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Lemon Cheesecake

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This lemon cheesecake is bright, silky, and wonderfully balanced between tangy citrus and rich cream cheese, ideal for spring and summer gatherings.

Ingredients

Scale
  • 1 and 3/4 cups graham cracker crumbs, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 and 1/4 cups granulated sugar, creamed with the lemon zest
  • 1 tablespoon packed lemon zest
  • 32 ounces full-fat brick cream cheese, softened
  • 1/2 cup fresh lemon juice
  • 1/3 cup sour cream or plain yogurt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup lemon curd, for topping
  • Homemade whipped cream, for serving
  • Lemon slices, for garnish
  • Fresh berries, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl, stirring until the mixture holds together when pressed. Press evenly into the bottom of a 9-inch springform pan and pre-bake for 10 minutes. Allow the crust to cool slightly while you prepare the filling.
  2. Blend 1 and 1/4 cups sugar with the lemon zest in a food processor until the sugar is fragrantly infused with lemon oil.
  3. In a large bowl, beat the softened cream cheese with the lemon sugar until creamy and smooth, scraping the bowl as needed.
  4. Mix in the fresh lemon juice, sour cream or plain yogurt, and vanilla extract until the mixture is silky and evenly combined. Do not overmix.
  5. Add the eggs one at a time, mixing gently after each addition until incorporated.
  6. Pour the filling over the pre-baked crust and smooth the top with a spatula.
  7. Create a water bath by placing the springform pan inside a larger baking dish and pouring hot water into the larger dish until it reaches about halfway up the sides of the springform pan.
  8. Bake for 55 to 70 minutes until the edges are set and the center is slightly wobbly when gently shaken.
  9. Turn off the oven and let the cheesecake cool for 1 hour with the oven door ajar.
  10. Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
  11. Before serving, spread 3/4 cup lemon curd on top and garnish with whipped cream, lemon slices, and fresh berries.

Notes

Soften cream cheese for a lump-free batter. Use a water bath to ensure even baking and prevent cracks.

Nutrition

Keywords: cheesecake, lemon dessert, spring dessert, creamy dessert, baking recipe

Find it online: https://easydessertideas.com/lemon-cheesecake/