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Lemon Cheesecake Recipe

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★★★★★

4.6 from 81 reviews

This classic Lemon Cheesecake features a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, topped with tart homemade lemon curd and a light whipped cream garnish. Baked in a water bath to ensure a silky texture without cracks, this dessert is perfect for lemon lovers seeking a rich yet refreshing treat.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) unsalted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 6 tbsp (90ml) fresh lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature

Lemon Curd

  • 6 tbsp (90ml) fresh lemon juice
  • 1 tbsp grated lemon zest
  • 6 tbsp (78g) sugar
  • 6 large egg yolks
  • 1/4 cup (56g) unsalted butter

Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Make the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom and up the sides of the prepared pan to form the crust.
  2. Bake the Crust: Bake the crust in the oven for 10 minutes, then remove and allow it to cool. Cover the outside of the springform pan with aluminum foil to prevent water from entering during the water bath baking.
  3. Prepare the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour together on low speed until fully combined and smooth, minimizing air incorporation to prevent cracks. Scrape down the bowl sides.
  4. Add Remaining Filling Ingredients: Mix in the sour cream, lemon juice, and lemon zest on low speed until combined. Add the eggs one at a time, mixing slowly after each addition, followed by the egg yolks. Scrape down the bowl as needed to ensure a smooth batter.
  5. Assemble and Bake: Pour the cheesecake batter evenly into the prepared crust. Place the springform pan inside a larger pan and fill the outer pan with warm water up to halfway the sides of the springform pan, being careful not to surpass the foil edge. Bake for 1 hour and 15 minutes. The center should be set but still slightly jiggly.
  6. Initial Cooling: Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to continue cooking gently as it cools. Next, crack the oven door open and cool for an additional 30 minutes to prevent cracking.
  7. Remove and Cool Completely: Take the cheesecake out of the oven and water bath, remove the foil, and allow it to cool to room temperature on a wire rack.
  8. Make the Lemon Curd: Combine the lemon juice, lemon zest, sugar, egg yolks, and butter in a double boiler or metal bowl over simmering water. Whisk constantly while heating until the mixture thickens and reaches 170-180°F (77-82°C). Remove promptly once thickened.
  9. Apply Lemon Curd: Spread the lemon curd evenly over the top of the cooled cheesecake immediately, before the curd thickens further. Refrigerate the cheesecake for 4-5 hours until fully set and firm.
  10. Prepare the Whipped Cream Topping: In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract on medium speed until stiff peaks form.
  11. Decorate and Serve: Carefully remove the cheesecake from the springform pan and place it on a serving platter. Pipe the whipped cream around the rim of the cheesecake and garnish with quartered lemon slices between whipped cream dollops if desired.
  12. Storage: Store the cheesecake in the refrigerator and consume within 4-5 days for optimal freshness.

Notes

  • Using room temperature eggs and cream cheese helps create a smooth batter with no lumps.
  • Covering the springform pan with foil is essential to prevent water from the water bath seeping into the crust.
  • Slowly incorporating eggs and mixing on low speed reduces the chance of cracking.
  • The water bath ensures even baking and prevents the cheesecake from drying out or cracking.
  • Cooling gradually in the oven and then with the door ajar helps avoid temperature shock and cracks.
  • Lemon curd should be poured onto the cheesecake while still pourable for an even layer.
  • Chilling the cheesecake for several hours allows it to firm up perfectly before serving.
  • Whipped cream topping adds a light contrast to the tangy lemon and rich cheesecake.
  • Store leftover cheesecake covered tightly in the fridge to maintain freshness and prevent drying.

Keywords: lemon cheesecake, lemon curd, graham cracker crust, creamy cheesecake, lemon dessert, baked cheesecake, homemade cheesecake

Find it online: https://flavorsbymaya.com/lemon-cheesecake-recipe/