Lemon Cheesecake
User Reviews
5
213 reviews
Excellent
Lemon Cheesecake
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Lemon Cheesecake features a buttery animal cracker crust topped with a smooth cream cheese filling brightened by fresh lemon zest and juice. The filling combines cream cheese, eggs, sugar, and vanilla into a creamy, dense texture. A tart lemon curd, made separately from lemon juice, eggs, sugar, butter, and cream, adds a glossy, citrusy finish to the cheesecake. The crust is baked first for a golden foundation, then wrapped and the filling is prepared separately to ensure a balanced lemon flavor throughout the cake.
Description
This Lemon Cheesecake starts with a crust made from finely ground animal crackers mixed with sugar and melted butter, pressed into a 9-inch springform pan and baked until golden. The filling blends cream cheese, sugar infused with lemon zest, eggs, vanilla, salt, and heavy cream, creating a creamy, tart mixture that bakes atop the crust. The cheesecake is enhanced with a lemon curd topping made by gently cooking lemon juice with eggs, sugar, butter, cream, vanilla, and a pinch of salt, producing a smooth, rich curd to add brightness. The careful use of fresh lemon elements throughout ensures a fresh citrus note without overwhelming the creamy base. The baking technique, including wrapping the pan and baking at a moderate temperature, supports a well-set texture with a mild lemon tang. Serving this cheesecake chilled allows the lemon curd to set, complementing the dense, smooth filling and providing a refreshing balance to the rich animal cracker crust.
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Ingredients
Crust
- 5 ounces animal crackers
- 3 tablespoons sugar
- 4 tablespoons butter melted and kept warm, unsalted
Filling
- 1 1/4 cups sugar 8 3/4 oz
- 1 tablespoon lemon grated zest and 1/4 cup juice from 1-2 lemons
- 1 1/2 pounds cream cheese 3 packages of 8 oz, cut into 1 inch chunks, room temperature
- 4 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Lemon Curd
- 1/3 cup juice from about 2 lemons
- 2 egg large plus 1 large yolk
- 1/2 cup sugar 3 1/2 oz
- 2 tablespoons butter cut into 1/2-inch cubes, cold
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch salt
Instructions
- Place the oven rack in the lower half of the oven and preheat to 325°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Use room-temperature ingredients, especially cream cheese and eggs, to achieve a smooth filling without lumps.
- Wrap the springform pan tightly with foil to prevent water or steam from seeping in during baking if using a water bath method.
- Allow the crust to cool completely before adding the filling to maintain a firm base.
- Chill the cheesecake fully before applying the lemon curd topping for best texture and flavor separation.
- The lemon curd can be prepared ahead and refrigerated to let flavors develop.
- Nutritional information is approximate and will vary depending on ingredient brands.
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 320 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
213 reviews
Excellent
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