Description

This creamy lemon cheesecake recipe features a buttery graham cracker crust, a smooth citrus-infused filling, and a glossy lemon curd topping. It’s the ultimate tangy and sweet dessert for any occasion.

Ingredients

Graham Cracker Crust:

1 and 3/4 cups (210g) graham cracker crumbs

5 Tablespoons (71g) unsalted butter, melted

1/4 cup (50g) granulated sugar

Cheesecake Filling:

1 and 1/4 cups (250g) granulated sugar

1 Tablespoon packed lemon zest

32 ounces (904g) full-fat brick cream cheese, softened

1/2 cup (120ml) fresh lemon juice

1/3 cup (80g) sour cream or plain yogurt

1 teaspoon pure vanilla extract

3 large eggs, at room temperature

Topping:

3/4 cup lemon curd

Homemade whipped cream

Lemon slices and/or fresh berries

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Instructions

1. Preheat oven to 350°F (177°C) and position the rack to the lower-middle level.

2. Crush graham crackers into fine crumbs and mix with sugar and melted butter. Press into a 9-inch springform pan and pre-bake for 10 minutes.

3. Cool crust slightly while preparing the filling.

4. Pulse sugar and lemon zest in a blender or food processor to make lemon sugar.

5. Beat cream cheese and lemon sugar until smooth. Add lemon juice, sour cream, vanilla, and mix. Add eggs one at a time, mixing gently.

6. Pour filling into crust. Smooth the top.

7. Wrap pan in foil and place in a water bath. Bake for 55–70 minutes until center is slightly wobbly.

8. Turn off oven, crack the door, and cool cheesecake in oven for 1 hour.

9. Remove from water bath and cool completely at room temperature.

10. Spread 3/4 cup lemon curd on top. Chill in the refrigerator for at least 4 hours or overnight.

11. Loosen edges with a knife, remove springform rim, and garnish with whipped cream and fruits.

12. Slice with a warm, clean knife between each cut for best presentation.

Notes

This cheesecake is best chilled overnight before serving.

Store leftovers in the fridge for up to 5 days.

To freeze, wrap tightly in plastic and foil without toppings, and store for up to 3 months.

Mini lemon cheesecakes can be made using muffin pans — reduce baking time accordingly.

Room temperature ingredients prevent lumps and ensure a smooth texture.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American