Step 3: Bake the cheesecake
Lemon Dream Cheesecake Tohvs20 93312 Bl 07 20 5
Taste of Home
Pour the cheesecake batter into crust, and use a rubber spatula or mini offset spatula to smooth out the top. Return the springform pan to the baking sheet. Bake the cheesecake for 55 to 65 minutes until the center is almost set.
Editor’s Tip: For a sure sign of doneness, perform the cheesecake wobble test.
Step 4: Chill and serve
A plate of Lemon Dream Cheesecake with a knife on a wooden table
Taste of Home
Cool the cheesecake in the springform pan on a wire rack for 10 minutes. Carefully run a knife around the edge of the springform pan to loosen it from the sides. Cool the cheesecake at room temperature for one hour, then refrigerate it overnight.
When you’re ready to serve, remove the side of the springform pan, and cut the cheesecake into slices.
Recipe Variations
Top with lemon curd: Calling all lemon lovers! For extra pucker, spread some lemon curd on top of the chilled cheesecake just before serving. Use either homemade lemon curd or store-bought.
Decorate with extras: Top the cheesecake with sweetened whipped cream, curled lemon slices and sprigs of mint or basil. The extra garnish will crank the presentation up to a 10.
Make a different crust: While we absolutely love the graham cracker crust in this lemon cheesecake recipe, there are tons of other crumb crust ingredients that can take its place, like Nilla wafers, nuts and shortbread.
How to Store Lemon Cheesecake
To store leftover lemon cheesecake, wrap the springform pan with storage wrap, or cut the cheesecake into slices and transfer them to an airtight container. Keep this cheesecake in the fridge for up to one week.
Can I freeze lemon cheesecake?
Yes, you can freeze any leftovers. First, take any whipped cream or lemon slices off the top of the cheesecake, then wrap the cheesecake with a few layers of storage wrap and a final layer of aluminum foil to protect it against freezer burn. It can be stored in the freezer for up to two to three months.
To thaw, transfer the cheesecake to the refrigerator for eight hours or overnight, or place it on a countertop at room temperature for about an hour. Do not leave it out at room temperature for more than two hours.
Lemon Cheesecake Tips
A plate of Lemon Dream Cheesecake on a wooden table
Taste of Home
How do you pick the best lemons for lemon cheesecake?
Fresh lemon juice and fresh lemon zest are best for this lemon cheesecake recipe. Bottled juice can add a muted, metallic or even bitter flavor. At the store, look for lemons with a bright color and a supple peel. Avoid any that are wrinkled or heavily blemished. Give the lemons a gentle squeeze; they should feel juicy and heavy.
What’s the best way to grease a springform pan?
While many springform pans have a nonstick coating, we recommend lightly greasing the pan before adding your crust and filling. A light spritz of cooking spray or a thin coating of melted butter will do the trick.
How can you prevent cracks in your lemon cheesecake?
When making homemade cheesecake recipes, lightly beat the eggs before adding them to the cream cheese mixture, then beat on low speed just until they’re blended in. If you overbeat the cheesecake batter after the eggs are added, air bubbles can get trapped in the batter and cause the top to crack.
Another reason for cracks in a cheesecake is overbaking. Bake until the center is almost set, then take the cheesecake out to cool. A few minutes later, run a knife around the edge of the cheesecake to loosen it from the sides. This will help keep it from sticking, which can lead to cracks.
If your cheesecake does crack, don’t worry! Just pile on some sweetened whipped cream, lemon slices or lemon curd and no one will know. It will still taste delicious.
