Some good recipes for homemade lemon cheesecake are Lemon Cheesecake from BBC, Joanne's Almost Fat-free Lemon Cheesecake featured on the Food Network and Food & Wine's Lemon Ripple Cheesecake Bars. Another good recipe is Lemon Ricotta Cheesecake using both cream cheese and ricotta cheese.
Start making Lemon Ricotta Cheesecake by mixing the crust made from 1 1/2 cup of graham cracker crumbs, 1/4 cup of granulated sugar, 1 teaspoon of ground cinnamon and 6 tablespoons of melted butter. Press the mixture into the bottom of a springform pan, and bake the crust at 375 degrees Fahrenheit for eight minutes. While the crust cools, cream together 1 1/2 pounds of cream cheese and 1 cup of granulated sugar, and then add 5 eggs one at a time as well as the zest from 1 lemon and 3/4 pound of ricotta cheese. Pour the batter into the pan, and bake for 45 minutes before reducing the temperature to 325 degrees for another 20 minutes.
For another recipe, combine 10 ground digestive biscuits or graham crackers with 1 tablespoon of honey and 3 ounces of butter for the crust, and press the mixture into a springform pan. While the crust chills, mix together 1 1/2 pounds of mascarpone cheese or cream cheese, 7 ounces of sugar, 4 tablespoons of powdered sugar, and the zest and juice of two lemons. Pour the filling into the crust, and chill for another two hours before serving.