Costco Lemon Cheesecake Recipe

This Costco Lemon Cheesecake is a tangy and creamy recipe, which is made with a graham cracker crust, a rich cheesecake filling, a layer of lemon custard, and a fluffy meringue topping. It’s the perfect show-stopping dessert, ready in about 2 hours and 25 minutes, plus chilling time.

Jump to Recipe

Costco Lemon Cheesecake Recipe Ingredients

For the Crust:

• 13 1/2 whole graham cracker sheets (about 7 ounces)
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt

For the Cheesecake Filling:

• 16 ounces cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature (reserve the white for the meringue)
• 1/2 cup sour cream, at room temperature
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

For the Lemon Custard:

• 4 large egg yolks
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• Zest of 1 medium lemon
• 3/4 cup fresh lemon juice (from 4-5 lemons)

For the Meringue:

• 5 large egg whites (4 from the custard + 1 reserved from the cheesecake)
• 1 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cream of tartar

How To Make Costco Lemon Cheesecake

1. Prepare the Crust: Preheat the oven to 325°F. Tightly wrap the outside of a 9-inch springform pan in two layers of heavy-duty aluminum foil. Crush the graham crackers into fine crumbs. Mix the crumbs with the melted butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 7 to 10 minutes, then let it cool.
2. Make the Cheesecake Filling: In a large bowl or food processor, beat the softened cream cheese until smooth. Add the sugar and salt, then the eggs and egg yolk one at a time, mixing on low speed. Mix in the sour cream, heavy cream, flour, and vanilla until just combined.
3. Bake the Cheesecake in a Water Bath: Pour the filling into the cooled crust. Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 40 to 50 minutes, until the center is just set but still has a slight jiggle.
4. Cool and Chill: Turn off the oven and let the cheesecake cool inside with the oven door propped open for 15 minutes, then at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
5. Make the Lemon Custard: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the lemon zest and juice. Cook over medium-low heat, whisking constantly, for 4 to 5 minutes until the mixture thickens. Strain the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 1 hour.
6. Make the Meringue: In the clean bowl of a stand mixer set over a saucepan of simmering water, whisk together the egg whites, sugar, salt, and cream of tartar. Continue whisking until the sugar has dissolved and the mixture reaches 160°F.
7. Whip the Meringue: Transfer the bowl to the stand mixer and whip with the whisk attachment on medium-high speed for about 5 minutes, until glossy, stiff peaks form.
8. Assemble and Torch: Whisk the chilled lemon custard until smooth and spread it over the chilled cheesecake. Top with the meringue, creating decorative swoops. Use a kitchen torch to lightly toast the meringue until golden brown in spots.

Recipe Tips

• How do I prevent my cheesecake from cracking? There are three key steps: use room temperature ingredients (especially cream cheese and eggs), do not over-beat the batter once the eggs are added, and let the cheesecake cool down slowly in the turned-off oven. The water bath is also essential for this.
• Why use a water bath for cheesecake? A water bath (or “bain-marie”) creates a steamy, humid environment in the oven. This allows the cheesecake to bake gently and evenly, which is the number one secret to preventing cracks and ensuring a creamy, smooth texture.
• How do I get a perfectly smooth lemon custard? After cooking, straining the custard through a fine-mesh sieve is a crucial step. This removes any small bits of cooked egg, ensuring the final custard is perfectly silky.
• What’s the secret to a stable meringue? Heating the egg whites and sugar together over a double boiler not only makes the eggs safe to eat but also dissolves the sugar completely, which helps to create a much more stable, glossy, and less weepy meringue.

What To Serve With Lemon Cheesecake

This stunning, multi-layered dessert is a showstopper on its own, but it’s even more delicious with:

• A side of fresh raspberries or blueberries.
• A hot cup of black coffee or an espresso to cut the sweetness.
• A small glass of a sweet dessert wine, like a Sauternes.

How To Store Lemon Cheesecake

Store: The finished cheesecake must be stored in the refrigerator. Loosely cover it and it will keep well for up to 5 days, though the crust will soften over time.

Lemon Cheesecake Nutrition Facts

• Calories: ~550 kcal per slice
• Protein: 9g
• Fat: 30g
• Carbohydrates: 60g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs