Yes you can! Cheesecake actually freezes very well. If you find yourself with leftovers, flash freeze the remaining slices then cover each tightly in plastic wrap. Store in an airtight container in the freezer until needed.

If you topped the cheesecake with whipped cream, it may not be as pretty once thawed, but it will still taste great.

How to prevent cracks in cheesecake:

Besides baking in a water bath, here are a few other tips to help make your cheesecake absolutely gorgeous.

• Don’t overmix the batter. Too much air can cause bubbles which burst while baking. Those holes create voids which fall once cooled, making cracks in the surface.
• Don’t overbake the cheesecake. The middle should still jiggle a bit when the cake is done. Remember, you’ll be leaving the cheesecake in an open oven for an hour after turning it off.
• Baking in a water bath also helps prevent overbaking.
• When the cheesecake finally comes out of the oven, slide a small thin knife around the top edge of the cake. This releases the cheesecake from the sides of the pan, which could pull as the cake cools and shrinks, causing cracks in the surface.
• Allow the cheesecake to cool at room temperature. Drastic temperature changes can also cause your cheesecake to crack. Don’t put warm cheesecake in a cold environment.
• Chill the cooled cheesecake for 8 hours or overnight.

If for some reason you get a crack in your cheesecake, no worries. It will still taste great!

Make this show-stopper for your next special event.

Cheesecake takes several hours to make but the steps are simple and the end result is stunning.

For beautiful slices, warm a large thin knife under hot water. Carefully dry the knife before slicing the cake. Repeat between slices for a professional looking presentation.

A few more pro-tips for making the BEST lemon cheesecake:

• Have all your ingredients at room temperature. Don’t warm your cream cheese to speed the process.
• Pulse some of the sugar with the lemon zest in a food processor to break it down so the cheesecake batter will be smooth with no zesty chunks.
• Warm lemons are easier to juice. Roll the lemons under your palm applying a little pressure until softened.
• Don’t press too hard when creating the graham cracker base.
• Weigh all your ingredients if you have a kitchen scale.
• Use a good non-stick 9-inch springform pan that doesn’t leak.
• As with any new recipe, please read over the instructions a few times before beginning

  Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too.

  Lemon Cheesecake

  Bright and sunny Lemon Cheesecake with a sweet, crunchy graham cracker crust, melt in your mouth lemon filling and a really nice zing from the tangy lemon curd topping.

  Ingredients