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Fresh Lemon Cheesecake With Whipped Cream Topping

Rose
Bright, creamy, and citrusy, this fresh lemon cheesecake with a whipped cream topping combines a buttery graham cracker crust, silky lemon-infused filling, and a cloud of lightly sweetened whipped cream. Perfect for holidays, celebrations, or a weekend treat.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • parchment paper
  • mixing bowls
  • hand or stand mixer
  • spatula
  • measuring cups and spoons
  • roasting pan for water bath

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 tbsp fresh lemon zest
  • ¼ cup fresh lemon juice
  • 1 cup sour cream
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Combine graham cracker crumbs and sugar. Stir in melted butter. Press mixture into pan and bake 8–10 minutes. Cool.
  • Rub lemon zest into sugar to make lemon sugar.
  • Beat cream cheese until smooth. Add lemon sugar and mix. Mix in sour cream, lemon juice, and vanilla. Add eggs one at a time, mixing on low speed.
  • Pour filling over crust. Tap pan to release air bubbles. Wrap pan in foil and place in water bath. Bake 55–70 minutes until edges set and center slightly jiggles. Cool in oven 1 hour.
  • Remove cheesecake from oven and water bath. Cool at room temperature, then refrigerate at least 4 hours or overnight.
  • Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over chilled cheesecake. Garnish with lemon slices or berries if desired.

Notes

Use room temperature ingredients to prevent lumps, avoid overmixing the eggs to reduce cracks, and bake in a water bath for smooth texture. Chill overnight for best flavor. Variations include blueberry, raspberry, coconut, or almond additions.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 110mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 900IUVitamin C: 6mgCalcium: 120mgIron: 1mg
Keyword fresh lemon dessert, holiday dessert, lemon cheesecake, whipped cream topping
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