Description
This luscious Southern-style lemon cheesecake features a buttery graham cracker crust and a silky, zesty filling topped with vibrant lemon curd. Perfect for special occasions, it balances rich creaminess with bright citrus notes for a professional-grade dessert that is as beautiful as it is delicious.
Ingredients
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces full-fat brick cream cheese, room temperature
- 1 cup granulated sugar (for filling)
- Zest of 1 large lemon
- 1/2 cup fresh lemon juice
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1/2 cup lemon curd, for topping
Instructions
- Adjust oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl; press firmly into the bottom and halfway up the sides of a 9-inch springform pan.
- Pre-bake the crust for 10 minutes, then remove and wrap the bottom of the hot pan in heavy-duty aluminum foil.
- Pulse granulated sugar and lemon zest in a food processor 10 to 12 times until the sugar is damp and fragrant.
- Beat cream cheese and lemon sugar on medium-high speed until completely smooth, about 2 minutes.
- Add lemon juice, sour cream, and vanilla, beating until combined.
- Add eggs one at a time on medium speed, stopping the moment the last egg is incorporated to avoid adding excess air.
- Pour batter into the pan and place the springform pan inside a large roasting pan.
- Fill the roasting pan with boiling water until it reaches about an inch up the sides of the cheesecake pan.
- Bake for 55 to 70 minutes until edges are set but the center has a slight wobble.
- Turn off the oven, crack the door open, and let the cake sit inside for one hour to cool slowly.
- Remove from the water bath, cool to room temperature, top with a layer of lemon curd, and refrigerate for at least 4 hours or overnight.
Notes
For the smoothest texture, ensure your cream cheese and eggs are truly at room temperature to prevent clumping. Using a water bath is a non-negotiable step for achieving that signature velvety mouthfeel and preventing surface cracks. Always use a warm, damp knife when slicing to ensure clean, professional-looking edges for every serving.
- Prep Time: 30 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American