Description
This luscious lemon cheesecake recipe features a rich and creamy cream cheese filling infused with fresh lemon juice and zest, all atop a buttery graham cracker crust. Sweetened with granulated sugar and complemented by a tangy lemon curd topping, it’s a perfect dessert for any occasion. The cheesecake is baked to perfection and chilled for a smooth, velvety texture that melts in your mouth.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 32 ounces (4 x 8-ounce packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 tablespoons fresh-squeezed lemon juice
- 1 tablespoon lemon zest
Topping
- 10 ounces lemon curd
- Whipped cream, for serving
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until evenly combined and the mixture holds together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool slightly while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 3-5 minutes. Gradually add 1 cup granulated sugar and continue beating until well combined. Add eggs one at a time, beating gently after each addition. Mix in sour cream, vanilla extract, fresh lemon juice, and lemon zest until the mixture is smooth and homogeneous.
- Fill the pan and bake: Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula. Place the pan on the middle rack and bake at 325°F (163°C) for about 55-65 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set completely.
- Add lemon curd and serve: Before serving, spread the lemon curd evenly over the top of the chilled cheesecake. Optionally, add whipped cream around the edges or in dollops on top for extra creaminess. Slice with a warm knife and enjoy this refreshing lemon-flavored dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbeat the eggs to prevent excess air that causes cracking.
- Using a water bath during baking can help reduce cracking, but is optional.
- Use fresh lemon juice and zest for the best lemon flavor.
- Refrigerate the cheesecake for at least 6 hours to achieve the perfect texture before serving.
