Lemon Cheesecake Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 25 mins
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Additional Time
6 hrs
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Total Time
8 hrs 55 mins
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Servings
9 -inch cheesecake (about 8 slices)
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Course
Dessert
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Cuisine
American, Australian, International
Lemon Cheesecake Recipe
Description
The recipe begins by preparing a graham cracker crust from crumbs, sugar, salt, and melted butter, pressed firmly into a springform pan and prebaked for structure. The lemon cheesecake filling combines cream cheese with sugar and fresh lemon zest, beaten smooth and creamy. Fresh lemon juice adds brightness and acidity, while eggs and heavy cream contribute richness and body to the custard-like filling.
The cheesecake bakes gently in a water bath to prevent cracking and ensure a smooth, dense texture. Once cooled, it is topped with lemon curd for an extra layer of citrus flavor and optionally garnished with whipped cream and lemon slices for presentation.
This dessert delivers a balanced tangy and creamy experience, suitable for citrus lovers wanting a classic cheesecake with a refreshing lemon twist. The crust provides a slightly crunchy contrast, while the lemon curd topping adds a glossy, flavorful finish.
Ingredients
For the Graham Cracker Crust:
- 2 cups (240g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 1/4 teaspoon salt
- 7 Tablespoons (98g) butter melted, unsalted
For the Lemon Cheesecake:
- 1 and 1/2 cups (299g) granulated sugar
- 1 Tablespoon (14g) lemon finely grated, packed, zest
- 5 ounce bricks (1130g) full-fat cream cheese
- 1 and 1/2 teaspoons vanilla extract pure
- 4 large egg room temperature
- 3 large egg room temperature, yolk
- 2/3 cup (151ml) lemon juice freshly squeezed
- 1/4 cup (57ml) heavy cream room temperature
For the Topping:
- 3/4 cup (171g) lemon curd homemade or store-bought
- Whipped Cream optional
- lemon optional, slices
- mint optional, sprigs
Instructions
For the Graham Cracker Crust:
- Preheat the oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy duty extra wide aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set the pan aside.
- In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well.
- Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven to 300 degrees (F).
For the Lemon Cheesecake:
- In the bowl of a large food processor, beat sugar and lemon zest until well combined.
- Add in the cream cheese and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
- On the lowest speed, beat in the eggs, one at a time, beating until just combined, and scraping down the sides and bottom of the bowl as needed.
- Beat in the lemon juice, mixing until just combined. Beat in the heavy cream, mixing just until combined. Using a rubber spatula, scrape the sides and bottom of the bowl a few times to ensure the batter is smooth and all of the ingredients have been evenly combined.
- Pour the filling into the prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 3-inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 30 minutes. Turn the oven off and open the oven door just slightly. Let the cheesecake sit, undisturbed, in the oven in the water bath for 45 minutes as it cools down.
- Remove cake from the oven and lift out of the water bath. Place the cheesecake on a cooling rack and cool completely, then chill for at least 6 hours. Do not remove the pan until completely cooled!
For the Topping:
- Using a small offset spatula, spread the lemon curd on top of the cooled cheesecake. Spread it to the edge of the cheesecake, but don’t spread it so far it spills over the side. Top with swirls of whipped cream, lemon slices, and mint sprigs. Slice and serve.
- Top with swirls of whipped cream, lemon slices, and mint sprigs. Slice and serve.
User Reviews
Overall Rating
5
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