Lemon Cheesecake Recipe

Recipes

Lemon Cheesecake Recipe

Servings: 12 slices

Ingredients:

For the Crust:

  • 1 ¾ cups graham cracker crumbs (from 14 whole crackers)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake:

  • 2 pounds cream cheese, room temperature (4 packages, 8 ounces each)
  • 1 cup granulated sugar
  • 5 large eggs, room temperature
  • 2 tablespoons sour cream
  • 1 tablespoon lemon zest (from 2 lemons)
  • 2 tablespoons lemon juice
  • ½ tablespoon vanilla extract

For the Toppings:

  • ½ cup lemon curd (homemade or store-bought)
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions:

  1. Preheat the Oven:
    • Preheat the oven to 350°F and position a rack in the center. Grease the bottom of a 9-inch springform pan with butter and line it with a circle of parchment paper for easier release.
  2. Make the Crust:
    • In a medium bowl, combine graham cracker crumbs and 2 tablespoons of sugar. Stir in the melted butter until the mixture is moistened.
    • Press the crumb mixture into the prepared pan, going slightly up the sides.
    • Bake for 8 minutes, then transfer to a rack to cool to room temperature.
  3. Prepare the Cheesecake Batter:
    • Increase the oven temperature to 450°F.
    • Wrap the outside of the springform pan with two sheets of extra-wide heavy-duty foil, ensuring no rips. Fan the foil out slightly at the top to keep the rim clear and to prevent water splashes.
    • In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat the cream cheese and 1 cup of sugar on medium-high speed for 5 minutes until completely smooth, scraping down the bowl occasionally.
    • Reduce the speed to medium and add the eggs one at a time, allowing each to incorporate before adding the next. Scrape down the bowl as needed.
    • Reduce the speed to low and add sour cream, lemon zest, lemon juice, and vanilla extract. Mix just until incorporated, scraping down the bowl as needed.
    • 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 in a deep roasting pan and pour hot water around the edges, about 1 inch up the sides of the springform pan.
    • Carefully transfer the cheesecake to the center rack of the oven.
    • Bake at 450°F for 15 minutes, then reduce the heat to 225°F and bake for an additional 60-65 minutes without opening the oven door, until the center of the cheesecake wobbles slightly when the pan is gently shaken.
    • Remove the cheesecake from the oven and let it rest in the water bath for 45 minutes. Discard the foil and set the springform pan on a wire rack to cool completely.
    • Once fully cooled, cover the springform pan and chill in the refrigerator for at least 8 hours or overnight to fully set.
  5. Top and Serve:
    • In a large mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip and set aside (or refrigerate if not using immediately).
    • Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and transfer the cake to a serving platter (you can slide off the parchment paper if desired).
    • Spread ½ cup of lemon curd over the surface of the cheesecake.
    • Pipe a generous amount of whipped cream around the edge of the cake or decorate as desired. Garnish with small slices of fresh lemon if you like.
    • Refrigerate until ready to serve. Enjoy!