I created the best lemon cheesecake ever, exquisitely light and lemony, perfectly sweet and tangy with a coconut cookie crust and lemony whipped cream, a standout among Lemon Desserts.

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I keep making desserts and this one honestly surprised me. The Best Lemon Cheesecake.

Ever. is almost weightless, a blast of lemon in every bite, the kind that makes you stop mid chew.

I use coconut cookie crumbs for the crust so there is a sweet toasted crunch under the creamy top. I spoon on a cheeky swirl of lemon curd because a little brightness makes a big difference.

Folks put it in their Lemon Cheesecake Recipes lists and I even tag it Yummy Sweets when I post. Don’t let the pretty looks fool you, it vanishes fast and you will wonder why you waited.

Ingredients

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Coconut cookie crumbs: Crunchy coconut crumbs give fiber and texture add mild sweet, toasty coconut flavor
Unsalted butter: Richer mouthfeel mostly fat and calories helps bind crust and carry flavor
Cream cheese: Main source of protein and fat makes cheesecake creamy, tangy and dense
Granulated sugar: Sweetens and balances lemon bright acidity mostly simple carbs and no fiber
Lemon juice and zest: Provides fresh acid and aromatic oils gives bright sour punch and scent
Eggs: Help set and stabilize filling add protein a bit of richness and structure
Sour cream: Adds tang and silkiness it lowers sweetness offers some protein and fat
Heavy whipping cream: Whips into airy topping adds fat and volume makes dessert feel lighter
Lemon curd: Concentrated sweet citrus spread very tart and sugary great for swirls or topping

Ingredient Quantities

2 1/2 cups (about 220 g) coconut cookie crumbs eg coconut shortbread or crushed coconut cookies

6 tbsp (85 g) unsalted butter melted

2 tbsp granulated sugar

pinch fine salt

24 oz (3 packages, 680 g) full fat cream cheese room temperature

1 cup (200 g) granulated sugar

2 tbsp (16 g) cornstarch

1 tsp pure vanilla extract

1/2 tsp fine salt

3 large eggs plus 1 large egg yolk at room temperature

1 cup (240 g) sour cream room temperature

1/4 cup (60 ml) heavy cream

1/3 cup (80 ml) fresh lemon juice about 2 to 3 lemons

2 tbsp finely grated lemon zest

1/2 cup (160 g) lemon curd optional for topping or swirl

1 1/2 cups (360 ml) heavy whipping cream cold for lemon whipped cream

1/3 cup (40 g) powdered sugar sifted

1 tbsp fresh lemon juice for whipped cream

1 tbsp lemon zest optional extra for topping

1/2 cup sweetened shredded coconut toasted optional

candied lemon slices or extra lemon zest for garnish optional

How to Make this

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1. Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and line the bottom with parchment, then press 2 1/2 cups coconut cookie crumbs mixed with 6 tbsp melted butter, 2 tbsp granulated sugar and a pinch of fine salt firmly into the bottom. Bake crust 8 to 10 minutes to set, cool while you make the filling.

2. Wrap the outside bottom and sides of the springform with heavy duty foil to protect from water. This is critically important if you do a water bath.

3. In a large bowl beat 24 oz room temp cream cheese with 1 cup granulated sugar, 2 tbsp cornstarch, 1 tsp vanilla and 1/2 tsp fine salt until very smooth and no lumps remain. Scrape the bowl, use low speed, don’t whip a lot of air into it.

4. Add the 3 large eggs plus 1 large egg yolk one at a time, mixing just until each is incorporated. Overbeating will make cracks, so keep it gentle.

5. Fold in 1 cup room temp sour cream, 1/4 cup heavy cream, 1/3 cup fresh lemon juice and 2 tbsp finely grated lemon zest until evenly combined. The cornstarch, cream and sour cream help make it silky and stable.

6. Pour filling over the cooled crust. If you want lemon curd swirl, drop spoonfuls of 1/2 cup lemon curd on top and gently swirl with a knife, don’t overdo it. Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform.

7. Bake at 325°F for about 55 to 70 minutes until the edges are set and the center still has a slight wobble. Turn the oven off, crack the door and let the cheesecake cool inside for 30 to 60 minutes to reduce cracking, then remove from oven and cool to room temp. Run a knife around the edge, chill at least 4 hours but preferably overnight.

8. While it chills make the lemon whipped cream: whip 1 1/2 cups cold heavy whipping cream with 1/3 cup sifted powdered sugar and 1 tbsp fresh lemon juice until soft to medium peaks. Fold in 1 tbsp lemon zest if using. Keep chilled.

