Lemon Cheesecake
User Reviews
4.9
Lemon Cheesecake
Description
The crust is prepared by combining graham cracker crumbs with melted butter and sugar, pressed firmly into a springform pan and baked until golden to add a toasted flavor that complements the creamy filling. The lemon zest is rubbed into the sugar to enhance its fragrance prior to mixing.
The filling uses softened cream cheese beaten with sugar, lemon zest, and salt, then eggs are added one at a time to achieve a smooth mix without incorporating excessive air to prevent cracking. Lemon juice and heavy cream are folded in last for moisture and tang. A water bath is used during baking to ensure gentle, even heat and to minimize cracking.
The cheesecake is topped with lemon curd and served with whipped cream and lemon slices or zest for added texture and decoration. Cooling gradually before refrigeration helps maintain the perfect texture and appearance.
Room temperature eggs improve batter consistency, and careful folding avoids over mixing which can cause cracks. Wrapping the pan securely in foil prevents water from leaking during the water bath. Avoid opening the oven door during baking to maintain stable heat.
Ingredients
For the Crust:
- 2¼ cups graham cracker crumbs (270g)
- 3 tablespoons granulated sugar
- 6 tablespoons butter melted (84g, unsalted
For the Filling:
- 1¼ cup granulated sugar (250g)
- 2 tablespoons lemon packed (10g, zest
- 4 packages cream cheese room temperature (8-ounce/227g)
- 3 large egg room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup heavy cream room temperature (80ml)
- ¼ cup lemon juice (60ml)
- ½ cup lemon curd 174g, prepared
- Whipped Cream
- lemon slices or zest
Instructions
For the Crust:
- Preheat the oven to 350 F. Wrap the outside bottom of a 9-inch springform pan in two layers of aluminum foil. Lightly grease the inside with baking spray with flour.
- In the bowl of a food processor, combine the graham cracker crumbs and sugar. Pulse a few times to combine. Add the melted butter and pulse until the mixture feels like wet sand. Transfer the mixture to the prepared pan. Using the bottom of a glass or measuring cup, press the graham cracker mixture into the bottom and 1-inch up the sides of the pan. Place the pan on a rimmed baking sheet.
- Bake for 10 to 15 minutes or until the crust is fragrant and turning golden brown on the edges. Let cool completely.
For the Filling:
- Reduce the oven temperature to 325F.
- In a clean food processor bowl, blend the sugar and lemon zest for about 30 seconds, or until the sugar turns a pale yellow.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, salt, and lemon-sugar on medium-high until smooth, about 2 minutes, stopping to scrape down the sides a few times during mixing.
- Reduce the speed to medium-low. Add the eggs one at a time, beating until each is well combined before adding the next one. Stop and scrape down the bowl occasionally. Add the vanilla, heavy cream, and lemon juice and beat until combined. Pour the filling into the cooled crust and place the pan in a large roasting pan.
- Place the roasting pan in the oven and pour boiling water about halfway up the sides of the springform pan, making sure it doesn’t go above the foil.
- Bake for 50 minutes or until the filling is puffed and jiggles slightly when gently shaken.
- Turn off the oven and prop open the oven door with a wooden spoon, letting the cake cool inside the oven for 1 hour. Remove the springform pan from the roasting pan and chill the cake for 4 hours or overnight.
- When ready to serve, spread the lemon curd evenly over the top of cake. Pipe with whipped cream and garnish with fresh lemon slices or zest, if desired.
Notes
- Mix graham cracker crust in a bowl if no food processor is available, ensuring butter is well combined.
- Rub lemon zest with sugar before mixing to release essential oils and enhance flavor.
- Use eggs at room temperature to better incorporate into the cream cheese mixture; warm cold eggs in warm water if needed.
- Add eggs one at a time and avoid overmixing to prevent cheesecake cracking.
- Tap pan gently before baking to remove air bubbles for a smooth surface.
- Cool cheesecake gradually at room temperature before refrigerating to reduce cracking risks.
- Seal the springform pan tightly with foil to prevent water from entering during the water bath.
- Do not open the oven door while baking to maintain even temperature and prevent collapse.
- When zesting lemons, avoid the white pith to prevent bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 71g | 24% |
| Protein | 12g | 24% |
| Fat | 58g | 89% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 223mg | 74% |
| Sodium | 657mg | 27% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 2080IU | 42% |
| Vitamin C | 5mg | 6% |
| Calcium | 158mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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