This Lemon Cheesecake recipe is a rich and creamy dessert with a tangy twist! It has a smooth cheesecake base topped with a homemade lemon curd bursting with fresh lemon taste in every mouthful!
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Lemon Cheesecake with Lemon Curd is a luxurious dessert bursting with the refreshing taste of lemons, just like a sunny summer day. Made entirely from scratch, this dessert includes layers of cookie crust, creamy baked cheesecake filling, and tangy lemon curd. While it requires a bit more time to prepare compared to other lemon desserts, the delicious result is definitely worth the effort!
For this recipe, you’ll need a spring-form pan and a deep baking pan that the spring-form pan can fit into with some space left over. Using a water bath is the best way to cook a baked cheesecake, especially one with lots of eggs. The steam from the water bath creates a moist atmosphere while the cheesecake bakes, ensuring that the eggs cook evenly and giving the cheesecake its smooth and creamy texture that cheesecake fans adore.
Lemon Cheesecake is the ultimate treat for lemon lovers, offering a double dose of real lemon flavor. Both the creamy lemon filling and the thick, tangy lemon curd topping are crafted using fresh lemons, without any artificial lemon extract. You’ll need about five to six large lemons to prepare both the cheesecake filling and the lemon curd.
This dessert is a delightful choice for wrapping up the end of summer or celebrating spring holidays. For an impressive presentation, score the top of the cheesecake into individual slices and garnish each portion with some freshly whipped cream. Elevate the beauty of each slice by adding a candied lemon peel, thin lemon slices, or a sprinkle of grated lemon zest. Your Lemon Cheesecake will be picture-perfect and sure to impress!
Ingredients Notes
- Fresh Lemon: This recipe uses fresh lemon and lemon zest for a powerful lemon flavor. To get the most juice from your lemons, start by warming them slightly and then roll them on a hard surface with your hand to loosen them up. Remember to zest the lemons before juicing them, as it’s difficult to zest a juiced fruit.
- Sour Cream: Instead of heavy whipping cream, this cheesecake recipe calls for sour cream to add a bit of tanginess. Sour cream also helps to lighten the texture of the cheesecake by breaking up the denseness of the cream cheese.
- Lemon Curd: The lemon curd topping adds a delightful tartness and sweetness to this dessert, making it perfect for lemon enthusiasts. It’s smooth and luxurious, and mastering this fancy topping can elevate any summer dessert to a gourmet level.
Can Lemon Cheesecake be made ahead of time?
- Yes, you can prepare either the baked cheesecake or just the lemony filling in advance. Once baked, the Lemon Cheesecake will stay fresh in the fridge for about 2-3 days before it starts losing its appearance due to excess moisture. The cheesecake batter can be made 3-4 days ahead of time, as long as you store it in an airtight container in the fridge. On the day you plan to serve it, simply pour the lemon cheesecake filling into a prepared pie crust and bake the cheesecake as usual.
Variations
- Citrus: You’re not limited to just lemons for this cheesecake recipe! Experiment with other citrus fruits like blood oranges, naval oranges, tangerines, or limes. You can mix different citrus flavors together or stick to one bold flavor, depending on what’s in season and your preference.
- Meyer Lemons: If you prefer a sweeter, less tart lemon flavor, consider using Meyer lemons. They have a slight floral note in their zest and are a tad sweeter than regular lemons. Though they may be pricier, they’re a great option if you’re looking for a more mellow lemon flavor.
- Crust: Don’t feel restricted to graham cracker cookies for the crust. You can use vanilla wafer cookies, Biscoff cookies, leftover shortbread cookies, or even animal crackers for a tasty twist. For a hint of caramel flavor, swap out a couple of tbsp of granulated sugar with brown sugar in the crust mixture.
How to Store
- Serve: After adding the lemon curd topping, chill the cheesecake in the refrigerator until it’s completely cold before serving. Once chilled, you can leave it out at room temperature for about 2 hours before serving.
- Store: Both the cheesecake and lemon curd will stay fresh for up to 5 days in the fridge. Making it in advance allows the lemon flavor to intensify overnight. For the best appearance, prepare it up to 2 days ahead.
- Freeze: Cheesecake can be frozen for up to 4 months. Once it’s thoroughly chilled, wrap it tightly with plastic wrap and then aluminum foil. When thawing, remove the plastic wrap first and then cover it with foil again to prevent moisture buildup.
Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!
Blueberry Cheesecake
Oreo Cheesecake
Chocolate Cheesecake
Raspberry Cheesecake
Blueberry Cheesecake Crumb Cake
Lemon Cheesecake
This Lemon Cheesecake recipe is a luxurious and creamy dessert, topped with homemade lemon curd bursting with the bright taste of fresh lemons in every mouthful!
Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 4 hours
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs 12 full crackers
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling:
- 24 ounces cream cheese, softened, 3 blocks
- 3/4 cup sugar
- 3 large eggs
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp flour
Lemon Curd:
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 3/4 cup fresh lemon juice
Instructions
Graham Cracker Crust:
- Preheat oven to 325°F (165°C) and wrap a 9-inch springform pan in foil to protect from water during baking.
- Mix graham cracker crumbs, sugar, and melted butter. Evenly press the mixture into the bottom of the springform pan.
Cheesecake Filling:
- In a stand mixer, beat cream cheese and sugar until light and fluffy.
- Reduce speed to medium and add eggs, sour cream, vanilla, lemon zest, lemon juice, and flour until smooth.
- Spread the mixture over the crust.
- Place the pan in a larger pan filled with water (water bath) and bake for 60-70 minutes until the center no longer jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour before removing.
Lemon Curd:
- Using a stand mixer, beat together the butter and sugar until they’re light and fluffy.
- Add eggs one at a time, then mix in lemon juice.
- Transfer the mixture to a saucepan over medium heat, whisking constantly until thickened, about 12-15 minutes.
To Finish:
- Pour the lemon curd over the cheesecake.
- Chill completely before serving.
- Top with whipped cream and a small lemon wedge.
- Enjoy your delicious lemon cheesecake with a tangy lemon curd topping!
Pin this delicious Lemon Cheesecake recipe on Pinterest to save and share with your foodie friends!