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Lemon Cheesecake

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A bright, silky dessert that balances tangy citrus with a rich, creamy texture, topped with lemon curd and optional whipped cream.

Ingredients

Scale
  • 1 and 3/4 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar (for the crust)
  • 1 and 1/4 cups granulated sugar (for the filling)
  • 1 tablespoon packed lemon zest
  • 32 ounces full-fat brick cream cheese, softened
  • 1/2 cup fresh lemon juice
  • 1/3 cup sour cream or plain yogurt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup lemon curd
  • Homemade whipped cream for serving
  • Lemon slices for garnish
  • Fresh berries for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. Combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl.
  3. Press the crumb mixture firmly into the bottom of the springform pan and pre-bake for 10 minutes.
  4. Blend the remaining sugar and lemon zest in a food processor.
  5. Beat the softened cream cheese with the lemon sugar mixture until smooth.
  6. Add in the lemon juice, sour cream, and vanilla extract, mixing until fully combined.
  7. Add the eggs one at a time, mixing gently after each addition.
  8. Pour the lemon cheese mixture over the pre-baked crust and smooth the top.
  9. Place the springform pan in a larger baking dish and fill with hot water halfway up the sides to create a water bath.
  10. Bake for 55 to 70 minutes until the center is set but slightly wobbly.
  11. Cool inside the oven for 1 hour before refrigerating for at least 4 hours.
  12. Before serving, spread lemon curd on top and garnish with whipped cream and fresh berries.

Notes

For best texture, use room temperature cream cheese and eggs. Prevent cracking by following cooling instructions.

Nutrition

Keywords: lemon cheesecake, dessert, citrus, spring dessert

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