Lemon Cheesecake
User Reviews
0.0
0 reviews
Unrated
Lemon Cheesecake
Report
Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade Lemon curd!
Share:
Ingredients
FOR THE CRUST:
- 2 cups Graham cracker crumbs about 18 full size crackers
- 8 Tablespoons unsalted butter melted
- ¼ cup granulated sugar
FOR THE FILLING:
- 1 ½ cup heavy whipping cream
- 1 cup white chocolate morsels
- 2 packages cream cheese, softened 8 ounce each
- 1 lemon zested
- ½ cup granulated sugar
- 1 Tablespoon corn starch
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
FOR THE TOPPING:
- 1 cup lemon curd
Instructions
- Preheat oven to 350 degrees F. Add a thin roasting pan or broiler pan to the bottom shelf and add about 1-2 inches of water in the pan.
- To make crust, blend graham crackers in food processor until fine. Incorporate melted butter and granulated sugar until evenly blended. Press crust into bottom (and slightly up the sides) of a 9-inch springform pan. Freeze while you make the filling.
- In a saucepan with an inch of boiling water, place a double boiler, metal bowl, or glass bowl on top to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).
- For the filling, beat cream cheese, lemon zest, sugar, cornstarch, sour cream, and vanilla.
- Slowly add cooled white chocolate mixtures. Finally, add eggs, one at a time until mixture is smooth.
- Pour into prepared crust and place cheesecake pan into the preheated oven. No need to place it IN the water bath, just the shelf above.
- Bake 60 minutes. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
- Top with prepared lemon curd, slice and enjoy!
Notes
- Use softened Cream Cheese for your filling. Seriously, you want the creamiest cheesecake? Start with room temperature cream cheese! Use the same tips on how to soften butter to soften your cream cheese QUICKLY.
- Water Bath. You can still get the benefit of a water bath without actually putting the pan IN the water. Just put your broiler pan of water on the lowest rack instead.
- Bake cheesecake according to directions. When it's done baking, DON'T open the oven. Just turn the oven off and leave your cheesecake in there for about 45 minutes. This helps cut down on those cracks on top of your cheesecake!
- Remove cheesecake from oven after 45 minutes and allow to set in refrigerator. Add your lemon curd and slice and serve. (for nice clean slices, run knife in hot water and wipe with paper towel after each slice).
- If your cheesecake cracked...don't worry! You'll be topping it with lemon curd. You can also try this Vanilla Cheesecake recipe topped with lemon whipped cream and fresh berries.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
12g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
178mg
(7%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 178mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
