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Best Lemon Cheesecake Recipe

This recipe for making a lemon cheesecake is very simple. But there are so few ingredients that making the best cheesecake is all about using the very best ingredients.


Lemon cheesecake
The Best Lemon Cheesecake

INGREDIENTS FOR THE BEST LEMON CHEESECAKE RECIPE

There are very few ingredients in cheesecake, so making the best lemon cheesecake recipe is all about using the very best ingredients.

HORIZON ORGANIC CREAM 

We think Horizon products taste better than any other dairy products we have tried. This is probably because the products are organic and from family farming partners. Just as important, Horizon is a certified B corporation that has committed to becoming carbon positive across their entire supply chain by 2025. We save money by buying this by the half gallon at a big box store.

HOMEMADE CREAM CHEESE FROM HORIZON CREAM

Cheesecake is all about cream cheese, so we start with the very best cream cheese by making it ourselves. It is real cream cheese, made with a culture.  It is made with the best cream, a culture, and nothing else, unlike other cream cheese. It’s easy because we make it in the Instant Pot.

LEMONS

The only real flavor in this recipe is coming from the lemons, so it’s important to use lemons that have a lot of flavor. Produce sold at a grocery store is often picked early and chosen for it’s ability to survive transportation and storage instead of for it’s flavor. Lemons from a neighbor’s tree or from the farmers’ market may have a lot more flavor. Local growers have the advantage of growing varieties for taste rather than for shipping and shelf life, and the difference can be enormous.

HEILALA PURE VANILLA PASTE

Heilala produces the best tasting vanilla we have ever tried. Plus, it is ethically produced. We use the paste in recipes like ice cream and cheese cake where the texture is very important and the vanilla bean seeds will be visible. It is also much easier than using the actual bean, soaking it and scraping the seeds.

WHOLESOME ORGANIC CANE SUGAR 

Produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution and climate change, and is a major cause of the destruction of the rain forest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste. We save money by buying this in bulk direct from the company.

DIAMOND CRYSTAL KOSHER SALT 

Salt not only varies greatly in taste and texture, but it measures differently depending on the size and structure of the crystal. It’s very important to use the same brand as the original recipe to achieve the same results. Don’t use iodized salt because the taste of iodine can be off putting.

TOPPING

The cheesecake can be eaten plain or served with any number of toppings. Especially good are French lemon cream, sweetened homemade sour cream, and whip cream flavored with Limoncello.


No Affiliates Statement

We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.


Lemon cheesecake and French lemon cream
Lemon cheesecake and homemade French lemon cream

METHOD FOR MAKING THE BEST LEMON CHEESECAKE RECIPE

This cheesecake recipe skips the traditional crust. This makes the recipe quicker and easier to make. It also makes the cheesecake gluten free. And it can be made ahead of time without worrying if the crust will get soggy, which can happen with a cheesecake that has a crust.

Additionally, this recipe is baked in ramekins instead of a springform pan. Baking in ramekins doesn’t change the taste or texture, just the presentation. There is no crust on the bottom, so it is not as important to bake it in a pan that can be removed to show the layers. Baking in a water bath with ramekins is easier than using a springform pan, because there is no worry of leaks making the cheesecake soggy. The cheesecake is served in the ramekins, so they are easy to prepare ahead of time, store and serve.

One of the keys to making cheesecake with a perfect, creamy texture is to use a water bath. There is no substitute. This will keep the cheesecake from getting a curdled, crumbly texture. The other key is to remove the cheesecake from the oven while slightly undercooked. It will finish cooking with residual heat instead of being overcooked and dry. And then refrigerating it overnight to develop the correct texture.


best lemon cheese cake recipe

Best Lemon Cheesecake Recipe

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Cook Time: 1 hour
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 6
Calories: 673kcal
Author: Lisa LeCoump
There are very few ingredients in cheesecake, so making the best lemon cheesecake recipe is all about using the very best ingredients.

Equipment

CHOOSING BRANDS:

For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.

Ingredients

Instructions

PREHEAT THE OVEN

  • Preheat the oven to 325° F., with the rack in the middle of the oven. Boil water to put in the roasting pan.

MEASURE THE INGREDIENTS

  • Use a kitchen scale to measure the ingredients – zeroing the scale between measurements.
    Into the bowl of the stand mixer, measure the cream cheese.
    Into a small bowl, measure the sugar and lemon zest.
    Into a small bowl, measure the lemon juice, vanilla bean paste and salt.
    Into a small bowl, measure the cream.

MAKE SUPERFINE SUGAR

  • In the food processor, using the blade attachment, grind the sugar and lemon zest together for about a minute, creating a superfine sugar.

MIX THE INGREDIENTS

  • In a stand mixer on low, using a paddle attachment, soften the cream cheese for about a minute and then slowly add the lemon sugar. Increase the speed to medium and beat the mixture for 3 minutes, occasionally stopping to scrape down the sides.
  • Reduce the speed to low, and add the eggs, one at a time, waiting until each egg is incorporated before adding the next, occasionally stopping to scrape down the sides.
  • With the mixer on low, add the lemon juice, vanilla bean paste and salt, mixing just until the ingredients are incorporated.
  • With the mixer on low, add the cream, mixing just until incorporated, scraping down the sides if needed.
  • Pour the mixture into the ramekins, stopping 1/2 inch from the top. The number of ramekins this will fill will depend on the size of the ramekins you choose. Set the ramekins into a roasting pan. Fill the roasting pan with boiling water until the water is halfway up the sides of the ramekins. Place the roasting pan in the preheated oven.
  • Bake until a one inch area in the center still jiggles a little. Remove the roasting pan from the oven. Remove the ramekins and allow to cool on a rack. Place in the refrigerator overnight.
  • Top with French lemon cream, whipped cream, or sweetened sour cream to serve.
  • Keep refrigerated. Can be stored for up to four days.

Nutrition

Calories: 673kcal | Carbohydrates: 50g | Protein: 11g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 247mg | Sodium: 486mg | Potassium: 225mg | Fiber: 0.04g | Sugar: 47g | Vitamin A: 1982IU | Vitamin C: 6mg | Calcium: 139mg | Iron: 1mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.

https://tonyfitzgeraldphotography.com/2022/12/15/best-lemon-cheesecake-recipe/
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Nutrition Facts
Best Lemon Cheesecake Recipe
Amount per Serving
Calories
673
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
29
g
181
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
247
mg
82
%
Sodium
 
486
mg
21
%
Potassium
 
225
mg
6
%
Carbohydrates
 
50
g
17
%
Fiber
 
0.04
g
0
%
Sugar
 
47
g
52
%
Protein
 
11
g
22
%
Vitamin A
 
1982
IU
40
%
Vitamin C
 
6
mg
7
%
Calcium
 
139
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.