Description
Lemon Cheesecake Recipe
Indulge in this delightful Lemon Cheesecake, bursting with fresh lemon flavor from lemon juice, zest, and topped with luscious homemade lemon curd. With a crunchy graham cracker crust and optional whipped cream, it’s a perfect dessert for any occasion!
Recipe Overview:
Total Time: 8 hours 55 minutes
Prep Time: 30 minutes
Cook Time: 2 hours 25 minutes
Inactive Time: 6 hours
Servings: 8 slices (9-inch cheesecake)
Course: Dessert
Cuisine: American, Baking
Ingredients:
For the Graham Cracker Crust:
2 cups graham cracker crumbs (240g)
1/3 cup granulated sugar (67g)
1/4 teaspoon salt
7 tablespoons unsalted butter, melted (98g)
For the Lemon Cheesecake Filling:
1 and 1/2 cups granulated sugar (299g)
1 tablespoon lemon zest, finely grated (14g)
5 (8-ounce) bricks full-fat cream cheese (1130g)
1 and 1/2 teaspoons pure vanilla extract
4 large eggs, room temperature
3 large egg yolks, room temperature
2/3 cup freshly squeezed lemon juice (151ml)
1/4 cup heavy cream, room temperature (57ml)
For the Topping:
3/4 cup lemon curd, homemade or store-bought (171g)
Whipped cream (optional)
Lemon slices (optional)
Mint sprigs (optional)
Instructions:
1. Prepare the Graham Cracker Crust:
Preheat Oven: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick baking spray and wrap the bottom and sides with heavy-duty aluminum foil.
Mix Crust Ingredients: In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well until combined.
Press Crust into Pan: Firmly press the mixture into the bottom and slightly up the sides of the springform pan.
Bake: Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and place it on a cooling rack while you prepare the filling. Reduce the oven temperature to 300°F (150°C).
2. Prepare the Lemon Cheesecake Filling:
Blend Sugar and Zest: In a large food processor, combine the sugar and lemon zest. Pulse until well mixed.
Add Cream Cheese: Add the cream cheese and beat until smooth and creamy, scraping down the sides of the bowl as necessary.
Incorporate Vanilla: Mix in the vanilla extract until well combined.
Add Eggs: On the lowest speed, add the eggs one at a time, mixing just until combined, scraping down the sides as needed.
Mix in Lemon Juice & Cream: Add the lemon juice and mix until just combined. Finally, add the heavy cream and mix until combined. Scrape the sides again to ensure everything is well mixed.
Fill the Crust: Pour the filling into the prepared crust and smooth the top with a silicone spatula.
3. Bake the Cheesecake:
Set Up Water Bath: Place the cheesecake pan into a larger deep pan and fill it with 3 inches of hot water (this helps prevent cracks in the cheesecake).
Bake: Carefully place the pan in the oven and bake for 1 hour and 30 minutes.
Cooling Process: Turn off the oven and slightly open the oven door. Let the cheesecake sit undisturbed in the oven for 45 minutes as it cools down.
Cool Completely: Remove the cheesecake from the oven and water bath. Place it on a cooling rack to cool completely. Then chill for at least 6 hours (preferably overnight). Do not remove the pan until completely cooled!
4. Add Topping:
Spread Lemon Curd: Once cooled, use a small offset spatula to spread the lemon curd on top of the cheesecake, reaching the edge without spilling over.
Garnish (Optional): Top with swirls of whipped cream, lemon slices, and mint sprigs if desired.
5. Serve:
Slice the cheesecake and serve chilled. Enjoy!
Tips:
For the best flavor, use freshly squeezed lemon juice and zest.
You can make your own lemon curd or use store-bought for convenience.
Enjoy your delicious homemade Lemon Cheesecake!
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