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!
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