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Slice of lemon cheesecake with lemon curd topping on a floral plate

Lemon Cheesecake

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5 from 9 reviews

  • Author: Teresa Flagler
  • Total Time: 5 hours 45 mins
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This vintage-inspired lemon cheesecake features a buttery graham cracker crust and a velvety, citrus-infused filling. Topped with a homemade tangy lemon curd and fresh whipped cream, it is the ultimate bright and creamy dessert for any celebration.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 10 tablespoons unsalted butter, divided
  • 1 1/2 cups granulated sugar, divided
  • 2 tablespoons lemon zest, divided
  • 24 ounces full-fat brick cream cheese, softened
  • 4 large eggs, room temperature
  • 2 large egg yolks
  • 1/2 cup sour cream
  • 1/2 cup fresh lemon juice, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

Instructions

  1. Preheat oven to 350°F, grease an 8-inch springform pan, line with parchment, and wrap the exterior base in double-layered aluminum foil.
  2. Combine graham cracker crumbs, brown sugar, and 6 tablespoons of melted butter; press into the pan and bake for 8-10 minutes, then reduce oven to 300°F.
  3. Rub 1 cup of sugar and 1 tablespoon of zest together until fragrant, then beat in the cream cheese until completely smooth.
  4. Add 3 eggs one at a time followed by one egg yolk, then stir in the sour cream, 3 tablespoons of lemon juice, and vanilla until just combined.
  5. Pour batter into the pan, place in a roasting pan filled with 1 inch of boiling water, and bake at 300°F for 45 minutes.
  6. Turn off the oven and let the cake sit inside for 10 minutes, then remove and run a knife around the edges before cooling on a rack and chilling overnight.
  7. For the curd, whisk remaining sugar, zest, egg, and egg yolk in a saucepan with the remaining lemon juice and 4 tablespoons of butter.
  8. Cook over low heat for 7-10 minutes until thickened, strain through a sieve, and chill before spreading over the cold cheesecake.
  9. Whip heavy cream to firm peaks, pipe around the edges of the cake, and garnish with lemon slices.

Notes

To ensure a perfectly flat top without cracks, avoid over-whisking the batter once the eggs are added, as this introduces excess air. Always use full-fat brick cream cheese rather than the spreadable tub variety for the correct structural integrity and rich mouthfeel.

  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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