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5.0 from 213 votes

Lemon Cheesecake

Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd. If you are a lemon lover, this will be your favorite cheesecake recipe!

Prep Time
30 mins
Cook Time
1 hr
Additional Time
8 hrs
Total Time
9 hrs 30 mins
Servings: 16 servings
Calories: 320 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 5 ounces animal crackers
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter melted and kept warm
Filling
  • 1 1/4 cups (8 3/4 oz.) sugar
  • 1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
  • 1 1/2 pounds (3-8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
Lemon Curd
  • 1/3 cup juice from about 2 lemons
  • 2 large eggs plus 1 large egg yolk
  • 1/2 cup (3 1/2 oz.) sugar
  • 2 tablespoons cold butter cut into 1/2-inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch of salt

Instructions

    Cup of Yum
  1. Place the oven rack in the lower half of the oven and preheat to 325°F.
  2. Place the animal crackers in a food processor and pulse until they are fine crumbs.  Add in the sugar and pulse again.  Add the butter in a steady stream and continue to pulse until the mixture starts to come together, about 10 1-second pulses.
  3. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom.  Bake until it is golden brown, about 13-15 minutes.  Remove from the oven and allow to cool.  Once cool, wrap the pan with 2 18-inch pieces of foil.  Set in a roasting pan and set aside.
  4. To make the filling, place 1/4 cup of the sugar and the lemon zest in a food processor and process until the sugar turns yellow and fragrant.  Add in the remaining sugar and pulse a few times to combine.
  5. In the bowl of a stand mixer, beat the cream cheese for about 5 seconds.  With the mixer on low, add in the lemon sugar in a steady stream, then switch to medium and beat until creamy and smooth, about 3 minutes.  Scrape down the sides of the bowl.  Reduce the speed to medium-low and add the eggs, 2 at a time, scraping down the bowl in between additions.  Add in the lemon juice, vanilla and salt and mix to combine.  Add in the cream and beat to combine, another 5 seconds.  Scrape the bowl again to make sure everything has been incorporated and pour into the springform pan.
  6. Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan.  Bake until the center is slightly jiggly and the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes.  Turn off the oven and prop the oven door open with a towel or wooden spoon.  Allow the cake to cool in the oven for 1 hour.
  7. Remove from the roasting pan, remove the foil, and transfer to a wire rack.  Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
  8. While the cheesecake is baking, make the lemon curd.  Heat the lemon juice in a small pan over medium heat until it is hot, but not boiling.  In a small bowl, whisk the eggs.  Gradually whisk in the sugar.  Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then pour the mixture back into the pan.  Continue to cook over medium heat, stirring constantly, until the mixture reaches 170°F, or until it is thick enough to coat the back of a spoon.   Remove the pan from the heat and whisk in the butter until it is melted.  Stir in the cream, vanilla and salt.  (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.)  Pour the curd into a small nonreactive bowl.  Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
  9. When the cheesecake is cool, top it with the lemon curd while still in the springform pan.  Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better.

Notes

  • source: The New Best Recipe
  • source: The New Best Recipe
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving 1slice Calories 320kcal (16%) Carbohydrates 25g (8%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Trans Fat 0g Cholesterol 146mg (49%) Sodium 261mg (11%) Fiber 0g (0%) Sugar 18g (36%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 320

% Daily Value*

Serving 1slice
Calories 320kcal 16%
Carbohydrates 25g 8%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Trans Fat 0g 0%
Cholesterol 146mg 49%
Sodium 261mg 11%
Fiber 0g 0%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.