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Lemon Cheesecake

Creamy and tangy Lemon Cheesecake that melts in your mouth, perfect for gatherings or a comforting treat.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2 1/4 cups graham cracker crumbs Crispy base for cheesecake.
  • 10 tbsp unsalted butter, melted Binds the crumbs together.
  • 3 tbsp sugar Adds sweetness to the crust.
Cheesecake Filling
  • 24 oz cream cheese, room temperature Main ingredient for creamy texture.
  • 1 cup sugar Balances tanginess of lemon.
  • 3 tbsp all-purpose flour Helps stabilize the cheesecake.
  • 3/4 cup sour cream Adds creaminess and tang.
  • 6 tbsp fresh lemon juice Brightens the cheesecake flavor.
  • 2 tbsp lemon zest Intensifies lemon flavor.
  • 3 large eggs, room temperature For creamy consistency.
  • 2 large egg yolks, room temperature Increases richness and smoothness.
Lemon Curd Topping
  • 6 tbsp sugar For sweet and tangy curd.
  • 6 large egg yolks Key for rich lemon curd.
  • 1/4 cup unsalted butter Lends creaminess to the curd.
  • 6 tbsp fresh lemon juice Adds flavor to the curd.
Whipped Cream
  • 3/4 cup heavy whipping cream, cold For luxurious topping.
  • 6 tbsp powdered sugar Sweetens without graininess.
  • 1/2 tsp vanilla extract Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Prepare a 9-inch (23cm) springform pan by lining it with parchment paper and greasing the sides.
  2. Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and 3 tbsp sugar. Press mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for about 10 minutes until lightly golden. Let cool.
  4. Shield the pan: Wrap the outside of the springform pan with aluminum foil to protect it during the water bath.
  5. Lower the oven temperature to 300°F (148°C).
Making the Cheesecake Filling
  1. In a large mixing bowl, beat cream cheese, 1 cup sugar, and flour on low speed until creamy.
  2. Gently fold in sour cream, lemon juice, and zest until incorporated.
  3. Add eggs one at a time, mixing well after each addition. Slowly mix in egg yolks.
  4. Pour cheesecake batter into the prepared crust.
  5. Create a water bath: Place the springform pan inside a larger pan and pour warm water halfway up the sides.
  6. Bake for about 1 hour and 15 minutes, until the center is set with a slight jiggle.
  7. Turn off the oven, keep the door closed for 30 minutes, then crack the door open for another 30 minutes to cool.
Cooling and Topping
  1. Once cooled, remove cheesecake from the oven. Allow to cool completely at room temperature.
  2. Prepare lemon curd by whisking together lemon juice, sugar, egg yolks, and butter in a double boiler until thickened.
  3. Add lemon curd to the top of the cheesecake while warm.
  4. Refrigerate for at least 4-5 hours or until fully set.
Whipped Cream
  1. In a bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
  2. Top cheesecake with whipped cream and garnish with lemon slices if desired.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Use a water bath to prevent cracking.