Description
This luscious Lemon Cheesecake features a buttery graham cracker crust, a smooth and tangy lemon-infused cream cheese filling, and a vibrant homemade lemon curd topping. Perfectly balanced with just the right amount of sweetness and citrus zing, this dessert is a refreshing treat ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Curd
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, cubed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it or lining the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
- Make the Crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes to set, then remove from the oven and allow to cool.
- Prepare the Cheesecake Filling: Using a stand mixer or handheld mixer, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until the filling is smooth and slightly fluffy.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center slightly jiggles when moved. Avoid overbaking to prevent cracks.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully chilled and set.
- Prepare the Lemon Curd: In a medium saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and eggs continuously. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 7-10 minutes. Remove from heat and whisk in the cubed butter until smooth and glossy.
- Cool and Top Cheesecake: Allow the lemon curd to cool completely at room temperature. Once chilled, spread it evenly over the top of the chilled cheesecake. Garnish as desired, such as with lemon slices or additional zest, before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Gradual cooling in the oven is key to preventing cracks on the cheesecake surface.
- Lemon curd can be made a day ahead and stored in an airtight container in the refrigerator.
- Use a water bath during baking for an even creamier cheesecake, if desired.
- For a gluten-free version, substitute gluten-free graham cracker crumbs.
