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Lemon Cheesecake

Course Dessert
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Servings 8

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.