This creamy lemon cheesecake is rich, zesty, and ultra-smooth — with the option to layer it over your favorite vanilla or lemon cake for a bakery-worthy upgrade. A perfect spring or summer dessert!
📋 Recipe Card
Yield: 8–10 slices
Prep Time: 25 minutes
Bake Time: 50–60 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: ~6.5 hours
Skill Level: Intermediate
Best For: Celebrations, brunches, lemon lovers 💛
🧾 Ingredients
Cheesecake Layer
2 (8 oz) blocks full-fat cream cheese, softened (453g)
1 cup (200g) granulated sugar
¼ tsp salt
3 large eggs, room temperature
3 tbsp (23g) all-purpose flour
¾ cup (182g) sour cream
1 tsp lemon extract
Optional: Zest of 1 lemon for brightness
Optional Cake Base
1 layer from your favorite vanilla or lemon cake (boxed mix or homemade)
Optional Toppings
Whipped cream
Fresh berries (strawberries, blueberries, raspberries)
Lemon glaze (mix powdered sugar + fresh lemon juice)
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Pan & Oven
Preheat oven to 325°F (165°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
2️⃣ Make the Cheesecake Batter
Beat cream cheese on medium speed until smooth and creamy, 1–2 minutes.
Add sugar and salt. Mix until fully combined.
Add eggs one at a time, beating on low and scraping the bowl as needed.
Stir in flour, sour cream, lemon extract, and optional zest. Mix just until smooth.
Pro Tip: Don’t overmix — excess air can cause cracks.
3️⃣ Assemble the Cake (Optional Layer)
If using a cake base, place the cooled cake layer in the bottom of the pan.
Add a small spoonful of cheesecake batter underneath to help it stay in place.
Pour cheesecake batter over the cake (or into pan if skipping the cake). Smooth the top.
4️⃣ Bake
Place pan on a baking sheet (to catch leaks).
Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
5️⃣ Chill
Let the cheesecake cool completely at room temp.
Cover and refrigerate for 4–6 hours, or preferably overnight.
6️⃣ Decorate & Serve
Remove springform sides and transfer to a serving plate.
Garnish with whipped cream, fresh berries, or a simple lemon glaze.
Slice and serve chilled. Store leftovers in the fridge for up to 5 days.
💡 Tips for Success
Room temp ingredients = smoother batter
Crack prevention: Don’t open the oven door while baking, and use the gradual cooling trick
No cake base? It’s still perfect on its own!
🧁 Variations & Add-Ons
Graham cracker crust instead of cake
Add a blueberry swirl or raspberry puree before baking
Use lime extract + zest for a citrus twist
❓FAQs
Can I use bottled lemon juice instead of lemon extract?
Lemon extract gives a more concentrated flavor, but you can use 1–2 tbsp fresh juice in a pinch — just reduce the sour cream slightly to balance moisture.
Can I freeze this cheesecake?
Yes! Freeze un-topped slices wrapped tightly for up to 1 month. Thaw in the fridge overnight.
What cake mix works best?
Try a lemon cake mix or a white/vanilla cake with a little added lemon zest.
🍋 Final Thoughts
This lemon cheesecake is the perfect blend of rich and refreshing — with an optional cake layer for texture and flair. Great for birthdays, showers, or simply satisfying a citrus craving!