Lemon Cheesecake
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Lemon Cheesecake
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This Lemon Cheesecake recipe is a decadent, creamy cheesecake topped with homemade lemon curd packed with fresh lemon flavor in every bite!
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Ingredients
Graham Cracker Crust:
- 1 1/2 cups Graham cracker crumbs 12 full crackers
- 1/4 cup sugar
- 6 tablespoons unsalted butter , melted
Cheesecake Filling:
- 24 ounces cream cheese , softened, 3 blocks
- 3/4 cup sugar
- 3 large eggs
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons flour
Lemon Curd:
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 3/4 cup fresh lemon juice
Instructions
Graham Cracker Crust:
- Preheat oven to 325 degrees and wrap a 9" springform pan in a large piece of foil to protect from the water bath, and a large pan of water you can set the springform pan in to bake.
- Mix the graham cracker crumbs, sugar, and melted butter together then press it into the springform pan in an even layer.
Cheesecake Filling:
- To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
- Lower the speed to medium and add in the eggs, sour cream, vanilla, lemon zest, lemon juice, and flour until smooth.
- Carefully spread the mixture on the crust.
- Place the pan in the water bath and bake for 60-70 minutes or until it no longer jiggles in the center.
- Turn off the oven, open the door a couple of inches to let the heat out gently, and let cool for 1 hour then remove from the oven.
Lemon Curd:
- To your stand mixer add the butter and sugar creaming it together until lightened in color and fluffy, 2-3 minutes on high speed.
- Add in the eggs one at a time until fully incorporated.
- Add in the lemon juice until well combined.
- Add the mixture to a large saucepan over medium heat and whisk constantly.
- Keep whisking until thick enough that the whisk going through the pan leaves a mark in the lemon curd, about 12-15 minutes.
To Finish:
- Pour the lemon curd over the cheesecake.
- Chill completely before serving.
- Top with whipped cream and a tiny wedge of lemon.
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
53g
(18%)
Protein
11g
(22%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
195mg
(65%)
Sodium
375mg
(16%)
Potassium
273mg
(8%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
1081IU
(22%)
Vitamin C
10mg
(11%)
Calcium
143mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 53g | 18% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 375mg | 16% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 1081IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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