Prep Time : 1 hour
Cook Time : 1 hour
Total Time : 8 hours (includes chilling)
Yield : serves 16
Directions.
Indulge in the sweet and sour taste of the creamiest, dreamiest cheesecake with fresh lemon flavor, sandwiched between buttery graham crackers and homemade lemon curd. This lemon cheesecake recipe can be made a day in advance to allow time for the cheesecake to firm up in the refrigerator and for the lemon curd to harden on top. Garnish with whipped cream of your choice and lemon slices or berries just before serving.
Ingredients
Graham Cracker Crust
- 1 and 3/4 cups (210g) graham cracker crumbs (about 14 full-sheet graham crackers)
- 5 Tablespoons (71g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Cheesecake
- 1 and 1/4 cups (250g) granulated sugar
- 1 Tablespoon packed lemon zest (about 1 lemon)
- four 8-ounce blocks (32 oz/904g) full-fat cream cheese, softened to room temperature
- 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons), at room temperature
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
Toppings
- 3/4 cup lemon curd (highly recommended)
- homemade whipped cream
- lemon slices and/or fresh berries
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Pat down until the mixture is no longer crumby/crumbly; you can use the flat bottom of a small measuring cup to help smooth it out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 6. Allow crust to slightly cool as you prepare the filling.
- Make the lemon sugar: Place sugar in your food processor or blender. Spoon lemon zest on top. Pulse/blend until the two are blended and the lemon zest is slightly broken down, about 10-12 pulses.
- Continue with the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lemon juice, sour cream, and vanilla extract, then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter.
- Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
- Prepare the simple water bath (see Note for alternative method): Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
- Time-saving tip: If topping with lemon curd, which I highly recommend, make the curd on the stove as the cheesecake bakes, so it has time to cool before using in step 10.
- Bake cheesecake for 55–70 minutes or until the center is almost set. (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) When it’s done, the center of the cheesecake will slightly wobble if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
- Remove from the oven, lift out of the water bath, then cool uncovered cheesecake completely at room temperature.
- Top with lemon curd: After cheesecake has cooled completely at room temperature, spread about 3/4 cup of lemon curd (around 1/2 of the curd recipe) on top, nearing the edge of the cheesecake without spilling over. I use an offset spatula to spread.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add more garnishes like whipped cream, lemon slices, and berries, if desired. I used Wilton 1M piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