9. Toast 1/2 cup sweetened shredded coconut in a dry skillet until golden if you want extra crunch. To serve release the springform, top cheesecake with the lemon whipped cream, toasted coconut, extra lemon zest, candied lemon slices and extra lemon curd if desired. Enjoy, but slice with a hot knife for clean pieces.

Equipment Needed

1. Oven (preheat to 325°F)
2. 9 inch springform pan and a round of parchment for the bottom
3. Heavy duty aluminum foil to wrap the pan for the water bath
4. Electric mixer (hand or stand) for the cream cheese and whipped cream
5. A set of mixing bowls (large for filling, small for curd/whip)
6. Measuring cups and spoons
7. Rubber spatula and a whisk for folding and scraping
8. Large roasting pan big enough to hold the wrapped springform for the water bath
9. Small skillet for toasting coconut and a microplane or fine grater for lemon zest

FAQ

Q: How do I stop the top from cracking?

A: Use room temp cream cheese eggs and sour cream, dont overbeat the batter, and stir on low so you dont whip in air. Add the cornstarch it helps stabilize. Bake in a water bath wrapped in two layers of foil so steam keeps the cake gentle. Bake at 325 F until the edges are set and the center still jiggles a little, then turn the oven off crack the door and let it cool for about an hour before chilling overnight.

Q: Do I need to prebake the coconut crust?

A: Yes I recommend it. Press the coconut cookie crumbs with melted butter and sugar firmly into the pan and bake about 8 to 10 minutes at 350 F to set and get a bit of toasty flavor. If you really dont want to bake, press tight and chill at least 30 minutes but prebaking gives best texture.

Q: Why is my cheesecake soggy or weepy?

A: Common causes are using low fat dairy overmixing and cooling too fast. Use full fat cream cheese and sour cream, mix slowly, dont overwork once eggs are in, and cool slowly in the oven then chill. Also dont put a hot cake straight into the fridge it makes condensation.

Q: Can I add lemon curd or swirl it without messing up the bake?

A: Yes. Dollop spoonfuls of curd on top and drag a knife gently for a swirl before baking. For a brighter finish you can bake plain then spread warm or cold lemon curd on top after chilling. If you add a lot of curd before baking the center may set differently so be gentle.

Q: How do I get a loud lemon flavor but not a curdled texture?

A: Use fresh lemon juice and fine grated zest, but add juice after the base is creamy and mix slowly. Dont pour hot ingredients into cold batter. The cornstarch in the recipe helps keep the filling smooth even with the acid from lemons.

Q: Can I make this ahead and freeze it?

A: Yes you can. Chill fully then wrap the whole cake or individual slices tightly in plastic wrap and foil. Freeze up to about a month. Thaw in the fridge overnight. Add lemon whipped cream or toasted coconut after it thaws for best presentation.

The Best Lemon Cheesecake. Ever. Recipe Substitutions and Variations

Coconut cookie crumbs → Graham cracker or digestive biscuit crumbs, 1:1 (2 1/2 cups). If you want a bit of coconut flavor back, stir in 2 to 3 tbsp toasted shredded coconut. If your crackers are dry, add 1 extra tbsp melted butter so the crust holds together.
Unsalted butter (melted) → Salted butter, 1:1, but skip the pinch of salt in the crust. For a dairy free option use melted coconut oil, 1:1, and press crust firmly then chill so it sets.
Full fat cream cheese → Mascarpone, 1:1, for a silkier, richer result; or Neufchâtel, 1:1, if you want less fat, just add 1 to 2 tbsp heavy cream to keep the texture smooth.
Sour cream → Full fat Greek yogurt, 1:1 (plain), or crème fraîche 1:1. Use full fat so the bake stays creamy, and bring it to room temp before mixing so it blends smooth.

Pro Tips

1) Use an instant read thermometer to check doneness — pull it at about 150 to 155°F in the center. The center will still wobble but that temp means the eggs set without drying out, so you get creamy, not chalky, cheesecake.

2) Keep everything truly room temp and mix very gently. Warm softened cream cheese and low speed mixing cut down on lumps and prevents over‑incorporating air which causes cracks. Add eggs one at a time and stop as soon as each is blended its ok if the batter isnt glass smooth.

3) For a neat, subtle lemon curd swirl, warm the curd a few seconds in the microwave so it loosens, dot spoonfuls on top, then use a toothpick to make 3 or 4 gentle swirls. Dont overdo it or the whole cake will taste more curd than cheesecake.

