Tart with Lemon Cheesecake cake

lemon cheesecake cake

The conventional graham cracker crust is replaced with an almond-graham cracker crust, which adds a delicious nuttiness. Finish the cheesecake with a dollop of lemon curd for a double dose of tartness!

You already know that my cheesecake fixation is genuine, and it isn’t confined to the state of Florida. If you don’t believe me, just go through the cheesecake recipe archives on My Baking Addiction. I ordered a lime cheesecake with raspberry puree more times than I want to confess during our 2-week vacation on the island. The lime cheesecake was really tasty. The crust, though, was really wonderful. It was smooth, tangy, and extremely creamy.


A person in a box
  • 1.5 cup graham cracker crumbs for the crust
  • 0.5 cup Super-Fine Natural Almond Flour from Bob’s Red Mill
  • 6 tablespoons melted butter 3 teaspoons sugar
  • Cheesecake recipe
  • 1 cup sugar (granulated)
  • 2 lemons, zest
  • 4 8-ounce containers room temperature cream cheese
  • 4 big room-temperature eggs
  • 2 tsp vanilla extract (pure)
  • 1/4 cup lemon juice, freshly squeezed
  • a third of a cup of heavy cream

For the Finishing

A glass of orange juice on a table
  • 1 cup whipped cream with lemon curd, optional lemon slices
  • This Lemon Cheesecake batter contains a full 1/4 cup of freshly squeezed lemon juice and the zest of two lemons. I wanted the lemon juice to pucker and the zest to give out a pleasant, citrusy fragrance.
  • I topped the completed cheesecake with lemon curd because I can’t get enough lemon acidity in my life. You could certainly use store-bought curd, but making homemade microwave lemon curd just takes a few minutes. To finish dressing up your Lemon Cheesecake, all you need is a dollop of whipped cream and some fresh lemon zest. This cheesecake is bright and citrusy, nutty and sweet all at the same time. It’s the ideal dessert for a summer get-together!

Cooking Instructions

Tightly wrap it. I always wrap the springform pan with at least two layers of foil. It should be really tight around the entire base and up the sides.

When adding the water, use caution. A baking dish or roasting pan that fits your springform pan and has a depth of at least 2 inches is required. Even if you believe you can carry the cheesecake and water-filled pan to the oven without spilling or splashing, I still recommend taking the cheesecake out of the pan, placing it in the baking dish, and then gently pouring boiling water into the dish. If you’re worried of the water bath or don’t want the water to soak into your cheesecake, I’ve heard that placing a pan of water on the rack underneath the cheesecake works well. Although I still believe that a water bath produces a superior cheesecake, this approach is a viable alternative.


When I enquired about the crust on the house-made cheesecake, the waitress informed me that it was the butter and ground almonds that made it so delicious. So here we are, a month later, and I’m using the butter and almond technique to make a wonderful lemon cheesecake with an even better crust. What I love the most is, its creamy taste with caramel crunchiness. I hope that the recipe above was helpful and hope you guys will make a delicious Cheesecake at Home.

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