Get ready for the ultimate lemon cheesecake experience! Picture a creamy, tangy lemon cheesecake with a buttery graham cracker crust, topped with zesty lemon curd. It’s a dessert dream come true for anyone who loves lemony goodness!
Why will you adore this lemon cheesecake?
- It’s bursting with real lemon flavor, from the juice and zest in the cheesecake to the tangy lemon curd on top. Each bite is like a burst of sunshine!
- The cheesecake filling is incredibly creamy and light, melting in your mouth with every spoonful.
- The crunchy graham cracker crust adds the perfect touch of sweetness to balance out the tart lemon flavor.
Got questions? Let’s answer them!
- Wondering about the water bath? Yes, it’s essential for a perfectly baked cheesecake.
- How to store leftovers? Pop them in an airtight container in the fridge for up to 5 days. A cake carrier works great too!
- Can you use store-bought lemon curd? Absolutely!
Here are some tips for baking success:
- Make sure all your ingredients are at room temperature for the best texture.
- Pack the graham cracker crumbs into the pan tightly to ensure the crust holds together.
- Let the cheesecake chill in the fridge for at least 8 hours to set properly.
- Don’t overmix the batter—just mix until smooth and combined.
Ready to bake up a lemony masterpiece? Let’s do it!
Lemon Cheesecake
Ingredients
For the Crust:
- 16 graham crackers 240 g, full sheets
- 10 tablespoons unsalted butter 140 g, melted
- 2 tablespoons granulated white sugar 25 g
For the Lemon Cheesecake:
- 32 oz cream cheese 907 g, softened
- 1 cup granulated white sugar 200 g
- 1 tablespoon cornstarch 8 g
- 3 tablespoons lemon zest 30 g, about 3 lemons
- ¼ cup fresh lemon juice 60 ml, about 1 lemon
- 1 tablespoon vanilla extract 15 ml
- ⅓ cup sour cream 82 g, at room temperature
- 3 eggs at room temperature
- 3 egg yolks at room temperature
For the Lemon Curd:
- ½ cup fresh lemon juice 120 ml, about 2 large lemons
- 4 egg yolks at room temperature
- ¾ cup granulated white sugar 150 g
- ⅛ teaspoon salt
- 1 tablespoon lemon zest 10 g, about 1 large lemon
- ½ cup unsalted butter 112 g, cold and cubed
Instructions
For the Crust:
- Preheat the oven to 350°F.
- Pulse the graham crackers in a food processor until finely ground.
- Add melted butter and sugar, pulse until combined.
- Wrap the bottom and sides of a 9-inch springform pan with foil.
- Press the graham cracker crumbs onto the bottom and sides of the pan.
- Bake the crust for 10 minutes, then let it cool completely.
For the Lemon Cheesecake:
- Preheat the oven to 350°F.
- In a stand mixer, mix cream cheese, cornstarch, and sugar until smooth.
- Add lemon zest, lemon juice, vanilla, and sour cream, mix for 1 minute.
- Add eggs and yolks one at a time, mixing until combined.
- Pour the batter into the prepared pan.
- Place the pan in a roasting pan, pour boiling water into the roasting pan.
- Bake for 1 hour, then let it cool in the oven with the door cracked for 1 more hour.
- Chill the cheesecake in the fridge for at least 8 hours.
For the Lemon Curd:
- In a saucepan, whisk lemon juice, egg yolks, sugar, salt, and lemon zest.
- Heat over medium-low heat for 20-25 minutes until thick.
- Remove from heat, whisk in cold butter.
- Transfer to a bowl, cover with plastic wrap, and chill in the fridge.
Assembling the Cheesecake:
- Carefully remove the cheesecake from the pan and transfer to a plate.
- Pour lemon curd on top, smooth it out, and chill for 10 minutes.
- Pipe whipped cream around the edges, decorate with lemon slices, and serve!