Tart Lemon Cheesecake sits atop an almond-graham cracker crust to add a delightful nuttiness to the traditional graham cracker crust. Finish the cheesecake with lemon curd for double the tart pucker!
This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands that make My Baking Addiction possible.
Every single time we go to Boca Grande, Florida on vacation I end up developing an obsession for a specific food from the island.
Sometimes it’s coconut shrimp, other times it’s toasted coconut ice cream, or a delicious ranch dressing from one of the local marinas. This past time? Cheesecake.
You guys know that my obsession with cheesecake is real, and not limited to the location of Florida. Just take a look back into the cheesecake recipe archives here on My Baking Addiction if you don’t believe me.
During our 2-week stay on the island, I ordered a lime cheesecake with raspberry puree more times than I care to admit.
The lime cheesecake was delicious. Smooth, tart, and super creamy, but the crust was absolutely incredible.
The second time I ordered the house-made cheesecake, I inquired about the crust and server informed me it was the butter and ground almonds that make it so darn good.
So here we are a month or so later and I’m taking that butter and almond tip and delivering you guys an amazing lemon cheesecake recipe with an incredible crust.
LEMON AND ALMONDS: A MATCH MADE IN HEAVEN
You know what flavor pairing doesn’t get nearly enough love? Lemon and almonds.
Not buying it? Hear me out.
I know that we combine lemon with coconut and berries all the time. And I am all for that! My recipes for Strawberry Lemonade, Coconut Lemon Squares and Lemon Berry Mascarpone Tart should be proof of that.
But lemon also pairs surprisingly well with almonds. There’s a reason Italians put them together in lemon almond cake – there’s just something about the tartness of the lemons that matches perfectly with the nutty, almost buttery flavor of almonds.
So when I decided to revisit Lemon Cheesecake this summer and considered how to make it even better, my mind turned to adding almonds to the graham cracker crust.
Because you know I had no desire to grind my own almonds for this situation, I grabbed a bag of my very favorite almond flour from Bob’s Red Mill.
Bob’s Red Mill always makes top-notch products and I really like using their Super-Fine Natural Almond Flour in my baked goods. The texture is fine enough that it can be added to my regular graham cracker crust super easily.
It’s also certified gluten-free, so I know I can safely use it in recipes like Gluten-Free Blueberry Scones for my gluten-free loved ones.
Whether I’m baking for friends with special diets or my sweet Elle, I always appreciate the peace of mind that comes from using the best ingredients. They always make my desserts that much better!
You could use this almond-graham cracker crust recipe with just about any cheesecake recipe you like – it would be really amazing with a cherry cheesecake – but I thought using it as a base for a tart Lemon Cheesecake is perfect for summer.
HOMEMADE LEMON CHEESECAKE WITH TWICE THE TARTNESS
How much lemon can I fit into my homemade Lemon Cheesecake recipe? Let me count the ways.
There’s a full 1/4 cup of freshly squeezed lemon juice and zest from two lemons in this Lemon Cheesecake batter. I wanted to get pucker from the lemon juice and the sweet, citrusy aroma from the zest.
And because I just can’t get enough lemon tartness in my life, I topped the finished cheesecake with lemon curd. You could definitely use store-bought curd, but it only takes a few minutes to make homemade microwave lemon curd.
A dollop of whipped cream and some fresh lemon zest are all you need to finish dressing up your Lemon Cheesecake.
This cheesecake is lemony and bright, nutty and oh so sweet. It’s the perfect dessert for any summer gathering!
Thursday 20th of April 2023
Made this cheesecake last week. Some parts of it were a hassle, like the water bath (I don’t have a roasting pan and it was hard finding a pan big enough to accommodate a foil wrapped springform). It also took a REALLY long time to bake, nearly two hours until the edges were set. At first I thought the water leaked into the cake and ruined it, it was taking that long.
Once it was done baking, I forgot to leave it in an off oven, just pulled straight out. I didn’t have any cracking or issues with the top. I’d also removed the top piece of foil after about an hour and fifteen minutes and didn’t have any problems with browning.
The flavor is bright and springy, the crust is flavorful and buttery, but the texture of this cake stole the show. This is the best texture I’ve ever had in a cheesecake. Thick, luscious, and incredible with lemon curd or by itself. It was a smash hit. So while it took it’s sweet time to bake, it was absolutely worth it.
Friday 21st of April 2023
I'm so glad to hear that it was worth it! Thanks so much for stopping by and sharing. Happy baking! Jamie
Thursday 23rd of March 2023
I tried it and it came out perfect. I like more lemon so I did increase the the lemon zest. I also left my oven closed for an hour cause of the extra lemon juice. My cake was tall, firm and smooth. I love this recipe and the crust combination is devine. I am so sorry for the lady with the bad experience. This is one of the best lemon cheese cake recipes I've tried. Try again
Wednesday 29th of March 2023
I'm glad to hear it, Leanora! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie
Saturday 11th of March 2023
Wow, mine was horrible. It was so wet and soggy, it made the crust complete mush. The only change I made was decrease the amount of sugar in the crust by 1/2 because the graham crackers I had were quite sweet. Total failure and quite gross. 0/10 do not recommend.
Wednesday 15th of March 2023
Hi Eugenia – Sorry to hear that the recipe didn't turn out for you. I have tested this recipe extensively and typically don't recommend making changes to cheesecake recipes since it can throw off the ratios that make the recipes work. -Jamie
Monday 6th of March 2023
I made your wonderful cheesecake recipe this past weekend for my grandson's 21 birthday dinner! I had never made one with four bricks of cream cheese and wondered how different this would be from recipes with less. (I need to add our family is a big fan of 'new york style' cheesecake) The recipe went together with ease, most difficult part dealing with the lemon rind and juicing. It did take the full amount of time to bake. The next day (of the dinner) I cut the cake and was amazed that it came out fairly 'clean'...I was able to get 14 one and a half inch slices! Everyone had one for dessert and took one home! I will definitely make it again....and soon!
Wednesday 15th of March 2023
So glad you and your family enjoyed, Karin! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie
Tuesday 28th of February 2023
I love this recipe and I will certainly be making it again. I am allergic to tree nuts so I substituted finely ground oat flour and added an extra two tablespoons of butter for the crust. It worked out beautifully.
Thursday 2nd of March 2023
Thanks so much for stopping by and sharing your feedback, Michelle! So glad you enjoyed. Happy baking! Jamie