40 salicylic acid topical ointment for corns: Lemon Cheesecake Recipes

Lemon Cheesecake Recipes

Lemon cheesecake is a dessert that always delivers—creamy, refreshing, tangy, and rich all at once. Lemon brings a brightness that cuts through the sweetness, creating a perfectly balanced bite that appeals to almost everyone. Whether you prefer your cheesecake baked and velvety, swirled with bold citrus curd, or chilled into a no-bake masterpiece, lemon has a way of turning a simple dessert into something elegant. Here are three lemon cheesecake recipes that celebrate everything citrus has to offer: a classic baked lemon cheesecake, a lemon swirl cheesecake with homemade lemon curd, and a fluffy no-bake lemon cheesecake for effortless indulgence.

Recipe 1: Classic Baked Lemon Cheesecake

This version is creamy, dense, silky, and wonderfully fragrant. It uses fresh lemon juice and zest for depth, and the crumbly graham crust provides a firm, buttery base.

Ingredients

Crust

1 ½ cups crushed graham crackers or digestive biscuits

¼ cup sugar

6 tablespoons melted butter

Pinch of salt

Filling

24 oz (680 g) cream cheese, softened

1 cup granulated sugar

¾ cup sour cream

3 large eggs

⅓ cup fresh lemon juice

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

1 tablespoon cornstarch (optional, for extra stability)

Instructions

Prepare the crust:

Combine the crushed crackers, sugar, salt, and melted butter. Press the mixture firmly into the bottom of a springform pan, making sure to press it up the sides slightly. Bake at 325°F (165°C) for about 10 minutes until lightly golden. Set aside to cool.

Make the filling:

Beat the cream cheese until smooth, scraping the bowl frequently to ensure no lumps remain. Add the sugar and beat again until fluffy and silky. Mix in the sour cream, lemon zest, lemon juice, and vanilla. Add eggs one at a time, mixing on low just until combined. Overmixing can introduce air, causing cracks.

Bake the cheesecake:

Wrap the outside of the springform pan in foil and place it in a roasting pan. Pour in the filling. Create a water bath by adding hot water halfway up the sides of the springform pan. Bake for 55–70 minutes, depending on your oven, until the center jiggles slightly but is not wet.

Cool and chill:

Turn off the oven, crack the door open, and let the cheesecake cool slowly for an hour. Remove from the oven, cool fully on the counter, then chill at least 4 hours or overnight.

Serve:

Slice and enjoy with a light dusting of powdered sugar, a dollop of whipped cream, or thin slices of candied lemon.

Why this recipe works

The sour cream adds a velvety tang, while the lemon juice brightens the dense cream cheese base. The water bath ensures a crack-free top and a luscious texture. This cheesecake is simple enough for a weeknight treat yet stunning enough for a holiday table.

Recipe 2: Lemon Swirl Cheesecake with Homemade Lemon Curd

This recipe is for lemon lovers who want a more intense citrus flavor. The homemade lemon curd adds a glossy, vibrant swirl that not only looks gorgeous but also enhances every bite with bold zing. Baked into the cheesecake, it forms pockets of citrus richness that contrast beautifully with the sweet, creamy filling.

Ingredients

Crust

1 ½ cups shortbread cookie crumbs

5 tablespoons melted butter

2 tablespoons sugar

Cheesecake Filling

24 oz (680 g) cream cheese, softened

1 cup granulated sugar

2 teaspoons lemon zest

¾ cup heavy cream

3 large eggs

2 teaspoons vanilla

Lemon Curd

3 egg yolks

½ cup sugar

⅓ cup fresh lemon juice

1 teaspoon lemon zest

3 tablespoons butter

Instructions

Make the lemon curd first:

In a small saucepan, whisk together the yolks, sugar, lemon juice, and zest. Cook over medium heat, stirring constantly until thickened—about 5 to 7 minutes. Remove from heat and whisk in the butter. Transfer to a bowl and cool completely. The curd will thicken further as it cools.

Prepare the crust:

Combine the shortbread crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake for 8 minutes at 325°F (165°C).

Make the filling:

Beat the cream cheese and sugar until smooth. Add heavy cream, lemon zest, and vanilla, and mix until fully combined. Beat in the eggs one at a time on low speed. Avoid overbeating.

Assemble:

Pour the cheesecake filling into the cooled crust. Spoon dollops of lemon curd across the top, then use a skewer or knife to gently swirl it into the batter. Do not over-swirl—distinct ribbons of curd create the best visual effect.

Bake:

Place the pan in a water bath and bake for 60–75 minutes until set but slightly wobbly in the center.

Chill:

Let cool, then refrigerate for at least 4 hours, preferably overnight.

Serving ideas

Top with extra lemon curd, curls of white chocolate, or thin lemon twists. For a decorative finish, arrange fresh berries along the edges for a bright pop of color.

Why this recipe stands out

This cheesecake is an explosion of lemon flavor—smooth filling, zesty swirls, and the irresistible richness of homemade curd. It’s the perfect balance of sweet and tart, ideal for birthdays, summer gatherings, or anytime you crave something vibrant and indulgent.

Recipe 3: No-Bake Creamy Lemon Cheesecake

When you want something refreshing without turning on the oven, a no-bake lemon cheesecake is the solution. This version is lighter, airy, and mousse-like, with a bright lemon punch and a crisp cookie crust. It comes together quickly and is perfect for warm days or last-minute entertaining.

Ingredients

Crust

2 cups crushed graham crackers

7 tablespoons melted butter

3 tablespoons sugar

Filling

16 oz (450 g) cream cheese, softened

1 cup powdered sugar

1 cup cold heavy whipping cream

½ cup sweetened condensed milk

½ cup fresh lemon juice

2 teaspoons lemon zest

1 teaspoon vanilla

Instructions

Make the crust:

Mix the crushed graham crackers, sugar, and melted butter. Press into the bottom of a springform pan and refrigerate for 20 minutes to set.

Prepare the filling:

Beat the cream cheese until smooth. Add powdered sugar, condensed milk, lemon zest, lemon juice, and vanilla. Beat until creamy and fully blended.

Whip the cream:

In a separate bowl, whip the cold heavy cream to stiff peaks. Fold gently into the cream cheese mixture to create a light, mousse-like texture.

Assemble:

Spoon the filling onto the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, so the filling firms up.

Serve:

Garnish with fresh lemon slices, whipped cream swirls, or crushed cookies for added texture.

Why this recipe is irresistible

It’s impossibly light yet still rich, with no eggs, no baking, and no water bath needed. The whipped cream makes it fluffy and uplifting, while the condensed milk adds smooth sweetness that pairs flawlessly with lemon’s brightness.

Each of these lemon cheesecake recipes delivers something unique:

The classic baked lemon cheesecake is creamy and timeless.

The lemon swirl cheesecake is bold, artistic, and intensely flavorful.

The no-bake lemon cheesecake is easy, airy, and perfect for warm weather or fast preparation.

Together, they offer three ways to enjoy the irresistible marriage of tangy citrus and velvety cream cheese. Whether you crave the richness of a traditional cheesecake, the vibrant zing of lemon curd, or the effortless charm of a no-bake dessert, you’ll find a recipe here that makes lemon the star of your sweet table.

40 salicylic acid topical ointment for corns

Tuesday, 25 November 2025

Lemon Cheesecake Recipes

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