Description
A rich, dense, and creamy lemon cheesecake with a buttery graham cracker crust, fresh lemon flavor, and smooth lemon curd topping.
Ingredients
2 cups graham cracker crumbs, about 14 sheets, 225 g
5 tablespoons unsalted butter, melted, 2 1/2 ounces
3 tablespoons granulated sugar
Pinch of salt
1 1/3 cups granulated sugar, divided, 283 g
Zest of 2 lemons
2 tablespoons all-purpose flour
4 packages cream cheese, 8 ounces each, room temperature
4 large eggs, room temperature
1/4 cup fresh lemon juice, about 2 lemons, 58 g
2 teaspoons vanilla extract
1 cup sour cream, 8 oz or 227 g
1 cup lemon curd, 10 oz or 277 g
Instructions
1. Preheat the oven and prepare a springform pan.
2. Combine graham cracker crumbs, 3 tablespoons sugar, salt, and melted butter until evenly moistened.
3. Press the crumb mixture firmly into the bottom of the pan.
4. Bake the crust briefly, then let it cool.
5. Mix lemon zest with part of the sugar to release the lemon oils.
6. Combine the lemon sugar with flour.
7. Beat cream cheese until smooth.
8. Gradually add the sugar mixture and blend until creamy.
9. Add eggs one at a time, mixing gently after each addition.
10. Stir in lemon juice, vanilla extract, and sour cream until combined.
11. Wrap the outside of the pan with foil and place it in a larger roasting pan.
12. Pour the cheesecake filling over the cooled crust.
13. Add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
14. Bake until the edges look set and the center still jiggles slightly.
15. Turn off the oven, crack the door, and let the cheesecake cool slowly.
16. Remove from the oven and cool to room temperature.
17. Refrigerate overnight until fully set.
18. Spread lemon curd evenly over the chilled cheesecake before serving.
Notes
Use only the yellow outer layer when zesting lemons to avoid bitterness.
Use full-fat, room-temperature ingredients for a smoother texture.
Do not overmix the batter because excess air can cause cracking.
A water bath helps the cheesecake bake evenly and lowers the chance of cracks.
Use homemade or high-quality store-bought lemon curd for the topping.
Refrigerate overnight for the best texture.
This cheesecake can be made a day in advance.
Freeze tightly wrapped slices in an airtight container.
Serve chilled with whipped cream or extra lemon garnish if desired.
- Prep Time: 2 hours
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 338
- Sodium: 242 mg
- Fat: 32 g
- Carbohydrates: 4 g
- Protein: 5.5 g
- Cholesterol: 76 mg