Lemon Cheesecake Recipe

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs (See Note 1)
  • 2 ½ tablespoons butter, melted
  • 1 ½ tablespoons sugar
  • Pinch of salt

Cheesecake Filling

  • 2 (8 oz) packages cream cheese, softened (See Note 2)
  • 2 eggs
  • ⅔ cup sugar
  • ⅔ cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest, packed
  • ¼ teaspoon salt

Lemon Curd

  • 3 eggs
  • ½ cup lemon juice
  • ½ cup sugar
  • 5 tablespoons butter, cut into small pieces
  • ½ tablespoon lemon zest, packed

Additional Toppings

  • Whipped cream
  • Lemon slices (for garnish)

Instructions

Preheat the Oven

  1. Preheat the oven to 350°F.
  2. Line the bottom of a 7-inch springform pan with parchment paper. Double-wrap the pan with heavy-duty aluminum foil to prevent leaks.

Make the Crust

  1. Crush graham crackers into crumbs using a food processor or resealable bag with a rolling pin.
  2. Mix crumbs with melted butter, sugar, and salt until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom and sides of the springform pan to create an even layer.
  4. Bake for 8-10 minutes. Set aside.

Cheesecake Filling

  1. Reduce oven temperature to 325°F.
  2. In a stand mixer or using a hand mixer, beat softened cream cheese, eggs, sugar, sour cream, lemon juice, lemon zest, and salt on medium-high speed until smooth. Scrape down the sides halfway through.
  3. Reduce mixer speed to the lowest setting for 1-2 minutes to remove large air bubbles.
  4. Pour the batter into the springform pan. Tap the pan gently on the counter to release any remaining air bubbles.

Water Bath and Baking

  1. Place the springform pan into a larger roasting pan. Add hot water to the roasting pan until it reaches a few inches up the side of the springform pan.
  2. Bake at 325°F for 75 minutes.
  3. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
  4. Remove the cheesecake from the water bath and foil. Let it come to room temperature, then cover loosely and refrigerate for at least 4 hours or overnight.

Lemon Curd

  1. Set up a double boiler by boiling 2-3 inches of water in a saucepan and placing a heat-safe bowl on top. Ensure the bowl doesn’t touch the water.
  2. Whisk eggs, lemon juice, and sugar in the bowl continuously until the curd thickens and begins to bubble (10-13 minutes). (See Note 3)
  3. Remove from heat and strain if needed. Stir in butter, a few pieces at a time, and lemon zest until smooth.
  4. Transfer to a container and cover with plastic wrap directly on the surface. Chill until ready to serve.

Assembly

  1. Spread lemon curd over the chilled cheesecake, reserving some for serving.
  2. Garnish with whipped cream and lemon slices.
  3. For clean slices, dip a thin knife into hot water and wipe it dry between cuts. Serve and enjoy!

Notes

  1. Graham Cracker Crust: Use half the amount for a bottom-only crust.
  2. Cream Cheese: Use full-fat cream cheese for the best texture. Soften by leaving at room temperature or microwaving at half power for 20 seconds at a time.
  3. Lemon Curd: Whisk continuously to avoid scrambled eggs. Strain if necessary.
  4. Whipped Cream: Beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until fluffy.

Tips

  • Prevent Cracks: Avoid over-mixing the batter or opening the oven door during baking.
  • Cooling: Let the cheesecake cool gradually in the oven to prevent collapsing or cracking.
  • Storage: Refrigerate for up to 3 days or freeze for up to 1 month. Thaw in the fridge overnight before serving.

Enjoy your delicious Lemon Cheesecake! 🥰

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