Description
Description:
This rich and creamy lemon cheesecake features a buttery graham cracker crust and a silky lemon-infused filling. Topped with a bright and zesty lemon curd, it’s the ultimate citrus dessert for any occasion!
Ingredients
Scale
Ingredients:
For the Crust:
- 1 prepared graham cracker crust
For the Lemon Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 4 large eggs
- 1/2 cup heavy cream
For the Topping:
- 1 batch lemon curd (homemade or store-bought)
Instructions
-
Prepare Crust:
- Preheat oven to 325°F (163°C).
- If making from scratch, prepare and bake the crust in a 9-inch springform pan for 10 minutes. Let cool.
-
Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese, sugar, and lemon zest until smooth.
- Mix in vanilla extract and lemon juice until combined.
- Add eggs, two at a time, mixing until just incorporated.
- Slowly mix in heavy cream on low speed.
-
Water Bath & Baking:
- Wrap the pan with a double layer of foil to prevent leaks.
- Pour cheesecake batter into the crust.
- Place the springform pan into a large roasting pan. Fill with hot water until it reaches halfway up the cheesecake pan.
- Bake for 75–85 minutes, until the edges are puffed, and the center is slightly jiggly.
-
Cool & Chill:
- Let cheesecake cool at room temperature for 1 hour.
- Spread lemon curd evenly on top.
- Refrigerate for at least 5 hours, preferably overnight.
Notes
- Prevent Cracks: Avoid over-mixing the batter and don’t open the oven door while baking.
- Serving Suggestion: Garnish with whipped cream or fresh lemon slices for an elegant touch.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125 mg