Lemon Cheesecake Recipe
This Lemon Cheesecake recipe has a perfectly sweetened graham cracker crust, topped with a homemade lemon curd and whipped cream.
Ingredients
Graham Cracker Crust
- 1.5 cups crushed graham crackers
- ¼ cup light brown sugar
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Lemon Cheesecake Filling
- 32 oz. cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons fresh lemon juice
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- ¼ cup all-purpose flour
Lemon Curd
- 3 eggs
- 3 egg yolks
- ⅔ cup sugar
- 6 tablespoons fresh lemon juice
- 8 tablespoons unsalted butter cubed
Whipped Cream
- 2 cups homemade whipped cream
Instructions
- Preheat oven to 350°F and line a 9" spring-form pan with parchment paper.
- Make the crust: Place the crust ingredients into a small bowl and stir until mixed thoroughly. Press the mixture into the bottom of the spring-form pan, making sure that the crust is firmly packed. Bake for 10-12 minutes, remove from oven and set aside to cool.
- Prepare the water bath: Turn the oven down to 320°F. Place a large roasting pan in the oven on the middle rack. Pour hot water into the pan, making sure it is about 1" in depth. Close the oven door.
- Make the filling: With the mixer on LOW speed, beat the cream cheese, butter and sugar until smooth. Add the sour cream, vanilla extract and lemon juice and mix until blended. Add the eggs one at a time and finally mix in the flour until just incorporated. (Scrape the sides of the bowl after each addition and avoid over-mixing the batter.)
- Bake: Pour the filling into the spring-form pan and smooth the top with an off-set spatula. Gently tap the pan on a hard surface to release any air bubbles. Insert the spring-form pan into a 10" cake pan and place the cake pan into the water bath. Bake for 1 hour. (Water level should cover half the depth of the cake pan. Add water if needed.)
- Cool: Turn the oven off, crack the door and allow the cheesecake to cool inside of the oven for 1 hour. Remove the cheesecake, run a sharp knife around the edge of the pan to help release the sides of the cheesecake and allow to cool completely.
- Chill: Place the cheesecake in the refrigerator, uncovered, overnight or a minimum of 6 hours to set. (Do not remove the spring-form pan.)
- Make the lemon curd: Make a double boiler by adding 1 inch of water to a medium sauce pan and heat until it is at a gentle simmer. In a medium glass bowl, whisk the eggs, egg yolks, sugar and lemon juice together until well combined. Place the bowl on top of the sauce pan and continue to whisk constantly for about 10 minutes or until the mixture thickens. ( A thermometer should register at 160°.F when it is done.) Remove the bowl from the heat and stir in the cubed butter until it has melted and the mixture is smooth and creamy. Cool to room temperature, pour into a container with a lid and chill in the fridge.
- To Serve: Remove the cheesecake from the spring-form pan. Spread the lemon curd evenly on top of the cheesecake and smooth with an off-set spatula. Using a piping bag, pipe dollops of whipped cream on top to decorate.
Notes
- To Store: Keep leftovers covered in the fridge for up to 5 days.
- To Freeze: Place the cheesecake in the freezer, without toppings, until frozen solid. Wrap with plastic wrap and a layer of foil. Keep frozen for up to 3 months. When ready to serve, allow to thaw in the fridge overnight and top with lemon curd and whipped cream.