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Introduction
Lemon Cheesecake is a rich, creamy dessert with a bright citrus flavor that perfectly balances sweetness and tanginess. This classic baked cheesecake features a buttery graham cracker crust, a smooth lemon-infused cream cheese filling, and a luscious topping of lemon curd and freshly whipped cream. The gentle lemon flavor makes it refreshing while still delivering the indulgent texture cheesecake lovers enjoy. Perfect for holidays, special occasions, or whenever you want an elegant homemade dessert.
Ingredients
For the Crust
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1 ¾ cups graham cracker crumbs (about 14 whole crackers)
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6 Tbsp unsalted butter, melted
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2 Tbsp granulated sugar
For the Cheesecake
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2 lb cream cheese, room temperature (4 packages, 8 oz each)
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1 cup granulated sugar
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5 large eggs, room temperature
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2 Tbsp sour cream
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1 Tbsp lemon zest (from about 2 lemons)
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2 Tbsp lemon juice
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½ Tbsp vanilla extract
For the Toppings
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½ cup lemon curd (homemade or store-bought)
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1 cup heavy whipping cream
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3 Tbsp powdered sugar
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½ tsp vanilla extract
Instructions
1. Prepare the crust
Preheat your oven to 350°F (175°C) and place a rack in the center. Lightly butter the bottom of a 9-inch springform pan and line it with a parchment circle.
In a medium bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan, slightly up the sides.
Bake for 8 minutes, then remove and let it cool completely on a rack.
2. Prepare the pan for the water bath
Increase the oven temperature to 450°F (232°C). Place two large sheets of heavy-duty foil on the counter and set the springform pan in the center. Wrap the foil tightly around the outside of the pan to prevent water from leaking in during baking.
3. Make the cheesecake filling
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese and sugar on medium-high speed for about 5 minutes until completely smooth and creamy.
Reduce the speed to medium and add the eggs one at a time, mixing well after each addition.
Lower the speed to low and mix in the sour cream, lemon zest, lemon juice, and vanilla extract just until combined. Avoid overmixing. Pour the batter over the cooled crust.
4. Bake the cheesecake in a water bath
Boil a kettle of water. Place the foil-wrapped cheesecake pan inside a deep roasting pan. Carefully pour hot water around the pan until it reaches about 1 inch up the sides.
Transfer the roasting pan to the oven and bake at 450°F for 15 minutes. Then reduce the temperature to 225°F (107°C) and continue baking 60–65 minutes without opening the oven door. The center should still wobble slightly when gently shaken.
5. Cool and chill
Remove the cheesecake from the oven and let it rest in the water bath for 45 minutes. Remove the foil and place the cheesecake on a wire rack to cool completely.
Once cooled, cover the pan and refrigerate for at least 8 hours or overnight so the cheesecake fully sets.
6. Add the toppings
Before serving, spread the lemon curd evenly over the chilled cheesecake.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Pipe or spoon the whipped cream around the edges of the cheesecake for decoration.
Conclusion
This Lemon Cheesecake is creamy, smooth, and bursting with fresh citrus flavor. The buttery graham cracker crust, velvety lemon filling, and bright lemon curd topping create a perfect balance of richness and freshness. Chilled overnight and topped with whipped cream, this cheesecake becomes an impressive dessert that’s ideal for gatherings, celebrations, or simply treating yourself to something special.
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