Lemon Cream Cheesecake

This cheesecake is our new absolute favorite. It’s so wonderfully decadent but also light and airy. The lemon cream + rich cheesecake is so perfect together! Get baking today.

Many of us like to patchke for Shavuos. I know I am not alone when I say this–I like to pull out old and new recipes and try those dairy dishes that caught my attention throughout the year and were stored away in the “try for Shavuos” archives. And, of course, I prepare way too much food for anyone’s good. 

This is my kind of fun and not everyone relates. I get that. Don’t get me started on tablescapes and flowers. It’s my simchas Yom Tov. 

Last year, I prepared all the yearly favorites. The Kaas Potjes that my family loves and can’t do without (find the recipe in Best of Kosher or my cookbook Our Table), the dairy Bundt cake, and the Coffee Meringue Cake to name a few. 

Then, Shaindy mentioned her daughter made a cheesecake with a lemon cream (or was it a curd?) on top of it. It sounded so delicious and so beautiful too. I decided to try it since my family’s favorite dessert involves lemon curd, and I knew the flavor profile would work really well. 

It was last minute but my mind was made. 

Of course, this cake was the star of the show. Everyone wanted a slice and then, another sliver. 

The lemon cream cuts through the heaviness of the cream cheese bringing a brightness and tang to every bite. Can you call a cheese cake refreshing? This one most certainly is. 

First, prepare the crust. To crush the graham crackers, we like to use the attachment the mini chopper (an attachment that often comes with your immersion blender) to make the graham crumbs. It’s quick and easy cleanup. But you can also place the crackers in a resealable bag and mash them up like that. 


Mix all crust ingredients together in a small bowl. 

Press crust into springform pan, using the back end of a measuring cup or glass cup if needed to ensure it is firmly and evenly covering the pan. 

Take your time doing so and push the crumbs into an even layer on all sides, going up as much as possible without crumbling. Set aside. 


Place foil around the bottom to create a barrier for the water bath. 

Place the cheesecake pan into a larger baking dish (this will be your water bath). Yes, an aluminum pan is fine! Bend it outwards a bit to fit. (It does not matter whether you do this before or after adding the filling.)

Prepare the cheesecake filling.
Beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. 

Add heavy cream.

Add lemon extract and vanilla extract. Mix well. Add eggs, one at a time and then mix for another 10 seconds. Do not overmix this part. 


Pour the cheesecake batter into the prepared pan.

Add about 1 inch of water to the larger pan. Bake for 65-75 minutes. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Turn off the oven and open the door just a crack. Let the cheesecake cool in the oven for about 1 hour. 

Meanwhile, let’s get to work on the lemon cream! Of course, fresh lemon is best, but use what works for you.

In a small bowl, whisk egg yolks, sugar, and lemon juice. Mix until combined.



Pour the mixture into a medium saucepan and cook on low. After about five minutes, gently add butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” 

Remove from heat and add heavy cream, whisking until completely incorporated. Transfer lemon cream to a bowl and cool completely in the refrigerator, covering top of curd to prevent a skin from forming. Store in an airtight container in the refrigerator. You can prepare this lemon cream up to 3 days in advance. 

Before removing the cheesecake from the pan, place it in the refrigerator for 2-3 hours or overnight, until chilled and fully set. You can also freeze the cheesecake at this point and continue the next steps another time. When you’re ready and it is sufficiently chilled, carefully run a knife or an offset spatula over the outside of the cake.

Gently release it from the springform.

Prepare the sour cream layer. In a small bowl combine the sour cream and the sugar.

Mix until smooth. 

Once the cheesecake has been sufficiently chilled, layer the sour cream over the cheesecake.

Then layer the lemon curd over the sour cream. 

You can carefully spread it around so that the layers do not mix, or you can gently swirl it together if you’d like it a little bit marbleized. 

Return the cake to the refrigerator until ready to serve. 

Don’t repeat our mistake–we cut it too soon at the photoshoot (but hey, we had to run to carpool!). 

Garnish with fresh slices of lemon and some sprigs of mint. 

Or don’t. It’s delicious either way.