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Lemon Cheesecake

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A rich and creamy lemon cheesecake with a buttery graham cracker crust and silky homemade lemon curd topping. This refreshing dessert perfectly balances sweet and tangy flavors for an elegant homemade treat.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 9 hours
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Pinch of salt
  • 5 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups fresh lemon juice
  • 1/4 cup lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cubed
  • 32 ounces full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • Whipped cream for garnish (optional)
  • Lemon slices for garnish (optional)
  • Candied lemon peel for garnish (optional)

Instructions

  1. Prepare the lemon curd by whisking together eggs, sugar, lemon juice, lemon zest, and salt in a heatproof bowl over simmering water. Cook while whisking continuously for 10 to 12 minutes until thickened.
  2. Remove from heat and whisk in butter cubes until smooth. Strain the curd, cover with plastic wrap touching the surface, and refrigerate until chilled.
  3. Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan with heavy-duty foil.
  4. Combine graham cracker crumbs, sugar, salt, and melted butter. Press into the bottom and sides of the pan.
  5. Bake the crust for 10 minutes and allow it to cool completely.
  6. Reduce oven temperature to 325°F (160°C).
  7. Beat cream cheese and sugar until smooth. Mix in flour gently.
  8. Add eggs one at a time on low speed, mixing until just combined.
  9. Mix in sour cream, lemon juice, lemon zest, and vanilla extract without overmixing.
  10. Pour filling over the cooled crust.
  11. Spoon about 3/4 cup lemon curd over the cheesecake and gently swirl with a knife.
  12. Place the springform pan into a large roasting pan and pour hot water halfway up the sides.
  13. Bake for 70 to 80 minutes until edges are set and center slightly jiggles.
  14. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
  15. Remove cheesecake from water bath and cool completely at room temperature.
  16. Refrigerate for at least 6 hours or overnight.
  17. Spread remaining lemon curd over the chilled cheesecake before serving.
  18. Garnish with whipped cream, lemon slices, or candied lemon peel if desired.

Notes

  • A water bath helps prevent cracks and creates a creamy texture.
  • Fresh lemon juice gives the brightest flavor.
  • Avoid overmixing the batter to reduce air bubbles.
  • Overnight chilling provides the best texture and flavor.
  • Meyer lemons can be used for a sweeter citrus taste.
  • The cheesecake can be frozen for up to 2 months.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-cheesecake/