This Lemon Cheesecake is like a slice of sunshine! Imagine a creamy, tangy cheesecake infused with the zest of fresh lemons, sitting atop a buttery graham cracker crust and adorned with luscious lemon curd, whipped cream, and slices of lemon. It’s a mouthwatering treat that’s both rich and refreshing.
I adore this Lemon Cheesecake—it’s truly a dessert masterpiece. The tartness of the lemon perfectly balances the richness of the cheesecake, creating a heavenly flavor combination that’s simply irresistible.
If you’re diving into the world of cheesecake making, here are some handy tips to ensure your dessert turns out perfect every time:
- When mixing in the eggs, be gentle! Overmixing can cause the cheesecake to expand and deflate, leading to unsightly cracks.
- Don’t forget the water bath! This step helps prevent cracking by ensuring gentle, even heat distribution.
- After baking, resist the urge to rush the cooling process. Leaving the cheesecake in the oven helps it cool gradually, reducing the risk of cracks.
- Before releasing the springform pan, run a knife around the edges to prevent sticking and splitting.
Lemon Cheesecake
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs about 12 full sheets
- 1/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
For the Lemon Cheesecake:
- 1 1/3 cups granulated sugar
- Zest of 2 lemons
- 4 8 oz blocks of cream cheese, softened
- 1/3 cup lemon juice
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
For the Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings:
- 1/2 cup lemon curd
- Lemon slices
- Additional lemon zest for garnish
Instructions
For the Graham Cracker Crust:
- Preheat your oven to 325°F.
- Process the graham crackers into fine crumbs.
- Mix the crumbs with sugar and melted butter, then press into the bottom and up the sides of an 8 or 9inch springform pan.
- Bake for 10 minutes, then let cool.
For the Lemon Cheesecake:
- In a mixer, combine sugar and lemon zest until fragrant.
- Add cream cheese and beat until fluffy.
- Mix in lemon juice, sour cream, and vanilla.
- Add eggs one at a time, mixing gently after each addition.
- Pour the batter over the cooled crust and bake in a water bath for 6570 minutes.
- Let the cheesecake cool in the oven, then refrigerate overnight.
For the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until peaks form.
To Serve:
- Top the cheesecake with whipped cream, lemon curd, lemon slices, and zest.