Description
Classic and creamy lemon cheesecake with a buttery graham cracker crust and a vibrant lemon curd topping. This dessert is rich, indulgent, and perfect for any occasion.
Ingredients
Units
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 32 ounces (4 8-ounce packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 tablespoons lemon juice, fresh squeezed
- 1 tablespoon lemon zest
- 10 ounces lemon curd
- Whipped cream for serving
Instructions
- Preheat the oven and prepare the crust: Preheat the oven to 325°F. In a medium-sized bowl, stir together the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set it in the refrigerator while preparing the filling.
- Mix the cream cheese and sugar: In the body of a stand mixer with the paddle attachment, beat the cream cheese until it is smooth and lump-free. Slowly add the sugar, scraping down the sides as needed.
- Add the eggs: Add the eggs one at a time, ensuring the first is fully incorporated before adding the next one.
- Incorporate the remaining ingredients: Add the sour cream, vanilla extract, lemon juice, and lemon zest. Stir to combine, scrape down the sides, and mix for an additional 5 seconds.
- Prepare for a water bath: Wrap the springform pan with heavy-duty foil to prevent water from seeping in. Pour the cheesecake filling into the prepared crust and smooth the top.
- Set up the water bath: Place the cheesecake pan into a large roasting pan. Fill the roasting pan with hot tap water until it reaches halfway up the sides of the cheesecake pan.
- Bake the cheesecake: Reduce the oven temperature to 300°F. Place the roasting pan with the cheesecake in the oven and bake for 1 hour and 30 minutes. Turn off the oven and leave the cheesecake inside for another hour. The center should still be slightly jiggly.
- Cool the cheesecake: Remove the cheesecake from the oven and the roasting pan. Let it cool on the counter to room temperature. Cover it with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Add the lemon curd topping: Once chilled, remove the outer ring of the springform pan. Spread the lemon curd over the top of the cheesecake. If necessary, microwave the curd in 20-second intervals to make it spreadable, stirring in between.
- Garnish and serve: Garnish the cheesecake with whipped cream and serve.
Notes
- I highly suggest using a water bath, as it adds moisture to the oven and prevents cracking.
- Ensure the cheesecake is fully cooled on the counter before placing it in the refrigerator to avoid cracks and condensation.
- This cheesecake can be frozen for later; see tips above for freezing instructions.
- You can use bottled lemon juice if fresh lemon juice is unavailable.
- Remember to lower your oven temperature before baking the cheesecake.
- Wrap your cheesecake tightly in foil during the water bath to prevent any water from seeping in or cheesecake from seeping out.
