Lemon Cheesecake
Indulge in the zesty, creamy bliss of a perfectly balanced lemon cheesecake with a tangy homemade lemon curd.
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Servings: 18 slices
Calories: 320kcal
Cost: $12
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs about 16 full graham crackers finely crushed
- 6 tablespoons unsalted butter melted, provides richness
- ⅓ cup granulated sugar adds sweetness and binds crust
Cheesecake Filling:
- 1and ½ cups granulated sugar sweetens filling
- 1 tablespoon lemon zest from 1 lemon adds citrus flavor
- 36 ounces cream cheese full-fat softened to room temperature for smooth texture
- 5 tablespoons fresh lemon juice from about 4 lemons adds tang
- ⅔ cup sour cream or plain yogurt adds creaminess and tang
- 1 teaspoon vanilla extract for depth of flavor
- 4 large eggs room temperature to ensure even mixing
Toppings:
- 1 cup lemon curd homemade or store-bought highly recommended
- Whipped cream optional for a light airy finish
- Lemon slices optional for garnish
- Fresh berries optional for garnish
Instructions
- Preheat your oven to 350°F (177°C) and adjust the oven rack to the lower-middle position.
- Prepare the crust: If using whole graham crackers, crush them in a food processor. Combine the crumbs with sugar and melted butter in a bowl until evenly mixed. Press this mixture into the bottom and sides of a 9-inch springform pan, making sure it’s packed tightly. Bake for 10 minutes, then remove from oven.
- Make the lemon sugar: Place the sugar and lemon zest into a food processor. Blend for 10–12 pulses until the zest is well incorporated.
- Make the cheesecake filling: Beat the cream cheese and lemon sugar together in a large bowl using a stand or handheld mixer on medium-high speed until smooth, about 2 minutes. Add the lemon juice, sour cream, and vanilla, mixing until fully combined. On medium speed, add eggs one at a time, beating until just combined after each addition. Avoid overmixing.
- Pour the cheesecake batter into the slightly cooled crust, smoothing the top with a spatula.
- Prepare the water bath: Boil enough water to fill a large roasting pan with 1 inch of water. Place the springform pan in the roasting pan, then carefully pour the hot water into the roasting pan.
- Bake the cheesecake for 55–70 minutes or until the center is mostly set but still slightly wobbly when tapped. If it begins to brown too much, tent with aluminum foil halfway through baking. Once done, turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, uncovered.
- After cooling, spread the lemon curd over the cheesecake, leaving a small border around the edge.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Once chilled, loosen the edges with a knife and remove the springform pan. Top with whipped cream, lemon slices, and berries, if desired. Slice and serve.
Notes
A delightful, zesty cheesecake with a buttery crust and fresh lemon curd topping. Perfect for special occasions or any time you crave something sweet and tart.
Nutrition
Serving: 160g | Calories: 320kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 280mg | Potassium: 210mg | Fiber: 2g | Sugar: 22g | Vitamin A: 350IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 1.2mg