Description
A luscious and creamy Lemon Cheesecake topped with homemade tangy Lemon Curd, perfect for a refreshing dessert that balances sweet and citrus flavors with a buttery graham cracker crust.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Curd
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, cubed
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing or lining it to ensure easy removal of the cheesecake later.
- Make and Bake Crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove and allow to cool.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla extract. Beat the mixture until fully combined and creamy. Pour this filling over the cooled crust evenly.
- Bake Cheesecake: Place the cheesecake in the preheated oven and bake for 55-60 minutes until the edges are set but the center still slightly jiggles. Then turn off the oven and leave the cheesecake inside to cool gradually for 1 hour to prevent cracking.
- Chill Cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up completely.
- Prepare Lemon Curd: In a saucepan over medium heat, whisk together fresh lemon juice, lemon zest, sugar, and eggs. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the cubed butter until smooth.
- Cool and Spread Curd: Allow the lemon curd to cool to room temperature, then spread evenly over the chilled cheesecake surface. Garnish as desired before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecake to avoid cracking; it should still have a slight wobble in the center.
- The lemon curd can be made ahead and refrigerated; bring to room temperature before spreading.
- Use a water bath if you want an even creamier texture and to prevent cracking.
- For easier removal, run a knife around the pan edges after baking and before releasing the springform.
