Lemon Cheesecake
This Perfect Lemon Cheesecake features a rich and smooth filling complemented by a buttery graham cracker crust and topped with a vibrant lemon curd and whipped cream. A perfect balance of flavors and textures!
Ingredients
For the Crust
- 1.75 cups graham cracker crumbs (approx. 14 whole crackers)
- 6 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
For the Filling
- 2 lb (32 oz) cream cheese, room temperature Use full-fat, brick-style cream cheese.
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 2 Tbsp sour cream Adds a necessary lactic tang.
- 1 Tbsp lemon zest Provides essential oils and aroma.
- 2 Tbsp lemon juice Offers tang and acidity.
- 0.5 Tbsp vanilla extract
For the Topping
- 0.5 cup lemon curd (store-bought or homemade)
- 1 cup heavy whipping cream
- 3 Tbsp powdered sugar
- 0.5 tsp vanilla extract
Instructions
Preparation of the Crust
- Pulse graham cracker crumbs in a food processor until they resemble wet sand. Leave a few fragments for crunch if desired.
- Press the crumbs into the bottom of a 9-inch springform pan using the bottom of a flat measuring cup.
- Par-bake the crust at 350°F (175°C) for 8 minutes, then cool completely before adding the batter.
Preparation of the Filling
- Increase oven temperature to 450°F (232°C). Beat cream cheese and sugar in a mixer for about 5 minutes until glossy and smooth.
- Lower the speed and add eggs one at a time until just combined.
- Fold in sour cream, lemon zest, lemon juice, and vanilla on the lowest mixer setting to avoid over-mixing.
Baking the Cheesecake
- Wrap the springform pan in extra-wide heavy-duty foil to prevent water from leaking in.
- Place the wrapped pan in a deep roasting pan filled with water and bake at 450°F for 15 minutes.
- Reduce the temperature to 225°F (107°C) and bake for an additional 60-65 minutes, ensuring a slight jiggle in the center.
Cooling and Cure
- Leave the cheesecake in the water bath for 45 minutes after turning off the oven.
- Cool to room temperature on a wire rack, then chill in the refrigerator for at least 8 hours.
Toppings
- Spread a thin layer of lemon curd on top of the chilled cheesecake.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe the whipped cream around the edge of the cheesecake to frame the lemon curd.
Notes
If cracks appear in the cheesecake, use lemon curd to conceal them. For clean slices, use a hot knife and wipe it after every cut. Variations include blueberry lemon or using gingersnap crust for a twist.