
- Use a firm hand when pressing in the crust. This will help prevent it from cracking.
- Trust the baking instructions. We have tested this over and over again. It works beautifully!
Nutrition
Serving: 1slice | Calories: 282kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 200mg | Potassium: 59mg | Fiber: 1g | Sugar: 34g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
