Featured Recipe

Tangy Lemon Cheesecake

Name: Tangy Lemon Cheesecake
Prep time: 25 min
Cook time: 55 min
Total time: 5 h 15 min
Yield: 12 servings
Ingredients: 2 1/4 cups vanilla cookie crumbs; 1 1/2 tablespoons all-purpose flour; 1/3 cup granulated sugar; 1/4 teaspoon fine sea salt; 7 tablespoons unsalted butter melted, cooled; 3 1/4 cups full-fat cream cheese room temperature; 1 cup granulated sugar; 3 large eggs room temperature; 1 teaspoon pure vanilla extract; 3/4 cup sour cream; 1 tablespoon lemon zest finely grated; 3 tablespoons fresh lemon juice; 1/2 cup lemon curd; Optional garnish whipped cream, fresh lemon slices

By Kate

Created on 30 January 2026

Baked lemon cheesecake with a vanilla cookie crust. Uses cream cheese, sour cream, and lemon zest for brightness. Crust combines vanilla wafers, a touch of all-purpose flour for structure, sugar, salt, and melted butter. Filling is creamy but mixed gently to avoid cracks. Baked till set but still slightly jiggly in the middle. Cooling slow in the oven stops cracking. Finished with a thin layer of lemon curd for shine and tang, plus optional whipped cream and fresh lemon slices. Serves a dozen, rich and dense with a citrus tang.

Prep: 25 min

Cook: 55 min

Total: 5h 15min

Serves: 12 servings

dessert cheesecake lemon baking

Introduction

Start with a good base. Vanilla cookie crumbs give both flavor and texture, with a little flour for structure to keep the crust from getting soggy. Butter makes it hold together. Cream cheese must be room temperature or mixing turns into a workout. Work eggs in low and slow so the filling doesn’t trap too much air, or you’ll regret cracks later. Sour cream adds creaminess, while lemon zest and juice cut richness with needed brightness. Baking time is more art than science—look for edges firm, center slightly trembling. Let it cool slow inside the warm oven to avoid sudden shrinkage and cracking. Lemon curd covers imperfections like a pro. Garnish if you want, or skip for simpler beauty.

Ingredients

2 1/4 cups vanilla cookie crumbs

1 1/2 tablespoons all-purpose flour

1/3 cup granulated sugar

1/4 teaspoon fine sea salt

7 tablespoons unsalted butter melted, cooled

3 1/4 cups full-fat cream cheese room temperature

1 cup granulated sugar

3 large eggs room temperature

1 teaspoon pure vanilla extract

3/4 cup sour cream

1 tablespoon lemon zest finely grated

3 tablespoons fresh lemon juice

1/2 cup lemon curd

Optional garnish whipped cream, fresh lemon slices

About the ingredients

Cookie crumbs can be swapped with graham crackers or digestive biscuits but maybe adjust sugar depending on sweetness. Flour in crust helps it keep shape under filling but you can omit if you want a looser crust. Butter must be melted but cooled so it doesn’t cook eggs later. If cream cheese isn’t at room temp your batter will be lumpy and tough to beat. Use full-fat for texture—you’ll feel the difference. Sour cream adds tang and silkiness; Greek yogurt works but expect slight texture change. Fresh lemon zest is non-negotiable for bright citrus notes. Lemon juice better fresh but bottled can substitute; adjust amount if bottled is more sour. Lemon curd bought or homemade—a thin layer seals cracks and ups flavor. Whipped cream for topping optional but adds light cream contrast.

Method

Heat oven to 350°F. Use baking spray on 9 inch springform pan with 2 inch sides. Set pan aside.

In medium bowl mix cookie crumbs, flour, sugar, salt. Stir in butter until crumbs look wet but not greasy. Press mixture firmly into pan bottom and about 1 inch up sides. Level surface. Put aside.

Using a large bowl, beat cream cheese with sugar until glossy and no lumps. Important to beat thoroughly now for texture, but keep speed medium low.

Add eggs one at a time. Stop mixer between additions to scrape sides. Avoid adding air. Too much air means cracks later.

Stir in vanilla, sour cream, lemon zest, lemon juice. Mix just until fully combined. Don't overbeat or batter looks shiny and too airy - risk bubble cracks.

Pour batter atop crust. Tap pan gently on counter twice to release any large air bubbles.

Bake about 55 minutes. Edges should look set and firm. Center stays slightly wobbly but not liquid. Avoid any browning on top. Dark spots or cracks mean it baked too long or oven hot.

Turn off oven. Prop door open 1.5 inches with wooden spoon or folded towel. Let cheesecake cool slowly for 1 hour inside oven. Slow cooling reduces cracks caused by shrinkage.

Remove from oven. Cool on rack another hour. Surface should be cool to touch and batter fully firm now.

Spread lemon curd evenly on top in thin layer. This hides any surface cracks or imperfections like a veil. Look for lemon curd with smooth glossy texture. If too thick, soften by stirring gently before spreading.

Refrigerate uncovered at least 2 to 4 hours. Firm chill needed to set body and flavors to meld.

To serve, loosen sides with thin flexible knife. Carefully release springform sides. Garnish with whipped cream dollops and thin lemon slices if desired.

Technique Tips

Baking cheesecake is timing your eye and touch not the clock. You want no color from the top—signal your oven might run hot. The middle wobble is key—too firm means dry. Cracking happens from too much air or cooling too fast. Slowing cooling inside warm oven frustrations cracks from sudden shrinkage. Pull door open to let moisture escape gradually. Tap pan when pouring batter to get air bubbles out or you’ll see holes after baking. Spreading lemon curd while cheesecake fully cool prevents melting and streaks. Refrigerator chill sets the internal texture which is dense and creamy after a few hours cold.

Chef's Notes

💡 Use room temperature cream cheese, no lumps allowed. If cold, it'll be a fight. Scrape bowl often to keep batter smooth. Egg temperature matters too. Slow addition reduces air. No air, no cracks.
💡 Check your oven temperature; unreliable. An oven thermometer can help. If too hot, surface cracks are likely. Brown top means overbaked. Look for edges that are set but center jiggly.
💡 Lemon zest must be fresh. Buy more than needed. Dry zest won’t pack the same punch. Swap cookie crumbs if you need; graham cracker works, adjust sugar down. Structured crust matters.
💡 Slow cooling inside the oven keeps cheesecake from cracking. Open door carefully, let steam escape gradually. Works wonders. Don't rush to cool, patience saves texture.
💡 Utilize lemon curd wisely. A thin layer hides cracks or blemishes. Do this after chilling. Smooth out any lumps in curd before spreading. If too thick, consider softening.