Lemon Cheesecake Recipe

A lemon cheesecake recipe with cream cheese, sour cream, and lemon zest with a shortbread crust.

Course Dessert
Cuisine American
Keyword lemon cheesecake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 689 kcal
Author Kelly Miller


For shortbread crust:

  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp milk
  • 1/2 tsp salt
  • 1 tsp baking powder

For cheesecake:

  • 16 oz cream cheese softened
  • 1 cup sugar plus 1 tablespoon, divided
  • 2 cups sour cream divided
  • zest of 1 lemon divided
  • 2 eggs
  • 1 tsp vanilla


  1. Beat together all crust ingredients. Press batter into the bottom and half way up the sides of a 9 inch springform pan.

  2. For the filling, beat cream cheese and 1 cup sugar. Add in eggs, 1 cup sour cream, zest of 3/4 of the lemon, and vanilla. Pour into crust.

  3. Bake at 325 degrees for one hour. Turn off oven and leave cake inside for an additional 15 minutes.

  4. In a small bowl, stir together remaining sour cream, remaining lemon zest, and 1 tablespoon sugar. Spread over cake. Return cake to oven and bake at 325 for another 15 minutes. Allow cake to cool completely before slicing and serving.

Nutrition Facts
Lemon Cheesecake Recipe
Amount Per Serving
Calories 689 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 25g156%
Cholesterol 204mg68%
Sodium 508mg22%
Potassium 277mg8%
Carbohydrates 64g21%
Sugar 45g50%
Protein 9g18%
Vitamin A 1595IU32%
Vitamin C 0.5mg1%
Calcium 167mg17%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.