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Lemon Cheesecake final

Lemon Cheesecake

A creamy lemon cheesecake recipe that artfully balances the tartness of lemon with sweet, decadent cheesecake, crowned with a vibrant lemon curd.
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Course: Cake
Cuisine: American
Prep Time: 2 hours 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 8 hours 20 minutes
Servings: 16
Calories: 395kcal
Author: Brenda Maher

Ingredients

Graham Cracker Crust

  • 1¾ cups (14 full sheets) graham cracker crumbs
  • 5 tbsp melted, unsalted butter, melted
  • ¼ cup white/granulated sugar

Cheesecake

  • 1¼ cups white/granulated sugar
  • 1 tbsp lemon zest, packed
  • 32 ounces softened, full-fat brick cream cheese
  • ½ cup fresh lemon juice, room temperature
  • ⅓ cup sour cream or plain yogurt, room temperature
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature

Toppings

  • ¾ cup lemon curd
  • Homemade whipped cream
  • Lemon slices and/or fresh berries for garnish

Instructions

Make the Crumb Crust

  • Preheat the oven to 350°F (177°C).
  • Mix graham cracker crumbs with melted butter and sugar. Press into a 9-inch springform pan.
  • Bake for about 10 minutes, then wrap the pan with foil.

Make the Filling

  • Blend sugar and lemon zest. Cream with cream cheese.
  • Mix in vanilla extract, sour cream, and lemon juice. Add eggs one at a time.
  • Pour over the crust and smooth the top.

Bake in Water Bath

  • Place a foil-wrapped pan in a roasting pan. Add hot water to the roasting pan.
  • Bake at 350°F for 60-70 minutes until the center is set but slightly wobbles.
  • Let cool in the oven with the door ajar for an hour.

Decorate

  • Apply lemon curd on cooled cheesecake.
  • Refrigerate it for 4 hours or overnight.
  • Remove the springform rim. Garnish as desired with berries or whipped cream.

Notes

  • Cheesecake is done when the edges are firm but the center slightly wobbles.
  • Optional toppings include whipped cream, fresh lemon slices, or berries.
  • Allow to cool slowly in the oven, then at room temperature before refrigerating.
  • Refrigerate topped with curd for a few days. Freeze without curd for up to 2 months.

Nutrition

Calories: 395kcal | Carbohydrates: 30g | Protein: 5.9g | Fat: 28.5g | Saturated Fat: 16.4g | Cholesterol: 150mg | Sodium: 212mg | Potassium: 470mg | Fiber: 0.2g | Sugar: 26g | Calcium: 68.6mg | Iron: 2mg
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