4) Chill long and slice smart. Cool in the oven with the door cracked, then refrigerate at least overnight, better 24 hours. Before serving run a thin metal knife under hot water, dry it, slice then wipe the blade between cuts or freeze the cake 10 to 15 minutes for ultra clean slices.

The Best Lemon Cheesecake. Ever. Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created the best lemon cheesecake ever, exquisitely light and lemony, perfectly sweet and tangy with a coconut cookie crust and lemony whipped cream, a standout among Lemon Desserts.

Servings

servings

Calories

677

kcal

Equipment: 1. Oven (preheat to 325°F)
2. 9 inch springform pan and a round of parchment for the bottom
3. Heavy duty aluminum foil to wrap the pan for the water bath
4. Electric mixer (hand or stand) for the cream cheese and whipped cream
5. A set of mixing bowls (large for filling, small for curd/whip)
6. Measuring cups and spoons
7. Rubber spatula and a whisk for folding and scraping
8. Large roasting pan big enough to hold the wrapped springform for the water bath
9. Small skillet for toasting coconut and a microplane or fine grater for lemon zest

Ingredients

2 1/2 cups (about 220 g) coconut cookie crumbs eg coconut shortbread or crushed coconut cookies
6 tbsp (85 g) unsalted butter melted
2 tbsp granulated sugar
pinch fine salt
24 oz (3 packages, 680 g) full fat cream cheese room temperature
1 cup (200 g) granulated sugar
2 tbsp (16 g) cornstarch
1 tsp pure vanilla extract
1/2 tsp fine salt
3 large eggs plus 1 large egg yolk at room temperature
1 cup (240 g) sour cream room temperature
1/4 cup (60 ml) heavy cream
1/3 cup (80 ml) fresh lemon juice about 2 to 3 lemons
2 tbsp finely grated lemon zest
1/2 cup (160 g) lemon curd optional for topping or swirl
1 1/2 cups (360 ml) heavy whipping cream cold for lemon whipped cream
1/3 cup (40 g) powdered sugar sifted
1 tbsp fresh lemon juice for whipped cream
1 tbsp lemon zest optional extra for topping
1/2 cup sweetened shredded coconut toasted optional
candied lemon slices or extra lemon zest for garnish optional

Directions

Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and line the bottom with parchment, then press 2 1/2 cups coconut cookie crumbs mixed with 6 tbsp melted butter, 2 tbsp granulated sugar and a pinch of fine salt firmly into the bottom. Bake crust 8 to 10 minutes to set, cool while you make the filling.
Wrap the outside bottom and sides of the springform with heavy duty foil to protect from water. This is critically important if you do a water bath.
In a large bowl beat 24 oz room temp cream cheese with 1 cup granulated sugar, 2 tbsp cornstarch, 1 tsp vanilla and 1/2 tsp fine salt until very smooth and no lumps remain. Scrape the bowl, use low speed, don't whip a lot of air into it.
Add the 3 large eggs plus 1 large egg yolk one at a time, mixing just until each is incorporated. Overbeating will make cracks, so keep it gentle.
Fold in 1 cup room temp sour cream, 1/4 cup heavy cream, 1/3 cup fresh lemon juice and 2 tbsp finely grated lemon zest until evenly combined. The cornstarch, cream and sour cream help make it silky and stable.
Pour filling over the cooled crust. If you want lemon curd swirl, drop spoonfuls of 1/2 cup lemon curd on top and gently swirl with a knife, don't overdo it. Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform.
Bake at 325°F for about 55 to 70 minutes until the edges are set and the center still has a slight wobble. Turn the oven off, crack the door and let the cheesecake cool inside for 30 to 60 minutes to reduce cracking, then remove from oven and cool to room temp. Run a knife around the edge, chill at least 4 hours but preferably overnight.
While it chills make the lemon whipped cream: whip 1 1/2 cups cold heavy whipping cream with 1/3 cup sifted powdered sugar and 1 tbsp fresh lemon juice until soft to medium peaks. Fold in 1 tbsp lemon zest if using. Keep chilled.
Toast 1/2 cup sweetened shredded coconut in a dry skillet until golden if you want extra crunch. To serve release the springform, top cheesecake with the lemon whipped cream, toasted coconut, extra lemon zest, candied lemon slices and extra lemon curd if desired. Enjoy, but slice with a hot knife for clean pieces.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.