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Slice of creamy lemon cheesecake with lemon curd topping on a white plate

Lemon Cheesecake

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5 from 6 reviews

Description

A velvety smooth lemon cheesecake featuring a buttery graham cracker crust and a tart homemade lemon curd topping. This bright and creamy dessert is the ultimate refreshing treat for spring gatherings or family celebrations.

Ingredients

  • 1.5 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 6 tablespoons unsalted butter, melted
  • 24 oz full-fat brick-style cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 3 large eggs, room temperature
  • 1 large egg yolk
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar (for curd)
  • 1 teaspoon lemon zest (for curd)
  • 1 large egg (for curd)
  • 1 large egg yolk (for curd)
  • 1/4 cup fresh lemon juice (for curd)
  • 4 tablespoons salted butter, cubed (for curd)
  • 1 cup heavy cream
  • 1 tablespoon milk powder (optional)

Instructions

  1. Preheat oven to 350°F. Grease an 8-inch springform pan, line the bottom with parchment, and wrap the exterior in two layers of heavy-duty foil for waterproofing.
  2. Mix graham cracker crumbs, brown sugar, and melted butter; press firmly into the pan and bake for 8–10 minutes. Lower oven temperature to 300°F.
  3. In a large bowl, rub lemon zest into granulated sugar. Add softened cream cheese and beat until perfectly smooth.
  4. Incorporate eggs one at a time, then stir in the egg yolk, sour cream, lemon juice, and vanilla on low speed until combined.
  5. Pour batter onto the crust, tap the pan to release bubbles, and place in a roasting pan filled with 1 inch of boiling water.
  6. Bake at 300°F for 45 minutes, then turn off the oven and let the cake sit inside with the door closed for 10 minutes.
  7. Run a knife around the edges to release the cake, cool completely on a wire rack, and refrigerate for at least 4 hours or overnight.
  8. For the curd, whisk sugar, zest, egg, yolk, and lemon juice in a saucepan over low heat. Add butter pieces and stir until thickened.
  9. Strain the curd, let it chill, and then spread it over the cold cheesecake once fully set.
  10. Whip heavy cream with milk powder (if using) and pipe it around the edges of the cake for a finished look.

Notes

To achieve a professional, crack-free finish, ensure all your dairy ingredients are strictly at room temperature before mixing. The water bath is essential for maintaining even heat, and allowing the cake to cool slowly after baking prevents it from pulling apart as it shrinks.

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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