Why did my cheesecake crack and how can I prevent it?

Cracks usually happen from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. Use the water bath method as directed, mix just until ingredients are incorporated, and allow the cheesecake to cool slowly in the turned-off oven to prevent cracks.

Can I make this recipe without a springform pan?

While a springform pan is ideal, you can use a deep 9-inch pie plate instead. You won't be able to remove the sides, but the cheesecake will still taste delicious. Line the pie plate with parchment paper with extra hanging over the sides to help lift it out after chilling.

My lemon curd is too thick to spread. What should I do?

If your lemon curd is too firm to spread evenly, warm it in the microwave in 20-second intervals, stirring between each interval until it reaches a spreadable consistency. Be careful not to make it too warm or it will melt the top of your cheesecake.

How do I know when my cheesecake is properly baked?

A properly baked cheesecake will still have a slight jiggle in the center (about a 2-3 inch circle in the middle), but the edges should be set. The cheesecake will continue to set as it cools. If it's completely firm in the center while baking, it's likely overbaked.

Luscious Lemon Cheesecake Recipe

Name: Luscious Lemon Cheesecake Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 10 h 45 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 32 ounces (4 x 8-ounce packages) cream cheese, softened; 1 cup granulated sugar; 4 large eggs; 1 cup sour cream; 2 teaspoons vanilla extract; 4 tablespoons fresh-squeezed lemon juice; 1 tablespoon lemon zest; 10 ounces lemon curd; Whipped cream, for serving

This Lemon Cheesecake is a slice of citrus heaven – creamy, rich, and bursting with bright lemon flavor that perfectly balances the sweetness of the classic cheesecake base. The buttery graham cracker crust provides the perfect foundation for this showstopper dessert that’s surprisingly simple to make. While it does require some patience during the cooling process, your reward is an incredibly smooth, crack-free cheesecake that will have everyone asking for seconds!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The bright, zesty lemon cuts through the rich creaminess of the cheesecake, creating a refreshing dessert that isn’t overly sweet.
Impressive Result: This cheesecake looks like it came from a professional bakery with its smooth top and gorgeous lemon curd layer, but it’s completely achievable at home.
Make-Ahead Friendly: Since this cheesecake needs to chill overnight anyway, it’s perfect for entertaining – do the work a day before and simply serve when needed!
Reliably Crack-Free: The water bath method ensures a beautifully smooth cheesecake without those dreaded cracks on top.

Ingredients You’ll Need

Graham Cracker Crumbs: Creates that classic, slightly sweet crust that provides the perfect textural contrast to the creamy filling.
Granulated Sugar: Sweetens both the crust and filling without overwhelming the lemon flavor.
Unsalted Butter: Binds the crust together and adds rich flavor – make sure it’s fully melted for proper incorporation.
Cream Cheese: The star of the show! Use full-fat cream cheese at room temperature for the smoothest possible texture.
Eggs: Provides structure and richness to the cheesecake – adding them one at a time prevents overmixing.
Sour Cream: Adds a subtle tanginess and creates that velvety texture that makes cheesecake so irresistible.
Vanilla Extract: Balances and enhances the lemon flavor with its warm, aromatic notes.
Fresh Lemon Juice: Brings that essential bright, citrus flavor – fresh is definitely best here for the most vibrant taste.
Lemon Zest: Contains the oils from the lemon peel, packing even more concentrated lemon flavor than the juice alone.
Lemon Curd: Creates a beautiful, glossy topping and adds an extra layer of intense lemon flavor.
Whipped Cream: The perfect light, airy garnish that complements the dense, creamy cheesecake.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Berry Delight: Add a layer of fresh berries (strawberries, blueberries, or raspberries) on top of the lemon curd for a colorful twist.

Gingersnap Crust: Substitute gingersnap cookie crumbs for graham crackers to add a spicy note that pairs beautifully with lemon.

White Chocolate Lemon: Fold 4 ounces of melted white chocolate into the cheesecake batter for an even more decadent dessert.

Mini Cheesecakes: Use a muffin tin with liners to create individual servings – reduce baking time to about 20-25 minutes.

