Lemon Cheesecake

5 from 1 vote

Make an exquisite dessert for your next party or family dinner with this lemon cheesecake recipe. It broke it down into 3 parts making it easier to follow. Try it out!

Prep Time1

Cook Time1 30

Chilling time5

Total Time7 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 622kcal

Author: Heather Perine

Ingredients

For the crust:

1 ¾ cups (210 g) graham crackers (from about 14 crackers)
3 Tablespoons granulated white sugar
⅛ teaspoon salt
5 Tablespoons (71 g) unsalted butter melted

For the cheesecake filling:

2 pounds (four- 8 ounce blocks) cream cheese softened to room temperature
1 ½ cups (300 g) granulated white sugar
2 Tablespoons all-purpose flour
pinch salt
2 teaspoons vanilla extract
4 large eggs room temperature
2/3 cup (151 g) sour cream room temperature
2/3 cup (160 ml) heavy cream room temperature
1/3 cup (80 ml) lemon juice (about 2-3 large lemons)
2 tablespoons lemon zest (about the zest of 2 large lemons)

For the Lemon curd:

1 tablespoon lemon zest (about zest of 1 lemon)
¼ cup (60 ml) lemon juice (about 1-2 large lemons)
1 large egg
1 large egg yolk
¼ cup (50 g) granulated sugar
3 tablespoons (42 g) unsalted butter softened
Pinch salt

Instructions

Make graham cracker crust

Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
Make graham cracker crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. 1 ¾ cups (210 g) graham crackers (from about 14 crackers) 3 Tablespoons granulated white sugar ⅛ teaspoon salt 5 Tablespoons (71 g) unsalted butter
Assemble graham cracker crust. Press the graham cracker crumbs firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers). Set aside.
Bake the crust. Bake the crust for 10 minutes then remove from the oven and allow to cool while you make the filling.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes. 2 pounds (four- 8 ounce blocks) cream cheese 1 ½ cups (300 g) granulated white sugar
Add remaining ingredients. Add the flour, salt and vanilla, beating after each addition. 2 Tablespoons all-purpose flour pinch salt 2 teaspoons vanilla extract
Add the eggs, one at a time, beating for one minute after each addition. 4 large eggs
Add the sour cream, beat until incorporated. 2/3 cup (151 g) sour cream
Add heavy cream and beat until incorporated. 2/3 cup (160 ml) heavy cream
Add lemon juice and zest until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. 1/3 cup (80 ml) lemon juice 2 tablespoons lemon zest

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Make the lemon curd:

In a heatproof bowl set over a medium saucepan with a few inches of simmering water in the bottom , whisk together the lemon zest, lemon juice, egg, egg yolk, sugar, and salt and heat over medium-low heat. Whisk continuously for 10 minutes, until the lemon curd begins to thicken and coats the back of a wooden spoon. 1 tablespoon lemon zest ¼ cup (60 ml) lemon juice 1 large egg 1 large egg yolk ¼ cup (50 g) granulated sugar 3 tablespoons (42 g) unsalted butter
Remove the saucepan from the heat, and stir in the butter until melted and combined. If you want, you can strain the curd through a sieve set over a bowl. Pour into a heatproof bowl. Cover with plastic wrap and refrigerate until cool, about 2 hours. 3 tablespoons (42 g) unsalted butter
Serve the cheesecake.
When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Spoon lemon curd ver the top of the cheesecake and spread into an even layer using an offset spatula. Cut into slices and serve.

Notes

Lemon Curd: You can use store-bought lemon curd. However, it will not give the right tangy and zingy lemon flavors your lemon cheesecake should have.I understand making homemade lemon curd is a little time-consuming and an extra step. But you can make a quick one using the microwave if you're in a rush. Follow this Microwave Lemon Curd.
Water Bath: Water bath helps prevent overbaking and browning too quickly while keeping the cheesecake smooth and silky. Also, the water bath slows down the baking process of your cheesecake which gives it an ideal texture and consistency. Overbaking your lemon cheesecake leads to cracking.
Storage: Transfer lemon cheesecake into an airtight container and place in the fridge. It can last up to 5 days. Keep it covered. However, the longer you keep it in your fridge, the soggier the crust will be.
Freezing: Yes, you can freeze this lemon cheesecake.Before you freeze the cheesecake, let it cool completely. Wrap it with plastic wrap multiple times. Wrap a layer of foil and place inside a freezer-safe bag. Squeeze out as much air as possible and freeze. If you're freezing slices of lemon cheesecake, wrap them individually with plastic wrap and foil. Place in an airtight container or freezer bag. To thaw, transfer frozen lemon cheesecake to the fridge. Defrost overnight. Remember to consume as soon as possible.

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