Recipes for both baked and unbaked lemon cheesecake require at least three hours for the cheesecake to set. Refrigeration times for baked cheesecake range from three to 24 hours, depending on the recipe. Although unbaked cheesecake is generally set after three hour's refrigeration, overnight refrigeration is recommended for best results.
Lemon cheesecake recipes that require baking are generally those that contain eggs. Baking times range from 40 to 60 minutes, with additional refrigeration time needed to chill the cheesecake after it is removed from the oven.
Martha Stewart's version of no-bake lemon cheesecake uses a filling of 1 3/8 sticks of melted butter, 2 tablespoons of sugar, two 8-ounce packages of softened cream cheese, one 14-ounce can of sweetened condensed milk, 1 teaspoon of vanilla and 1/4 cup of lemon juice, mixed together and poured into a graham cracker crust. After three hours of refrigeration, the cheesecake is ready to eat.