Lemon Cheesecake Recipe

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This lemon cheesecake recipe uses lemon zest and juice in the cheesecake filling, which is baked with a graham cracker crust and then finished off with a layer of lemon curd.

Prep Time20

Cook Time45

Cool Time10 30

Total Time11 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 525kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Graham Cracker Crust

1 ½ cup graham cracker crumbs
3 tablespoons granulated sugar
¼ teaspoon kosher salt
5 tablespoons butter melted

For the Cheesecake Filling

24 ounces cream cheese 3 8-ounce packages, room temperature
1 cup + 2 tablespoons granulated sugar
1 tablespoon lemon zest
½ cup + 1 tablespoon heavy cream
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
3 large eggs room temperature
¾ cup sour cream room temperature
2 tablespoons all-purpose flour
½ teaspoon kosher salt

For the Lemon Curd

Zest of 2 lemons
½ cup + 2 tablespoons granulated sugar
1/3 cup fresh lemon juice
2 large eggs + 1 egg yolk
Pinch of kosher salt
4 tablespoons unsalted butter cold, cut into 1 tablespoon squares

Instructions

For the Graham Cracker Crust

Preheat the oven to 350°F and place the rack in the bottom third position. Spray the bottom and sides of a 9- or 10-inch springform pan with nonstick baking spray. Make sure the springform pan is properly secured.
In a medium bowl, whisk together the graham crumbs, sugar, salt, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Remove from the oven and let cool while preparing the cheesecake filling.

For the Lemon Cheesecake Filling

In a small bowl, combine the zest and sugar, pressing the zest into the sugar with your fingers.
In the bowl of your stand mixer, fitted with the paddle attachment, beat together the cream cheese and lemon sugar on medium until completely smooth, about 90 seconds. Next add in heavy cream, lemon juice, and vanilla and mix for 30 seconds. Scrape down the sides and bottom of the bowl.
Reduce the speed of the mixer to low and add eggs, one at a time, mixing until incorporated.
Add in sour cream, flour, and salt and mix until smooth, about 1 minute.
Using two layers of foil, cover the base of the springform pan so the water will not seep in. Place the covered pan on a sheet pan. Pour the cheesecake filling into the crust and smooth the top.
Place the sheet pan on the oven rack and pour enough water to fill up to an inch around the foil-wrapped cheesecake. Close the oven door and bake for 45 minutes. Turn off the oven and allow the cake to cool for 1 hour with the oven door closed, then for another hour with the door slightly ajar (not completely open). You can use a wooden spoon to hold the door open about an inch. Remove the cake from the oven and let cool at room temperature for an additional 30 minutes, then wrap in plastic wrap and place in the refrigerator overnight before serving.

For the Lemon Curd Topping

In a medium saucepan, whisk together the lemon zest, sugar, lemon juice, eggs, egg yolk, and salt and place over medium heat.
Whisk the curd continuously for 8-10 minutes. The mixture will start to thicken after about 7 minutes.
Remove the pan from the heat and begin to add the butter 1 tablespoon at a time. Continue to add butter, whisking until it has all been melted and fully incorporated.
Pass the curd through a fine mesh sieve to remove the zest and any partially cooked egg.
Transfer the egg to an airtight glass jar or container, cover with plastic wrap directly on the surface of the curd and chill for at least 4 hours. The curd will continue to thicken as it cools.

Assembly

Remove the cheesecake from the refrigerator and remove the collar from around the cheesecake. Move the cheesecake to a serving platter.
Remove the lemon curd from the refrigerator and gently spread a layer on top of the cheesecake.
Slice the cheesecake evenly. To serve, spoon a small dollop of remaining lemon curd on the side of each slice of cheesecake.

Notes

Room temp ingredients are a MUST, boos. Cold ingredients create lumps in your batter.
Mix the filling until just smooth and creamy. Too much mixing whips in air bubbles, causing your cheesecake to crack while baking.
Always use a leak-proof water bath. Wrap your springform pan tightly with two layers of heavy-duty foil, making sure it covers the sides completely. Then carefully pour hot water around the pan.
Keep that oven door shut, y'all. Cheesecake hates sudden temperature changes, so resist the temptation to peek!
For super-clean slices, run your knife under hot water. Wipe quickly with a paper towel, and then slice. Repeat this quick trick between each cut.

How to Store Lemon Cheesecake with Lemon Curd

Fridge: Cover your cheesecake with plastic wrap or store slices in an airtight container, and keep it chilled in the fridge. It'll stay fresh for up to 5 days, but keep in mind that graham cracker crust will get soggier the longer it sits.
Freezer: Wrap it up real good, boos. First in plastic wrap, then a layer of foil, and freeze it for up to 3 months. Let it thaw overnight in the fridge before serving.

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