How to Make Lemon Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F. Mix graham cracker crumbs with sugar, then pour in the melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch springform pan, using the bottom of a measuring cup for even compaction. Refrigerate while preparing the filling.

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese until completely smooth – no lumps allowed! Gradually add sugar while mixing, stopping to scrape down the sides. Add eggs one at a time, fully incorporating each before adding the next. Mix in sour cream, vanilla, fresh lemon juice, and lemon zest until just combined. Be careful not to overmix!

Step 3: Prepare for Baking

Wrap the outside of your springform pan thoroughly with heavy-duty aluminum foil to prevent water seepage. Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.

Step 4: Water Bath and Baking

Place the wrapped cheesecake inside a large roasting pan. Fill the pan with hot tap water about halfway up the sides of the springform pan. Reduce oven temperature to 300°F, then bake for 1 hour and 30 minutes. Turn off the oven and let the cheesecake remain inside for another hour.

Step 5: Cooling Process

Remove the cheesecake from the water bath and cool completely at room temperature. Cover with plastic wrap, then refrigerate for at least 8 hours or overnight for the best set.

Step 6: Final Touches

Release the springform ring and spread lemon curd evenly over the top of the chilled cheesecake. If the curd is too firm to spread, warm it slightly in the microwave in 20-second intervals. Top with dollops of whipped cream before serving.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature before mixing for the smoothest texture.
Gentle Mixing: After adding the eggs, mix just until incorporated – overmixing adds air that can cause cracks.
Triple-Wrap the Pan: Use three layers of heavy-duty foil to ensure no water sneaks in during the water bath.
Gradual Cooling: The slow cooling process in the turned-off oven prevents dramatic temperature changes that can cause cracks.
Clean Knife Between Slices: Wipe your knife clean between each slice for picture-perfect servings.

How to Serve

Perfect Pairings

Serve slices with fresh berries or a small scoop of vanilla ice cream for an extra special touch.

Beverage Companions

Pair with Earl Grey tea, coffee, or a dessert wine like Sauternes or a late-harvest Riesling.

Presentation

For an elegant presentation, dust the whipped cream with a little extra lemon zest or add a small twist of lemon peel to each slice.

Make Ahead and Storage

Storing Leftovers

Cover leftover cheesecake with plastic wrap or store in an airtight container in the refrigerator for up to 5 days.

Freezing

Freeze individual slices or the whole cheesecake (without whipped cream) by wrapping tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months.

Reheating

Don’t actually reheat! Thaw frozen cheesecake overnight in the refrigerator or for 2-3 hours at room temperature before serving.

FAQs

Why did my cheesecake crack and how can I prevent it?

Cracks usually happen from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. Use the water bath method as directed, mix just until ingredients are incorporated, and allow the cheesecake to cool slowly in the turned-off oven to prevent cracks.
Can I make this recipe without a springform pan?

While a springform pan is ideal, you can use a deep 9-inch pie plate instead. You won’t be able to remove the sides, but the cheesecake will still taste delicious. Line the pie plate with parchment paper with extra hanging over the sides to help lift it out after chilling.
My lemon curd is too thick to spread. What should I do?

If your lemon curd is too firm to spread evenly, warm it in the microwave in 20-second intervals, stirring between each interval until it reaches a spreadable consistency. Be careful not to make it too warm or it will melt the top of your cheesecake.
How do I know when my cheesecake is properly baked?

A properly baked cheesecake will still have a slight jiggle in the center (about a 2-3 inch circle in the middle), but the edges should be set. The cheesecake will continue to set as it cools. If it’s completely firm in the center while baking, it’s likely overbaked.

Final Thoughts

This Lemon Cheesecake is truly a slice of sunshine that brings together the perfect balance of creamy richness and bright citrus flavor. While it does require some time and patience, the techniques aren’t complicated, and the results are absolutely worth it. The water bath method might seem fussy, but it’s your secret weapon for achieving that professional-quality, crack-free finish. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is guaranteed to impress anyone lucky enough to enjoy a slice!